Make lemonade with water kefir itself
Time
Preparation time: 20 min.
Total preparation time: 48 hours
What is in purchased sodas in it, you can not exactly control. Mostly too much sugar, sweeteners, flavors, colors, preservatives, etc. As we know from the tip soft drinks: sugary unhealthy drinks, these soft drinks are usually very unhealthy. Here is a tip on how the sugar in the drink can turn into healthy substances.
With water kefir cultures, a bubbly drink is obtained in 1-2 days, which lies between acidic sparkling and bitter lemon with a hint of sour milk, based on yeast and lactic acid fermentation. It contains minimal amounts of alcohol. (Unfortunately, you can not explain what exactly happens, I can only say it tastes good and who wants to know more, has to investigate).
That's how it's done
Water kefir cultures can be ordered on the internet or given by acquaintances. (Do not order too much, because the tubers multiply faster than the rabbits!
Not to be confused with Milchkefir (used with milk) or with Kombucha (will be served with tea) wasserkefir is usually made with water and is the simplest culture among these three.
You need the following devices
- 2 jars of glass (possibly plastic) holding about 1 liter (for example, cucumber or salt flask / milk bottle with large opening)
- Plastic sieve, if necessary plastic funnel
- Large plastic spoon, e.g. from salad servers
When approaching pay attention to hygiene. Rinse glasses and bottles with hot water and if necessary with detergent. Rinse with plenty of clear water so that no soap residue remains. You may only use glass or plastic objects. The kefir must never come into contact with metal.
For the kefir approach you need the following ingredients
- the Wasserkefir culture (about 1 heaped EL full)
- Sugar (possibly brown sugar)
- Dried fruits, raisins, apricots, cranberries
- Tap water.
- possibly lemon or other citrus fruits (which are said to prevent the growth of unwanted mold fungi)
How much sugar to give in the approach is given very differently. I have found data from 1 teaspoon to 5 tablespoons and take even 1 heaping tablespoon. The more sugar, the more carbon dioxide is produced and the faster the culture multiplies.
All fruits that come into the neck must be unsprayed and non-sulphurous.
- In one of the 1-liter jars you now do the sugar, 1 liter of fresh tap water, the water kefir, the rinsed dried fruit and a slice of lemon or 1 tablespoon of lemon juice. DO NOT touch the crystals with your fingers, but only with plastic cutlery. If something goes wrong, rinse well again in the sieve.
- Then close the glass with the screw cap and let the mixture stand at room temperature without direct sunlight for 24-48 hours. It is best to do a post-it with date and time on it. If you do not have time to worry about it after 24-48 hours, put the batch in the fridge, then ferment slowly, and the kefir is chilled as soon as you pour it.
- After 24-48 hours the kefir mixture is ready. It can be recognized by the turbidity. Then pour the kefir mixture through a plastic sieve into the second vessel. Rinse the kefir crystals with plenty of cold water and sort out the dried fruit and lemon. The dried fruit can be eaten, or used for another approach. I take new dried fruits every time. Rinse the glass for the batch with hot water, rinse it cold and prepare a new batch.
Enjoy mixing or pure
Fresh fruits or other ingredients such as ginger or herbs are good for the taste. Can be added to the batch or even after fermentation. Tea can be used in filter bags without metal clips, or cold tea can be used instead of clear water. Finished water kefir drink can also be mixed with juice or wine to Schorle. Water kefir tastes best chilled best. What you do not drink immediately, it is best to keep it in the fridge.
