How To Make Water Kefir- Put a 1/4 cup of raw organic sugar; this is food for your grains, melted into about a cup of filtered water, 2 tablespoons water kefir grains, and 2-3 raisins into a quart jar. Fill the jar the rest of the way with water, leaving about an inch of headspace, stir gently with a non-metal spoon, and cap tightly. Set your jar where it will get plenty of light, preferably in indirect sunlight, for about 48 hours, depending on room temperature. Burp the jar a couple of times a day to release some pressure. It is ready to drink when the raisins float to the top. Strain the grains to use for your next batch and share them with family and friends, as they will multiply. Use 2 tablespoons of water kefir grains per quart of water for your next batches. You can now drink it or do a second ferment.
For the second ferment- Get some organic raw juice of your choice or some raw pureed fruit. For each 16-ounce bottle or jar of water kefir put 2 tablespoons of the juice. I use amber glass swing-top bottles which seal well but still release some pressure as it continues to ferment. If using a glass jar, cap it tight and burp a couple of times a day. Let this ferment for 48 hours or until desired taste. Put in the fridge when done and let chill before opening. Open slowly as there will be some pressure.
*NOTE: Do not let anything metallic come in contact with your grains, as metal can react with the acids in the kefir and damage the grains.
**I recommend starting with 2 ounces and working up to 8 ounces or more a day.
Enjoy your gut-healthy water kefir!
Granny