3 young coconuts
1–2 probiotic capsules or 2 tablespoons water kefir grains
1 tablespoon finely grated ginger
You will need a 1-quart glass bottle or jar for this recipe. Wash the bottle or jar, a nonmetallic spoon, and a grater in very hot soapy water, then run them through the dishwasher on a hot rinse cycle to sterilize. Alternatively, place the bottle or jar, spoon, and grater in a large saucepan filled with water, and boil for 10 minutes, then place on a baking sheet in a 300°F oven to dry.
Open the coconuts by cutting off the tops. Strain the coconut water into your sterilized jar, and set aside. If using a probiotic capsule, open up the capsule. Add the probiotic powder or water kefir grains to the coconut water, then add the ginger and, using the sterilized spoon, stir well (or secure the lid and give it a good swish if using a bottle). Cover with a piece of cheesecloth and a rubber band. Place in the pantry or in a dark spot for 24–48 hours to ferment. The kefir is ready when the water turns from relatively clear to cloudy white.
Taste the kefir after 24–30 hours. Pour some into a glass – it should taste sour, with no sweetness left, like ginger beer. Some batches are fizzier than others, but all are beneficial. If it still tastes sweet, place it back in the pantry for the remaining recommended fermentation time. When you’re happy with the flavor, pour through a sterilized sieve to remove the water kefir grains (if using), and return the kefir to the jar. Keep in the fridge for up to 2 months. The water kefir grains can be stored in coconut water in the fridge until you make your next batch of kefir (refresh the coconut water