If you're looking for a healthy, refreshing way to start your Spring, look no further. Kefir water is always a great thing to having going at the house! Maintaining a family of water kefir is far less work that kombucha. To make a fresh batch (the idea is to cycle every 3-5 days, depending on temperature/fermenting power). This recepie is a double whamie! We will make a new batch, while flavoring the finished product from the last round.
Ginger + Lemonbalm + Mint Water Kefir
What you'll need:
A family of established kefir gains
*If your new to kefir or fermenting in general, check out Cultures for Health. This is the one stop shop for everything you need to make home made fermentable treats!
24 Oz Mason Jar
4-6 Tablespoons Organic Cane Sugar (I like to stay in the middle and use 5)
3-5 Trace Mineral Drops (if you don’t have drops, a pinch of high mineral sea salt is fine)
- Dissolve your sugar completely in any filtered or RO water
- Add your mineral drops or a pinch of salt
- LET COOL COMPLETELY BEFORE ADDING KEFIR GRAINS
- Pour existing (finished) kefir water into clean jar, set aside. Be sure to use a fine strainer filter out kefir grains from finished batch.
- Add grains to new batch and cover with a paper towel or coffee filter.
- Set in a dark, warm place (70-80 degrees) for 3-5 days. Test for taste preference.
TO FLAVOR FINISHED PRODUCT
I added a 1/2 cup of fresh ginger juice to a 24oz of finished kefir
*I like it spicy, 1/4 may be enough for the average person.
Add fresh mint, lemon balm, or any herb you have on hand. Either enjoy as is, or add to a dark bottle and cap tightly for 2-4 days to build gas and build bubbles! Be sure to take caution when opening, it can really get bubbly!