Anti-Cancer Kefir: You've Never Used Turmeric, Ginger And Black Pepper Like This Before

#1

Water kefir is something that I have been making for a number of years now, it's was my first ferment ever, and I have kept up with it over the years because it is low maintenance to make, requires only a short fermentation time and boy oh boy is it ever tasty!

#2

If you haven't heard of water kefir before, I will first let you know that this beverage is a vegan and non-dairy option- different than milk kefir which is that drinkable, thinner ‘yogurt.'

Water kefir is different than kombucha, although it provides similar benefits and is another naturally carbonated probiotic drink the brewing process between the two is quite different. First, water kefir doesn't ferment using a ‘scoby' like kombucha, and it also does not require caffeine from black tea, and it does not take at least 30 days to make a batch!

Water kefir grains are made up of healthy bacteria and yeast, and the term ‘grains' is used to describes the look of the culture.

#3

The art of food preservation has been practiced for thousands of years, the simple and natural process of Lacto-fermentation encourages bacteria to feed on the sugar/starch, creating lactic acid. The process is used to preserve foods and beverages to extend shelf life (which is why it was such popular thousands of years ago). The process also creates beneficial enzymes, b-vitamins, minerals, omega-3 fatty acids, antioxidants and various strains of probiotics.

#4

When using turmeric, there are two really important things you should know and then there is a third secret, which ties into why we should add it to water kefir!

First, you need healthy saturated FATS to absorb the active curcumin in turmeric, so always pair fresh organic whole root or organic turmeric powder with coconut oil, grass-fed butter, ghee or sustainable palm oil.

Second, always pair turmeric with BLACK PEPPER as the piperine within (which is also responsible for the pungency in black pepper) will enhance the absorption and increases the bioavailability.

Now, if you've studied turmeric in the past, you may have already heard of using healthy fats and black pepper to increase absorption. The third and final secret for getting THE MOST benefit from this herb is to eat your turmeric FERMENTED.

This is where the fermented water kefir comes in, and the turmeric sauerkraut from my last post. The reason to ferment turmeric is because this increases the bioavailability. During digestion, the active component: curcumin transforms into different metabolites which can be more easily absorbed by the body

#5 How to Make Turmeric Water Kefir

Makes:1 L (4 servings)1 L (4 servings)

What You Need

1L mason jar

Unfluroridated & unchlorinated water

1/4 cup organic sugar (cane, turbinado, Rapa dura)

2 tablespoons to 1/4 cup Re-hydrated water kefir grains

#6

For the 2nd Ferment

1 tablespoon fresh turmeric root, grated

Organic orange slices or freshly squeezed orange juice (or another fruit/juice of choice)

1 small nub of ginger (optional)

Pinch of black pepper

Directions

#7

Ferment #1

Add 1/4 cup of sugar to your 1 L mason jar and dissolve with a small amount of hot water

When the sugar has dissolved, fill the jar about an inch or two from the top with cool filtered water (saving room for flavorings in ferment #2)

Ensure the water is at room temperature, then add in the hydrated water kefir grains

Screw the lid on but not tightly, or cover with cheesecloth/coffee filter, fitted with a rubber band (I always use mason jar lids and have been successful)

Allow to ferment on your counter for 24-48 hours. The longer you leave it, the more sugar ferments out try not to leave longer than this as it can starve the grains.

If using lids, make a habit of burping the jars every day (this is when you get to hear their activity!

Strain out your first ferment using a strainer, into a large glass measuring cup, save the grains and pour the fermented water kefir into a clean 1 L mason jar.

This is your first ferment, and the second is when you add flavor!

Follow the steps above again and reuse the grains. (Dissolve the sugar, add water, add grains, ferment)

#8

Ferment #2

Add in grated turmeric, whole fruit or juice (or both), ginger (if using) and black pepper to the fermented water kefir.

Cover again and leave on the counter to ferment for another 24-48 hours

You can now either strain out the whole fruit, turmeric & ginger or leave it as is. If you make future ferments using whole berries or juice, straining will not be required after the second ferment.

Store in the refrigerator after the second ferment and enjoy!