Fun with Fermentables: Water Kefir

Some chat with my fellow fermenter has inspired me to share our newest fermentation adventure: Water Kefir. Many of you may be familiar with milk kefir because it is sold at many co-ops and natural grocery stores these days. However, through a similar process you can come to make water kefir. 

Kefir is another type of SCOBY or Symbiotic Colony of Bacteria and Yeast. People usually talk about kefir "grains" which are actually just small lumps of SCOBY that multiply with time. 

Water kefir is another product with tons of antioxidants, vitamins,  and probiotics and other healthy benefits and many claim that the probiotics in water kefir may be more viable for long term digestive health. Who knows though, because of course, no research is being done on either beverage. 

Kefir is especially nice for those who need instant gratification. A batch is finished in 24 to 48 hours. 

A simple recipe. 

1) Place kefir grains, 1/4-1/2 cup of sugar in a clean 4 quart glass container.

2) Add water to almost full. Stir. 

3) Cover with a dish towel or other breathable fabric (be careful not to use one on which you have used a dryer sheet). Place in a shady, warm spot in your house. We use a shelf, next to our stove. 

4) In 24 hours, taste your kefir. If it is still very sweet, you may wait another day, if fermentation is obvious, you can strain out your grains and place the finished kefir inside mason jars. 

5) Wait 24 more hours at room temperature to develop a fizzy drink, or refrigerate immediately to preserve still kefir. 

As you get used to the taste, it is fun to play around with recipes. During steps one and two, you may add lemons, cut grapes, vanilla beans or infused vanilla sugar (avoid extracts because alcohol within may slow fermentation or harm the grains), ginger pieces and more. 

You may also add juice to the process at any point, but my advice is to do so when sealing the kefir because juice will stain the grains. Ours are now permanently pink. Bright pink. If you are not concerned about colored grains, as we are not, jump in! It's a lot of fun and near instant gratification and gives us something healthy to drink in between kombucha batches. 


Edit: Someone has asked where to obtain said mystery grains. The trouble with this is, like kombucha mothers, grains need to be obtained from other brewers and few sources sell them. I would be happy to mail you some for the cost of shipping. Or if you live in Buffalo, you can come get them!