Coconut Water Kefir
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 Cups Coconut Water
Place kefir grains into the fermenting jar using a plastic spoon.
Add coconut water to fermenting jar. Stir briefly or close lid and give it a little shake.
Leave the fermenting jar with the cap on 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 are more active at 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 familiarise 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 coconut 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.
Seal the storage jar and place it in the fridge to consume a little daily.
Instead of step 8 place half a cup of chopped fruit into the jar and ferment for a second time to change the flavor. Fruits that work well are pineapple, frozen berries, hibiscus flowers and sliced lemon. Try one fruit at a time to see your preference.
Kefir needs sugar to live. Any sugar source will do including raw sugar, brown sugar, coconut sugar, molasses, dried fruit, and if they are strong even honey is suitable (eventually though with honey they will die). You can change the source of sugar that your grains consume and they will adapt over time.