A fermented probiotic drink rich with anti-oxidants, vitamin C and heart tonic herbal medicinals that are cooling, soothing and strengthening.
A Probiotic is a beneficial bacteria that is found in certain food sources, eating these foods help support our gut, immune system and brain functions. There are many different probiotic bacteria the common groups of organisms we know as Lactobacillus and Bifidobacterium.
Anti-oxidant are phytonutrients that can help slow & prevent cellular damage from free radicals that can cause disease. Many plants contain anti-oxidants.
Heart Healthy recipes have lots of whole grains, fruits & vegetables. A diet rich in plant foods, low in refined fatty foods can help lower cholesterol.
Recipes have ingredients that support our immune system and help our bodies to fight bacterial and viral infections. Foods high in antioxidants, vitamins and minerals support our immune functions. Food and herbs with anti-inflammatory, anti-fungal, anti-bacterial and anti-viral properties help our bodies fight infection and support our immune response.
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Rosehip & Staghorn Sumac Water Kefir
WATER KEFIR 1ST FERMENT
GLASS JAR large enough to fit 8 cups | ½ gallon | 2 litres size jar works well.
MAKE SUGAR WATER IN JAR – 2cups hot filtered water + ½ cup sugar – stir to dissolve. ADD 4cups filtered water = 6cups in total lukewarm sugar water.
ADD WATER KEFIR CULTURE GRAINS stir briefly and cover with a fermentation lid, coffee filter & rubber band or sit a lid on top You need the Kefir in the jar to be able to breathe especially to exhale during fermentation,
REST TO FERMENT 24-48hrs out of direct sunlight in a warm place above 68F | 20C
TASTE after 24hrs to see if the sugar water has changed flavoured and is fermented to your liking,
TASTE again after 36hours and so until you can taste the fermented flavour and the sweetness is mostly gone
STRAIN OFF KEFIR through a sieve into another clean glass jar. REPEAT 1st FERMENT as above with the grains in your sieve.
ROSEHIP + STAGHORN SUMAC 2nd FERMENTATION
USE THE KEFIR you just strained into a clean jar. You do not need grains during the 2nd ferment.
REST & FERMENT 24 – 48hrs. Cover jar as above or Carbonate by tightly secure on a lid or using a Grolsch style flip-top bottle leaving space 1″ | 2.5cm at the top as the gases will build and the beverage will become carbonated – it can explode be aware & open it every day.
TASTE & OPEN every day, especially if Carbonating – burning the bottle.
STRAIN through a very fine sieve as staghorn sumac fruit has alot of tiny hairs and discard the herbs.
SERVE DRINK as is with ice and fresh herbs.
STORE in the refrigerator to stop the fermentation process. with a fitted lid and some space in the jar. Drink within a few days.
SUBSTITUTE Staghorn sumac by doubling up Rosehip or using dried Rosella or medicinal Hibiscus flowers instead.
* STAGHORN SUMAC BERRY be sure to correctly ID your plant before collecting and consuming staghorn sumac berries some sumac is poisonous. You can use them fresh or dry them. BE SURE TO STRAIN whatever you are making through a very fine sieve or muslin as the staghorn sumac fruit has lots of tiny little hairs that you really don’t want to be drinking it.
ACTIVATED WATER KEFIR GRAIN = Follow the packet instructions if using for the first time. Then once they are plump and gel-like active and the initial sugar water has fermented slightly, they are active and ready to make your kefir.
TEMPERATURE of water – hot filtered water helps to dissolve the sugar then add room temp water so the water is lukewarm then add the kefir grains, Adding hot water to Kefir culture grains will kill them.
TEMPERATURE in the kitchen – the warmer the room, the quicker the water kefir will ferment. Somewhere between 68F-90F | 20-32C
DO NOT RINSE GRAINS they wear a coat of beneficial bacteria which we want to keep to help them grow and ferment so don’t wash it off.
GLASS JAR – USE A CLEAN JARS each time you ferment. DO NOT FERMENT IN PLASTIC
DETAILS on How to make & ferment Water Kefir