Kefir Grape Juice
Makes 3 cups
A few well-rinsed dairy kefir grains added to diluted juice makes a sweet, tart, slightly fizzy, and ultra-refreshing lacto-fermented, kefir grape juice. This recipe calls for store-bought organic Concord grape juice, but if you make your own grape juice with a press, steam, or centrifuge juicer it can be substituted directly into this recipe.
2 cups organic 100% Concord grape juice
1 cup water (well, spring, or filtered)
1 tablespoon active dairy kefir grains or 1 packet of kefir starter (see cooks note)
In a quart-sized mason jar combine the grape juice and water. Add the kefir grains or starter culture. Cover with a closely woven cloth or paper towel. Use a string or rubber band to tightly secure the cover. Leave the juice at room temperature (about 70 degrees F) until it becomes slightly carbonated, about 2-3 days. Skim any foam that rises to the top. (It is a byproduct of the yeast and only is removed for cosmetic reasons.) Strain out the kefir grains (if desired, dairy kefir grains can be used again to culture one additional batch of juice.) Tightly cover the finished drink, and store in the refrigerator. Serve cold. The drink will form a thick, frothy head when poured, there is no need to remove the foam.
To prepare dairy kefir grains for making Kefir Grape Juice rinse them in water until the water runs clear. No traces of milk should remain.