Wash and rinse your hands thoroughly every time you handle your kefir.
Happy Brewing!
Bring 2 cups of Spring Water to the boil. Dissolve 2 tablespoons of white/brown cane sugar and a teaspoon-tip of unflavoured coarse rock salt (Oryx/Himalayan) in the boiling water and allow to cool.
Once the Sweet Water solution has cooled to room temperature, pour the contents of this jar through a clean plastic tea strainer and discard the liquid (discard only the first time).
Throw the grains captured in the tea strainer back in this jar and add the cooled sweet water solution. Add a thick slice of Lemon and one Date(preferably organic). Cover your solution with a cotton cloth and a rubber band.
In 24 hours** remove the lemon and date and repeat the process, but this time pour the liquid in a flip-top or screw-top bottle. Close tightly to allow pressure to build up. Leave the bottle on your kitchen counter for 24 hours, then move to the fridge. Once cooled, it is ready for consumption
Always use glass containers when fermenting and storing your kefir, the fermented liquid might degrade the plastic. Should this happen, it will end up in your body and do more damage than healing.
Rather safe than sorry, says the Fairy J
What happens when I go on Holiday?
Dissolve ¾ cup of cane sugar, a good pinch of unflavoured Oryx/Himalayan salt in 3litres of boiled spring water. Allow to cool to room temperature. Add to a sterilised 3l Consol Glass container. Close the lid tightly and store in the fridge. On your return, you might have to discard the first batch or two as the grains need to “wake up” again (follow first-time-process above).
For more information, visit www.fermentfairy.co.za
Contact:
076 897 7436
** After 24-36 hours(weather dependant) your grains begin to disintegrate and you will need to adjust sweet water solution – please feed your grains every 24 hours