Basic Water Kefir Instructions (see notes for variations

• Vegan

• Condiments

  • 1 tsp Blackstrap molasses, unsulphured

• Pasta & Grains

  • 1/4 cup Water kefir grains

• Baking & Spices

  • 1/4 cup Sugar, unrefined

• Liquids

  • 2 1/2 cups Spring water

Found on thenourishinggourmet.com

Description

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
• ¼ cup thinly sliced ginger
• ⅓ cup coconut sugar or sucanat
• ⅓ cup water
• 2-3 teaspoons ginger simple syrup (above)
• ½ lime, juiced (about 1.5 tablespoons juice)
• 5 mint leaves
• 5 blackberries
• ½ cup kombucha
• ¼-1/2 cup sparkling mineral or soda water
• Ice to fill the glass

Directions

• Shake up the sugar, molasses, and spring water in a wide-mouth quart-sized mason jar until dissolved. (You dont 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.
• Add in rinsed grains and close the lid. Some people use cheesecloth with the mason jar band in lieu of the lid, but Ive 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.)
• Leave the grains to ferment at room temperature for 48-72 hours (2-3 days). Its 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 isnt recommended to go beyond 72-96 hours because the grains will weaken.
• Strain your finished water kefir and store it in the fridge. I use old juice jars or swing top bottles for this.
• Rinse your grains (filtered water is best, but tap is ok) and repeat. Again. And again...
• Combine the ingredients in a small pot and bring to a simmer, stirring as the sugar melts. Continue simmering uncovered, stirring occasionally until the volume of liquid reduces by about half. Strain the ginger and cool the syrup to room temp.
• Pour the ginger simple syrup and lime juice into a glass. Add the mint leaves and muddle with a wooden spoon to release the oils.
• Add 2 of the blackberries and muddle some more.
• Add the kombucha and sparkling water. Fill the cup with ice and the remaining blackberries.
• Stir and enjoy!