Make Coconut Kefir Easily in 2 Days
Here is what you’ll need:
1. At least 3 fresh coconuts (the young Thai coconuts at a natural food store or Asian market will do, or better yet, if you live in the tropics, get wild coconuts from your locals farmers market). You can also use un-pasteurized coconut water drinks that are now popularly found in juice boxes, which are not raw, but will be made living upon fermentation. If you have access to frozen organic raw coconut water (found in the frozen section next to the berries), you may use this as well. Check out Harmless Harvest for a raw, unpasteurized coconut water. They are great!
2. A cheap, dull, long serrated knife with a sturdy handle (no sharp serrated teeth, as they may break)
3. A half-gallon or 1 gallon clean glass jar
4. Kefir grains: fresh wet kefir grains (looks like bits of soggy white rice) can be ordered organic and vegan from eBay.com very cheaply. When your grains arrive, store them in a glass jar in the fridge or use them all to make a batch of kefir immediately. You may also get it from online & local stores that sell The Body Ecology Diet products, though the ones on eBay are just as effective and much more cost-effective.
How to Open the Coconuts
- Place your 3 fresh young Thai coconuts on a sturdy counter. One at a time, take a coconut, hold it down firmly with your hand on its side (so that the pointy end faces your knife hand) and with your serrated knife, saw off the husk at the pointy end until you have a couple of square inches of the inner light brown husk showing bare.
- Be extra careful, watch your fingers, and avoid slipping from your grip on the coconut. Saw off the top half-inch creating a lid that reveals a 1 to 2 inch hold with the white coconut inner meat exposed. Halfway into cutting the lid, rotate the coconut so that the lid faces upward, preventing the inner coconut water from leaking out.
Making the Kefir
- Pour out the coconut water into a sterilized half-gallon or larger glass jar and drop the kefir grains in. Do not tighten a lid over the jar. Keep the air flowing. Wrap a towel over and around the jar and keep in a warm place for 36 to 48 hours – maybe longer depending on the indoor temp (you want it warmer for these kinds of ferments). Come back and taste! Mmmm.
- The coconut water should have turned cloudy white, having become a probiotic-rich kefir. It should taste somewhat intense, with a little bit of sweetness left and a little bit of vinegar flavor present. If you leave the jar out for a few more days you will create vinegar that is suitable for salad dressings, but too sour for the Superfood Beauty Elixirs I love to make.
- Strain the coconut water kefir into a separate glass jar and store it in the fridge or use it immediately with your chosen kefir elixir recipes. Rinse the kefir grains and store them in a small glass jar in the fridge, or use them immediately in another batch of fresh coconut water kefir.
What other fermented foods do you enjoy on a frequent basis. Share your favorites below!
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