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Druga fermentacija vodenog kefira - Second fermentation of water kefir


Druga fermentacija vodenog kefira je proces kojim dodajemo u vodeni kefir više okusa uz jaču karbonizaciju.


U drugoj fermentaciji dodajemo šećere/voće u kefir prve fermentacije i ostavljamo na sobnoj temperaturi u zatvorenoj posudi kako bi vodeni kefir fermentirao po drugi put.

Tijekom druge fermentacije, vodeni kefir postaje aromatičniji, bogat ugljičnim dioksidom te se uklanjaju neke nepoželjne bakterije i kvasci.


Kako fermentirati vodeni kefir po drugi put?

Prvo, potrebno je procijediti vodeni kefir i odvojiti ga od zrnaca.

Zatim, vodeneni kefir uspijete u staklenku koju ćete moći zatvoriti s poklopcem te dodajte okuse koje volite, npr. voće, cijeđene sokove, bobice ili botaničke ekstrakte. Pri vrhu ostavite nekoliko cm prostora. Za drugu fermentaciju ja koristim Kefirko staklenu posudu i poklopac za drugu fermentaciju.


Kada ste u kefir dodali željeni okus, zatvorite poklopac i nekoliko puta okrenite staklenku da se sav sadržaj pomiješa (ja prvo sve pomiješam u Kefirko posudi koju zatim zatvaram s poklopcem). Ostavite na na sobnoj temperaturi 24 do 48 sati. Budite oprezni prilikom otvaranja boce nakon druge fermentacije. Kefir može postati dosta pjenušav pa je dobro ostaviti više prostora pri vrhu boce. Možete i tijekom čuvanja u frižideru nekoliko puta na dan otvoriti poklopac boce kako biste oslobodili pritisak.

Vodeni kefir je moguće aromatizirati na mnoge načine, a limit je vaša kreativnost. Možete koristiti: hibiskus, borovnice, jagode, maline, kupine, jabuke, grožđe, šipak, kokosovu vodu, đumbir, cimet, ružmarin, metvicu, lavandu, kurkumu... gotovo bilo koje voće ili voćni sok može se koristiti za aromatiziranje vodenog kefira. Ovaj je korak iznimno personaliziran jer ovisi o našim osobnim ukusima. Ne brinite zbog mogućih "pogrešaka" u kombinaciji različitih okusa, eksperimentirajte i učite kroz "pogreške" i pokušaje.

Recepti za drugu fermentaciju

U nastavku je nekoliko ideja koje okuse koristiti u drugoj fermentaciji vodenog kefira. Kefir druge fermentacije čuvajte u hladnjaku i koristite do nekoliko dana.


Grejpfrut

Dodajte 2 jušne žlice šećera u 1l vodenog kefira i potpuno izmiješajte da se sav šećer otopi, zatim dodajte 150 ml soka od grejpa. Ostavite da fermentira u zatvorenoj boci (bocama) na sobnoj temperaturi oko 24 sata.


Bobičasto voće

U 1l vodenog kefira dodajte 75 ml izmiješanog ili zdrobljenog bobičastog voća i jušnu žlicu limunovog soka. Ostavite da fermentira 24 sata.


Đumbir i limun

Iscijedite 100 ml limunovog soka u 1 l vodenog kefira, zatim dodajte jušnu žlicu naribanog đumbira i 50 g šećera. Ostavite na sobnoj temperaturi u zatvorenoj boci (bocama) da fermentira 24 sata.


Sok od jabuke

U vodeni kefir dodajte sok od jabuke (omjer 1:1, npr 1/2 l kefira uz 1/2 l soka od jabuke) i ostavite da fermentira oko 24 sata na sobnoj temperaturi u zatvorenoj boci (bocama).


Voda od kokosa

U vodeni kefir dodajte kokosovu vodu i ostavite da fermentira oko 24 sata na sobnoj temperaturi. Vodu od kokosa ne možete upotrijebiti tijekom prve fermentacije jer antibakterijske karakteristike kokosa mogu dovesti do promjene kultura bakterija i kavasaca kefirnih zrna.


Mango

Mango je okus koji se koristi tijekom druge fermentacije. Dodajte 100 ml soka od manga u 900 ml vodenog kefira i ostavite da fermentira oko 24 sata na sobnoj temperaturi.

Kivi

Dodajte 100 ml soka od kivija u 900 ml vodenog kefira i ostavite da fermentira 24 sata na sobnoj temperaturi.


Metvica

Izblendajte šaku listova metvice, dodajte ih u 1 l vodenog kefira s 3 jušne žlice šećera. Smjesu ostavite da fermentira 24 sata na sobnoj temperaturi.


Izvori:

Water kefir second fermentation

Water kefir second fermentation - step by step

How To Second Ferment Your Water Kefir

Water Kefir Second Fermentation: Learn Why You Should Flavor Your Water Kefir


Second fermentation of water kefir


Second fermentation of water kefir is a process that adds more flavour and carbonation to the water kefir.


This is when you add new sugar or fruits/spices to a brew that has already been fermented and leave it to ferment for a second time in a sealed container.

During the second fermentation, water kefir becomes more flavourful, rich in carbon dioxide and some of the undesirable bacteria and yeast are eliminated.


How to second ferment water kefir?

First, strain the fermented water kefir from your grains.

Then pour kefir liquid into a sealable jar or bottle and add your desired combination of flavours including fruit juice or fruit, berries, spices and botanical extracts. Leave a few cm space at the top. For my second fermentation I use Kefirko jars.


Seal the lid and turn the jar a few times to mix. Leave to ferment at room temperature for another day. The second ferment enhances the fizziness and adds extra flavour to the brew.

There are many ways to flavour water kefir and you can get creative with what you use. Some ideas for flavour combinations: hibiscus, elderberries, strawberries, raspberries, blueberries, apples, grapes, pomegranates, coconut water, ginger, cinnamon, rosemary, mint, lavender, turmeric to name a few. Almost any fruit or fruit juice can be used to flavour water kefir.


This step is highly personalised as it depends on your own taste preferences. Don’t worry about getting it wrong, as you learn by experimenting. Think of this as small batch brewing and honing one’s craft as a brewer.

Recipes for the second fermentation

There are many different flavours that can be used for the second fermentation. Double fermented kefir water is then kept in the fridge and used within a few days.


Grapefruit flavour

Add 2 tablespoons of sugar to 1 l of fermented water kefir and mix completely to ensure that the sugar dissolves. Then add 150 ml grapefruit juice and keep in airtight bottles leaving it to ferment for about 24 hours at room temperature.


Berry flavour

Add 75 ml of blended or crushed berries and a tablespoon of lemon juice to 1 l of water kefir. Leave to ferment for 24 hours.


Ginger lemon

Squeeze 100 ml of lemon juice into 1 l of kefir water then add a tablespoon of grated ginger and 50 g of sugar. Leave to ferment for 24 hours.


Apple juice

Take the fermented water kefir and add apple juice then leave to ferment for about 24 hours.


Coconut water kefir

Add coconut water to the water kefir and leave to ferment for about 24 hours. This flavour cannot be used during the first fermentation as its antibacterial characteristics can lead to modification of the kefir grains culture.


Mango

Mango is also a flavour to be used during second fermentation. Add 100 ml of mango juice to 900 ml of water kefir that has undergone a first fermentation and leave to ferment for about 24 hours.


Kiwi

Add 100 ml of kiwi juice to 900 ml of water kefir, then leave to ferment for 24 hours.

Mint

Blend a handful of mint leaves, add them to 1 l of water kefir with 3 tablespoons of sugar. Blend the mixture and leave to ferment for 24 hours.


The second fermentation creates some amazing alterations to the taste and adds beneficial nutritional value. Experiment with your favourite seasonal fruits.


Do be careful when opening the bottle after the second fermentation. It may be super fizzy and could overflow so leave more space at the top of the bottles and also open the lid every so often to release the pressure.


Sources:

Water kefir second fermentation

Water kefir second fermentation - step by step

How To Second Ferment Your Water Kefir

Water Kefir Second Fermentation: Learn Why You Should Flavor Your Water Kefir

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