Pour coconut water into a glass jar. Add grains and stir with a nonmetal spatula. Place lid on jar and store in a dark, dry place. Allow to brew for 48 hours. Pour kefir through a plastic sieve to strain. Store kefir in a glass jar at room temperature or in the refrigerator to keep chilled. *Metal will damage the kefir grains. Do not use any metal when making your kefir. Water kefir grains and milk kefir grains are essentially very similar, the only difference is that water kefir grains are vegan and more versatile.
Making your own fermented beverages can be a bit daunting and complicated, or at least I have always felt this way—especially if you don’t know what the end result should be. Fear not! Coconut Kefir is insanely easy to make. It is much easier and faster than making your own kombucha (which has similar benefits). All you need to make delicious kefir are some fresh young Thai coconuts and water kefir grains which can be easily found on the Internet. When you make kefir with coconut water you have double benefit with the health properties of coconut water plus fermentation. Kefir is a slightly sour, fizzy, probiotic beverage. It is the champagne of healthy beverages in both taste and nutritional benefit. The kefir grains convert the sugar in the coconut water to beneficial bacteria and microorganisms. Kefir helps restore intestinal flora and beneficial bacteria. Strong intestinal flora promotes strong immunity which is the key to optimal health. Kefir can help in the maintenance of candida, cancer, herpes, immune deficiency disorders, and digestive issues. Drink to your health!
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