Water kefir is another fermented beverage, like komboucha. But, it is even simpler than komboucha and boasts many of the same health benefits. Kefir is one of the most probiotic dense drinks and packs a lot of punch in every sip.
The health benefits of water kefir include:
- Increases gut health and regularity
- Boosts immunity
- Fights allergies
- Improves bone density
- Kills bad gut bacteria
Water kefir is basically just water kefir grains and sugar water. The kefir grains feed on the sugar, leaving you with a mildly sweet, probiotic dense beverage in just 24 to 48 hours.
If you’re ready to jump on board and start making your own water kefir, here is what you will need:
- One quart mason jar
- Filtered or purified water
- Non-metal strainer
- Organic cane sugar
- Kefir grains
- Cheesecloth or kitchen towel
- Fill mason jar with 3 to 4 cups of water
- Add 1/4 cup organic cane sugar
- Add about 1/3 to 1/2 cup Kefir grains (this is not an exact science)
- Cover the jar with the cheesecloth (or towel) and place on the counter in a warm area for 24 to 48 hours
- After the 24 to 48 hours, your kefir is ready to be strained into a drinking or storage container and placed in the fridge.
- Take the strained grains and start the process over
The water kefir may have a slight bubbly taste, which is normal! At this point you can add in fresh fruit for flavor and enjoy your drink.
Over time, the grains will begin to multiply so you will have plenty to double your batches or share with friends. If you have extra that you can’t give away, you can always throw them in a smoothie drink and consume them that way.
If you don’t have access to a friend with kefir grains to get you started, you can check at your local health food store for a lead or you can purchase them online at Culture of Health. If you get them from someone, they should be a clear color and a rubbery texture.
Travel tips for RVers
I just place my kefir jar (with an actual lid) in the fridge for secure traveling. Just don’t forget to take it out when you get to your next location.
The coolness of the fridge will slow down and eventually stop the fermentation process, if left there too long.
Good luck! I can always be contacted via www.free2breathe.com for help getting started.