Water Kefir

 

Kefir dates back about 5000 years and is found in many mountain water sources above 7000 feet. In Eastern Europe they would use kefir to ferment milk which makes the milk more digestible and nutritious. Our strain most likely originated in mexico and is used to ferment water and herbal infusions. The culture is known as a scoby (symbiotic relationship between yeast and bacteria) that feeds on natural sugar and produces a low sugar probiotic drink. Kefir alkalises the system and provides the gut with beneficial bacteria. These traits are the reason kefir is used to treat ailments such as IBS, Chrons disease, digestive disorders, ceoliac and acid reflux

We have three flavours that we feature regularily. These are hibiscus, lemon and ginger. However we also like to celebrate the seasons in ireland by harvesting from hedgerows and incorporating new flavours each season.

 

How to make Kefir

  • Heat 500ml of spring or filtered water in a pan

  • Disolve 1/2 cup of brown or white sugar into the water

  • Add the water into the jar with an additional 1 litre of cold spring or filtered water

  • Add your kefir crystals (approx 1/2 cup) to the jar

  • Close the jar so that air can still enter

  • Leave in a warm place for 2 days.

  • After two days taste the liquid and if it is not sweet add a little more sugar(about a teaspoon)

  • Then pour the liquid through the sieve into the glass bottles. The sieve will catch the kefir grains.

  • Put the kefir grains back into the jar and step 1.) can be started again. It is important to keep the cycle going as the kefir grains can't be away from sugar or water for more than a few hours.

  • Add additional flavours such as lemon, vanilla extract, apple juice etc into the bottles. Be as experimental as you like.

  • Seal the bottles so no air can get in. This will cause the drinks to get fizzy.

  • Leave out of the fridge for two days and then put into the fridge for one day.

  • On day 5 the kefir is ready to be enjoyed. It can be kept in the fridge for up to two weeks.

  • Open the lid slowly as pressure can build up.

  • Start off drinking about 1/2 cup a day but this can be increased to 1 full cup a day with time. Drink at any time of the day.

 

About kefir:

Kefir doesn't like metal, tap water or plastic

If you have to leave kefir for a number of days add extra sugar, put it in the fridge and then discard the liquid once you're back and start again from step 1.)

 

Kombucha

Kombucha is a fermented probiotic tea which is similar to kefir in many ways. Like kefir it is naturally effervecent, low in sugar and full of beneficial bacteria. The main difference between kefir and kombucha is the taste. This is due to the black or green tea that is used to ferment the kombucha.

 

How to make Kombucha

What you need

Kombucha starter (with scoby and kombucha liquid)

4 litre mason jar

3 litres filtered water

1 cup sugar (demerara, molasses, raw cane sugar or white sugar)

6 teabags (black or green tea)

 

Method

  • Boil 1 litre of filtered water and add teabags

  • Stir in sugar

  • Let sit for about 30 minutes

  • Pour two litres of filtered water into the mason jar

  • Add the cooled sweetened tea mixture

  • Add the starter (both the scoby and the liquid)

  • Cover with a cloth

  • Leave for 7- 10 days

  • After this time the liquid can be removed from the mason jar and then bottled. The cap can be tightened at this stage. The anaerobic enviornment will cause the kombucha to become fizzy.

  • Leave for 1 or 2 days in the bottle in the fridge

  • The kombucha can then be enjoyed

  • Leave about a cup of kombucha and the scoby in the mason jar and start again from step 1

 

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