1 x Fermenting Jar
1 x Funnel
1 x Plastic Strainer
1 x Storage Jar
1 x Plastic Spoon
4 Tbsn Water Kefir Grains
4 Tbsn Sugar of choice
1 Tspn Molasses
4 Cups Filtered Water
Place Water Kefir Grains into the fermenting jar using a plastic spoon.
Add Filtered Water, sugar and molasses to fermenting jar. Stir well until all is dissolved.
Leave the fermenting jar with the cap on top of your bench top if you live in a warm environment. Alternatively if you live in a cool environment place the jar in a warm (but not hot) part of the house. Anywhere from 22- 30 degrees Celsius is fine. Different strains of microbes are more active on different temperatures.
Check your Kefir a couple of times a day. Give the bottle a little nudge and see if bubbles appear (this shows fermenting has started). If the lid is airtight let a little bit of air out and see if you hear any hiss of gas escaping. You can try a little bit each time to familiarize yourself with how the flavor develops.
After approximately 24-48 hours your kefir will be ready. If you have used an airtight fermenting jar or bottle the kefir is likely to be fizzy. If your vessel was not completely airtight it will be flat.
Place a strainer over your storage jar and pour the water kefir through the strainer so all the kefir grains are caught.
Start a new batch with the kefir grains, or put them to sleep in the fridge with some sugar and water.
Seal the storage jar and place it in the fridge to consume a little daily.
If you want your kefir to be fizzy you need to have an airtight bottle or jar. You also need to be careful with this because as the gas builds up, pressure occurs and glass bottles capped tightly can actually explode. If you are starting out try using plastic water bottles until you get to know your grains and their fermentation rates. Always keep out of reach from children.
Other Water Kefir recipes to try