6 tablespoons of kefir grains*
6 tablespoons of organic sugar (2 of them should be in the form of Sucanat**)
6 cups of ***water (must be reverse osmosis, or tap water boiled and left for 12 hours for the chlorine to evaporate)
1/8 teaspoon of Himalayan salt (for the minerals/nutrients)
Several pieces of dried fruit (must be organic and unsulfured)
Lemon slices (optional, but delicious)
Add all to a jar and stir. Set on counter for 24-48 hours, drain, and repeat. Refrigerate fermented kefir.
8 Cup glass jar to ferment in
Paper towel or cheesecloth to cover, secure with rubber band
Wooden spoon to stir
Plastic strainer (do not use metal anything)
Plastic tablespoon to measure
*Note: This recipe can be scaled down using the same ratios if you have less grains available or are sharing, such as 4:4:4. Just don’t use less than 2 tablespoons.
**Sucanat can be found at Whole Foods. It is dehydrated cane juice and has more nutrients than the other sugar.
***The chlorine in tap water will kill the kefir grains. Likewise, using honey instead of sugar will kill the grains, due to its antimicrobial properties. However, I use reverse osmosis filtered water because I want to avoid the fluoride and other unwanted tap water items.
You will have many questions. Therefore I recommend a couple of sites that I have found helpful as well as a blog I did on it.