Fermentation Blog — Water Kefir RSS

Which Sugar Should I Use for Water Kefir?

There are many choices when it comes to sugar - what you decide to use depends on your desired result. Rapadura is the least refined sugar. It's produced by pressing the pure juice from the sugar cane, then cooking at low temps to evaporate the water off. The end product still includes the molasses, which holds all of the vitamins, minerals, and nutrients. Because of this, it has a stronger molasses-like flavor.  Rapadura is slower to metabolize, unlike more refined sugars, making it a better choice health-wise. Demerara, turbinado and muscovado are more processed than rapadura. The molasses has been removed during crystal formation. Then some is added back in for nutrients and color. Chemicals are sometimes used in the...

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Water Kefir Ginger Ale

by Suzanne Water kefir ginger ale is one of my favorite fizzy drinks. It brings back memories of staying home from school with a sore throat, lying on the couch watching old movies on TV, with Mom taking care of me and serving a cool glass of ginger ale with a straw! Thinking back to those good old days made me crave a tall glass of ginger ale. I just knew I could make it fermented, too. First I made ginger tea: Bring 8 cups water to a full boil. Add …“-­½ cup of chopped fresh ginger, no need to peel it. Reduce heat, simmer for 15-­20 minutes. Remove from heat. Stir in 1½ cups sugar. I like to use rapadura for the rich flavor. Cool completely. Strain into a gallon jar. Next, I fermented the sweet ginger tea: Add 1 quart finished, unflavored water kefir and enough cool, filtered water to fill the jar about an inch from the top. Cover with a cloth, secured by a rubber band, just like making water kefir. Let that ginger water kefir ferment ­2 days at room temperature. You should be able to see some bubbles or foam on top at this point. Then I bottled the fermented ginger ale: After 2 days, bottle the liquid in tightly ­sealed bottles. Ferment on the counter-top another 12-­24 hours before refrigerating. I like to open one bottle as a test before refrigerating, just to make sure it's fizzy. If not, I let the sealeed bottles...

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New Beginnings

Spring cleaning, fresh start, new beginning They're all cliches, but somehow completely appropriate, too. Spring does make me feel like getting started, though usually I get started (or re-started) on the more mundane things: cleaning out the garage, going through last year's summer clothes, preparing the garden for seedlings, etc, etc. One spring task that never gets boring is getting ready for fermenting season. Yes, fermenting season is what I call it. I keep my house pretty cool through the winter, so any fermented food or drink takes some extra time and effort. But when the temperature creeps up just a little, I get excited. I see bubbles, I dream of pickles, I order cultures, and I begin.   What...

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