Well there is much excitement in my house this morning after some developments in the fermenting cupboard. The other day a friend gave me a taste of some of her water kefir which she had flavoured with fresh ginger. It was beautiful. It was like a rich syrupy ginger beer, and you know how I feel about ginger beer! 3 out of the 4 children present at the tasting thought it was magical. The 4th, my harshest critic, wasn’t so enthused but anyway… my friend shared the kefir grains with me. This is another magical part about kefir grains – they grow, and then you share them.
Read about the probiotic content of water kefir grains here. The grains can be bought in a dehydrated form online if you don’t know of a good source. They consume sugar which you add to filtered water and each time you strain the grains from the water (every couple of days), you replace the grains into a fresh sugar water mix and they do it all over again. The number of grains slowly grows so that your volume of production increases, or you can share the grains amongst your friends. The potency of the bacteria in water kefir is not as great as milk kefir, but the advantage is that it’s good for those not into dairy, and it tastes amazing so you can consume larger amounts of it.
So I put mine in sugar and water a few days ago, and today we have a litre of magical bubbly wondrousness to which I’ve just added lemon and ginger. We have to wait a couple more days for the flavour to infuse, and then we will have a delicious probiotic fizzy drink. I am hoping the lemon will sway the consensus.