Gravity Colonics – Experience the Difference

1.    Start with Clean Materials    1. Jars for meat; 2. Bottles for Water; 3. Good knife with sharp corner; 4. strainer; 5. spoon; 6. Large pot for coco water; 7. Blender.  If your dishwasher does not sterilize, then dip your materials in hot water to  be sure there are no wild bacteria on your equipment and counters.

**    Opening the Coconuts**

1.  Use corner of a good knife.  Needs to have a sharp corner available

Coconut kefir knife opening

2.    Strike with weight at the corner of the knife.  When you have penetrated the shell, you should hear a crack sound.  Be careful – the knife goes where the energy flows.  Pay attention!! Notice where my left hand is – holding the base to stabilize the coco.

Opening the Coconut

4.      Strike coco to make a top that will “pop” off.  You will need at least five cuts.  Remember, if you strike wide, juice will spill out, and if you strike narrow, you will struggle to get the meat out.

Pop the Top

5.    Now take the blade of the knife, and pop to the top off by lifting upwards on the last strike

6.    Tada!!  Notice the depth of the meat along the side.  This is going to be a challenge to get the meat out in one whole scraping.

Tada!

7.    Using a fine mesh strainer, pour the coco juice into the container you will use to heat the liquid.  This just makes sure the bits and pieces created by the knife do not end up in your water.  This is important!

Strain Coconut Juice

8    Now prepare your culture starter.  If this is a NEW batch, then you want to add about ¼ cup of warm water (no warmer than 90 degrees) and add your culture starter.  Ecobloom is optional, which is an FOS, a prebiotic that will allow the microflora to proliferate.  If you don’t use Ecobloom, you can always add a pinch of sugar.  Or, you can do nothing at all and just use the culture.  I’ve used it all ways and I have to say the Ecobloom really gets things moving faster as far as fermentation is considered.
Now, I am showing a picture of the veggie “starter” box, and you can use that one as well.  I just happened to have thrown out the Kefir box, and for this batch I used a starter from the previous batch.  But know that if you can use the Starter and Kefir interchangeably, as well as mixing half and half to experiment with multiple strains of bacteria.

Donna Gates Cultures

8b    To use a starter from a previous batch, use ¼-½ cup per case of cocos.

Kefir Starters II

9.    Why the variable?  Because as you pass down the bacteria from generation to generation, it gets stronger and you won’t need as much.  How do you tell?  Well, look at my last batch and see all that lovely biofilm?  This is going to be full of microflora in inoculate the next batch.  This is my fifth generation, so it’s teaming with the good stuff.
Can you screw it up?  Nah, if you only used ¼ cup, it will still work, it will just take a longer period of time.  So think in terms of ½ for 2-3 generation, and ¼ cup for 4-7 generation.

10.    Now heat up your coco water in a larger container.  OR, you can heat the bacteria and add it to each of the bottles.
Two important reminders:  if you heat up the coco water and bacteria, it will ferment faster.  BE CAREFUL TO NOT HEAT PAST 90 degrees.

Adding Starter to Coco Water

11.    Pour into bottles using a funnel and a ladle.

IKEA Bottles work GREAT

12    Ferment    I put  my containers in a soft cooler to ferment for 24-36 hours.  The cooler will keep the temperature constant and dark, so the microflora can proliferate.  I can also move the cooler easily to warmer places, such as on top of the fridge, on top of the dryer, or on a warm day, out on the deck.  The important thing is to keep the bottles in a dark location so you don’t burn the flora, but warm enough so that they can thrive.