Remember when kombucha had just a tiny little corner in the refrigerated drink section of a natural food store? Fast forward 10 years, and today most stores now have multiple big end caps of kombucha with many competing companies. It’s almost cliché to make a kombucha reference in a yoga studio these days.
Here’s the insight: Bottled water kefir (a somewhat different ferment from kombucha) currently has just a tiny little refrigerated corner. Trust me, water kefirs are the next kombucha. Specifically, coconut water and fruit juice kefirs. They work for more people because there is no residual caffeine, nor a significant sugar content left because unprocessed sugars (from the coconut water and fruit) get eaten up by probiotic kefir bacteria more completely than sugar cane and honey.
But, you don’t have to wait for a big selection at the store – you can make it at home right now (and it only takes a couple days to ferment!).
Coconut Water Kefir
Pour 1 big size bottle of coconut water (not from concentrate) into a clean half gallon mason jar (it’s okay if it is pasteurized coconut water because it will become a living food).
OPTIONAL: Add freshly juiced organic watermelon or your favorite organic fruit juice
Add fresh organic water kefir grains (available from eBay) OR a dash (at least 1 tablespoon) of coconut water kefir (there are a few brands at many natural food stores including Kevita and Tonix).
Cover jar with a clean hand towel (allow air to be able to go into jar as this is an aerobic ferment which needs oxygen) and let sit for 24 hours during warm weather or 2-6 days if cool or cold weather.
Kefir is done when effervescent, not sugary sweet anymore, and tangy (due to the lactic acid produced by our friends – the probiotic bacteria – in the kefir culture). When kefir tastes done, refrigerate immediately to stop the kefir from producing an excessive amount of lactic acid. If your kefir grows kefir grains (looks like cooked white rice globules) (kefir does not always create grains: sometimes the kefir culture remains dissipated throughout the whole kefir) you should strain them out and continue to feed them by starting another batch of coconut/fruit-based kefir.
Want more immuno-enhancing, digestion-boosting water kefir recipes?! You’ll love the kefir elixirs in my book Superfood Beauty Elixirs.
2 HUGE Announcements:
1. Speaking of elixirs this summer, please go to http://LongevityPower.com and “pre-order” your stash of Longevity in a Bottle, my newest product, the world’s most comprehensive organic herbal superfood formula. Enjoy my exciting video all about it HERE.
2. For my greater San Francisco Bay Area readers, please join my new meetup, Bay Area Spring Water, Wild Food, and Vitality Meetup Group: http://www.meetup.com/BayAreaSpringWater/
To the your greatest vision of your life,
Christian
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Looks wonderful! So healthy!
This is going to be 1 we do often in melon season – and, with fresh, local fruit in season all year long! So tasty.
I made coconut water last year thanks to Bethanne and Christian. I am absolutely in love with it! I love the idea of adding fresh juice to it too!!
Kristin that’s really awesome!! Yes, you can also put goji berries and mulberries in while fermenting to kick things up!
Instead of coconut water from a bottle can I use fresh coconut water from a real coconut? I prefer not to use packaged/processed foods.
Thanks,
Kasia
Kasia! Yes of course! The young Thai will give you a slightly stronger kefir (because it has a bit more sugar content). I used to hack and eat the young Thai coconuts nearly every day. You can make a kefir yogurt using the young meat blended. Enjoy!
Have you made Water Kefir by using Kevita? I have never heard of doing that. I’ve been making Water Kefir for almost a year by always using Water Kefir grains.
Judith, great question. Using water kefir grains is great – good for you! Kevita might not be a full spectrum source from which to inoculate. 🙂
Great info. Just one question: when using coconut kefir, how much is a ‘dash’? I have my idea of a dash which might be different from others’ ideas of a dash. Are we talking less than 1/4 a teaspoon? Would it work with such a small amount? Thanks!
Rebecca, any amount should inoculate, but at least 2 teaspoons would be ideal. 🙂
-Christian
This looks so amazingly delicious! I know i’m late to the party, but I love kefir and watermelon! This is the perfect thing to make this summer with my family. I’m totally going to do it! Thanks for sharing!