Knowing it has been a few weeks since the last Fermentation Fridays post, I was well aware of my need to reenter the blogosphere with a bang. Even as I type this, I’m not sure how ‘bang-y’ this bang is going to be; but I shall try to woo you with my recent fermentation adventures.
Now I must let you know, this creation is NOT in any way shape or form vegan; it is, however, as vegan as one can make coconut water that has been fermented by dairy kefir grains.
Yes, you read that correctly.
And what do you get when you ferment the water from Thai young coconuts? Something to this effect:
To achieve this rather tasty, thick and bubbly concoction, its best to incorporate the Thai young coconut flesh in your fermentation. Here are the instructions:
1) In a high-powered blender (or a magic bullet, but one that is completely full with coconut flesh and coconut water, so that it will blend evenly and consistently), add the water of 2 coconuts and the flesh of 4. (Refrigerate-- or drink-- the rest!). Blend until only slightly course.
2) In a glass jar (mason jar works well), add your blended mix.
3) In a cheesecloth, wrap your dairy kefir grains, and tie into a knot. (The purpose: when the coconut starts fermenting, it will be hard to distinguish the grains from the fermented coconut kefir, and you will want them for the next batch.)
4) Cover the jar with a cheesecloth and place in a cabinet for 4 days. At the completion of 4 days, you should notice the broth bubbling and smelling, well, 'fermented'.
5) Remove the cheesecloth with the kefir grains, and start another batch, and enjoy your coconut kefir!
AWESOME RECIPE IDEA: Add in fresh strawberries and agave or honey for a delicious raw coconut kefir 'yogurt'!
No comments:
Post a Comment
So, what did you think?...