Kefir Starter Granules – Water 15g

Both Water and Dairy Kefir are highly-recommended for those following the Gut Ecology & Metabolic Modulation (G.E.M.M.) Protocol – or for anyone wanting to ensure regular intake of a wide range of beneficial probiotic organisms.

Water Kefir Granules

*Follow the instructions on the Technical Data Sheet/packaging carefully.

You will need:

• One 15-gram sachet of Cell-Logic Water Kefir Granules
• A 4-Litre glass fermentation jar with a lid that fully seals and secures
• Raw sugar (Optional: Dried figs, dates, treacle, golden syrup)
• Slices of lemon
• Slices of fresh ginger rhizome
• A fine non-metal mesh strainer, a wooden spoon and a funnel
• 4 x 1-Litre secure bottles for your 2nd ferment and final beverage

Serving Suggestion:

Flavouring your Water Kefir is limited only by your imagination.

• Try adding finely-grated ginger and the juice of half a lemon to your second ferment 1 Litre bottle
• Add ¼ cup of any fruit juice to flavour and provide sugar for your kefir microbes to continue fermenting – flavours that work well are pear, pineapple, all citrus and berries.
• Add a few berries, a few slices of orange, grapefruit, lemon or mandarin.
• Serve 250 mL in a glass with ice as it is or dilute with mineral water if you prefer.

Storage: When you are satisfied that your kefir has developed the fizz of a soft drink and enough sugar has fermented that it is not too sweet, refrigerate the bottles.

CAUTION: Pressure can build up, so be careful to release pressure several times a day. To consume, open bottles carefully over the sink with the lid pointed away from you. Store your bottles in the refrigerator. Kefir will continue to ferment, only much more slowly when chilled.

Prepared Water Kefir is best refrigerated and consumed within 2 weeks. All fermented foods may contain trace amounts of alcohol. If fermented foods are being prepared for children, breastfeeding mothers, or pregnant women, please seek advice from a health professional before consuming these products. To keep alcohol as low as possible, ensure that the kefir jar lid is regularly burped. Please note that alcohol content can increase within a few days in refrigerated storage.