Ingredients

  • Scoby culture (often grown on a raw cane sugar medium).
  • Organic “tart” fresh or dried fruits to add to culture: cranberries, lemons, fresh berries, cherries, pears, apples, dried or fresh figs. Also, goji berries, golden berries, mangos, dates, jujubes.
  • 1 lemon or lime
  • Liquid coconut palm syrup, coconut palm sugar, date sugar, or evaporated cane sugar (We use coconut syrup.).
  • Optional: coconut, cinnamon, vanilla, cardomom to add complexity to kefir

Instructions

  1. Put cultures into a small coffee filter strain bag. Tie off the bag.
  2. Use a one-gallon wide mouth jar to make the water kefir. Fill the jar with purified water, approximately 3/4–7/8 inch full.
  3. Put the cultures into the jar.
  4. Add fruit to the jar.
  5. Add 1/4–1/2 cup of coconut palm syrup, coconut palm sugar, etc
  6. Place the lid tightly on the jar and shake well. After shaking, loosen the jar slightly if needed.
  7. Keep checking. The best flavor is to culture without fermenting. A fresh taste is best.
  8. The sugars with fruits in water with cultures creates a good beverage in approximately 7 days. To make the cultures more carbonated, pour off in 3–4 days into nice jars. Carbonation occurs faster in the summer and more slowly in the winter.
  9. When bottling, mix with Stevia (6–8 drops into quart-sized bottles) as needed. If the cultures are too concentrated, add a little more purified water to each 3/4–1 quart bottle.
  10. Label the bottles.
  11. Refrigerate and enjoy!
Paul’s Water Kefir Recipe