Fermented foods have been part of the human diet for a very long time and have been discovered again and again for a wide variety of recipes due to their healing and nutritious properties. In this group of fermented foods, yogurt and kefir are the only probiotic foods.
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This means they contain healthy microbes, which can fight infections, maintain a healthy digestive system, keep the body away from diseases, reduce the risk of gastroenteritis and some types of cancer (including colorectal cancer) and cardiovascular diseases.
Yogurt as a superfood can also reduce the risk of allergies, increase antibody levels and strengthen the immune system.
Yogurt is virtually made from bacteria that are found in fresh milk, thicken it and act as preservatives. These bacteria vary, and so do the types of yogurt they produce. You can make your own yogurt at home by combining milk with bacteria in a starter culture.
Water kefir, also known as Japan crystals, are small transparent, gel-like balls derived from prickly pear. The so-called “grains” are yeast colonies and bacteria that look like quark and which are strained after fermentation. You then start the next game. The grains grow and multiply in number after a while. You can either throw the excess into the compost or pass it on to your friends. Anyway, you don't necessarily have to eat yogurt to get all the healthy nutritional benefits of kefir. Find out a different way to make and enjoy your kefir in this recipe from Stacey on Goodnessis.com.
water kefir
Water kefir grains go through one or, for a more flavorful drink, through two fermentation phases. The first phase lasts 48 hours and then the grains are strained — what remains is an average fermented water. This creates bubbles and the kefir grains transform the added sugar into good and healthy bacteria. For an even tastier and more fermented drink, add your favorite fruit and let it ferment for another 12-24 hours. As soon as the flavors have been added, the result is a fruity, bubbling, deliciously fermented water full of probiotic “gut-healing” and good bacteria for nutrition.
During spring/summer time, you can also add fresh strawberries, raspberries, rhubarb or peaches to your drink. During autumn or winter, plums, pears, apples or grapes are suitable for this purpose. It's easy and fun to prepare!
There are two important thingsThings to consider before you get started:
Water kefir raspberry lemonade — a simple & refreshing, probiotic soda water
for 4 cups
equipment:
Ingredients for the first fermentation:
Ingredients for the aroma/second fermentation:
Preparation of the first fermentation:
4 cups of filtered water are filled into the vessel. Then add the sugar & lemon (the lemon is used to acidify your culture & to enhance the flavor) and stir with a wooden or plastic spatula until the sugar is almost completely dissolved. Add kefir grains and dried fruits (the dried fruits provide nitrogen for growth), stir a little and cover with a thin cloth or cheesecloth and seal with an elastic band. (They want the kefir grains to be able to breathe and carbon dioxide to escape.
Leave the kefir grains on your counter for 48 hours/2 days — this could take longer in winter than in summer. After 48 hours, your kefir will be slightly fermented and can be sealed, frozen & drunk as is. For a more flavorful drink, ferment a second time — see below.
Second fermentation:
Wash the whole raspberries and place them in a clean, sterilized 1 liter container, strain the kefir grains and remove the lemon & dried fruit (the dried fruit can be used two more times for the next batch). Fill the container with a distance of 2.5 cm from the top. Then cover with a plastic/glass lid and let it ferment outside for another 12-24 hours. Your kefir will start to simmer; when this happens, it's time to put it in the fridge. As soon as the brewing is set again, the kefir is ready to serve. Open the whole thing carefully over the sink, as the liquid is under pressure and if you unseal the container, the water could hiss and foam. Strain the fruit and pour the drink into glasses and garnish with fresh mint. When serving, I like to add frozen raspberries (or any other type of fruit of your choice) to each glass.
The kefir grains that you strained earlier are now washed with water so that you can reuse them. Or you can store them in a small container in the refrigerator, covered with water and add 1-2 tablespoons of sugar. As soon as they have cooled down, you should “feed” them with sugar & water at least once a week to keep them healthy and alive. You're actually happiest when making water kefir. In the warmer months I make 1-2 vessels a week and in the cold season I let them rest.
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