Recipe #2: Two-Stage Fruit-Water Kefir

Water kefir is produced by the fermentation of sugary solution into primarily lactic acid, a natural, low glycemic energy source with a tart citris flavor.  The final product of the two-stage process described below, when allowed to fully ferment, is low in sugar and a far healthier alternative to soda and alcoholic beverages.  Water kefir full of synbiotics (probiotics + prebiotics), soluble fiber, vitamins, minerals, and phytonutrients that are all absent from soda, beer, and wine.  Containing less than 1% alcohol, it can reduce mild cravings for alcohol without encouraging overconsumption.

The grains, also called Japanese water crystals or Tibicos, are a spongy mass of complexed sugar molecules covered in dozens of populations of bacteria and yeasts (collectively called the biomass), many of which have demonstrated probiotic actions in laboratory tests.  The grains are obtained from other people who have and use them.  Because they double in volume roughly every 1-2 weeks and produce antimicrobial agents that preserve the grain populations, the culture is never exhausted by the process of fermentation if the growth medium regularly is maintained.  The diversity of species that persist on the grains allows for the fermentation of a wide range of foods but is best suited for sugary fermentation.

The following recipe describes a two-stage process that maintains separation between primary and secondary fermentation.  Although the growth medium can be consumed directly, it's advantageous for several reasons to first ferment a growth medium consisting entirely of dissolved nutrient-rich sugar solution that is optimal for growth, then use the fermented growth media as an innoculent for the fermentation of pureed sugary fruits, sprouts, and other nutrient sources with more diverse nutrition profiles.  The separation keeps the grains independent of the final product to yield a wider range of final products with less risk to the grains from preservatives and fruit acids.  It also allows for the rapid fermentation of purees without progressively contaminating the grains with food particles from incomplete separation.


Equipment:

• Blender
• Mason jar (1/2 gallon wide-mouth works well)
• 1 gallon glass jug (~$4 at any wine/beer supply store)
• Airlock for glass jug (~$1 at any wine/beer supply store)
• Steel or silicone fine-mesh strainer

Materials

• Water kefir grains
• Evaporated cane juice, unrefined sugar and molasses, or grade B maple syrup
• 1/2 lemon
• 3-6 cups figs, dates, prunes (all fruit must be free of sorbate and other preservatives)
• 1-2 cups fresh fruit
• Filtered water

Stage 1

1. Obtain water kefir crystals.  Do NOT rinse grains, especially in tap water.
2. Wash and sterilize the glass jar and lid using boiling water, hydrogen peroxide, or ethanol.  Rinse well after sterilizing with chemical agents.
3. Add 1/2-2 cups of water kefir grains (the amount is not very important)
4. Add 4-5 Tbsp of Sucanat or 1/3 cup of Maple syrup (more or less is fine, too)
5. Fill jar with water to within about 1" from the top.
6. Allow to stand for 24-48 hrs with the two-part mason jar lid tightened then slightly untightened to release carbon dioxide as it is produced by the fermentation.
7. To harvest the primary fermentation product, pour the kefir growth solution through a fine-mesh strainer to catch any floating grains.
8. Return grains in the strainer to the jar and repeat the process starting with Step 4 for up to four cycles.  Remove the grains and clean the jar before every 5th cycle.

Stage 2

1. Clean and sterilize a 1-gallon glass jug, a plastic funnel, and an airlock for the jug.
2. Using a blender, puree all dried and fresh fruit and 1/2 lemon with enough water to blend easily until smooth but not excessively heated from blending.  Preservative-free dates, figs, and prunes are good choices because they are high in sugar and nutrients the kefir populations need to reproduce and generate beneficial acids.
3. Optionally add powdered Astragalus root, molasses, or milled bean and grain sprouts to diversify the nutrients available to the biomass.
4. Add the product from Stage 1 to the puree and blend on low to mix well.
5. Pour the puree through a funnel into the glass jug.
6. Fill the jug to 80% of the total volume, leaving a space at the top for foaming.
7. Attach air lock and allow to sit for 2-3 days, swirling contents twice a day to redistribute nutrients and the biomass.
8. Remove airlock and loosely attach a lid to the jug for storage in the refrigerator for a week or longer.

Variations

• Coconut water can also be used for the growth medium but is substantially more expensive than other sugar sources.
• Pureed coconut or hemp can be used in Stage 2, but milk kefir grains are supposedly better at fermenting fatty substrates.  Milk kefir grains are similar in principle to water kefir but differ in appearance, biomass populations, and growth media.
• Changing the growth media can result in appearance and biomass population changes to the grains over time.  Presumably changes to the growth media could change the efficiency of second-stage fermentation, depending on the similarities in the two media and the species that dominate.