Posts Tagged ‘100 billion’
Coconut water kefir is very easy to make in just 2 days. You will need:
~ At least 3 fresh coconuts (the young Thai coconuts at a natural food store or Asian mart will do, or better yet, if you live in the tropics, get wild coconuts from your local farmers market)
use coconut water cartons (a lot easier for most!) that are popularly found as a pasteurized product which will be made living upon fermentation.
~ Water Kefir grains: Fresh wet kefir grains (looks like bits of soggy white rice) can be ordered organic and vegan from eBay.com for about $10. When your grains arrive, store them in a glass jar in the refrigerator or use them all to make a batch of kefir immediately. Do not order dairy kefir grains for making coconut water kefir.
~ If using fresh coconuts:
A cheap, dull long serrated knife with a sturdy handle (no sharp serrated teeth, as they would break) or a Coco Jack
A half-gallon or 1 gallon clean glass jar, cleaned very well or sterilized
If using bottled coconut water: Pour the kefir grains into the carton opening. Tighten cap back on. Keep in a room temperature place (not cold nor very warm) for 36 to 48 hours. Come back and taste. The coconut water should have turned cloudy white and become effervescent (carbonated), having become a probiotic-rich kefir.
If using fresh coconuts: Place your 3 fresh young Thai coconuts on a sturdy counter. One at a time, take a coconut, hold it down firmly with your hand on its side (so that the pointy end faces your knife hand) and with your serrated knife saw off the husk at the pointy end until you have a couple square inches of the inner light brown husk showing bare.
Be extra careful, watch your fingers and avoid slipping from your grip on the coconut. Saw off the top half inch creating a lid that reveals a 1 to 2 inch hole with the white coconut inner meat exposed. Halfway into cutting the lid, rotate the coconut so that the lid faces upward, preventing the inner coconut water from leaking out (if a little leaks out don’t worry about it).
Pour out the coconut water into a half-gallon or larger glass jar and drop the kefir grains in. Do not tighten a lid over the jar. Keep the air flowing to avoid explosions. Wrap a towel over and around the jar and keep in a room temperature place (not cold nor very warm) for 36 to 48 hours. Come back and taste. The coconut water should have turned cloudy white and become effervescent (carbonated), having become a probiotic-rich kefir.
Properly finished coconut water kefir should taste somewhat intense, with a hint of sweetness but not sugariness left and a little bit of vinegar flavor present. If you leave the jar out for a few more days you will create vinegar that is suitable for salad dressings, but too sour for our elixir recipes.
Strain the coconut water kefir into a separate glass jar and store it in the refrigerator or use it immediately with your kefir elixir recipes. Rinse the kefir grains and store them in a small glass jar in the refrigerator or use them immediately in another fresh batch of coconut water kefir.
Once you’ve made fresh coconut water kefir you can upgrade it to the easy and delicious Goji Ginger Soda Pop Recipe!
Founder, Longevity Power