Basic Water Kefir
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1/4c raw cane sugar (avoid white sugar because it will destroy the bacterial culture)
1/4-1 tsp organic blackstap molasses (do not use fancy molasses)
2L boiled, filtered or reverse osmosis water (cooled to room temperature)
1/2 lemon (peeled and seeded)
1 unsulphured apricot of dried fruit (sulphured dried fruit can kill the kefir culture)
1 pkg of rehydrated and active water kefir culture (milk kefir is slightly different and takes some effort to convert to water kefir)
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Instructions:
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Wash a 2L mason jar with lid a dishwasher on it’s highest heat setting. Alternatively, wash jar using natural dish soap and rinse with hot water.
Dry thoroughly.
Combine all of the ingredients in the mason jar.
Place the lid loosely on the jar.
Place the jar in a dark cupboard of 24-48 hours. (Kefir water will become less sweet the longer it sits as the kefir culture consumes the sugar)
Using a fine mesh strainer and funnel, strain the liquid into bottles or jars.
Reserve the kefir culture and discard the lemon, dried fruit and seeds.
Repeat the above steps to make the next batch.
Note: Sanitation is essential! Always prepare water kefir using clean tools and containers clean surfaces.
