DIY Mojito Water Kefir? Yes, Please!
Bottling my own homemade probiotics has become a fav. five minute pastime. Occasionally, you can find me, musing around my pantry, checking on my SCOBY and tapping on the glass. The best part is, I’ve officially kept my kefir grains alive for a full month. This is truly an accomplishment considering I managed to kill the supposed low-maintenance “air plants” in a span of two short weeks.
So, trust me, if I can make kefir water, it’s as simple as it comes.
Water Kefir is the Kardashian of probiotics, It’s yogurt on steroids. It’s the get-your-gut-happy fizzy drink of hippies and health nuts. Directly translated from Turkish, Kefir means "feel good." With a name that direct, you’d expect it to work wonders. The good news is, it actually does. When you think “kefir” think high-probiotic, low-sugar, strains of good-for-you bacteria and yeast. The good bacteria (which is inside the grains) metabolizes the sugar in the recipe. In return the fermentation creates food enzymes, B vitamins and creates an acidic bubbly twang.
Here’s what you’ll need:
Water Kefir Grains (Cultures for Health)
Flip-top glass containers
Cheese cloth
¼ cup Rapadura sugar
extra-large two-quart jar
Pinch unrefined sea salt
4 cups non-chlorinated water
Mint leaves, bruised to release flavor
2 limes
2 drops of lime essential oil
Funnel (for bottling)
Nylon mesh strainer
Directions:
The first time you make kefir, start three days in advance, in order to to create the kefir water base.
Take your quart-sized mason jar and pour 3 ½ cups of non-chlorinated, pure spring water inside of it. Then dissolve your sugar and ¼ unrefined sea salt into this room-temperature water. After the sugar is dissolved add your kefir grains and cover your glass quart w/ cheesecloth. Place the mason jar out of direct sunlight, in a warm environment (about 73-ish degrees Fahrenheit).
After three days you should be able to tap the glass and see some bubbles rising to the surface. If you see bubbles, your water kefir is ready! Hurray!
Strain your kefir grains with your nylon mesh strainer—make sure to collect both the strained kater and the kefir grains. Put the kefir grains back into your quart-sized jar and start the process all over again to continue making your kefir water base. Take your newly created keifer water and use a funnel to pour it into flip-top glass bottles.
In each flip-cap airtight bottle add some crushed fresh mint, lime juice, two drops of lime essential oil and just a pinch of sugar into into your flip-cap airtight bottles. It’s best to leave about an inch space between the liquid and the top.
Cap tightly and culture your probiotic mojito goodness for another 24-72 hours. (Remember to open the lid to decrease pressure every 18-or-so hours. Trust me, pressure can build up fast, and no one wants a bottle of glass to explode).
Chill and serve cold.
XOXO,
Lemon
