FRUIT KEFIR
In the world of fermented beverages, fruit kefir is a refreshing and vibrant alternative to milk kefir. Made from kefir grains, water and fruit. Although less well known than its dairy cousin, fruit kefir also has a long history.
The water kefir grains, necessary for its preparation, are symbiotic cultures of bacteria and yeasts that ferment sugar added to water and also coming from dried fruits (dates, figs, raisins, etc.) to produce gas, a little organic acids and very little alcohol. Other fruits and aromatic herbs can also be used. Thus, there are versions based on red fruits, tropical fruits, citrus fruits and stone fruits. It is possible to complete with aromatic herbs (mint, basil), spices (ginger, cinnamon) or flowers (hibiscus).
It is relatively easy to make your own fruit kefir at home. To do this, you need to use a large glass container, non-chlorinated water, sugar and fruit as well as kefir grains. These grains can be sold by other people by producing or bought on specialized sites. Ferment for 24 to 48 hours at room temperature before filtering the drink and refrigerating it.
After each production, the volume of the kefir grains increases and can be reused for further fermentation.
Fruit kefir is a valuable source of probiotics, these live microorganisms that can have a positive impact on our health:
- Support of the intestinal flora
- Hydration and electrolyte intake
- Alternative to sugary drinks
- Source of vitamins and antioxidants
- Easy to digest
Science 2 Food has already collaborated with companies developing fruit kefir-based drinks. Recently, it was Dju Drinks, which produces “Djū”, a reinvented soda made from fruit kefir.
