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  1. Place both ingredients in a 2 L glass jar, leaving some space between the liquid and the top of the jar in case the liquid fizzes and expands during the ferment.
  2. Stir liquid with a wooden spoon and leave on the bench to ferment for 24-48 hours, tasting after 24 hours. The kefir should be tangy with no detectable coconut sweetness. In warmer weather it will ferment in 24 hours, and for cooler climates, 48 hours is needed for all the sugar to be eaten up by the beneficial bacteria.
  3. Once the kefir is ready, use 1 cup to start your next batch of kefir and transfer the rest to the fridge. You can make 10 L of coconut water from your initial starter (saving 1 cup per 2 L batch), before replenishing your starter supply from Kultured Wellness.  


How do I know when my Kefir is ready?

Kefir should be ready after about 48 hours of fermenting on the benchtop in mild weather. It should be fizzy, have a tart taste and you should no longer be able to taste any sugar from the coconut water. If the full ferment is too strong for you initially, you may wish to make a shorter ferment (i.e.) only 24 hours but keep in mind that your Kefir will contain more sugar. In warmer climates and hotter weather the kefir may be ready earlier than the recommended 48 hours. If you live in a warmer climate or if the weather has been hot check you kefir earlier to see if it is ready.

What kind of coconut water do I need to use for my Kefir?

You can use any coconut water, fresh or UHT but it must be 100% coconut water. Please remember to check the ingredients not just the labeling on the front of the coconut water package. Some brands, while claiming to be 100% coconut water actually include preservatives and additives on the ingredients list. 

Where should I store my cultures?

Cultures should be put in the fridge once they arrive, where they can be stored for up to 6 months.


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