Coconut Water Kefir
16 oz, coconut water
1 tsp, kefir starter or Probiotics
In a glass jar, combine your starter and coconut water and stir. Cover the jar’s mouth with a cloth secured with a rubber band. Let the natural culturing process unfold at room temperature. After 12 hours, begin checking the coconut kefir every few hours, up to a maximum of 24 hours. Once you’ve arrived at your desired level of tang (it should taste sour with no sweetness left), place in the fridge to minimize the continuation of fermentation.