It is super important that all materials that come into contact with the kefir have been sterilised. You don’t want to grow bad bacteria, just the good stuff, so boil or wash everything, including your hands, in very hot water.
Glass jars and storage bottles are preferable to plastic since kefir actually eats away at plastic. If the kefir eats the plastic, you end up eating plastic. Limited contact is fine, but prolonged is discouraged.
Never add probiotics to refrigerated water since it will drastically slow or stunt the fermentation process.
You will need a 750 ml glass jar for this recipe. Wash the jar well in hot soapy water, then run it through the dishwasher on a hot rinse cycle to sterilise.
Pour coconut water into your sterilised jar and set aside.
Open up a probiotic capsule, add to the coconut water, then add the ginger. Using a non-metal spoon, stir in the probiotics. Cover the jar with a piece of muslin and a rubber band. Place in the pantry, or on the counter, in a dark spot for 24–48 hours and let it ferment. Your kefir is ready when the water turns from relatively clear to cloudy white.
You can taste test it. After 24–30 hours, pour some into a glass – do not taste directly from the bottle. It should taste sour, with no sweetness left, like coconut beer. Some batches are fizzier than others, but all are beneficial. If it still tastes a bit sweet, place it back in the pantry for the remaining recommended fermentation time.
Makes 6 – 8