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| My rapidly growing water kefir grains (slight golden colour because of the jaggery that I used in the sugar water) |
Today I strained off my water kefir grains and popped them into a fresh batch of sugar water. Given that I'm not doing the full ferment process yet, I'd left the grains longer than I would have otherwise (it ended up being just over 48 hours and I think if I'd been making it to drink it probably would have been ready in about 24 hours).
When I opened up the jar (I'd only loosely capped it), the water kefir was bubbling away beautifully and much lighter in colour than when I'd started. It had gone from a dark brown to a gorgeous pale golden colour. Since it had been fermenting for so long it did have a slight alcoholic aroma to it (although I doubt that the percentage would have been particularly high). After I strained out the WKGs I took a tiny, cautious sip of the liquid (not that we're consuming this batch, I was just curious). I was pleasantly surprised to discover that it actually tasted okay, kind of like a dry sparkling white wine but without the strong taste of alcohol that wine has (I've never really been keen on the taste of alcoholic drinks).
I tumbled my lovely plump-looking grains into a new jar of sugar water and then debated what to do with the water kefir. It seemed a shame to just tip it down the sink when it's supposed to have such great health benefits. I've read that you can feed the grains to your animals and I figured the alcohol content would be very low so I watered it down and put it outside for our feral cats (they keep the snakes, rats and rabbits off our property and the scrawny little things could probably do with a probiotic boost!).
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| Kefir grains in fresh sugar water |
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