Get ready to embark on a journey of deliciousness and nourishment with our fantastic recipe for homemade kefir water—a beverage that not only tantalizes your taste buds but also packs a powerful punch of probiotics. Each 50ml shot of this refreshing elixir contains approximately 75 billion CFUs (colony-forming units) of beneficial probiotic bacteria, making it an incredible addition to your daily routine.
- 950ml of water
- 60g of unrefined cane sugar
- 2 tablespoons of water kefir grains
- 1 dried fig
- ½ lime
- 1 cup of fruit juice (grape, pomegranate, apple, pineapple, etc.)
- ½ gallon mason jar
- Flip-top bottles
Initial Fermentation: .
In a medium-sized pot, bring 1 cup of water to a boil over medium-high heat.
Stir in the unrefined cane sugar until it completely dissolves.
Pour the sugar water into a half-gallon mason jar, followed by 3 cups of cold water.
Allow the sugar water solution to cool to room temperature.
Gently spoon the water kefir grains into the room-temperature sugar water.
Drop in the dried fig and the juice from half a lime.
Cover the jar loosely with cheesecloth secured by kitchen twine or a rubber band.
Let the mixture culture for a minimum of 24 hours and up to 72 hours.
After the fermentation period, strain the kefir through a nonreactive strainer into a pitcher.
Discard the lime and fig, but remember to save the water kefir grains.
Store the reserved kefir grains in sugar water in the fridge for up to 3 months.
Optional Secondary Fermentation:
- If desired, you can proceed with the secondary fermentation to enhance the flavour of your kefir water.
- Pour 1 cup of your favourite fruit juice (grape, pomegranate, apple, pineapple, etc.) into the strained kefir.
- Transfer the flavoured kefir into flip-top bottles, leaving about ½ inch to 1 inch of space at the top.
- Seal the bottles securely and place them on your countertop for an additional 18 to 24 hours.
- Remember that warmer temperatures will speed up the fermentation process, while cooler temperatures will slow it down.
- After the secondary fermentation, transfer the bottles of water kefir to the refrigerator for 3 days to allow the bubbles to set.
Serving and Enjoying: .
- When you're ready to indulge in your homemade kefir water, open the bottles carefully over a sink.
- Due to the pressure build-up during fermentation, the water kefir may fizz and foam when the seal is released.
- Pour 50ml of refreshing kefir water into a glass, and savour the effervescence and tangy flavours.
- Feel free to experiment with different fruit juice combinations to create your own signature kefir water blends.
- Calories: Approximately 10 kcal
- Total Carbohydrates: 2.5g
- Sugar: Approximately 1.58g
- Protein: Negligible
- Fat: Negligible
- Fiber: Negligible
Congratulations! You've successfully created your own homemade kefir water—a delightful and probiotic-rich beverage that is both nourishing and refreshing. By fermenting the water kefir grains with sugar water and adding your favourite fruit juice during the secondary fermentation, you've unlocked a world of possibilities for unique flavour profiles. Enjoy your 50ml shots of kefir water, knowing that you're treating your taste buds and your gut to a wonderful combination of flavour and beneficial probiotics. Cheers to your well-being!