Prep Time: 15 minutes
Fermenting Time: 2 days
Total Time: 2 days 15 minutes
Servings: 4 servings
Sterilize all your equipment, especially your jars.
Carefully open coconuts using a cleaver or hatchet, conserving the water. (How-to video here
Conserve the young coconut spoonmeat inside and use for Cultured Coconut Pudding (recipe below), smoothies or desserts.
Heat the coconut water to about 90 degrees.
Add kefir grains and stir in thoroughly; they won't dissolve.
Pour the inoculated water into a sterile jar and either cap loosely or place the airlock lid.
Ferment at 72-75 degrees F for 36-48 hours. In the summer, this could mean your countertop. In winter, the top of the fridge. Avoid agitating the jar.
The water will get milky white and usually a bit of bubbles will form on top. The taste should be slightly tart and tangy with only a little of the original sweetness.
Refrigerate after fermentation. It will continue to ferment, but the process will be much slower. Will last about a week.
Save 1/4 cup from each batch (including the kefir grains, if using) to inoculate the next quart of kefir, instead of using a new packet. (Or save 1/2 cup to make 1/2 gallon, or 1 cup to make 1 gallon)
This procedure can be repeated up to 7 times. Inoculate a new batch within 3 days of removing culture from the previous batch.
Stir in crushed fruit if you wish, and enjoy with meals and before bed to restore your digestive health.
Calories: 45kcal | Carbohydrates: 9g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 248mg | Potassium: 591mg | Fiber: 3g | Sugar: 6g | Vitamin C: 5.7mg | Calcium: 57mg | Iron: 0.7mg