Not to be confused with milk kefir grains, which we've heard a lot more about in recent years. We wanted to discuss with you today, the culture of water kefir grains. Strictly speaking, these grains are not real grains, but solid concentrates of ferments, live yeasts (bacteria) that live in symbiosis similar in texture to jelly or crystals.
When these yeasts come into contact with sugar, they produce chemical components known asethanol That we know for alcohol, lactic acids And of carbon dioxide. A composition that is specific to the fermentation process.
Everyone can make their Kefir, water or fruit in the kitchen with a bit of adapted equipment. Fermentation is much more accessible, so get started!
The ailments that plague us are becoming more numerous and stronger as modern molecular medicine advances. It seems that we need to go back to basics to relieve ourselves. Alternative medicine leads us to rediscover ancestral recipes that are sometimes forgotten. Among the products that have recently surfaced is kefir. It also has the greatest number of virtues, extended over the system in general.
To reassure you a little, the recipe can be achieved in just a few minutes. 10 minutes flat. It's the fermentation that takes a little longer (48 hours max) but from then on, you won't have to do anything. Just waiting quietly.
Recipe ingredients.
In the jar, place the dried figs, lemon quarters, water and sugar. Shake the pot until the sugar dissolves. Finally, add your beans, rinsed beforehand and then close the pot.
To ferment your preparation properly, let it rest in a dry place, at room temperature (between 20 and 30 degrees maximum) with or without light, it's up to you to see but fermentation will be more effective without light. Leave to ferment for 24 hours.
If you see that your figs are floating, the fermentation is over.
The next day, your kefir has fermented well and is ready to be filtered. Using a strainer, pour in your kefir to catch the kefir grains and fruits.
However, if you end up with low-sparkling kefir, do not hesitate to put it back at room temperature for 12 to 24 hours in order to restart the fermentation.
Attention! The longer you let fruit kefir rest at room temperature, the more acidic it will be and therefore less sweet. It's up to you to manage the taste you want!
In the strainer, you will find the kefir grains, as well as the lemon pieces and the swollen figs. Remove these and discard them, as they are only used once.
Kefir grains should be kept in water. Place them in a glass container, add a little sugar to nourish them until your next preparation.
If you plan to make kefir again quickly (within 24 or 48 hours), leave them in a little bit of sugar water at room temperature. If you want a longer break, keep them in the fridge with a little bit of sugar to slow their activity. They will stay healthy for your next fermentations.
This drink is rich in probiotics, has numerous health benefits. Kefir promotes a good intestinal microbiota, which limits constipation, reduces the risk of bloating, and allows good digestion.
Yes! “You can, daily, drink a glass of kefir in the morning before breakfast to be in shape all day long. You can also have a glass of it before lunch or dinner, or take a kefir diet regularly, without exceeding the consumption of one liter per day.”
Although fermentation greatly reduces the amount of sugar, there is always some left.
The probiotics in kefir can boost the immune system. This can be beneficial for most people, but some people who are immunocompromised (e.g. organ transplant) should seek advice from their doctor. Some people may be allergic to citrus fruits or dried fruits.
The fermentation of kefir produces small amounts of natural alcohol around 0.5%. This can be a problem for pregnant women and people on a strict alcohol-free diet.
In summary, fruit kefir is generally safe but some people should be careful depending on their digestive tolerance, health condition, or certain allergies.
For grains, the easiest way is to find a person who has grains to donate directly in your city. There are many people who give these kefir ferments — called grains — from hand to hand. Start tomorrow in your organic food store.
To better understand the essential role of the microbiota in our health, here is a bonus video that explains how it works. This vast ecosystem of microorganisms plays a key role in digestion, immunity, and even our mental well-being. Discover how it evolves, what can influence it and how to take care of it on a daily basis!
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