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Het Kefirwinkeltje. Waterkefir is een natuurlijke drank met probiotica. Waterkefir wordt gemaakt van waterkefir-korrels, water en fruit voor de smaak. De kefir komt oorspronkelijk uit de Kaukasus waar de drank bij sommige volken wordt gedronken zo als wij water drinken. De waterkefir is ook zoals de melkkefir, erg gezond voor uw lichaam.
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So, making DIY water kefir is a much quicker process than kombucha. Kombucha also has some caffeine in it, thanks to the tea, and it contains a tiny amount of alcohol (about one percent), says.
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Water Kefir shares a similar process to the making of Kombucha, though that is a fermented beverage made from green or black tea, or to the making of Beet Kvass from beetroot juice. Each rely on a natural SCOBY (symbiotic colony of bacteria and yeast) for fermentation but Water Kefir contains neither caffeine (excepting our coffee kefir), which.
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STEP ONE: Fill two, 2-quart mason jars to the halfway mark. STEP TWO. To the water, mix in ¼ cup of organic cane sugar into each jar. I highly recommend making the "sugar mixture" in the recipe notes which contains more minerals (than white sugar) which keep the grains happy and help with fermentation.
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method. Disolve sugar into water. Do not use honey in place of sugar. Honey has antimicrobial properties and will damage your water kefir grains or delay their proliferation. Add water kefir grains, raisins, half a lemon and slice of ginger to the mixture of sugar water in a glass jar. Allow your water kefir to brew in a lidded or covered glass.
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Water kefir is a highly probiotic drink obtained by fermenting a liquid in the presence of kefir grains, also called tibicos. The origin of the water kefir grains has not been established yet, but most theory speculates that water kefir grains originate in Mexico, where they develop onto the leaves of the Opuntia cactus.
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First Ferment. Add 1/8 of sugar (s) of choice to a quart jar (I often use half cane sugar and half brown sugar). Add one of the mineral supplements, if needed, here. Add about 1/3 cup of hot water (about 110-120 degrees, which is typically your hottest tap water) and stir well with a wooden spoon to dissolve.
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Add sugar to sterilised jar, followed by a few inches of the water. Swirl it until it dissolves. Add the remaining water, the grains, lemon and raisins. Ready to ferment Now this is where you have a choice. You can either cover the jar opening with a paper towel and secure with an elastic band.
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Allow everything to cool to room temperature and then get started immediately. Once the equipment is ready, pour the warm water into the fermenting vessel, add the sugar and whisk until the sugar is dissolved. Then add the kefir grains, dried fruit and lemon slice and gently mix for a few seconds. Place the lid on loosely, or secure the cheese.
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Water Kefir Grain Storage. Water kefir grains may be stored, when not in use, in the refrigerator in a small amount of sugar water. Dissolve 1-1/2 teaspoons of sugar in 1/2 cup of water. Allow to cool, then pour into an airtight glass bowl. Add the bag of kefir grains and put the container in the refrigerator. This will keep for one or two weeks.
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First Ferment. Pour the sugar and water and nutrients into the quart jar. Stir the solution until the sugar is completely dissolved, this may take a minute or two. Pour in the water kefir grains. Put a piece of muslin, cheesecloth, or a coffee filter over the mouth of the jar and secure it with a rubber band.
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Add 1/2 cup hot water. Swirl to dissolve the sugar. Add 3 cups at room temperature or cool water. Check the liquid's temperature to ensure it's room temperature ( 68°-85°F.) Add the water kefir grains. Cover the jar and place it in a warm spot, 68°-85°F, to culture for 24-48 hours.
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Allow the sugar-water to cool to room temperature. 2. Add active kefir grains. Once the sugar water is completely cooled (again, hot water can kill your kefir!) add 1 tablespoon of active kefir grains. NOTE: the more grains you have, the faster they digest available sugars, thus the faster your kefir will be ready.
