Keeping the immune system strong with water kefir


I tried making sauerkraut, I really did. I will try another time in a mason jar, but so far the experience hasn’t been great. I am making fermented pickles this week if I don’t juice all the baby cukes first, but a simple way, for me, to “regrow” beneficial bacteria is with kefir water.

Beneficial bacteria offers immunity benefits. Most people become depleted often because of the overuse of the non-discriminate antibiotics.

I drink water kefir often. It’s a popular drink for raw foodists. To me, like I said, it is a simple approach to encouraging probiotics into the gut.

1) I have a jar of water (hopefully chlorine free if I let it sit long enough in room temperature) waiting to “soak” the kefir grains.

2) I then add a bunch (maybe 2-3 cups) of water kefir grains, and about a cup of coconut sugar to the water and stir with a wooden spoon.

3) Then I put the Mason jar lid on but just the “disc” part to create a “loose fitting cover.”

4) I put it in the dark (in a cupboard or covered with a towel for 2-3 days).

5) I drain the resultant liquid out into an empty jar, stir and drink (and usually repeat the process from there).

6) I may add it to smoothies but I mostly just drink it as is.

7) I only take a few sips at a time and leave the open jar in the fridge (my theory is that any alcohol present might evaporate).

8) I drink it over 48-72 hours with a gulp here and there until the next batch is done.

Sometimes I put the kefir sugar solution in the fridge rather than at room temperature to give the grains a break. I’m experimenting with other foods (fermented pickles soon) and now some milk kefir so I will share as I go along.

A science enthusiast with a keen interest in health nutrition, Antonia has been intensely researching various dieting routines for several years now, weighing their highs and their lows, to bring readers the most interesting info and news in the field. While she is very excited about a high raw diet, she likes to keep a fair and balanced approach towards non-raw methods of food preparation as well. (