Water Kefir – explosive life force in a bottle

Here is the latest addition to my fermented product offerings. I’m still experimenting with certain variations. So take the recipes here as a launching pad. Should you require water kefir crystals/grains to get started please get in touch here. I just received an e-mail from Darlene in the Sacramento, CA area offering to ship live water kefir grains. Anyone on her continent I’m happy to put you in touch for a supply. She will send them all over America.

Water kefir crystals - surplus

A quick word about sugar based ferments (Water Kefir and Kombucha) – not approved by anyone but common sense. As good as these beverages are in boosting our intestinal happiness and gut flora, they are based on the fermentation of sugar and create not only a rich pro-biotic tonic. The liquid will also contain sugars and a small amount of alcohol. Dealing with certain dis-eases like cancer, sugar and alcohol are two of the least things you want to consume. Cancer cells feed on sugar!!!

I am not a dietitian or badge-wearing nutritionist, use your discerning mind and understanding here. And by all means listen to well-informed people like this one: Jerry Brunetti! Other easy fermented foods without the use of sugar are Sauerkraut, raw milk yoghurt (get in touch for raw milk sources in Auckland, NZ!), milk kefir, cabbage rejuvelac, brined pickles etc.

Attend my ‘Fermented Foods’ workshops or pay Sandor Ellix Katz a visit and buy his book ‘Wild Fermentation’!

Water kefir linup

f.l.t.r.: bottled water kefir, sauerkraut, Kombucha, water kefir – fermenting (dried mango slices)

So here we go:

Water Kefir

  • 9 T kefir crystals
  • 4 T of golden raw organic sugar
  • 1 lemon, cut in half
  • 1 dried fig or two dried organic apricots
  • 1 sea shell
  • Enough cold drinking water to fill the jar
  1. Place all ingredients in a 1.5 liter glass jar. Leave on the bench for 24 hours.
  2. Strain off the fermented water kefir into bottles and leave on the bench for another 24 hours to mature. Serve chilled.
  3. Replace the lemon halves with fresh ones. After 2-3 days/cycles replace the fig/apricots. Add new sugar and water for the next cycle.
Water Kefir jar

you can see the lemon, pineapple slices, vanilla pod, sea shell…

Here is another recipe from my fellow ‘fermentationista’ Lee:

Water Kefir the Lee-way

  • 1 cup boiled water (to dissolve the sugar, molasses and baking soda)
  • 1/2 C organic sugar
  • 1 tsp organic black strap molasses
  • 1/8 tsp baking soda
    Mix together to dissolve.
  • 5 cups cold water (we’re on tank water)
  • 1/2 C water kefir grains
  • Slice of lemon (I remove the peel because I can’t find organic lemons yet)
  • 100 grms (or to taste) fresh ginger sliced.

I left it ferment for about 2.5 days before bottling it and the grains have now doubled!

Notes:
I must admit that it’s not my original recipe. I did make adjustments.

It originally said a couple of dried figs but I’m not keen on dried fruit. Also a piece of eggshell, which I omitted because it is for minerals but we’re on tank water so I thought that should be enough.
LOL, also it said 1/3 – 1/2 Cups sugar but I’ve done 1/2 each time. It really does seem to be a good recipe for growing them.”
End of Quote.

Feel free to experiment further. Lee’s cultures definitely proliferate quicker. I had a phase when I added exhausted vanilla beans from vanilla essence bottles to the mix, and dried pineapple slices and replace the sugar with my home-made quince and guava syrup (see pictures!) The resulting flavour was marvelous yet the little crystals did not thrive.

Water Kefir

A last word to the packaging. This is where the heading of this post originates from. It seems to be necessary to refrigerate the finished product. I’m normally using bail-top bottles for water kefir. They usually allow you 3 seconds to pour the drink before the liquid starts foaming up and rushes out the bottle neck. We lately had several bottles which had rested at room temperature for longer than a day. These did not allow ANY time to pour the liquid. Once we flipped the lid, the surrounding area – us included – was dripping wet with water kefir. Very Funny! 😉

Water Kefir bottles

So be careful when opening your bottles or do not close them tightly in the first place. The remaining sugar is still being transformed into carbon dioxide and alcohol. A safe way of handling the problem can be old fashioned corks from emptied wine bottles. They will blow off when the pressure in the bottle increases. Still no guarantee against water kefir showers 😉

Good Luck and have FUN!!!

René
😉

Water kefir linup

Fermented Foods – nourishing traditions re-discovered

[Please be aware that this is an old post from 2012 in preparation for one of my still very popular ‘Traditional Cultured Foods’ workshops!]

Have you ever pondered the miracle of digestion?

How is it that we can eat certain foods and in a matter of, literally, seconds we feel a surge of energy? While at other times we eat things for comfort yet we feel horrible shortly after.

How come?

You have probably heard the term ‘gut flora’ before. Did you know that our intestinal tract, where most of the digestion and assimilation of food happens, contains Trillions of micro-organisms? These little critters outnumber our human body cells by a factor of 10! Means 90% of the cells and the genetic material we contain in our body is our gut flora!!!

In an ideal world our bodies live in perfect symbiosis with these friendly micro-organisms. They even take charge of the health of our gut lining and the cells it consists of. While we in return are supposed to provide a healthy nourishing living environment for them.

So where shall we look first to improve our state of health and wellbeing?

Right! Our GUT FLORA 🙂

Unfortunately most of us have a less than optimal cultural mix in our digestive tract. Many environmental factors, the contraceptive pill, anti-biotics, alcohol, stress, etc. can devastate the healthy and beneficial bacteria in our gut. This opportunity is used by toxic and foreign bacteria to populate our gut. That means the percentage of beneficial bacteria can drop dramatically with severe health implications. For a more complete explanation please inform yourself on Dr. Natasha Campbell-McBride’s website, her books on  GAPS (Gut and Psychology Syndrome) and many youtube videos.

Fermented foods variety

One key factor in one’s nutrition on the way to restored wellbeing is Fermented Foods. Our ancestor’s diet consisted of a variety of fermented foods and beverages. Through the commercialisation of the world’s ‘food’ supply many of these traditional fermented foods are not any longer part of everybody’s diet. Fermenting food was a prime way of preserving food and simultaneously increased its digestibility and nutritional profile. That’s how our symbiotic relationship with our beneficial gut flora evolved. We are meant to consume fermented foods on a regular basis!

A glass of Kombucha

Kombucha with Curry Cashews

The Weston A. Price Foundation is doing excellent work in educating the public about this important factor in our nutrition. And so am I 🙂

We have secured the beautiful Mahurangi West Hall as our regular venue for one-day workshops and raw food chef trainings. It is a historical building, in the most scenic setting, newly renovated with all the creature comforts (including our dear, yet superfluous dishwasher).

Mahurangi West Hall

So what’s on the menu? Shortened as of today, 18.8.2012!

  • Sauerkraut, of course!
  • Coconut yoghurt
  • Sour Beets and other fermented vegetable

    Sour Beets

    Sour Beets

  • Kim Chi
  • Natto
  • Kombucha

    A glass of Kombucha

    Kombucha

  • Water kefir

    Water Kefir

    Water Kefir

  • Kefir (dairy) and yoghurt from organic milk
  • wild-fermented sourdough

    Sourdough

    Sourdough

  • Gundru from Nepal/Tibet

    Gundru

    Gundru

  • Cider
  • Chinese Pickles
  • Japanese Nuka Bran Pickles
  • Quinoa Chicha
  • and more… What is crossed out we’ll deal with in future workshops!

This will be a very interactive workshop, balancing demo with hands-on preparation. You will take home the absolute confidence that fermented foods are easy to make and can be a regular staple in your diet.
As always, samples of all our organic food and the full recipe booklet is included. We will have a late lunch at the end of the workshop sampling our creations.

The workshop starts at 10am. We will be finished by 3pm.
That will give you enough time in the morning to visit the Matakana Market and get your knives sharpened there by Mike. 🙂

To ensure a very private atmosphere and an optimal learning environment this class is limited to only 12 students.
We are receiving bookings already. This workshop is going to be sold out shortly.

Your investment is $300+gst for the half day, including an organic lunch and samples as well as the comprehensive recipe booklet.

For bookings please refer to our Event Calendar page.

Bookings are essential for this workshop! Your payment confirms your booking. Due to the high demand and limited space we are not able to hold spaces which are not paid for in advance.

Feel free to get in touch with questions and booking requests here.

OK, I’ll better get back to all those bubbling vessels in our kitchen and hot water cupboard 😉 This is the most Fun I have had in preparing a workshop. I’m determined to pass that Joy on to you!

See you on August 25th for a nourishing Fermented Foods workshop!

Much Love,
René
🙂

Water Kefir, Kombucha, Curry Cashews