HOW TO MAKE WATER KEFIR STARTER

The Ferment Company

「WATER KEFIR STARTER BIO FERMENT」

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Water kefir is one of the easiest fermented beverages to make. With our starter you can make tasty and fresh homemade water kefir.

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Preparation Time: 5 minutes

Total Time: 24 - 48 hours

You will need:

- 1 sachet water kefir starter bio ferment

- 1ℓ water, at room temperature

- 2 TBS cane sugar *

- 2 figs *  Your favorite dried fruit (figs work well)

- 1 mason jar, or 1 glass jar with filter paper lid and a rubber band

*avoid coconut sugar, maple sugar and honey as these may inhibit the growth of water kefir bacteria

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Prepare waterkefir for the first time:

1. Take a mason jar or a glass jar and dissolve 2 tablespoons of sugar in 1 liter of water on room temperature. Ensure that the jar is not full with water during the fermentation process.

2. Add 1 sachet of water kefir starter and gently mix until the starter is fully dissolved into the water.

3. Add 2 dried, organic figs (Your favorite dried fruit).

4. Close the mason jar or cover the glass jar with the coffee filter and secure with a rubber band. Let it ferment at room temperature for 24 up to 48 hours.

5. After 24 - 48 hours the kefir is ready! Consume it right away or store it in the fridge, covered, for up to 2 weeks. Save 1 small cup (200ml) of water kefir to make a new batch of kefir.

********* Open the jar carefully *********

During the fermentation, kefir bacteria produce a bubbly drink. The tighter the jar, the morecarbonic acid will be produced during fermentation. When the water kefir is ready, open the jarcarefully as the water kefir may foam u p and out of the jar due to the pressure that has built up.

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Re- fermenting kefir:★

1. Pour liter water, at temperature into a mason jar or a glass jar. Ensure that the jar is not full with water as during the fermentation process.

2. Add a small cup (200ml) of water kefir made from the previous batch and stir well to incorporate. The best results will be obtain when using water kefir which was stored for no more than 2 days into the fridge.

3. Close the mason jar or cover the glass jar with the coffee filter and secure with a rubber band. Let it ferment at room temperature for 24- 48 hours.

4. After 24 up to 48 hours the kefir is ready! Consume it right away or store it in the fridge, covered, for up to 2 weeks. Save 1 small cup (200ml) of kefir to make a new batch of kefir.

It is possible to referment the kefir made from 1 sachet of kefir starter for at least 8 times. The fresher the kefir used to make a new batch, the most batches can be produced. Also, important to remember is that the kitchen utensils must be very clean to avoid cross contamination of bacteria.

A sachet can thus be used to produce at least 9 liters of homemade kefir.

★A precipitate is formed on the bottom of the container during fermentation, but since the precipitate contains a lot of excellent microorganisms, please mix the precipitate with 200 ml used for next fermentation.

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