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Martin Luther King said that love should be our first choice of tactic in our arsenal of weapons in the war against international tensions abroad and intolerance at home. In the culture wars of conformist totalitarianism of thought versus pluralism and rising consciousness, maybe water kefir can be a major weapon. Still when the war is over and kefir is 14 cents for a 12 ounce can on every street corner will we allow coke, as bad as it is for people with its terrible corn syrup, to be sold legally even at 4.99 for a 16 ounce plastic container as kefir is sold now or will we be the new boss and ban it as we do now in high schools. We can only guess at this point.
Water kefir sometimes called Tibi, Japanese Water Crystals, Japanese Sea Rice and many other names, can defeat coke because it better in every way. It has much less sugar, it is probiotic, it is filled with vitamins and minerals and it taste great, less filling, tastes great, less filling. Water kefir only has to overcome the zombie factor that seems to hold 99.99 % of the people. And here’s how you do that. Give it to people.
Water kefir is very versatile. It can be made with any type of sugar and dried fruit or just fruit juice. You can control the sugar and by choosing different fruit mediums you can control the taste. It allows for great creativity. The recipes are endless. My motto with water kefir is “Put good things in take good things out”. I fermented some 4 berry juice for 24 hours and it came out a beautiful berry soda that I feel leaves coke in the dust. Water kefir is fun and children love it. They can make it themselves, they can be in charge and it is a real wonder for them. When they prepare the water kefir with water, sugar and dried fruit or just juice they can sit back and watch the show. Within hours the crystals begin their dance. Small champagne like bubbles begin to happen and a small percentage of the crystals begin moving with the bubbles up and down. It is a very calming relaxing sight, if you move the jar holding this event the action stops, so it is a spectator event to watch and just behold.
The big secret to water kefir is the water. It cannot contain chlorine or other chemicals; also, watch out for soap residue and it must have the natural minerals that natural water naturally has. If the water you use is purified water you should add at least the salts to keep the crystals at their best. I put in a tab of sodium bicarbonate, just 10 grams per 3 1/2 quarts and a capsule of coral calcium 1000 mg per 3 1/2 quarts. I do this on days I am not harvesting the product of the fermentation which is another trick. I ferment different ways, one for the health of the grains and another for the taste of the drink. When I brew for the grains I load up on the sugar, I put in lots of ginger root juice; certainly more than I would care to drink, I put in the salts and I ferment for about 60 hours. You have to be very careful about fermenting more than 48 hours because grains can pickle if left to ferment too long. Also; the greatest grow for the grains happens after 24 hour, sometimes with juice or coconut water I only ferment for 24 hours, get it? I ferment a cup and a half grains with a cup and a half sugar with 3 1/2 quarts water in 4 liter jar and soon after 48 hours I am checking the crystals by harvesting the jars one at a time with large time intervals in between so if I notice anything out of the ordinary with the crystals I can harvest them all right away avoiding the pickling.
Now; I don’t like sweet drinks and many people are diabetics so although water kefir uses the sugar and turns the sugar into lactic acid and CO2 it does not convert enough of it to significantly reduce the sugar; further for diabetics, it does help the body absorb the sugar but once again not significantly and not enough; however, diabetics are allowed a certain amount of fruit juice and that fruit juice can be keferated and that keferated juice will have a smaller percentage of sugar and that sugar will be absorbed into the body slightly more efficiently and with a promise to take a brisk walk for 20 minutes I think; and I am not a doctor, but I think a diabetic can up his juice intake from 6 or 8 ounces to 8 to 10 ounces and enjoy this probiotic drink.
So the idea, the secret, the trick is beside using the best water and the best ingredients, brew for the health of the crystals one way and to brew for taste another. You can split your grains into portions for custom brewing or you can brew specifically on alternative days or cycles. You have to figure that out yourself whatever that cycle might be.You have to experiment and if you are doing it right you will have many grains to experiment with. If you are doing it right your grains will expand and reproduce very fast and you will have too many of them and you will either have to give them away or dehydrate them for storage which is another article.
A few last things and you will know all there is to brewing water kefir. Don’t hold your grains in a pouch. Put the dried fruit or pieces of ginger or whatever in the pouch. Once you have seen the crystal dancing in the matrix you could never put them in a pouch, they must be free to dance. You need the pouch to separate the fruit from the crystals because the fruit may shed parts of themselves into the grains and it can be difficult to separate them later. I often don’t use a pouch at all depending on what fruit I am using usually a piece of mango won’t shed so I don’t use a pouch with that.
Leave the grains alone and don’t shake the bottle with water kefir. Keep the bottle in a warm dark place, you can take them out and look at them and show them to people or whatever but then put them back and leave them alone. Don’t wash the grains unless you plan to store them, don’t play with them and just let them be at peace as much as possible
The ratio for brewing generally and for the health of the grains would be equal parts any kind of sugar to the volume of the grains, then the amount of water would be the amount of water needed to absorb the sugar so that when you shake the bottle on the initial shake after putting in all the ingredients, the sugar does not fall back to the bottom of the jar and then you know you put in enough water. It would be best if you could get to the exact saturation point but it is not essential. It is not the ratio of sugar to water that is important but the quality of the water and to a lesser extent the quality of the sugar and the variance of fruit. Less processed sugar contains more minerals and nutrients so use less processed sugar. More varied fruit means more varied nutrients for the grains.
Ok; so, if your doing it right and your grains are in the swing of things your crystals will dance within hours of your initial shake, they will reproduce and expand. If you are doing it wrong they will not grow and reproduce and they will get weaker and weaker and then die. Sometimes things happen and I can’t figure them out so you won’t either but it is best not to keep all your eggs in one basket as I fermented some young coconuts recently, I opened the coconuts myself and 36 hours later all my grains were mush on the bottom of the jar, dead as a walking around drug company corporate executive and I don’t know why.
Share your delicious kefir your healthy kefir have a kefir and a smile : ) Rasta man no drink no yellow green blue soda unless it is keferated. Yah mon give it away.
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