This is the third post I'm writing about Kefir so far and I hope that it is something of interest. It's been so exceptionally beneficial to me that I love to share it with other people and hope that they can benefit as well.
Generally, I add a small amount of sea salt or pink salt at the very end of the process and leave it with a bit of sweetness unfermented, making it a great electrolyte drink. It helps to stay cool and hydrated during the heat of south american summers. It's energizing without caffeine (even when the sugars are all allowed to ferment away... Traditional Chinese Medicine classifies water kefir as Yang in character for this reason, but that is a grand oversimplification.)
You can read the other two articles I've made about water kefir if you like, here:
Homemade Water Kefir Guide
Today's batch is a simple one brewing up with purple plums.
Plums make a really delicious kefir in my opinion and I often like to use plum along with other fruits such as citrus. Really, I will cut up any and all fruits available into a jar of kefir.
If it is of interest to folks, I will share more about my favorite special brews that I have made,and am making these days.
The last batch in the style of Mexican Tepache with pineapple, cinammon and cloves came out really delicious.
Look at the pretty little bubbles. The carbonation is just right: fine bubbles,light and fizzy.
Bottoms up, tchin tchin, y Salud!
