This follows on from Water Kefir Picture Tutorial - Part 1.
When the water kefir has sufficiently fermented it will have changed colour slightly and no longer be clear.
When the water kefir has sufficiently fermented it will have changed colour slightly and no longer be clear.
If you wish to flavour it, pour your flavouring into your bottles (I use 1L swing top bottles). Go to the bottom of this post for flavouring ideas.
Open up your water kefir. Mine is fizzy and pleasant smelling at this stage. Discard lemon slices.
Strain your grains off, funnelling the water kefir into your bottles. I leave a little room and then pour clean water over to rinse the grains, using the water to top up the bottle. Set aside grains.
Close up the bottle. It's at this stage that you can leave the bottle out at room temperature for 12-24 hours for a second ferment but I put mine straight in the fridge. It's best refrigerated for a day or two before drinking, if you can wait that long.
In a heatproof jug: 2 tbs white sugar, 2 tbs jaggery, 1/2 tsp bicarb soda, 1 tsp maple syrup, 1/2 tsp blackstrap molasses. This is the 'resting solution', with a higher ratio of unrefined sugars for extra minerals, that I use when keeping my grains in the fridge (I only make a batch once a week). If you are making smaller batches you might just use your usual recipe to make kefir daily.
Stir in just enough hot water to dissolve the sugars. Top up to about 500 ml with cold water.
In a 1.5L Fido jar: 2 cps cold water and 2 lemon slices.
Pour in the sugar solution. Make sure it's cool before adding 3-4 heaped tbs kefir grains. Top up with cold water to the neck of the jar. Refrigerate until required for another batch.
Want some other tips for making the best water kefir?
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