This probiotic-rich, irresistibly fruity water kefir is endlessly customizable to boot.
50 TO 70 Kefir grains, rehydrated
4 CUPS (1 L) Room temperate water
¼ CUP (65 ML) Cane sugar
¼ CUP (65 ML) Fruit juice ( grape or apple )
In a pan, heat ½ a cup (125 ml) of water without bringing it to a boil. Add the sugar and stir until it dissolves. Remove from heat and let cool until the liquid has reached room temperature.
Pour the sugar/water mixture, followed by the rest of the water, into your Mortier Pilon fermentation jar. Add the kefir grains. Let the mixture ferment at room temperature, covered, for 2 days.
After 2 days, filter the kefir water using a bamboo strainer (avoid metal if possible). Transfer to Mortier Pilon swing-top bottles.
Distribute the fruit juice among the bottles and let the kefir ferment for 2 days for more carbonation.