You will need:
- one quart canning jar or other glass jar
- coffee filter or paper towel to cover jar, and elastic
- band to secure cover
- fine mesh plastic strainer (no metal)
- wooden or plastic spoon
- 1/ 4 cup sugar ( rapadura, evaporated cane sugar, or a blend of the two work best)
- 3 cups water (non-chlorinated & non-fluoridated is best)
- Water Kefir grains
- Heat one cup of the water. Put it in the jar and stir in the sugar until thoroughly dissolved. Add the rest of the water and stir again.
- Add the Water Kefir grains to the sugar water. Cover & secure with elastic band. Allow to culture at room temp (68° to 78° F. is ideal). Choose a draft-free spot, away from direct sunlight, where the jar won't be disturbed. Dehydrated grains will take 3 to 5 days to rehydrate, live grains will be ready in 2 days.
- When the dehydrated grains are plump & translucent, they are ready to make Water Kefir. Strain the grains from the liquid, using a plastic strainer. The first batch may have an off flavor when rehydrating- if so, it can be discarded.
- For your next batch of Water Kefir, put the grains into fresh sugar water, following the same instructions. Let culture for 2 days. Longer culture times make a more sour product, shorter times make a sweeter product. As your grains increase in volume, you can move up to a larger container. Just use the same ratios: 1/4 c. sugar per quart. The more grains in the jar, the faster it will ferment.
There are many ways to flavor and use your Water Kefir. Check out our instructions for a Second Fermentation.