Apple Cider Kefir
Apple Cider Kefir
About this Recipe
This fizzy fermented cider is a great way to improve your gut health. Use time to tailor to your preference on the sweet-sour spectrum.
The Benefits
The kefir grains contain diverse strains of bacteria and yeasts which have anti-inflammatory and anti-bacterial properties. Newer research is showing that the nutrients in fermented foods can help activate longevity pathways.
Note: If you already ferment with kefir and have the grains, you will want to use the type that thrive by consuming lactose. These “milk grains” can be used for a few batches. Then you must “refresh” them by letting them process a batch of milk. Rinse the milk off gently when ready to put them back into the apple juice. The grains work fast — the kefir-fermented cider is ready to drink in as little as 2 days — but the grains need to be maintained if you want to reuse them.
Ingredients
- 1 to 2 quarts (945 ml to 1.9 L) pasteurized apple juice
- 1 tsp (4 g) direct set powdered kefir starter culture
Directions
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Step 1
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. -
Step 2
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. -
Step 3
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. -
Step 4
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. -
Step 5
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.
About the author
Kirsten Shockey
Shockey is an award-winning author who hosts experiential workshops in her farm and has been fermenting foods for over twenty years.
