Water Kefir is an effervescent, cultured and enzyme rich probiotic drink thats filled with microrganisms that balance your inner environment. Benefits of water kefir are as follows: 1) contains the good bacteria and yeasts as well as vitamins, minerals, amino acids, and enzymes 2) has antibiotic and antifungal properties 3) contributes to healthy immune system 4) stops unhealthy food cravings 5) Aids in digestion of all foods 6) Tonifying affect on the intestines, reduces bloating and flattens the abdominals 7) Cleanses liver 8) Promotes better skin 9) Has a cleansing affect on the endocrine system.
This is a drink you can make for pennies and the value can't be matched in any grocery store. It's also a wonderful replacement for pasturized fruit juices and other sweet drinks. If you experience heartburn this drink is for you. Heartburn is a sign of low hydrochloric acid in your digestive system this will help bring that up and aid in proper digestion.
I will soon have plenty of kefir grains if your interested. If your interested let me know. Below is the instructions on how to make.
1st fermentation for 1 quart
1/4 cup sweetener (raw organic sugar gives the cleanest taste)
1 slice organic lemon (if not organic, peel)
1 unsulphured dried fruit (fig, apricot, prune, etc.)
1/4 cup (or more) water kefir grains
Fill quart jar 3/4 full with water.
Add sugar and dissolve.
Add lemon slice (can squeeze first, then add)
Add dried fruit
Add kefir grains.
Put cover on very loose or cover with cheesecloth or coffee filter with rubber band.
Let sit on counter until bubbly and grains move up and down in jar. (24-48 hours)
This completes first ferment. Drain out fruit and kefir grains.
Can drink like this or put in tight jars to get the fizz for a lemony drink.
For a less sweet drink you can try 1/8 cup sugar.
2nd fermentation for 1 quart
This is where you can be creative.
Add flavors desired and sit on counter 12-24 hours.
Flavor ideas: for ! quart
Vanilla beans ( 1 chopped small)
Fruits (about 1/4 cup total of any combination)
Fresh fruit juice.(original recipe said 1 cup for every 3 cups but I never used that much)
Fruit concentrates, ginger, hydrosols, essential oils, fresh herbs, teas, ....the sky's the limit!
Drain out fruit, etc. And drink as is or bottle tightly for more fizziness.
Once is the bubbliness you like, keep in fridge. Should stay pretty good for several months though it is alive and will continue to ferment. Cold storage does slow it way down