Just so bubbely, perfect subtle sweetness but not at all sweet (I hate lemonades and would not like the kefir otherwise) and sooo versatile. Whatever taste you like (green tea, roibosh, herbal tea) with some fruit taste (through feeding water kefir with mango core for example). But step by step. Its super simple, much easier and faster than kombucha…
Important here, is that you need some water kefir grains to start with. I got mine from some friends. They replicate like crazy, so if you need some, let me know and I can send you some 🙂
To produce some delicious refreshing water kefir, put the grains in a big jar and fill it with water and a sugar source. Here you can either add cane sugar (like 1-2 spoons), some dried fruits (prunes, figs, dates,…) and/or fruits (I often put the remnant parts of fruits like a mango core). You can also feed a combination of sugar sources, depending on the taste you would like to create. This jar is properly closed with a lit and depending on the room temperature let it sit for 1-2 days. This is the first fermentation.
For the second fermentation and to increase the CO2/bubbles, sieve the liquid from the grains/fruits. Add the liquid back to the empty jar and add another time some sugar, dried fruits or fruits and close the jar for the lit. Let it sit for another day or 2 until when opening you can feel some pressure that built up. Ready is the water kefir 🙂
Instead of water you can also add some herbal tea (like mint or camomill).
The grains are kept in the fridge in a bit of cane sugar water and from time to time you need to feed them with some more cane sugar. But this is only if you do not want to produce any water kefir.
(The dried fruits added to my kefir are already quite consumed by the active microorganisms). Also, I currently have a lot of grains. Also half/or a third would do.
