Naturally Fermented Coconut Water Probiotic Drink

[@TheChefLady4JC]

OMGosh, I am totally geeking out that you can make probiotic-filled flavored coconut water!!! Yum! Can't wait to try this!

[@kerrilyndargaville5906]

Just brilliant tutorial, good health to you.

[@joelhenry4643]

In subsequent batches do you add any sugar and do you leave the scoby culture in?

[@rhoffman222]

Oh my gosh!! Your backdrop is absolutely gorgeous!! Sorry it's distracting it's so beautiful!! I'm excited to try this myself. Unfortunately I'm disabled and have to take pain meds, so I'm very excited to make my own probiotics. I just came across your channel when looking for kimchi. Thank you SO much for sharing all these wonderful recipes!! Can't wait to get started!! God bless!!

[@BetterDoneYourself]

RheannaBanana Glad you like it. If you watch closely, you'll see the birds flying around!!

[@rhoffman222]

Better Done Yourself nothing is better than nature. I grew up in the Pacific Northwest, I was spoiled with ocean, rain forest, and mountains in each direction. Also the top of the Rockies visiting Grandpa's ranch in the summers. Now...now I live in the desert. Not a pretty desert either. Lol just brown as far as the eye can see. Which is far, very very far. I've never seen so many shades of brown. I need my trees back. I've watched it twice already lol but this time I'm going to watch out for the birds. I'm an earth sign if you couldn't tell. 🤣

[@BetterDoneYourself]

RheannaBanana I wanted to spend our vacation backpacking in the desert, but my wife vetoed it! Now I know why! Thanks for the visual. We love our house in the woods.

[@rhoffman222]

Better Done Yourself It really depends on where you go. Utah has some of the most beautiful red rocks and sunsets. Very iconic photos taken there. Arizona has some beautiful desert as well. Your wife might enjoy that scenery. It's a definite bucket list destination. However if you decide to backpack through any desert don't forget a bandana and goggles to keep the sand out. I'd veto my husband too.

[@s.leeyork3848]

especially the blue bird which was, for me, quite a lovely distraction!

[@steveschnatz790]

this is great I've got a lot of green coconuts hanging on the trees I'm going to make some of this thanks

[@BetterDoneYourself]

Steve Schnatz Lucky! I'm jealous! I'm stuck with these blue boxes!

[@mspat8195]

What a blessing you are! AND you read 😊, form your own knowledge & share factual information with all of us . . . . . Wise & generous equates to loving, one to another 💞 acts that build faith in humankind. Somehow, "thank you" just wasn't enough 😘👵

[@justinbrubaker5412]

Thanks for sharing this awesome, healthy ideas. It has helped my mother. Thank you again.

[@jukes243]

I have chemical sensitivities and have been doing organic foods for the past several years. Now, I'm giving probiotics a try. My water kefir grains are due next week. Thanks for your easy to understand videos and encouragement.

[@eduardosalcedosr1727]

I just finish mine it took 10 days it is delicious thanks for the info best videos in u tube..

[@Jacbean10]

started some today! thanks for the info--and the knowledge about bacteria.

[@anamcharaministriesvideore7896]

I found a half consumed 33.8 oz coconut water that had been sitting for a month or so in a cooler location. I thought I would check how it smelled before I threw it away. It smelled not exactly like coconut water, but smelled good. I searched KZbin and found this video, watched it, and decided to try my old coconut water. It tasted good, and I even chewed up the small few scoby’s. The Scoby tasted like a mushroom. 😊

[@TraderCryptoPh]

Fresh coconut water ferments naturally without adding anything. Put it a clean jar with cover but do not close tightly. Leave it in the counter top for a few days then you can have your natural coconut water kefir.

[@Madskills-hw2ox]

Does it make a scoby?

[@TraderCryptoPh]

@@Madskills-hw2ox Well, I'm not sure but it will turn sour after a week.

[@minkmoink]

@@Madskills-hw2ox it does not but you can make few batches with or without probiotic capsules ....

[@savingday]

Wow

[@on-ye7ir]

what a great idea,,,thank you,,now can you do this without using sugar?

[@BetterDoneYourself]

TheFlyer Yes! My batch is still going strong and I never out anything but coconut water in it!!

[@margaretrothwell2685]

i feel like i learn so much from your channel. Thank you!

[@BetterDoneYourself]

Margaret Rothwell I hope so! Glad to be of service.

[@jasonb8624]

Should my coconut water be clear without color? I’ve purchased a few brands that have a brownish hue. Some people online attributes this color to the palm or cane sugar in the water (only 1%). I appreciate the lessons!

[@BetterDoneYourself]

Jason B I’ve never heard of brown coconut water. But maybe some brands might be.

[@boycottchina4543]

Thanks for video, can this coconut scoby be used for next batch?

[@JesseJDogBoartfield]

Any chance of botulism growing? I've been making Ginger beer for a while but curious with coconut water. I live in the Philippines and can get the fresh water.

[@devashisroy]

Thank you for the video and idea. If I’m understanding your method correctly, based on other posts you’ve made, you add 1/4 cup sugar to the first batch and then no sugar on batch 2 and 3, then again 1/4 cup sugar on batch 4 then repeat?

[@ichraumauf5532]

Can I use vinegar mother as the scoring in coconut water? I can’t find commercial probiotic coconut water over here.

[@janinasimons8533]

TU +Better Done Yourself. Could you advise what else can be used as we cant buy the Kevita Mojita in Australia. Do you know of anything else that would do the same Job. I tried kumbucha but too time consuming, and am enjoyin making milk and Water Kefir. and drinking simple quick and tasty THANKs Janina

[@mariakulasa3077]

Good idea, my next project

[@rrgriffin66]

I heard you say leave it for 2 weeks, 1 week and 2-3 days. I have my first batch fermenting. Could you please specify how long it needs to ferment.

[@BetterDoneYourself]

Robin Griffin It depends. You’ll have to taste it and see if it’s getting sour. That’s your indication that the probiotics are reproducing and eating up the sugar.

[@Muzicboy3]

Right I was confused as well Robin

[@N1co777]

Excellent

[@mtnblubird4304]

I give scobys to my chickens. They love it!

[@memaacalifornian5517]

Can you use some kombusha starter for this...what is carb content..and instead of sugar can we use fruit to double ferment...

[@BetterDoneYourself]

You're welcome to experiment.

[@-Diana469]

Thank you! I will make some soon. :)

[@jimmycabahug7649]

Hello, do you add regular refined white sugar? Thanks

[@BetterDoneYourself]

No, there's enough sugar in the coconut water.

[@brandonking2118]

Awesome videos what size jar is that

[@BetterDoneYourself]

Brandon King Thanks Brandon! It's a half gallon jar.

[@agornath1]

Did you use organic sugar?

[@judealorin9631]

is it ok for mature brown coconut water?

[@nicolabullock226]

Great video thanks

[@marianoignacio5011]

Thank you sporty that is something I'll be planning next week,p/s nice painting of that owl in the background...

[@BetterDoneYourself]

Thanks! We've been enjoying the local owls and my wife bought my that cutting board.

[@Daw1cKedYL33]

am I blind? where's the owl haha???

[@Daw1cKedYL33]

mariano ignacio oh nevermind, I was looking all over the living room hahaha

[@didjesbydan]

The Kevita I just looked at buying, besides having bacillus coagulans, says it also has water kefir culture. If yours says the same thing, how do you know whether it's the kefir culture vs. coagulans that is growing when you put it in your coconut water? Since I want bacillus coagulans specifically, I bought some probiotic gummies which only have that as the actives.

[@johnmacdowall4641]

You’re getting both growing in there.

[@alisonjane5364]

Brilliant channel! Wish I had discovered you earlier. I've been making my own kefir for some while and always wanted to make saurcraut but thought it was a bit involved. ...til I came across your channel. Thanks for making such easy to follow videos. Could I use a little drop of the whey by product from making kefir cheese to start off the coconut water fermentation?

[@BetterDoneYourself]

Alison Jane Whey starter might be a fun experiment! It's a different bacteria so your results may vary.

[@MarkWilsonRN]

This!!! I love drinking coconut water. I only drink coconut, kombucha, kefir, rum, wine and whiskey. Lol. But now, without all the sugar. Now if I can find coconut water for less than 3-5 $ bucks a pop.

[@bonanzatime]

Will maple syrup work as a sugar kickstarter instead of table sugar?

[@gabriellahorvath7167]

What you gonna do with the scooby,? Is it same with kumbucha? Are gonna use the next fermentation

[@BetterDoneYourself]

Gabriella Horvath Yes it's very similar. If there's not a lot of juice left over, I'll leave the SCOBY in. Otherwise, I'll just throw it away. It's just cellulose, which humans cannot digest.

[@gabriellahorvath7167]

@@BetterDoneYourself Thank you to answer ♡♡♡♡♡ If you don't mind I have an another question. I saw sometime people use milk kefir culture to ferment this drink ( coconut kefir) or not ones I saw they use water kefir grains. Ohhh I forget with the milk kefir cultures they use a powder with the water kefir the grains. Thank you so much your help. I need to make this to my daughter because I can't buy in the stores is way to expensive. Thanks again. I can't believe it you answer my question ♡♡♡♡

[@gabriellahorvath7167]

Oh I know you show how to do but I can't find in my place anywhere that drink only kumbucha water kefir but I didn't see anywhere the coconut kefir

[@ahippiefarmer]

Love your videos. I always learn something new to try. Do you sell the new t-shirt you have been wearing with all of the ferment terms on it??

[@BetterDoneYourself]

Amy Farmer No. My son gave me that on Father's Day. You CAN buy a Better Done Yourself T shirt below.

[@baker142]

Can I use ginger bug as a starter? Just gingerbug and coconut water

[@BetterDoneYourself]

Try it out. Experimenting with fermentation is fun! You might have to add a little sugar to keep the yeast active.

[@kelley95425]

Great Idea!

[@Sunmoonstars976]

Did you try this? If so, how did it come out?

[@JC-ly8pz]

can you use regular probiotics

[@nicolesweetz3123]

Are there any substitutes that xan be used instead of kevita or kombucha

[@BetterDoneYourself]

You just need a source for bacteria that will culture the sugar water.

[@nicolesweetz3123]

@@BetterDoneYourself Can you give me some ideas please cuz I have coco water in my fridge...oh by the way I bought the seedling mat you have in this video. It's great for himemade alcohol..

[@BetterDoneYourself]

Nicole Sweetz I've already given you two ideas. How many do you want? 😂 Maybe break some probiotic tablet in it or use some juice from one of your other ferments.

[@nicolesweetz3123]

@@BetterDoneYourself so I should just ferment juice...? I've got a watermelon....

[@nicolesweetz3123]

Besides I'm extremely new to the whole fermenting idea.. I've never done one.

[@MLBLrawbeliever]

Love your videos totally excited to start fermenting so much more. Question...my coconut water kefir has a slightly salty taste. Dosen't upset the stomach or smell foul, every thing seems right on point. Fizzy, fermented smell, scoby but sometimes it breaks in pieces. I think that is because we had some really warm weather in FL but one night it got cool and where I had my jar probably got to cool. Anywho, wanted to know your thoughts. Thanks so much for your content.

[@BetterDoneYourself]

rawbeliever Interesting! Not sure if the cause... Did you steel your culture from a bottle of Kevita? Might be time to start a new culture with a fresh bottle. It gets weak if you only do coconut all the time. You should throw your SCOBY in some sugar water occasionally.

[@foreignerzombie]

I can use just coconut water and sugar?

[@nikolaytsankov4145]

how do you understand it's ready especially after you have scoby And also how long do you need to wait until scoby forms because my jar it's already 1 week in and doesn't have. Thanks

[@nikolaytsankov4145]

thanks for the fast reply!Keep doing vids :)

[@BetterDoneYourself]

Nikolay Tsankov just taste it. If it's sour then it's done.

[@nikolaytsankov4145]

hello it's the second week of my experiment and it's smells how it should be it's sour but hasn't formed scoby like that it's like pieces of scoby and also it's not carbonated

[@BetterDoneYourself]

Nikolay Tsankov I would drink that and pour in a new bottle of coconut water. Save the SCOBY and about 20%of the liquid to culture the next batch.

[@nikolaytsankov4145]

is it a problem if there are some small white spots probably small spores inside the glass when I pour it

[@samersalloum2540]

thank you for your videos I have homemade water kefir, I am trying now to use the white residue in the bottom of the bottles to grow the yeast again in sugar and molasses solution like the one you did in your other videos, do u think it will work? or I should put literally half of the bottle in a new solution like the one u did here? the good bacteria is floating in the solution of standing in the bottom

[@BetterDoneYourself]

Samer Salloum That sediment is dead yeast bodies, not a concentration of culture. You’re welcome to experiment though!

[@samersalloum2540]

@@BetterDoneYourselfany risk to have toxic yeast during my trials?

[@BetterDoneYourself]

Samer Salloum No such thing as toxic yeast.

[@patwalkins2061]

I like your whimsy owl in the background . Can I use ACV Scooby .?

[@tiiiip]

Would ACV potentially work as culture starter?

[@BetterDoneYourself]

Mai’s World no. Vinegar is fermented from alcohol.

[@annie808286]

would it be okay to add more than the 1/4 cup of sugar since I like it less tart?

[@BetterDoneYourself]

annie lynn Adding more sugar might make it more tart because there would be more to get converted the acid.

[@annie808286]

Better Done Yourself Oh I didn't realize that. Thank you.

[@richlaue]

Add the extra sugar to the glass, or if you choose when it is bottled and put in the refridge. This would be great to take to work.

[@party38]

Excellent! Is it ok to use probiotic powder for this process? Thank you

[@robduenner935]

as long as its lacto bacterium it will work as their food source is sugar or carbohydrates

[@Muzicboy3]

Why did you safe refrigerate the fermentation if you can get to it right away ?

[@BetterDoneYourself]

It will over ferment and get really sour or gross if you don't change it everyday.

[@Muzicboy3]

@@BetterDoneYourself so if we do the initial process, then let it go for 2 weeks, and then after that you have to either change it everyday or store it in the fridge until you drink it down? I want to use it like probiotics so I’ll be taking 2-3 oz sips here and there through the day. So I would have to refrigerate after I let it go for 2 weeks?

[@gypsyqt6904]

Thank you!

[@simplecarnivore]

So does the fermenting totally remove the added sugar??

[@BetterDoneYourself]

Mac Kelly If you wait long enough, most will get eaten up. You would need a really healthy ferment going to get it ALL.

[@Afonso_Guest_House]

Thanks so much for this and I did try it out but guess must have done something wrong because I had mold on the top. Guess I didn't strain the coconut water and it had a few pieces of coconut flesh. Also I added a probiotic powder from a capsule with the same strain coagulans. Any advice? Thanks.

[@BetterDoneYourself]

Afonso Afonso Watch the video again and follow the instructions. Once you get it figured out, then you can vary the recipe.

[@wailuaroots]

Afonso Afonso leave the capsules out next time

[@ToolsOutsideTheBox]

Can we add Bacillus coagulans to our kombucha? BTW, most of these probiotics are added for a different reason

[@msmarygardner]

Question...is the “Kiveta” bottle you used a Kombucha or kefir it? They have both.

[@BetterDoneYourself]

cookinmom Neither. It was just labeled Probiotic Drink.

[@msmarygardner]

Better Done Yourself Thanks!

[@evelyneself4938]

Brilliant.

[@s.leeyork3848]

Thank you for this video. How does this compare to coconut kefir? Also, thanks for the reading list; I plan to read most all of them.

[@BetterDoneYourself]

That's essentially what we're making. Taste is the same, the bacteria is just different.

[@s.leeyork3848]

Thanks. Love your videos!

[@tomrock1988]

I've got a bunch of fresh coconuts around most of the time but I've only just started playing with fermenting the water. Have you tried a kefir starter or kombucha scoby with the water? I like the kefir. I'm actually trying a batch of yogurt made from fresh coconut cream. It smells amazing.

[@BetterDoneYourself]

Tom O'Rourke Yes, I used a kefir starter in this video that you're commenting on.

[@macktruk13]

Is your fermentation jar covered with a cheesecloth lid (i.e.: open to air circulation or closed/solid but not tightened?

[@BetterDoneYourself]

macktruk13 I'm still experimenting with that. So far it doesn't seem to matter.

[@sjh1980ify]

I am making water kifer. Now I have way too many grains. Is it ok to consume them in my protein drinks? Would it be beneficial?

[@BetterDoneYourself]

Harold Patterson There is no benefit to consuming them. They are just cellulose which you body cannot digest because it does not secrete the proper enzyme.

[@sjh1980ify]

@@BetterDoneYourself Thanks for a quick reply. Thank you very much. What about the scoby's? Can our body's digest them? Are they beneficial?

[@BetterDoneYourself]

Harold Patterson nope. They're cellulose too!

[@immboricua2221]

Can coconut sugar be used to ferment coconut water?

[@BetterDoneYourself]

No, coconut sugar can be used to SWEETEN coconut water, but you need to have some microbes in there doing the work.

[@immboricua2221]

Better Done Yourself Thanks for repling... I accidentally put a 1/4cup of coconut sugar instead of turbinado sugar, which I added about 12hrs later. Is it useable or do I need to start over. Thank you for your time. Love your videos.

[@nicolesweetz3123]

Do you have any recipes that can help with stomach acid control? I'm taking a medication called Omeprazole which helps , but I still would like other ways to control it. Please hease help.

[@BetterDoneYourself]

I would start with some home made yogurt. The dairy will give you a little pH buffer and the probiotics will straighten out your stomach.

[@nicolesweetz3123]

@@BetterDoneYourself do you have a video for that?

[@BetterDoneYourself]

Nicole Sweetz yes I've done a few yogurt videos!

[@XOXOlove57]

How long could I keep the cycle going of making fermented coconut water? I know u said to leave some in the jar when it’s done and just add more coconut water to make more,but would I ever have to start over??? Or could I essentially keep it going as long as I want?? P.s I’ve learned so much on your channel and am obsessed with it! Lol thanks again for all the amazing recipes!!

[@BetterDoneYourself]

Keeping it going as long as you want is the goal! But sometimes you get mold or an off smell so you'll have to dump the whole thing and start over. Sometimes it just starts tasting funky and you will WANT to start over. It's inevitable...

[@XOXOlove57]

Better Done Yourself thank u for the info and fast reply!!!

[@mrjoebot]

Why do you not need salt for these ferments I wonder?

[@bholoy004]

Coconut water kefir?? Will it get spoil or not??

[@elbs1978]

Can I add ginger bug to the coconut water instead of Kombucha? Just wondering!! Thanks!

[@BetterDoneYourself]

That would be an interesting experiment. Let us know how it turns out. By the way, I was adding Kevita to coconut water in the video, not kombucha.

[@brandonking2118]

How many times do you suggest reusing it as a starter when you drink it down to 20 %

[@BetterDoneYourself]

Brandon King until it starts to taste funny and the bacteria have been replaced with wild bacteria from your kitchen. Might never happen and you can do this forever.

[@curtisbinkley2342]

I'm new to your channel. Do you have a video on making kombach and a scobi? I've wanted to make kombocha, but didn't want to buy a scobi online.

[@BetterDoneYourself]

Curtis Binkley Sure, just hit the magnifying glass to search the channel or go here: kzbin.info/www/bejne/enKanmmgl9abjqc

[@curtisbinkley2342]

Thanks

[@decolonizeEverywhere]

this sounds great! nice to have different ferments in your arsenal. a question... when you add more coconut water for the continuous brew, don't you need to add more sugar to feed it?

[@BetterDoneYourself]

Cheryl Taylor I do add sugar every couple of batches but otherwise I let it eat up the sugar in the coconut water.

[@Susanne171062]

I’ve been enjoying your videos and am about to start fermenting myself. However, I have a question, if the bacteria from kombucha and kefir etc get killed by the stomach acid what’s the point as they will never reach the colon where it’s needed? Sorry if this seems like a silly question.

[@eileenfb1948]

I think they survive for a few days from fermented or cultured food. This is why we need to keep eating or drinking them regularly. I can’t fully explain why.

[@Susanne171062]

Thanks

[@jhenry8510]

Hello, I tried this three times. The first two times I got mold and the third time after sterilizing the bottle and lid I added everything together. I have had it on my seed mat for ten days and nothing has happened. It smells a little musty but no scoby. What to do now???? I really enjoy your videos.

[@margaretarmstrong4001]

I am thinking you might want to skip the seed mat. It might be to hot and killing the probiotic. I think it is only to start it off. Since it is summer, it might not need any extra help. good luck.

[@daphneraven6745]

Has anybody found a need to pasteurize the coconut milk, before leaving a deferment?

[@rhiannonchaffer2588]

I just opened a brand new (tetra) pack of coconut water, and it's fizzy. Does this mean it has fermented itself? Is it ok to drink? It's never happened to me before!

[@BetterDoneYourself]

I would take it back to the store. Doesn’t sound right at all.

[@dianapaul1257]

Do you have to ferment the coconut water at 85 degrees? I love your videos by the way.

[@BetterDoneYourself]

Diana Paul No, just keep it at room temp.

[@eileenfb1948]

Will a seed mat be okay for fermenting vegetables too? I have a very cold kitchen and want to ferment vegetables after watching loads of your videos. Also, is it okay to use new ceramic beads (for cooking flans) in a muslin bag to keep the veg in the brine? Thank you for all your videos, they are good!

[@BetterDoneYourself]

eileenfb1948 You could try the seed mat. Check the temperature for the first couple of days. You want it no higher than 72 or your ferments will dement too quickly and will get must or worse. As for the beads, if they're sold for cooking, they're probably ok. I wouldn't put them in a cloth bag because it will absorb bacteria and odors and it will be tough to clean properly.

[@eileenfb1948]

It would be a cotton bag scalded in very hot water and new each time -as I sew a lot - until I get propper weights. Thank you very much for the info on temperature, I will definitely keep an eye on it. And now I’ve seen a lot of your videos I know what to do when it starts to grow kahm yeast. Such a good channel and great videos, thank you.

[@mr.mazoku1305]

Great video, it was really informative and cool.

[@lindadefeo1108]

Can drinking this beverage cause fluctuations in the thyroid? Thank you!🥰

[@BetterDoneYourself]

Linda DeFeo I have not noticed my thyroid fluctuating but everyone is different.

[@lindadefeo1108]

Have you done any research on the subject? TY

[@nataliaoneill5863]

I followed your instructions but it starded to grow mold - is that part of the process?

[@BetterDoneYourself]

Natalia Oneill no. Try again. Clean the jar better?

[@altheamcnabb2829]

So, to feed this after its started and your drinking it, you add more coconut water? Not just water and sugar? YOur saving money by not having to buy the expensive Keifer water? TIA, Althea Your new fan!

[@BetterDoneYourself]

You got it! Sometimes I let the SCOBY relax in a light sugar water in between batches just to revitalize it.

[@jtalias]

I'm confused. The culture used for Kevita is water kefir. So how does this keep producing without kefir grains?

[@mathewrtaylor]

James Warner not sure about that - it's a mass like a scoby, not like keffir grains. why the difference?

[@BetterDoneYourself]

EagleSprout Different bacteria and yeasts produce different "SCOBY"S. This isn't a true water kefir but the process is similar.

[@BetterDoneYourself]

James Warner - Exactly!

[@decolonizeEverywhere]

actually, the Kevita that you used is water kefir, which is not at all the same as their kombucha. you made water kefir with the inoculation process rather than using kefir grains. when doing it this way, you get a scoby rather than producing kefir grains.

[@ernestovalencia8227]

You can make anything probiotic without grains it might take longer but it is better forsure

[@Muzicboy3]

I let my go for about 3 weeks now and I didn’t get the film at the top. That scob thingy. Nothing formed

[@BetterDoneYourself]

Muzicboy3 did it spot and get fizzy? My current batch has been going for a month and gets nice and fizzy and sour in 24 hours but I haven’t gotten a film at all!

[@Amaryce]

I have tried to make this twice, and even when I sterilized my jar and covered it right away, it went moldy within a week both times. Have you had this happen, or do you maybe have some advice?

[@BetterDoneYourself]

Amaryce Cousins use an unopened bottle of coconut juice and / or maybe a shot of vinegar to ward off the mold until the microbes get established.

[@Amaryce]

Better Done Yourself I used a new bottle of both Kevita and coconut water both times, but I'll try the vinegar, thanks!

[@daphneraven6745]

@@Amaryce : How did it go?

[@Amaryce]

@@daphneraven6745 I never got it to work, so I gave up.

[@daphneraven6745]

@@Amaryce : I got it to work, but not quite this way. I went to the store and picked up a couple of mature coconuts. Then I just scrape the skin off the softest “eye”, Then spun the tip of my steak knife into the air, to expose the water. This guy emptied out into a jar. I put the coconut in a baggie and put it in the freezer. The next day, I let the coconuts thaw for an hour or so, then went out by the door and smacked the coconut on the broadest of the three sides at the height of the equator. It was my first time doing this, so I had to smack it a few times going around, but it popped right open in the middle. It was no trouble whatsoever to then use a butter knife to pry huge sections of the meat out. I put some of the meat in the blender with the coconut water, and puréed it. I used some coconut probiotic liquid, and poured into it. Because if there’s a chance that there are spores in the air that could colonize the nutritious fluid faster than it can ferment, Then giving it a leg up by introducing the right culture is a huge help. Then I put a valve cover on the jerk, with Drew a lot of the air to create a vacuum, and put it down in the cupboard. Each day, I give it a stir. Today is day five I believe. I live in the north, so it’s not as warm here and that means fermentation will be slower. But today, I tasted it, and it was perfect. Tomorrow would likely be perfect to bottle and refrigerated. I’ll pick up a couple of more coconuts this week, to have on hand to start the next bitch when I figure I’ve got five or six days left of supply, plus enough to act as a starter. This time, I think I would use less coconut meat, as it makes a lot of cream that solidifies On the top of the jar cooler temperatures, although that’s probably not a bad thing. Because it keeps a lot of oxygen from reaching the fermenting product. Instead, more coconut water might be in order, as I can make a slightly larger batch with the same amount of effort. Hopefully this might help, if you haven’t given up on the whole idea.

[@ronhanish]

bro, wouldn't the coconut water ferment without the kombucha??

[@BetterDoneYourself]

Yes, but not necessarily with the bacteria that you want in there (or as quickly). I add a little bit of a known bacteria as my starter culture to give the good stuff a head start so it can take over the environment and I know what I'm getting in the finished product.

[@ronhanish]

i might try the coconut water by itself from a real coconut.... maybe it will make its own scoby i am thinking.... also i had juiced beets before with apple and i took the juiced pulp and added water for a day.... then i strained it and had beet water.... then i forgot about it in the fridge for a few months... when i tasted it , it was good,,, then i say it had formed a clear scoby on the top....pretty cool...

[@bonanzatime]

ron hanish How did fermenting just plain coconut water without grains or starter work out? I did it awhile ago, it got slightly tart and yeasty but no fizz or carbonation.

[@oscarmike3195]

Why don't you use those air lock little things above the lids like some folks?

[@BetterDoneYourself]

COLD FIRE I do. You'll see them in some of my other videos. See here: kzbin.info/www/bejne/Y3ebqp6Nm86HkMk

[@bageltv3489]

Use raw can sugar(turbinado) instead.

[@wtglb]

So eating/drinking fermented products really does nothing for your gut?

[@eileenfb1948]

It does get through but yoghurt not so much.

[@ernestovalencia8227]

It definitely does but the thing is you have to feed them continually by eating prebiotic foods like veggies if you just take probiotics it won’t work if you don’t keep feeding em it’s that simple. Like garden plants you gotta keep watering they’re gonna die

[@brescalofrio1]

I make 5 gallons with a heated blanket.

[@brescalofrio1]

It ferments really quick

[@JuiceGame1987]

@@brescalofrio1 You used a heating pad ??

[@57ferreira]

can eat this gel canbucha? ummmmmmmm look delicia,kkk

[@robhoug3724]

I wouldn't use kevita but that's just my preference

[@BetterDoneYourself]

Rob Houg OK What would you use and why?

[@Anna-dn3bi]

i thought any sugar is killing of good bacteria , so how can adding sugar to the mix to make Probiotic going to give me Good bacteria ,

[@BetterDoneYourself]

Michelle Jackson Because the good bacteria great on it before we drink it and they flourish. If you drink sugar, it just feeds that bacteria in your gut and they flourish. You need to Ferment out the sugar before ingesting.

[@lonniejames6674]

Why don't you just buy the husked coconuts?

[@BetterDoneYourself]

Lonnie James I live too far north. My coconut comes in tetrapaks. ;(

[@lonniejames6674]

@@BetterDoneYourself I live in Oregon and see them in the grocery store all the time. We are at the same parallel.

[@BetterDoneYourself]

Lonnie James Count yourself lucky!

[@brescalofrio1]

I left the 20% of what I fermented covered with a plastic wrap and a rubber band for 6 months and now it has a big scoby, is super sour and alcoholic.

[@Muzicboy3]

Mine has been going for almost 3 weeks. Why no scoby?

[@brescalofrio1]

@@Muzicboy3 Mine is big and has strings since is in a beverage dispenser. I let mine breathe once in a while. Replace the lid with a coffee filter if you want to forget about it... idk It might be that there is more yeast than bacteria since you create an anaerobic environment.

[@brescalofrio1]

@@Muzicboy3 the only thing I found out is that Bacillus coagulans is a facultative anaerobe organism, it switches to between anaerobic or aerobic breathing. If it smells sour is full of PROBIOTICS 🙌

[@Muzicboy3]

Brescalofrio ok thanks a ton .. that’s some very good info right there

[@brescalofrio1]

@@Muzicboy3 Keep it out of the sunlight as well.

[@brescalofrio1]

I let all the sugar to ferment and it turned alcoholic LOL

[@marlenecampbell5439]

Probably tastes better than coconut water. Lol

[@richlaue]

You haven't made any Kefir yet, is this because of the need to buy the grains? Your bottle of Kevita is simply water kefir.

[@BetterDoneYourself]

Kefir! It's in production. Maybe next Thursday. Yeah, I had to rejuvinate the grains...

[@gypsyqt6904]

Thank you!

[@carmina452]

Thank you!