Coconut Water Kefir with Fermented Berries
  • 1/2cup hydrated water kefir grains (see instructions below)
  • 20ounces (2 1/2 cups) raw coconut water
  • 1/2cup strawberries, blueberries and/or raspberries
  1. Place hydrated water kefir grains in a 24-ounce glass mason jar or other sterilized glass fermentation vessel. Pour coconut water on top. There should be an inch of headspace. Cover jar tightly with a regular or airlock lid. Allow mixture to ferment in a cool, dark place for up to 24 hours or until carbonation forms.
  2. Strain the coconut water to remove the kefir grains, and return coconut-kefir water back to the original jar or glass vessel. Once grains are removed, they may be stored in sugar water in the refrigerator. You now have fermented coconut water kefir.
  3. For the second fermentation, simply add the fresh berries to the coconut water kefir. The berries will create a good amount of carbonation, so release the gas often, especially if you’re not using an airlock lid. (TIP: It is very important to release gas during the second fermentation.) Allow liquid with berries to ferment in a cool, dark place for at least 6 hours and up to 12 hours, but no more. When the coconut water kefir is quite effervescent and the berries have a bubbly mouthfeel, the second fermentation is complete. Open the bottle over the sink and enjoy right away, or refrigerate to slow the fermentation process and enjoy later. May store up to 2 weeks refrigerated. Best served chilled.
Recipe Notes

Makes 24 ounces (1.5 pints); Prep 5 minutes; Fermentation 36 hours

Growing your own water kefir grains

In a 1½–2-quart jar or glass vessel, add ¼ cup organic evaporated cane juice sugar (do not use honey) to 1 cup hot nonchlorinated water, stirring until sugar is dissolved. Pour 3 cups cold nonchlorinated water into hot sugar water mixture to cool it to room temperature. (TIP: Be sure to add cold water; adding hot water will damage the kefir grains.) Add 1 package (about 6 grams) dried water kefir grains. Cover container with a coffee filter or cheesecloth and secure tightly. Place container in a cool, dark area and set aside to ferment for 24 hours. The kefir crystals will plump and grow. When done, the water will be less sweet, a little yeasty smelling and a different color. Use a nonmetal strainer or your fingers to remove grains from jar. Use kefir grains immediately to make a batch of water kefir, or refrigerate grains in a batch of sugar water (1 cup sugar dissolved in 2½ cups water) until ready to use.