Coconut water kefir: A healthier alternative to kombucha

When I started focusing on my health in 2009, kombucha was one of the first drinks I incorporated in my diet. It became an instant addiction and within months I was brewing my own. It gave me energy, and I felt great drinking it, knowing the probiotic-rich benefits.The next year I began the gut and psychology syndrome (GAPS) diet to repopulate my gut flora and heal my intestinal wall from any damage attributed to 18 naive years of eating cheap, processed, genetically modified food. So out went the gluten, grains, sugar and pasteurised dairy and in came all the foreign traditional foods. Bone broth, fermented vegetables, and raw goat milk yoghurt were staples. Within a few weeks many issues that I struggled with for years completely cleared. No more stomach aches, absolutely no sugar cravings and I had consistent energy.However, one thing I could not figure out, is why kombucha  was impossible for me to digest. Looking back I  realised that while my gut was in a season of deep healing, some things were just to difficult to digest, even if they are healthy. Maybe it was the tannins in the black tea, maybe the small amounts of sugar, maybe the caffeine. It was probably a combination of everything so I removed it. But I really missed my delicious fizzy drink until I discovered coconut water kefir! If  you're looking for a probiotic-rich replacement to kombucha, look no further than coconut water kefir.Coconut water,  is a starter that is extremely beneficial to gut health. Coconut water is not only high in vitamins and minerals but it is also anti-fungal and anti-viral making it inhabitable for candida albicans and harmful yeasts. It’s caffeine-free, refined sugar-free and can be turned into a probiotic rich superfood drink within as little as 6 hours!When I started drinking coconut water kefir I noticed an immediate difference when compared to kombucha. No bloating, stomach cramps or pains.Heres an easy, quick recipe for probiotic rich coconut water kefir:Ingredients:

• 2 Tbs water (not milk) kefir grains
• 1 litre coconut water
• 1/4 cup of fresh fruit
• Large glass jar
• Cheesecloth or paper towel

Directions:

1. Pour room temperature coconut water into a large glass jar.
2. Add the water kefir grains.
3. Cover the top with a cheese cloth or paper towel and rubber band.
4. Let the mixture sit for 6-18 hours depending on the room temperature. The warmer it is, the faster the kefir will ferment
5. Strain our the grains on the bottom. Be careful not to use any metal when making kefir as it damages the grains. Use a plastic strainer or spoon if necessary.

Second fermentation:

1. Fill the glass jar with the grain-free coconut kefir.
2. Add fresh fruit or fruit juice to your liking. I usually add about 2 tablespoons of mango or berries.
3. Cover with air-tight lid and place in the fridge for up to 24 hours.
4. Remove the fruit & enjoy cold!

If there was no fruit or juice added the coconut kefir will last indefinitely in the fridge as the fermentation stops. If fruit was added it will last at least one week. Enjoy 30 minutes before a meal or on an empty stomach.