Just to share some updates on my Kefir Journeys. Started out with 2 tbsp of WKG from Sagayah Mary. In a few weeks, they have grown and now have outgrown their original home (bottle). WKG are used for fermentation every 4th day. Day 1 - WKG, 2 heaped tbsp of organic molasses and 1.2 l of filtered water left to ferment overnight sometimes up to 24hrs. Day 2- strain, rinse and transfer WKG back to bottle with another 2 tbsp of molasses. 1:12 ratio of pomegranate essence and roselle added to 1.2 l bottle and filled to the shoulder. Bottle covered with cloth and left to ferment again. Day 3 & 4 - lovely fizzy Kefir enjoyed mostly by myself and reluctantly by the rest of the family. LOL
Posted on: Thu, 30 Oct 2014 12:07:08 +0000
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