Kefir, like all fermented foods, has some pretty amazing health benefits—among them a hefty dose of probiotics, the ability to boost immunity, improve digestion and support detoxification. Often made from milk or yogurt, kefir has traditionally been off-limits to those avoiding dairy, but making your own kefir from coconut water is an easy, non-dairy way to get all those benefits. Here’s how:
How to Make Coconut Water Kefir
- 4-cup glass jar with wide opening and strong screw cap or swing-top lid
- 1/2 cup water kefir grains (available at Cultures for Health) – make sure to buy water kefir grains
- 2 to 4 cups fresh young coconut water
- Plastic sieve
- Bottles for storage
- Fill jar with coconut water, and add water kefir grains. Stir with a non-metal spatula or spoon (metal will damage the grains)
- Close the jar, make sure it is airtight and let it stand for 24 to 48 hours (the longer the brew, the more healthy bacteria you have cultured)
- Strain through a plastic sieve and fill bottles with the cultured coconut water. Make sure the bottles are airtight.
- Refrigerate for 1-2 days, and serve chilled.
To make lemon or lime coconut water kefir, add ¼ cup lemon or lime juice to 1 quart of coconut water kefir.
To make cherry coconut water kefir, add ½ cup cherry concentrate to 1 quart of coconut water kefir.
Which one of these versions would you try first?
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