What is Kefir
What is the advantage of taking Kefir instead of a probiotic supplement?
Fermented products such as kefir are considered functional foods because they offer enzymes, pre-digested nutrients, amino acids, vitamins, minerals, calories/energy and billions of probiotics. Probiotic pill supplements contain just one or a select variety of bacteria, and usually that's it. It's always better to eat something in its whole form when possible, because each part makes the other more digestible.
Why is kefir good for your health?
It is loaded with valuable enzymes, easily digestible sugars, beneficial acids, vitamins and minerals. Water kefir supplies your body with billions of healthy bacteria and yeast strains. Your internal microflora support proper digestion, synthesis of vitamins and minerals, and your immune system by warding off foreign and harmful bacteria, yeast and viruses. It has thus long been known to promote and aid in digestion and overall health. Some studies show it may be anti-mutagenic and help manage free radicals in the body. Folic acid (and B vitamins) increases as the length of the ferment increases. Some people let the strained kefir sit on the counter or the fridge another day to increase the folic acid and B vitamin content before drinking (this will increase the acidity too).
Instructions on Making Water Kefir
Notes: Never use tap water, because it contains chemicals, such as chlorine and flouride. They will kill your grains. Do not let your grains come in contact with metal, this will also kill them. Always use glass, plastic or stainless steel and clean hands when handling your grains.
Basic water kefir formula:
* 4 Cups of purified water
* 4 Tbsp of sugar (perferrably organic, unrefined), Raw Cane, Turbinado, Sucanat, etc.
* 4 Tbsp of kefir grains
Or
* 1/2 gallon water
* 1/2 cup grains
* 1/2 cup sugar
1st ferment: Combine the water and sugar and stir till sugars are completely dissolved. Gently place grains in sugar solution. To this brew, you can add a fig and 1/2 orgainc lemon, don't squeeze. You can add half a boiled egg shell for minerals that make your grains happy, or a pinch of baking soda for calciuim for your grains. You can add a tsp of blackstrap molasses also. I do these, varying from brew to brew. Cover with a non-airtight lid (cofffee filter and rubber band works great). Allow to brew at room temp for 24 to 48 hours. (I recommend 48.) Place water kefir jar on counter away from direct sunlight. After 48 hours, when the water kefir's done brewing, you're ready for your 2nd ferment!
On to your next brew! Rinse your grains that are in your strainer (purified water only). Or, you can dissolve 1 TBSP of sugar in 1 CUP of water and put your rinsed grains into the fridge to rest for a few days before you start your next batch. Repeat step 1 for 1st ferment. You may be able to increase your recipe depending on how much your grains have multiplied. You can also share, eat, or dry your grains!
Other Flavor Ideas
cinnamon sticks, cloves, cardamon, start anise - different combos
coconut and pineapple, coffee + ginger +vanilla, cranberry + orange, cucumber lime, flavored tea (my favorites are either green tea or a fruit berry tea), ginger-lemon, berry mixture, kiwi, just lemons or lemonade, lemon + mint, strawberry + blackberry + mint, strawberry basil, strawberry kiwi, strawberry + blueberry + lemonade, vanilla, mango/cinnamon, peach, pineapple ginger, pineapple cilantro,
pomegranate-pineapple-strawberry, white grape juice (one of my favorites), watermelon, raspberry ginger, raspberry lime, apple-ginger, mango lemonade, ...and well you get the picture!
Enjoy!