12 Steps to Whole Foods
Preserving Raw Foods with Natural Probiotics 2. Put the jar on the counter (or, in the winter, put it on top of the fridge where the heating coil is, near a heat vent, or under a light bulb for warmer conditions) and stir occasionally. The mixture is cultured after 1-2 days, and faster in a warmer place than a colder place. It will usually separate into layers, including the whey (clear, yellowish liquid), and it will smell tart. 3. Stir and strain out the kefir grains (if that’s what you used) with a slotted spoon or fine-meshed strainer to keep in the fridge for later use. Drink kefir plain with a meal for excellent digestion or make it into smoothies with bananas in your highpowered blender. The kefir will keep for one to two weeks in the fridge, and the grains will keep indefinitely. 234 12 Steps to Whole Foods © Copyright Robyn Openshaw
Preserving Raw Foods with Natural Probiotics Coconut Liquid Kefir / Water Kefir Vegans may prefer to make kefir from coconut liquid or from water. It does not get thick; fermenting makes it fizzy and tangy. I use it every morning in my Hot Pink Breakfast Smoothie (see Ch. 10). Put 1 to 3 Tbsp. of water kefir grains (pictured left) in a pint jar of coconut liquid. Cover it with a lid and leave it for 24 hours at room temperature. (Do not refrigerate kefir grains of any kind. If you do, they will become dormant and inactive.) I simply strain the water grains from the coconut liquid that has been sitting on my counter for 24 hours with a small, fine-meshed strainer. I transfer it to a new jar of coconut liquid for the next day. It’s okay if the grains ferment the liquid for an extra day or for less than a day. The longer you allow the fermentation process, the more tart and tangy your kefir becomes. You can get water kefir grains, which are different than milk grains, by selecting “Kefir Grains” on the “Robyn Recommends” tab on GreenSmoothieGirl.com. Or you can purchase a dehydrated starter at some health food stores—and then, after making your first batch, you can use a little of the old batch to start a new batch. (Do this for up to two batches, but then use a new start to ensure your cultures don’t degrade over time.) Live kefir grains are better, compared to dried starter. To store and to grow your water grains, or to make true “Water Kefir,” fill a quart jar with filtered water and C organic Sucanat, coconut palm sugar, or agave. Add 1 tsp. molasses or a piece of an egg shell (make sure the egg has been cleaned out), because water grains thrive on minerals. Stir until dissolved and then add ¼ to 1 C water grains. Cover and let it sit at room temperature for up to five days. This, by itself, can be consumed as Water Kefir. The sugars are mostly consumed by the fermentation process. You can then start a new batch using the same grains. You can watch my short GreenSmoothieGirl YouTube video showing how to open and drain a young coconut (www.tiny.cc/3X3Xi). Don’t use an older (hairy, brown) coconut, which will not likely contain much liquid. Alternatively, you can purchase coconut liquid (also known as “coconut water”) in cans from a health food store or Asian stores (I have even seen them at Wal-Mart). © Copyright Robyn Openshaw 12 Steps to Whole Foods 235
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Preserving Raw <strong>Foods</strong> with Natural Probiotics<br />
Coconut Liquid Kefir / Water Kefir<br />
Vegans may prefer <strong>to</strong> make kefir from coconut liquid or from water. It does not get thick; fermenting makes it<br />
fizzy and tangy. I use it every morning in my Hot Pink Breakfast Smoothie (see Ch. 10).<br />
Put 1 <strong>to</strong> 3 Tbsp. of water kefir grains (pictured left) in a<br />
pint jar of coconut liquid. Cover it with a lid and leave it<br />
for 24 hours at room temperature. (Do not refrigerate kefir<br />
grains of any kind. If you do, they will become dormant<br />
and inactive.)<br />
I simply strain the water grains from the coconut liquid that<br />
has been sitting on my counter for 24 hours with a small,<br />
fine-meshed strainer. I transfer it <strong>to</strong> a new jar of coconut<br />
liquid for the next day. It’s okay if the grains ferment the<br />
liquid for an extra day or for less than a day. The longer<br />
you allow the fermentation process, the more tart and tangy<br />
your kefir becomes.<br />
You can get water kefir grains, which are different than milk grains, by selecting “Kefir Grains” on the “Robyn<br />
Recommends” tab on GreenSmoothieGirl.com. Or you can purchase a dehydrated starter at some health food<br />
s<strong>to</strong>res—and then, after making your first batch, you can use a little of the old batch <strong>to</strong> start a new batch. (Do<br />
this for up <strong>to</strong> two batches, but then use a new start <strong>to</strong> ensure your cultures don’t degrade over time.) Live kefir<br />
grains are better, compared <strong>to</strong> dried starter.<br />
To s<strong>to</strong>re and <strong>to</strong> grow your water grains, or <strong>to</strong> make true<br />
“Water Kefir,” fill a quart jar with filtered water and C<br />
organic Sucanat, coconut palm sugar, or agave. Add 1 tsp.<br />
molasses or a piece of an egg shell (make sure the egg has<br />
been cleaned out), because water grains thrive on minerals.<br />
Stir until dissolved and then add ¼ <strong>to</strong> 1 C water grains.<br />
Cover and let it sit at room temperature for up <strong>to</strong> five days.<br />
This, by itself, can be consumed as Water Kefir. The sugars<br />
are mostly consumed by the fermentation process. You can<br />
then start a new batch using the same grains.<br />
You can watch my short GreenSmoothieGirl YouTube<br />
video showing how <strong>to</strong> open and drain a young coconut (www.tiny.cc/3X3Xi). Don’t use an older (hairy, brown)<br />
coconut, which will not likely contain much liquid. Alternatively, you can purchase coconut liquid (also known<br />
as “coconut water”) in cans from a health food s<strong>to</strong>re or Asian s<strong>to</strong>res (I have even seen them at Wal-Mart).<br />
© Copyright Robyn Openshaw <strong>12</strong> <strong>Steps</strong> <strong>to</strong> <strong>Whole</strong> <strong>Foods</strong> 235