Wa­ter Ke­fir

Irish Examiner - Weekend - - Food -

With wa­ter ke­fir you can turn sug­ared wa­ter into one of the most vi­brant, pro­bi­otic-rich drinks you can make at home! 2 ta­ble­spoons wa­ter ke­fir grains 2-3 ta­ble­spoons or­ganic raw cane su­gar 4 un­sulphered dried apri­cots or other dried fruit. Ap­prox­i­mately 1 litre (1¾ pints) of wa­ter — must be free of chem­i­cals Slice of un­waxed le­mon

It is im­por­tant not to use any metal uten­sils or brew­ing ves­sels while mak­ing wa­ter ke­fir.

Stir the su­gar into ap­prox­i­mately 250ml (9fl oz) of hot wa­ter un­til it dis­solves, then add re­main­der of cold wa­ter and al­low it to cool to room tem­per­a­ture.

Place the wa­ter ke­fir grains into a 1 litre jar, pour in the cooled su­gar wa­ter, and drop in the dried fruit.

Cover the jar loosely with a lid, or with a cloth se­cured with a rub­ber band to al­low air in but to pre­vent stray de­bris from spoil­ing your wa­ter ke­fir. Al­low the wa­ter ke­fir to fer­ment for 2 to 3 days. The longer it fer­ments, the drier and less sweet it will be­come.

When the wa­ter ke­fir ac­quires a flavour that suits you, strain it us­ing a plas­tic strainer into a jug. Dis­card the dried fruit (or eat it) but re­serve the wa­ter ke­fir grains which can be im­me­di­ately reused or stored.

While the wa­ter ke­fir can be en­joyed as it is, af­ter its ini­tial fer­men­ta­tion, you can also fer­ment it a se­cond time. Sec­ondary fer­men­ta­tion al­lows you to fla­vor the wa­ter ke­fir, and the sec­ondary fer­men­ta­tion process, which oc­curs in a tightly capped bot­tle al­lows car­bon diox­ide to de­velop, pro­duc­ing a fizzy wa­ter ke­fir.

Trans­fer the bot­tles of wa­ter ke­fir to the fridge to slow down fer­men­ta­tion and en­joy

Se­cond Fer­men­ta­tion

Af­ter trans­fer­ring you wa­ter ke­fir into a bot­tle add a hand­ful of one of the fol­low­ing to your taste.

fresh or frozen rasp­ber­ries fresh or frozen straw­ber­ries sev­eral crushed mint leaves and juice of 1 le­mon 10-12 dan­de­lion flow­ers in full bloom

6-8 el­der­flow­ers or a large hand­ful of el­der­ber­ries

Leave to fer­ment for an­other 12 – 24 hours with a lid on. It’s a good idea to re­lease pres­sure every so of­ten par­tic­u­larly if your kitchen is warm as sec­ondary fer­ments have been known to ex­plode! Keep tast­ing to un­der­stand when your fer­ment is ready to your lik­ing.

Car­ing for your Ke­fir Grains

Wa­ter ke­fir grains are alive be­ing a Scoby (Sym­bi­otic colony of bac­te­ria and yeasts) and there­fore re­quire look­ing af­ter to en­sure they pro­duce the best ke­fir for you.

Oc­ca­sion­ally it is ben­e­fi­cial to give your grains a min­eral feed.

Newspapers in English

Newspapers from Ireland

© PressReader. All rights reserved.