Water kefir has twice as many strains of beneficial bacteria as kombucha and takes as little as 24 hours to brew
The ancient probiotic super-beverage kombucha has been all the rage since it made it’s debut in supermarkets about a decade ago.
I was hooked from the first time I tasted it thanks to the even-keeled energy boost and unprecedented clearheadedness I experienced, likely due to improved digestion.
Tired of spending a small fortune on the stuff, I learned how to brew it myself. I could brew it in my sleep now that I’ve got the hang of it, but it’s admittedly time consuming.
I never thought any other beverage could hold a candle to kombucha, until I recently tasted Kevita, a popular brand of water kefir. Somehow, this life-giving elixir tasted even more sparkly and refreshing. Not knowing how to make it myself, I’ve been back to spending my whole paycheck at Whole Foods.
Luckily, I just came across this article with a recipe for coconut rose water kefir, which is apparently even easier and faster to make than kombucha, and is loaded with more strains of good bacteria!
According to CulturesForHealth.com, water kefir contains ten strains of bacteria and four strains of yeast, while the typical kombucha contains only four strains of bacteria and three strains of yeast.
While water kefir is has a greater variety of bacteria and yeast, kombucha has more enzymes and acids, which are also essential for digestion.
My thinking is the more microbes, the merrier. Fermented foods and beverages are among the most nutrient-dense foods we can put into our bodies, and the greater the variety of microorganisms, the more balanced state of health we can achieve.
Plus, it’s nice to know I can make water kefir in as little as 24 hours, while kombucha usually takes a week.
So, here’s the recipe from the book Healthy Drinks by Anna Ottosson:
1 quart unsweetened Coconut Water
4 Tbsp Kefir Grains
2 Tbsp Rose Water
1 cinnamon stick (optional)
1. Heat the coconut water to 98.6°F, or use it at room temperature.
2. Pour the water into a large, sterilized jar and add the activated kefir grains, rose water, and a cinnamon stick.
3. Cover the jar tightly with a kitchen towel and secure it with a rubber band. Leave the jar at room temperature for 24 to 48 hours. Strain out kefir grains and save for another use.