Make your own natural probiotics with fruit kefir

One of the workshops I always offered with great success in my shop was the making of kefir, an excellent drink full of probiotics. We move away from plants a little, but not so much since we can add some and we remain in natural health, and natural probiotics, more effective than commercial ones, are essential to restore an intestinal flora mistreated by everyone with a poor diet or taking medication. And a good intestinal microbiota is the basis of good health. Maintenance is therefore useful from time to time, in small quantities daily, or in 7/10 day courses.

To make your own fruit kefir, you'll need to purchase kefir grains. You can now find them in some health and organic food stores. A few years ago, there were also kefir support groups on Facebook, where some people offered to send grains to interested parties. We'll see if they still exist.

You will therefore need:

Buy organic products because otherwise you will damage your grains, and your drinks will no longer be successful.

You can use other dried fruits from time to time, but not every time, I tested it, your grains will get tired of it and then again, your drinks will no longer be successful.

For water, choose spring water, or tap water left to stand so that the chlorine evaporates, or filtered water.

FERMENTATION 1:

Take the jar, place the kefir grains, the lemon slice and the fig.

Fill the jar with water. Some people add sugar, but it's really not necessary.

Do not close your container with a lid, but cover it with a tightly sealed cloth to prevent insects from entering.

Place the jar away from light, in a cupboard for example, and let it "work" for at least 24 hours. The longer you let it ferment, the more effervescent your drink will be, so it's up to your taste. You can leave it for 3 days if necessary. A clue when your drink is ready: the fig will have risen to the surface.

After 24 hours or more, filter the drink, removing the fig and lemon (which you can reuse if necessary or throw away) and the kefir grains, which you will place in a jar.

Your drink is ready, which you will transfer into a bottle and keep cool.

Kefir grains are "alive" and are kept alive in a closed jar in the refrigerator, feeding them from time to time with a little sugar.

If you go away for a long time, like several weeks, the grains will "fall asleep". You will just have to give them a little sugar to "reactivate" them. As long as a few bubbles rise to the surface, your grains are usable, otherwise you have to "wake them up". You can keep them this way ad vitam eternam, and you will also see that they will multiply to the point of having to give some away! :-)

FERMENTATION 2:

A second step is possible if you want to vary the pleasures....

It involves adding flavor such as plants, fruits, spices, fruit juices, etc., etc.

In this case, after the first fermentation (once the fig is on the surface) and filtering everything, put your drink back in the jar and add crushed fruit, a little fruit juice, spices, citrus fruits, some fresh or dried plants like mint, lemon balm, verbena, thyme, rosemary, etc.,

This time, close your container with the lid and let it ferment for another 24 to 48 hours.

Your drink is ready, all you have to do is transfer it into a bottle!