​WATER KEFIR INSTRUCTions

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FIRST INCUBATION

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1. Choose a jar with more than 1 litre capacity, so that some air can remain inside, once closed.

2. Pour 50 grs. cane sugar in to the jar.

3. Add 1 litre water at room temperature.

4. Swirl to dissolve the sugar.

5. Add half a lemon unpeeled, well cleaned.

6. Add the whole content of freeze dried water kefir sachet.

7. In a hot season (over 25 º C /77 º F): Cover the jar and place in a warm spot for about 4 days at room temperature.​

8. After culturing is complete, store in the fridge.

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RE-CULTURING (2nd-6th batches)

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1. Prepare a new batch of sugar water, (steps 1-4 above). Instead of sugared water you can use: natural fruit juices, natural juices mixed with 50% water.

2. Add some fruit pieces or 50-75 grs. dried grated coconut, if desired.

3. Pour a 200 ml glass of the 1st batch fermented water kefir onto the new litre of sugared water or juice.

4. In a hot season: see n. 6 above but re-culturing time will be shorter: about 2 days.

5. In a cold season or place: see n. 6 above. But re-culturing time will be shorter: about 1 day or a bit more.

6. After culturing is complete, store in the refrigerator.

7. You can use the water kefir of the 2nd batch to re-culture 3rd batch, and so on.

8. No more than 6 batches are recommended for optimal probiotic properties.​

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