Pineapple Lime Mint 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 Tbsn Raw Sugar
1 Tspn Molasses or a pinch of bicarb soda
4 Cups Filtered Water
1 Cup Pineapple, cored and diced
2 Limes, sliced
5 sprigs mint
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.
Break up the sprigs of mint (you should have a small handful) and place inside a piece of cheese cloth. Tie ends of cheese cloth so the mint can not escape.
Place the cheese cloth bundle inside the fermenting jar and ferment the kefir as usual. Leave the fermenting jar with the cap loosely closed 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 at different temperatures.
After 24hrs remove the fresh mint and check the taste of the kefir. Add more mint (in the cheesecloth again) if you would like a h5er flavor. Slice the lime and add this to the mixture. Continue to ferment until the grains consume some of the sugar, around 80% is good, probably another 24hrs.
After approximately 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 not have bubbles. If it tastes overly sweet you can continue to ferment it until some of the sweetness reduces.
When finished, place a strainer over your storage jar and pour the water kefir through the strainer so all the kefir grains are caught and the liquid is collected in a second jar or bottle. Remove the cheese cloth with mint (if you added a second bunch) and the slices of lime.
Puree the pineapple and mix with it into the water kefir liquid. Place straight in the fridge, or do a second ferment on the bench top to make the mixture fizzy.
To “second ferment” simply put the bottle of kefir liquid and fruit puree on the bench top out of the sun and leave at room temperature for around 12 hours. A closed lid will ensure bubbles appear. After 12hrs transfer it into the fridge and start consuming it.
With the leftover kefir grains start a new batch of kefir or put them to “sleep” in the fridge by mixing sugar and water plus a tiny amount of minerals. The amount of sugar should be equal to the volume of the grains.
Minerals can be found in molasses, a pinch of bi carb soda, a pinch of a crushed (clean) eggshell, or trace mineral drops. Only a tiny amount is needed. Sugars such as coconut palm sugar and the darker sugars also contain a small amount of minerals. White sugars have had all the minerals removed.