Coconut Water Keifer

COCONUT WATER KEFIR

Recipe from Amanda Feifer  http://phickle.com/coconut-water-kefir-recipe/

This is my favorite coconut water keifer recipe. It is simple and works great.

Ingredients

1/2 cup water kefir grains–I get mine here: http://www.yemoos.com

3 cups coconut water (not coconut milk)– I like Zico

Directions:

1. Place your kefir grains in a quart jar
2. Pour the coconut water into the jar
3. Cover loosely and let it sit for 48 hours (not longer)
4. Using a non-metallic, fine mesh strainer, pour the culture liquid into another quart jar.
5. Rinse the grains in filtered water and put them in a another quart jar.  Repeat the process.
6. You have the option of  doing a secondary fermentation on the finished coconut kefir.  It is recommended by Dom, the Kefir King, for increasing nutritional content and it’s a great way to incorporate bubbles and other flavors. If you want to do that, just keep the vessel you strained your kefir into at room temperature for another 24 hours.  You can add a variety of fruits or juices (a few slices of apple or pear, 3-5 pieces of dried fruit, or a half cup of the fruit juice of your choice are all great options–I love to use dates, for example. I rarely use fruit juice, but will use raw organic honey).

NOTE: If you’re looking for bubbles, you’ll need a bottle with a seal.  Bottles that are intended to keep bubbles in are the best option.  Commercial kombucha bottles work great, as do some gasket sealed swing top bottles. IT IS VERY IMPORTANT TO NOTE THAT THIS GETS EXTREMELY FIZZY AND CAN EXPLODE. Do not store water kefir in a sealed bottle for longer than 24 hours at room temperature (12 usually does the trick) and do not store it at very warm room temperatures.  The safest bet here is always to do secondary fermentation in plastic bottles, like recycled soda containers.  That way, when the bottle gets hard you know it’s time to immediately stick it in the refrigerator.  This can be dangerous.

Have fun!

Live Life Optimally,

Kristie