How to brew Water Kefir - Tips & References

I first read about Kombucha Tea in a blog by Serene Lee who is based in Australia and after reading it and realising that I do not have easy access to the Scoby, I thought it be impossible to learn how to make. So when I met Samantha Choong last Christmas (2016) during the Jumbo Sale, I asked her to include me when she runs a class. After a long wait and a few whatsapp messages exchange, she told me she would run a class in early April.  On 8 April 2017, I went for the class with Eunice, both of us recalled that at one time, Kombucha Tea was very popular in KK when we were younger. However Sam told us its better to learn how to make Water Kefir which is easier to handle and make and shorter timeframe.

How to make Water Kefir

I was introduced to Water Kefir when I was searching to learn Kombucha Tea, my instructor was unable to find a suitable cooking studio and ended up teaching us in an Eco-Farm Restaurant at Signal Hill and she said Water Kefir is much easier to handle and learn and she taught us that instead.

Here are my readings online and to help me kick-start this Water Kefir brewing.

http://www.instructables.com/id/How-To-Brew-Proper-Water-Kefir/

KEFIR (KEH - FEAR)

Kefir, keefir, or kephir is a fermented drink made with kefir "grains" (a yeast/bacterial fermentation starter) and has its origins in the north Caucasus Mountains.

It is prepared by inoculating a water and sugar mixture with kefir grains.

Traditional kefir was made in skin bags that were hung near a doorway; the bag would be knocked by anyone passing through the doorway to help keep the water and kefir grains well mixed.

Kefir grains are a combination of lactic acid bacteria and yeasts in a matrix of proteins, lipids, and sugars, and this symbiotic matrix, or (S.C.O.B.Y.) forms "grains" that resemble cauliflower. For this reason, a complex and highly variable community of lactic acid bacteria and yeasts can be found in these grains although some predominate; Lactobacillus species are always present.

Several varieties of probiotic bacteria are found in kefir products such as Lactobacillus acidophilus, Bifidobacterium bifidum, Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, Lactobacillus kefiranofaciens, Lactococcus lactis, and Leuconostoc species.

To make Kefir you are going to need a few things, they are as follows:

1. Kefir grains (may be obtained from a friend in a health food store system)
2. Glass jar (about 1 1litre jar for 4TBSP Kefir grains)
3. (NOT METAL) bowl to hold the grains
4. Plastic strainer/fine sieve
5. Sugar
6. Some dried fruit (to feed the grains so they grow)
7. Napkins/paper towels
8. Rubber bands
9. Spring water (No chlorine)
10. Sealable jar (to store the finished drink)

You will have to first measure out your grains to decide how much sugar you need.

The ratio is 1:1:1, 1 Tbsp grains to 1 Tbsp sugar and that equals 1 Cup of Spring water.

Don't worry about the water yet but make sure you have a large/ish jar to contain it all.

Now for a 1 litre (.25 gallon/1000ml) jar with 4 TBSP grains you will need 4 TBSP of sugar.

Put this into the base of the jar and then dissolve in a little bit of warm water.

Once it is dissolved you can move on :)

You will let the Kefir brew for 24-48 hours (normally 48 hours is best).

When you are new to making water kefir, you probably won't know exactly what taste your looking for, but as you continue to make your water kefir, you'll get to know better when you need to strain the kefir.

The second ferment normally lasts for 24 hours and after that it is ready to drink!

When you have finished bottling and flavouring your Kefir you can re-use the grains immediately and start yourself another brew!

You can rinse or wash the jar if you want, but it is not necessary every time. Rinse or change jars once you notice excess build-up. The build-up can cause your kefir to ferment too quickly, or make it too yeasty which in turn makes it not tasty!

http://www.instructables.com/id/How-to-Make-Authentic-Water-Kefir/ 

What is Water Kefir?
Water Kefir (pronounced keh-FEER) is not as well known as milk kefir. But it is the same concept - symbiotic grains of bacteria and yeast that ferment a specific liquid - in this case, a sugar-water-fruit liquid. It produces a mild, light and refreshing, slightly carbonated beverage. The basic flavor is likened to a weak cola or apple cider, but most people add molasses, fruit, vanilla beans or other flavors. With so many options the final flavor is really up to you (our favorites being lemon-ginger, dark cherry and concord grape).

What's the difference between water kefir and kombucha? Both have excellent probiotic value, but water kefir has a much faster ferment and more mild flavor. Just like kombucha, it can be bottled to increase carbonation, and flavored. Kombucha takes about 5-14 days to ferment, whereas water kefir is ready within a day or two.

Water kefir is simply sugar-water that is fermented at room temperature with kefir grains for about 24-48 hours. It has many wonderful health benefits and can be better tolerated than a soda for diabetics because of its lower GL (due to its acidic nature). It's a wonderful alternative for those who are lactose intolerant or sensitive to casein in dairy. Water kefir is full of probiotics and can have just as many (if not different) benefits than traditional yogurt or milk kefir. The affordability of sugar and water makes it not only healthier than most beverages, but cheaper too. The reusable, sustainable grains also make it more economical.



Fresh Fruits Possibilities :-

• Lemon
• Lime
• Pineapple
• Fruits without oil (Banana, Avacado, Durian, Cempedak etc)

Dried Fruits Possibilities

Dried fruit lends further mineral and nutrient support and great flavor. It's especially helpful if you're using only white sugar.

Dried unsulphured fruit is best. Avoid sulphured fruit (a preservative added to many dried fruit that can suppress or even harm the grains). A handful of dried fruit per quart (4 cups) is sufficient.

To avoid harming the grains, a majority of flavoring is done in a ’secondary ferment’. This is after the grains have been taken out and you are bottling. You can now mix in some fresh fruit, dried fruit, honey, fruit juice, veggie juice, maple syrup, or extract (about 1 tsp per 1-2 cups) to flavor! You can also experiment with your favorite bags of tea, herbs, candied ginger, vanilla beans, cinammon sticks, etc! There are truly endless ways to flavor your kefir. Allow the kefir to sit another day or two and ferment the newly added flavors. You can do this on the counter, or in the fridge, just make sure to 'burp' (open the lid) once a day, to prevent explosions (believe us, these do happen - carbonation needs a way to escape!). Burping will not hinder carbonation build-up either, you'll still get a nice fizzy drink. If you don't want it fizzy, put in your flavors and leave the lid on loose or put on a towel with a band for a lid. Grape juice is an excellent flavor to try out - just add 1/4 cup or more grape juice to your water kefir!

http://www.thenourishinggourmet.com/2014/01/water-kefir-a-simple-refreshing-probiotic-soda-with-a-step-by-step-guide.html

Light and bubbly, water kefir is a simple and delicious way to balance and strengthen digestion.

INGREDIENTS

• ¼ - ⅓ cup unrefined sugar
• 1t unsulphured blackstrap molasses (or your chosen source of minerals)
• 2.5 - 3 cups spring water (leave enough room for your grains and extra space at the top for fermentation gas)
• ¼ - 1 cup of water kefir grains

INSTRUCTIONS

1. Shake up the sugar, molasses, and spring water in a wide-mouth quart-sized mason jar until dissolved. (You don't want your grains getting stuck in a bottleneck on their way out!) Leave an inch or two at the top to allow for the build-up of carbon dioxide.
2. Add in rinsed grains and close the lid. Some people use cheesecloth with the mason jar band in lieu of the lid, but I've always sealed it. (If you purchased dehydrated grains, follow instructions for rehydration. The directions are similar, but it will take a few rounds to get them going before the water kefir is palatable.)
3. Leave the grains to ferment at room temperature for 48-72 hours (2-3 days). It's good to taste a spoonful of the drink at 48 hours. If it is too sweet for your liking, let it go another day. It isn't recommended to go beyond 72-96 hours because the grains will weaken.
4. Strain your finished water kefir and store it in the fridge. I use old juice jars or swing top bottles for this.
5. Rinse your grains (filtered water is best, but tap is ok) and repeat. Again. And again...

NOTES

Once you are comfortable with your grains and if they are multiplying well, split some off for experimentation and let the fun begin! There is no limit to what you can create.

Cultured juice sodas: take your finished water kefir (pictured in step 3) and add about ¾-1 cup of juice. I love using a quality, not-from-concentrate grape juice for this. Cherry would be wonderful as well. It is critical to leave even MORE room at the top because it is going to get VERY fizzy! Do not add the grains back in. Leave it to ferment on the counter for another 12-24 hours. (Sometimes I let it sit for only a few hours.) The longer it goes, the less sweet it will be. Refrigerate when you're happy with how it tastes. This is called a second fermentation.

You can also add juice straight to your finished water kefir (after straining the grains) without a second ferment. Pop it into the fridge, and enjoy as is. Try the juice of one lemon and a tablespoon of finely grated ginger for a beautiful probiotic lemonade! I've even heard of making cultured mojitos this way, by adding the juice of a lime and muddling some fresh mint.

Dried and/or fresh fruit: It's common to add dried and/or fresh fruit into the batch either before it ferments, or into the finished, strained water kefir. Pineapple, lemon slices and dried unsulphured figs are popular choices. Tepache is a traditional drink of Mexico made with pineapple, brown sugar and cinnamon.

Coconut Water Kefir: follow the instructions using coconut water instead of spring water. You will not need any sugar or molasses. Add the grains right in. The fermentation is MUCH faster. Check it in 6 hours and don't let it go for much longer than 12-15. Some may like the taste, but many will not. It is dry (unsweet) and quite yeasty. But this could be a great option for those avoiding sweeteners.

Cultured Herbal Teas: Steep herbs and/or spices in your spring water and let cool before following the basic recipe. Rosehip and/or hibiscus is delightful!

Dairy Kefir: Water kefir grains will weaken when used in milk (milk grains are best), but if you have extra grains and want to experiment just add the grains to milk with no sugar or molasses. Alternatively, you can add an ounce of finished, strained water kefir directly to milk. Check it after 24 hours or so.

Coconut Milk: This is also a fun thing to experiment with although it will weaken the grains over time. Transfer half a can of coconut milk into a glass container and add 2 tablespoons of grains. Taste it after 24 hours and keep it going if it's not tangy enough for you. The coconut milk can thicken during the process, especially after it is refrigerated and could be used to make cultured coconut whipped cream.

http://www.culturesforhealth.com/learn/water-kefir/how-to-make-water-kefir/

How to make Flavoured Kefir drinks

1. Water Kefir Lemonade

• Make water kefir and remove the kefir grains.
• Add ¼ cup lemon juice to each quart of water kefir. Serve cold.

HOW-TO VIDEO: Making Water Kefir Lemonade.

2. Orange Zest Water Kefir

• Add the kefir grains and several strips of organic orange zest (not the juice) to a standard batch of sugar water.
• Culture 24-48 hours.
• Remove and discard the orange zest.
• Remove the kefir grains and serve the finished water kefir cold.

3. Cream Soda Water Kefir

• Make water kefir and remove the kefir grains.
• Add 2-3 teaspoons vanilla extract per quart of water kefir. Serve cold.

4. Blueberry-Pomegranate Water Kefir

• Make water kefir and remove the kefir grains.
• Add ½ cup blueberry-pomegranate juice per quart of water kefir. Serve cold.

5. Raspberry Juice Water Kefir

• Add kefir grains to 1-2 quarts of organic raspberry juice.
• Culture 24-48 hours.

NOTE: A longer fermentation period will yield a higher alcohol content due to the amount of sugar in the juice. Please use good judgment when serving cultured juice to children.

6. Fruit Flavored Water Kefir

• Make water kefir and remove the kefir grains.
• Add fresh or dried fruit to the water kefir. If using fresh fruit, change the fruit out every 24 hours. Dried fruit can be changed out as infrequently as once a week. 
• Culture the fruit and kefir for 1-7 days.
• Remove and discard the fruit.

NOTE: Avoid adding fruits to the water kefir with the grains, as some fruits may be damaging to the grains. Slices of organic lemon or organic raisins with no added oil are the only exceptions and may be added to the initial ferment with the grains.

7. Grape or Apple Juice Water Kefir

• Add kefir grains to 1-2 quarts of organic grape or apple juice.
• Culture for 24-48 hours.

NOTE: A longer fermentation period will yield a higher alcohol content due to the amount of sugar in the juice. Please use good judgment if serving cultured juice to children.

8. Water Kefir “Soda”

• Make water kefir and remove the kefir grains.
• Combine four parts water kefir and one part fruit juice to an air-tight bottle such as a Grolsch-style flip-top bottle.
• Culture 24-72 hours at room temperature before refrigerating.

Use caution when opening the bottle! 

9. Coconut Water Kefir

• Add water kefir grains to 1-2 quarts coconut water.
• Culture for 24-48 hours before removing the kefir grains.
• Refresh the grains in a batch of sugar water after making coconut water kefir, to keep them healthy.

10. Herbal Infusion Water Kefir

• Make water kefir and remove the kefir grains.
• Mix 1 part finished water kefir to 1 part herbal infusion (e.g., nettle leaf, red raspberry leaf, etc.).

To make herbal infusions, combine a handful of fresh or dried herbs with one quart boiling water. Allow the herb and water mixture to sit for 6+ hours. Cool completely prior to mixing with finished water kefir.

http://www.culturesforhealth.com/learn/water-kefir/10-myths-about-water-kefir/

http://www.culturesforhealth.com/learn/recipe/water-kefir-recipes/coconut-water-kefir

https://www.deliciousobsessions.com/2013/02/lets-get-fizzy-with-it-your-water-kefir-flavor-guide/