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Prep Time:25 minsAdditional Time:1 day 23 hrs 35 minsTotal Time:2 daysServings:8Yield:8 cupsJump to Nutrition Facts
Prep Time:25 minsAdditional Time:1 day 23 hrs 35 minsTotal Time:2 daysServings:8Yield:8 cups
Prep Time:25 mins
Prep Time:
25 mins
Additional Time:1 day 23 hrs 35 mins
Additional Time:
1 day 23 hrs 35 mins
Total Time:2 days
Total Time:
2 days
Servings:8
Servings:
8
Yield:8 cups
Yield:
8 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients8cupshard water (tap water), divided½cupsugar½cupactive water kefir grains, divided½lemon, cut into 2 wedges, divided¼cupunsulfured dried fruit, such as dried figs, dried apricots, prunes, raisins and/or dates, cut into pieces, divided
Cook Mode(Keep screen awake)
Ingredients
8cupshard water (tap water), divided
½cupsugar
½cupactive water kefir grains, divided
½lemon, cut into 2 wedges, divided
¼cupunsulfured dried fruit, such as dried figs, dried apricots, prunes, raisins and/or dates, cut into pieces, divided
DirectionsHeat 1 cup water in a small saucepan until hot. Pour into a glass or plastic bowl. Add sugar and stir to dissolve.Divide the sugar water between 2 half-gallon jars. Add 3 1/2 cups of room-temperature tap water (65-70 degrees F) to each jar. Add 1/4 cup kefir grains to each jar and stir.Place 1 lemon wedge and 2 tablespoons dried fruit in each jar. Place cheesecloth over each jar and secure with a rubber band.Let the water rest at room temperature out of direct sunlight (65-80 degrees F) until bubbly, 48 to 72 hours. The warmer the temperature, the quicker the water will ferment.Using a nonmetal strainer, strain out the kefir grains and save for making another batch of kefir. Use the water kefir as is or continue onto a second fermentation to add carbonation.To make carbonated water: Divide the water kefir among bottles that have sealable, nonmetal lids. Leave 1 inch of air space at the top of each bottle. Seal the bottles and let rest for another 12 to 24 hours, then transfer to your refrigerator for another 2 to 3 days. You may want to “burp” the water each day to release the pressure, as sometimes the pressure gets to be too great and the water may explode.Originally appeared: EatingWell.com, June 2018
Directions
Heat 1 cup water in a small saucepan until hot. Pour into a glass or plastic bowl. Add sugar and stir to dissolve.Divide the sugar water between 2 half-gallon jars. Add 3 1/2 cups of room-temperature tap water (65-70 degrees F) to each jar. Add 1/4 cup kefir grains to each jar and stir.Place 1 lemon wedge and 2 tablespoons dried fruit in each jar. Place cheesecloth over each jar and secure with a rubber band.Let the water rest at room temperature out of direct sunlight (65-80 degrees F) until bubbly, 48 to 72 hours. The warmer the temperature, the quicker the water will ferment.Using a nonmetal strainer, strain out the kefir grains and save for making another batch of kefir. Use the water kefir as is or continue onto a second fermentation to add carbonation.To make carbonated water: Divide the water kefir among bottles that have sealable, nonmetal lids. Leave 1 inch of air space at the top of each bottle. Seal the bottles and let rest for another 12 to 24 hours, then transfer to your refrigerator for another 2 to 3 days. You may want to “burp” the water each day to release the pressure, as sometimes the pressure gets to be too great and the water may explode.
Heat 1 cup water in a small saucepan until hot. Pour into a glass or plastic bowl. Add sugar and stir to dissolve.
Divide the sugar water between 2 half-gallon jars. Add 3 1/2 cups of room-temperature tap water (65-70 degrees F) to each jar. Add 1/4 cup kefir grains to each jar and stir.
Place 1 lemon wedge and 2 tablespoons dried fruit in each jar. Place cheesecloth over each jar and secure with a rubber band.
Let the water rest at room temperature out of direct sunlight (65-80 degrees F) until bubbly, 48 to 72 hours. The warmer the temperature, the quicker the water will ferment.
Using a nonmetal strainer, strain out the kefir grains and save for making another batch of kefir. Use the water kefir as is or continue onto a second fermentation to add carbonation.
To make carbonated water: Divide the water kefir among bottles that have sealable, nonmetal lids. Leave 1 inch of air space at the top of each bottle. Seal the bottles and let rest for another 12 to 24 hours, then transfer to your refrigerator for another 2 to 3 days. You may want to “burp” the water each day to release the pressure, as sometimes the pressure gets to be too great and the water may explode.
Originally appeared: EatingWell.com, June 2018
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Nutrition Facts(per serving)61Calories16gCarbs0gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
