Water Kefir Kit

Let’s Make Water Kefir! Welcome to kefir making! We are excited to join you on this journey. Inside this kit you will find the supplies and recipes you need to make water kefir. Making kefir is fun and we are always here for support. —The Cultures for Health Team

Have a question? We are always here to help! Cultures for Health 1801 N. Louise Drive, Sioux Falls, SD 57107 800-962-1959 [email protected] www.culturesforhealth.com © Cultures for Health, 2014

This Kit Contains: 

Water Kefir Grains

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Plastic Mesh Strainer

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Recipe Booklet

In      

this booklet: Activating the culture, page 3 Making water kefir, page 4 Flavoring water kefir, page 5 Troubleshooting, page 7 Taking a break from kefir, page 10 Recipes using water kefir, page 14 5603-14085

BEFORE YOU START Check the contents of this kefir kit.

Sugar

Your kit includes water kefir grains and a plastic strainer. Please contact us if anything is missing or open.

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Use white sugar, organic cane juice crystals, Turbinado, or raw cane sugar

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Use Whole cane sugars with high mineral content, such as Rapadura or Sucanat

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Coconut sugar may be used, though it can be hard on the kefir grains. It is best to use coconut sugar in combination with cane sugar. If the grains break up or turn mushy, increase the amount of cane sugar used.

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Do not use honey, agave, or other sugar substitutes

The water kefir grains you have received have been dehydrated. They are generally shelf-stable but are sensitive to extreme heat. Please store the grains in the refrigerator until you are ready to rehydrate them and start making water kefir. Choose Ingredients for Making Water Kefir Water 

Use nonchlorinated, nonfluoridated water.

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Well or spring water is a good choice for water kefir grains

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Distilled water, reverse osmosis water and water filtered through an activated carbon filter (such as Brita or Pur) often have low or non-existent mineral levels. If using one of these water sources, either use a high mineral sugar or add minerals to your water.

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Mineral Supplementation (per quart of water if necessary) choose one:     

⅛ teaspoon unrefined sea salt or ¼ teaspoon plain baking soda or ½ teaspoon unsulfured blackstrap molasses or A few drops of liquid mineral drops such as Concentrace or 1 teaspoon oyster shell (sterilized, the kind that is used in aquariums), or sterilized, crushed Page 1

eggshell (place in a muslin bag for easy removal) Gather supplies To activate the culture and make subsequent batches of water kefir you will need: 

Glass brewing container (canning jars work well)

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Coffee filter or cloth, secured with a rubber band

Prepare utensils and containers 

Do not allow metal utensils other than stainless steel to come in contact with the culture itself.

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Wash and rinse culturing container or jar thoroughly, to remove soap or food residue.

Read instructions If at any point the instructions are unclear, or your culture does not perform as expected, please contact Customer Support before discarding anything. CulturesForHealth.com

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ACTIVATING THE KEFIR GRAINS The water kefir grains have been dehydrated to make the culture shelf-stable. To make water kefir, the grains must first be rehydrated. 

Heat 3-4 cups water.

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Pour into glass jar.

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Dissolve 4-6 tablespoons cane sugar in the water.

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Cool to 68º-85ºF.

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Empty entire packet of dehydrated water kefir grains into cooled sugar water.

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Cover with a coffee filter or cloth secured by a rubber band.

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Place in a warm spot, 68º-85ºF, for 3-5 days.

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After 5 days grains should be plump and translucent. They are now ready to make water kefir. Strain the sugar water off and discard it.

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INSTUCTIONS FOR MAKING WATER KEFIR 1. Heat 3-4 cups water. 2. Pour into glass jar. 3. Dissolve 4-6 tablespoons cane sugar in the water. 4. Cool to 68º-85ºF. 5. Add water kefir grains. 6. Cover with a coffee filter or cloth secured by a rubber band 7. Place in a warm spot, 68º-85ºF, for 24-48 hours. 8. After culturing is complete, prepare a new batch of sugar water, (steps 1-4 above). 9. Separate kefir grains from the finished water kefir. 10. Place kefir grains in the new batch of sugar water. 11. The finished water kefir is now ready to consume, flavor, or store in the refrigerator.

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FLAVORING AND SECOND FERMENTATION Finished water kefir is not often enjoyed plain, with no added flavoring. On its own, water kefir may taste a bit flat. However, add a little fruit or other flavoring, bottle the kefir, and the finished product is wonderfully refreshing! What is a Second Fermentation? The first fermentation takes place when the water kefir grains are added to sugar water and cultured for 2448 hours. A second fermentation takes place after the grains are removed. Fresh water kefir is cultured at room temperature for another period of 24-48 hours, with flavoring additions, if desired. Bottling the flavored kefir in a tightly sealed bottle during the second fermentation creates a fizzy flavored drink. What Flavor May be Added for the Second Fermentation? Flavoring ideas for water kefir are unlimited! Fruit, fruit juice, spices, and herbs make delicious water kefir. Since the grains are removed before the second fermentation, there is no risk of contamination, so experimenting is encouraged. Here are some flavoring ideas:  Fruit juice  Fresh or Dried Fruit Pieces  Vanilla  Herbal Tea How Do I Make Carbonated Water Kefir? For a fizzy drink, add flavoring to finished water kefir, as described above, then place flavored water kefir in a tightly-sealed bottle. Ferment at room temperature for 1-3 days more. CulturesForHealth.com

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1. Separate grains from finished water kefir. 2. Add flavoring and water kefir to an airtight bottle with a tight lid, such as a Grolsch bottle. 3. Close bottle securely and ferment at room temperature 1-3 days further. 4. “Burp” the bottles daily to relieve excess pressure. 5. Enjoy at room temperature or refrigerate. Check the bottle for cracks prior to use, as cracks will weaken the integrity of the bottle. Use caution when opening the bottle, as excessive pressure can build, causing caps to fly off or kefir to shoot out from the bottle.

Quick idea… Make delicious lemon-ginger water kefir using a second fermentation: Add 1 tablespoon lemon juice and a 1-inch piece of ginger root, peeled and sliced into sticks, to 1 quart water kefir. Cover and allow the mixture to sit for 1-3 days to ferment. Refrigerate prior to drinking. CulturesForHealth.com

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TROUBLESHOOTING AND HELPFUL TIPS Normal Variations Visible Changes: As the bacteria and yeast work to ferment the sugar water, there may be some visible changes. The sugar water may lighten and become cloudy. You may see air bubbles form and rise to the top of the jar. Aroma: You may notice a sweet, slightly yeasty or mildly sour aroma coming from the jar. Floating or sinking kefir grains: The position of the kefir grains does not influence their effectiveness. No growth or multiplication of grains. While kefir grains often do grow and multiply, they are sometimes reluctant to do so. Even if kefir grains do not grow or multiply, they should still make good kefir indefinitely. Rapid growth of grains. Under the right conditions, kefir grains may grow and multiply very quickly. Too many grains in a batch can crowd the bacteria and cause the sugar water to culture several hours faster than usual. For up to 2 quarts sugar water, use a maximum of 4 tablespoons grains, for best results. Brown pieces or stringy particles in the grains. The water kefir grains are cultured on Rapadura sugar, a dark whole sugar. When dried and concentrated, it looks very dark brown or even black, and can cause the mixture to form a significant amount of foam. Usually that foam is rinsed off before the grains are dried, but some residue may remain. The residue is not harmful, and may be left in the kefir or removed and discarded.

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Sweet finished kefir. Water kefir normally has some residual sweetness, depending on culturing conditions. The first few batches of kefir made with newly rehydrated grains may be sweeter than expected, as the grains may take a few weeks to become fully active. Lighter, more refined sugars produce a sweeter finished kefir; darker, less refined sugars produce a richer, less sweet finished kefir. Signs of Potential Problems Water kefir is too sweet after several weeks: Finished water kefir may be sweet, as there is some residual sugar even after 48 hours of fermentation. If a less sweet kefir is preferred, use a darker whole sugar, such as Rapadura or Sucanat. Kefir grains disintegrate or turn mushy: Kefir grains may begin to disintegrate or turn mushy if overmineralized or if some contamination has been introduced. While mineral supplementation is usually healthy for the grains, too many minerals can harm them.  If the kefir grains begin to break up, reduce mineral supplementation until grains stop disintegrating.  If using a dark cane sugar and a high-mineral water, switch to a lighter cane sugar or a different water source.  If using coconut or palm sugar, switch to cane sugar. If grains are breaking up or turning mushy and the sugar water mixture is not too high in minerals, the grains may have picked up some contamination. Please contact Customer Support for assistance before discarding anything. Stress: Grains may become stressed from overcrowding, lack of nutrients or contamination. Under any of these conditions you may experience the following: CulturesForHealth.com

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Grains become slimy Kefir becomes syrupy Kefir smells unpleasant White film forms on top of finished kefir Grains diminish in volume

In any of the above situations, the grains may benefit from a rinse, rest, and recovery period. Rinse the grains in filtered water; rest the grains in a sugar water solution with minerals in the refrigerator; then get them back to work. If over mineralization is the issue, do not add minerals. It may be necessary to repeat the procedure a few times, to completely recover the grains. For details on performing the rinse, rest, and recovery procedure, please visit our website or contact Customer Support. Water Kefir Smells or Tastes Yeasty: Water kefir grains are living organisms and require regular feedings. Always use the appropriate amount of sugar and water for each batch (¼ cup sugar per quart of water), to ensure the grains have enough food. In warmer temperatures, reduce the culturing time to keep the grains from starving, or find a cooler spot for culturing. Keep the grains culturing at 68º-85ºF, and never culture a batch longer than 72 hours. Mold: While it is uncommon to find mold developing on a batch of kefir, it may occasionally happen. Mold may appear as white, green, orange, red, or black spots on the surface of the kefir. White formations on the surface of the kefir may be mold or may be yeast. Please contact Customer Support before discarding anything. If mold does develop, immediately toss the entire batch, including the kefir grains. Do not try to salvage a moldy batch or moldy kefir grains, even if you do not see mold on the kefir grains themselves. Doing so may be dangerous to your health. Obtain a new set of kefir grains, clean the jar thoroughly, and try again another day. CulturesForHealth.com

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TAKING A BREAK FROM MAKING WATER KEFIR To take a break from making kefir, prepare a fresh batch of sugar water and place water kefir grains in jar; cover and store in refrigerator for 2-3 weeks. For longer storage, dehydrate the grains: Spread grains on a piece of unbleached parchment paper, cover to protect from insects, and dry completely at no more than 85ºF. When fully dry, store grains in a sealed container in the refrigerator, for about 6 months. Have more questions? We are here to help! Check out our online resources or contact us for oneon-one assistance. Expert Advice Articles, Recipes, eBooks, and How-to-Videos http://www.culturesforhealth.com/kefir Cultures for Health Customer Support 800-962-1959 or [email protected]

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MAKING KEFIR WITH 100% FRUIT JUICE Water kefir grains may be added directly to fruit juice. The process is just as easy as culturing sugar water and yields a tasty cultured fruit drink.  

1-2 quarts 100% fruit juice 2-4 tablespoons active water kefir grains

Place kefir grains in fruit juice, cover with a coffee filter and secure with a rubber band. Culture 24-48 hours. Remove kefir grains and serve cold. Tips 

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Use extra kefir grains for culturing juice. The acid in juice is hard on the kefir grains and changes their composition. Sugar water kefir made with the same grains may taste unpleasant. To keep the juice kefir grains as healthy as possible, alternate juice batches with 24-hour sugar water batches to revitalize the grains. Juice contains significantly more sugar than the recommended sugar water. Consequently, it is possible to create a small amount of alcohol. To reduce this effect, limit the culturing period to 24 hours.

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COCONUT WATER KEFIR  

1 quart coconut water 3 tablespoons water kefir grains

Place the water kefir grains in the coconut water. Cover the jar loosely and allow the kefir grains to culture the coconut water for 24 to 48 hours. When the culturing process is complete, remove the kefir grains. Once the coconut water kefir has finished culturing and the kefir grains have been removed, it can be consumed plain or flavored. To flavor, we recommend adding 1 cup fresh fruit (mixtures of berries, lemon, etc. work best) and processing the mixture in a blender to create a smooth consistency. Note: Ideally water kefir grains should be cultured in sugar water (¼ cup sugar and 1 quart water) for 24 to 48 hours between batches of making coconut water kefir. The sugar water will feed and refresh the kefir grains keeping them healthy in the long term.

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COCONUT MILK KEFIR Coconut milk can be difficult to culture directly with kefir grains because it is not an ideal food for the bacteria. Adding finished water kefir to the coconut milk instead can produce a more consistent finished product, with similar benefits to direct grain-based culturing.  

1-2 cans coconut milk with minimal additional ingredients (2 to 3 cups) ¼ cup water kefir

Place the coconut milk and water kefir in a glass container and combine thoroughly. Cover with a tea towel or other breathable cover. Allow the mixture to culture for 24 hours. Uses for coconut milk kefir:    

As a base for smoothies As a base for creamy salad dressings For ice cream For creamy popsicles

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Quick Idea… For a delicious, chocolaty, probiotic-rich ice cream using natural sweeteners combine 2 cans worth of kefired coconut milk with ⅔ cup unsweetened cocoa powder, ½-¾ cup honey, 1 tablespoon vanilla extract, and 1 teaspoon salt. Add the mixture to an ice cream maker and follow the manufacturer’s instructions. Page 13

WATER KEFIR HONEY MUSTARD DRESSING Thick, tangy, sweet, and pungent is everything you want in a honey mustard dressing. It makes salads pop and brightens a vegetable crudité platter. This version uses water kefir, a probiotic-rich lacto-fermented beverage, which adds a touch of sweet, a hint of tang, and a bunch of probiotics. Use lacto-fermented mustard, raw honey, and raw apple cider vinegar for an enzyme-rich dressing.     

¼ cup honey, warmed to a pourable consistency if necessary 2 tablespoons water kefir (still slightly sweet) 3 tablespoons Dijon mustard (or lacto-fermented mustard) 2 tablespoons apple cider vinegar Pinch of salt

Combine all ingredients in a pint jar and shake well. Taste and add salt as needed. Serve right away, or allow to sit at room temperature for up to two days or in the refrigerator for up to a week.

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QUICK THAI PEANUT SAUCE         

1 ½ cups creamy peanut butter ½ cup coconut milk (try using coconut milk kefir) 3 tablespoons water 3 tablespoons lime-flavored water kefir 3 tablespoons soy sauce, tamari, or coconut aminos 1 tablespoon fish sauce 1 tablespoon Tabasco 1 tablespoon fresh ginger root, minced 3 fresh garlic cloves, minced

Place all ingredients in a blender or food processor and blend until creamy. Serve over rice noodles and chicken for an instant Thai treat.

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CULTURED SALSA Water kefir can often be used in place of whey or a starter culture when making fermented vegetable, fruit, and condiment recipes. This recipe makes approximately one quart.

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1 medium onion, diced 2 large tomatoes, diced 1 medium green pepper, diced 1-2 jalapeños, diced Clove of garlic, minced Handful of fresh cilantro Lemon and lime juice to taste ¼ cup water kefir

Mix all the ingredients together including the water kefir. Place the salsa in a fermentation container pressing down to release some liquid. Ideally the vegetables should be submerged under the liquid (add a bit of extra water if needed). Ferment for 2+ days at room temperature. Once the fermentation period is complete, the salsa can be removed to a storage container if desired. Store salsa in the refrigerator or root cellar.

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SHAMROCK WATER KEFIR SHAKE The average smoothie is full of sweet and tangy fruits. This is not an average smoothie. This smoothie is good for anyone who can’t handle large amounts of fructose, the sugar found in all fruits. Although low in sugar, it's heavy on the probiotics, healthy fats, and greens. It won’t be easily mistaken for the overly sweetened commercial shamrock shake, but its color and slightly sweet peppermint flavor will leave you feeling satisfied.       

1 ½ cups water kefir ½ cup coconut milk ½ ripe medium avocado 3 large kale leaves ¼ teaspoon mint extract 1-3 teaspoons honey, or to taste 4 large ice cubes

Combine water kefir, coconut milk, avocado, and kale in blender. Blend until smooth. Add mint, honey, and ice cubes and blend until completely mixed. Taste and add more honey as desired for sweetness. Blend again until completely combined. Serve immediately.

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BLENDED BERRY WATER KEFIR GELATIN DESSERT     

3 cups water kefir, plus more as needed 1 cup tightly packed fresh berries 3 tablespoons raw honey (optional) Fresh berries (optional) 5 tablespoons gelatin powder

Combine 1 cup water kefir and berries in a blender. Blend until liquefied. If liquid level has not reached 2 cups, add more water kefir and blend. Add honey, if desired. Slice fresh berries, if large, and spread evenly in the bottom of a large glass bowl or baking dish. Pour 1 cup water kefir into a small saucepan. Sprinkle gelatin powder over the top and heat over a very low burner. Gently warm mixture in order to dissolve the gelatin powder. Do not overheat mixture, as it will destroy the beneficial probiotics and enzymes of the water kefir. Once gelatin begins to dissolve, remove from heat and whisk well, scraping bottom and sides of pan for any gelatin powder sticking to the pan. Once gelatin mixture is completely dissolved, combine it with remaining water kefir and blended berry-kefir liquid. Pour mixture over the berries, then place immediately in the refrigerator to chill for 4-8 hours. Serve cold as is, with whipped cream, or whipped coconut cream.

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FRUITY KEFIR POPSICLES  

2 cups water kefir or coconut water kefir Fresh fruit or juice (see below)

Mix the water kefir and fruit together and pour into popsicle molds. Freeze and serve.

Flavoring ideas:      

2-3 tablespoons fresh lemon juice 2-3 tablespoons juice concentrate ½ cup fruit juice ½ cup raspberries or strawberries mashed in a mortar and pestle Fresh kiwi combined with the water kefir in a blender until smooth; can add chunks or slices of kiwi if desired just prior to freezing ½ cup blackberry puree (seeds removed)

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RASPBERRY KEFIR GRANITA   

2 cups water kefir 1+ tablespoons fresh lemon juice 3 cups fresh raspberries

Add the lemon juice to the water kefir and mix well. Puree the raspberries and strain them into the water kefir mixture. If they are very soft, you can simply force them through the strainer. Stir the mixture to fully incorporate the raspberry puree. Place the mixture in a 9x13-inch Pyrex-style baking dish. Place the container in the freezer for about 30 minutes. Ice will begin to form along the edges where the mixture meets the pan. Using a fork, stir the icy portions into the center of the pan. Repeat this process every 20 to 30 minutes until the mixture is frozen (generally about 3 or 4 hours). Using a fork, scrape the granita into flakey crystals. Cover tightly and freeze. Can be served with fresh berries or a sprig of mint.

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WHY CULTURES FOR HEALTH? 

We love our products and stand behind them. These are the items we use to make food for our own families and are proud to offer to your family.

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We are committed to providing the best customer support. Have a question about how to make yogurt? Looking for a new cultured food your family might enjoy? Want to know what you will need to make cheese? Need assistance ordering? We are here to help! We have assembled a talented and knowledgeable group of customer support representatives, with lots of experience culturing, fermenting, and making real food for their own families. Customer support is available via phone, email, website chat, our blog, and various social media outlets including Facebook, Pinterest, Twitter, Google+ and more.

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We strive to have the best available information including expert advice articles, recipes, and how-to videos. Your success is our success! We are continually updating our website with new recipes and helpful tips, and we incorporate advice from our customers too.

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We want you to be happy and successful with your food projects. We are always here to support our products, answer questions, troubleshoot, and more. Not happy with something you bought? Have a suggestion for some products we can offer? Let us know: we will do what we can to make it right. We value a long-term relationship with our customers.

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