Water Kefir was the next cultured food I attempted. The water kefir arrived in a bag of dehydrated “grains”. They are called grains for their appearance, as they are actually a combination of yeast and bacteria in a symbiotic relationship.
Very easy to get started; just some boiling water and a fourth-of-a-cup of organic sugar mixed together in a one-quart jar. After the sugar was dissolved I filled the jar about three-fourths full with cool water, tested for room temperature, added a few drops of trace minerals, and then added the kefir grains. I placed a coffee filter and rubber band over the top of the jar to keep the water clean and to keep out sugar loving insects.
 |
| My first water kefir |
After waiting five days I poured the water through a plastic strainer to recover the now hydrated water kefir grains. Relieved that it worked, I basically repeated above, hot water and sugar, then cool water and grains, cover and wait. But now the wait was only 48 hours for the first batch of kefir. Results? Well…perhaps a little bland, but very sweet, a taste reminiscent of soda pop.
I took my grains from the first batch and started a second batch. I placed most of my first batch in a clean jar and sealed it up. This allows the yeast to continue to ferment, hopefully developing a carbonated quality. I tried it out this morning after letting it sit for two days, a mild titillation of the senses but not a lot of sizzle. Not too surprising, as it takes a couple of batches for the grains to become fully activated.
Unflavored water kefir may not be for everybody, but it is so bland, I find it inoffensive. My next thrilling step, in the exotic adventure that is fermenting foods, is to begin flavoring my kefir. Needless to say, I am going to go for cream soda with my first attempt of flavored water kefir.
Just for fun: a faux advertisement by my offspring
“This tantric tonic titillates the senses as the titular tincture traverses the body to trounce your troubles and elevate your elation!” 
No comments:
Post a Comment