NURTURING KEFIR GRAINS

 

Anyway onto the kefir...

 

My last batch was yummy and it was quite plain – I usually put some kind of extra fruit in like kiwi or pineapple – but the standard is lemon ginger dates and apricots.

 

Here is the list

 

EQUIPMENT

 

BIG PLASTIC BOWL WITH POUR LIP ON SIDE

BIG GLASS JAR WITH LID 2 LTRE – REJECT SHOP

PLASTIC SPOON

CHOPSTICK

PLASTIC STRAINER

SMALLER GLASS JAR FOR PUTTING BABIES INTO FRIDGE (PUT THEM TO SLEEP)

2 X GLASS BOTTLES 1 LTRE (PLAIN GLASS THE COLOURED ONES HAVE TOXIC PAINT)

PLASTIC SPOON

COCONUT SUGAR

MOLASSIS

LEMON

GINGER

DATES

APRICOTS (NON SULFUR)

 

TRY OTHER FRUITS – PINEAPPLE /ORANGE/KIWI/PLUM/APPLE

(CUT SO THAT THERE IS LOTS OF SURFACE AREA EXPOSED FOR THE KEFIR TO TURN THE SUGAR INTO THE FERMENT EG THIN SLICES BEST),

 

TRY TO USE WATER WITH NO CHLORINE OR FLOURIDE EG REVERSE OSMOSIS OR MT FUJI OR IF YOU'RE EXTRA SPECIAL LIKE ME AN AWG - AIR TO WATER GENERATOR WITH MAYU SWIRL WATER STRUCTURE DEVICE

STEP 1

·         POUR OFF SUGAR WATER- CAN KEEP TO MAKE CULTURED VEGIES – LEAVE IT OUT FOR EXTRA FEW HOURS OUT OF THE FRIDGE IS FINE THE GRAINS JUST COME ALIVE AND EAT THE SUGAR THATS LEFT IN THE WATER

·         RINSE the kefir grains pick out any old dates OR fruit bits

·         SCOOP THEM INTO THE JAR WTH A  PLASTIC SPOON

·         FILL JAR WITH WATER ¾ FULL

·         ADD MOLLASES APPROX 5 SPOONS (DEPENDS ON TASTE ADD LESS IF YOU DONT LIKE THE STRONG MALTY FLAVOUR)

·         ADD 10 (OR MORE) SPOONS OF COCONUT SUGAR

·         ADD 10 DATES

·         ADD 5 APRICOTS

·         CUT GINGER THIN SLICES ADD LOTS IF YOU LIKE IT GINGERY

·         4 SLICES OF LEMON – take out the pips

·         ADD SLICES OF FRUIT (I ONLY CHOOSE ONE VARIETY AT A TIME- PINEAPPLE TURNED OUT THE BEST BATCH)

·         THEN FILL WITH MORE WATER SO THERE IS NOT MUCH GAP

 

STEP 2

·         FIND A DARK CUPBOARD

·         SEAL TIGHTLY

·         HAVE JAR IN BOWL IF SOME LEAKS (BUT MAINLY THAT HAPPENS FOR THE CULTURED VEGIES

·         LEAVE FOR TWO OR THREE DAYS – JUST GENTLY SWIRL THE MIXTURE AROUND IT SHOULD BE ALL BUBBLY - IF YOU WANT IT TO FERMENT LONGER JUST MAKE SURE THERE IS NO MOULD GROWING ON TOP – SWIRL WITH CHOPSTICK EACH DAY SHOULD STOP THAT BUT I HAVENT FERMENTED LONGER THAN 3 DAYS YET.

 

STEP 3

·         POUR LIQUID OFF THROUGH STRAINER INTO BOWL THEN POUR OFF INTO GLASS BOTTLES

·         PICK OUT FRUIT BITS FROM KEFIR – I USE THE STRAINER AND WATER TO RINSE THE KEFIR GRAINS OFF FRUIT AND SCOOP THEM INTO THE SLEEP JAR(SMALLER ONE)

·         YOU CAN PUT KEFIR GRAINS INTO SMOOTHIES ALSO FOR EXTRA PROBIOTIC BOOST

·         ONCE ALL KEFIR GRAINS ARE IN SLEEP JAR – FILL WITH WATER AND PUT COCONUT SUGAR AND MOLASSES

·         STIR WITH CHOPSTICK UNTIL ALL DISSOLVED

·         JUST LEAVE IN FRIDGE TO SLEEP UNTIL YOUR READY TO DO IT AGAIN – LABEL SO FRIENDS OR FAMILY DONT CHUCK IT OUT!!

 

CULTURED VEGIES

THIS IS THE BEST STUFF I HAVE EVER MADE – IT MAKES EVERY DISH ALIVE – AND IS ESPECIALLY IMPORTANT IF YOU EAT ALOT OF COOKED FOOD

·         SHRED ANY VEGETABLE YOU DESIRE TO HAVE IN YOUR JAR

·         RED CABBAGE/GREEN CABBAGE/WOMBOK/SWEET POTATOE/BEETROOT

·         LIME JUICE – BE GENEROUS

·         OLIVE OIL

·         SPARE KEFIR WATER

PROCEDURE

·         YOU NEED A BIG STERILE PLASTIC TUB AND LOTS OF STERILE GLASS JARS WITH LIDS ( i USE DILUTED HYROGEN PEROXIDE TO RINSE THEM)

·         PLACE ALL SHREDED VEGIES INTO THE TUB

·         SQUEEZE THEM INTO THE JARS AND REALLY PRESS THEM DOWN – ALL VEGIES SHOULD BE COVERED WITH JUICE – ADD THE LEFTOVER JUICE

·         MAKE UP MIXTURE OF ORGANIC VIRGIN OLIVE OIL / LIME JUICE(FRESH)/ KEFIR WATER – PUT INTO JUG

·         POUR THIS INTO THE PACKED VEGIE JARS SO THAT THEY ARE COVERED

·         DONT FILL TO THE TOP AS IT WILL BURST OUT AND LEAK

·         BE AWARE THAT YOU NEED A GOOD AIRTIGHT LIDS TO REDUCE CHANCE OF MOULD ON TOP – i ADD EXTRA OLIVE OIL ON TOP BEFORE i CLOSE THE JAR AND i HAVENT HAD A PROBLEM- BUT I DID LEARN TO HAVE A BIG BOWL UNDER THE JARS

·         LEAVE TO FERMENT FOR 4-5 DAYS – TASTE IT  BUT USE PLASTIC FORK – DONT CONTAMINATE WITH FINGERS

·         THEN REFRIDGERATE – THEY LAST 6 MONTHS OR MORE BUT I ALWAYS EAT MINE IN A MONTH

·         IF YOU KEEP THE JUICE COVERING THE VEGIES AS THE LEVEL OF VEGIES REDUCE (ITS TEMPTING TO DRINK ITS SO YUMMY!!) – YOU CAN REDUCE CHANCE OF TOP VEGIES GOING MOULDY

 

ENJOY AS A CONDIMENT ON SOUPS – PIZZA – SALADS-SANDWICHES-STEAK—RICE-ANYTHING THAT IS BORING

CULTURED VEGIES WILL JAZZ IT UP!

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