Apple Cider Kefir

Sanitize a glass bottle. To do this you can use a no-rinse sanitizer, the sanitation setting on your dishwasher, or rinse it with a 70-proof vodka or other neutral spirit and allow it to air-dry.

Add enough juice to the bottle to fill it within about 4 inches from the top. Add the powdered kefir starter, secure the lid, and shake to combine. Open the lid and add enough juice to fill within about 2 inches from the top.

Place the lid on the container but leave it slightly loose so that gases can escape. Leave this bottle on your counter in plain sight, in a cool corner away from the heat of major appliances. The probiotics from the fermentation process consume a lot of the sugars from the apple juice making this beverage less likely to spike blood sugars.

Depending upon the size of your bottle, the activity of yeasts in your juice, and the temperature, you should see activity between a few days to a week or more. If your lid is tight, you’ll need to “burp” the jar by loosening it once or twice a day. Let it sit for a week if you want it on the sweeter side, or longer if you want it drier, then transfer it to the fridge and tighten the lid for a few hours to develop carbonation. Don’t forget about it! Pressure will continue to build. The idea is to enjoy this cider while it still has some sweetness and a nice amount of carbonation so it’s naturally sparkling. Refrigerate or keep out on the counter at room temperature for a few days. When your cider is about 3/4 gone, you can add more juice and after a day or two, you will have more cider kefir. This can work for up to 3–4 cycles before needing a fresh starter for consistent results.