The cucumber plants are all beginning to wilt and I have only had two nice pickings. I love using the juice and some mint leaves to flavor the Kefir Water during its second ferment.
Since my cukes have done so poorly I decided to preserve them all. I peeled and diced them to puree in the blender.
Next, I put the puree into a net bag and squeezed the juice. The pulp is all that is left in the bag after some effort.
You can see how nice and clear the cucumber juice is after removing the pulp.
I like using these silicone cube trays to freeze the juice into the perfect size. You can see that I have added some to my water kefir since it is fresh from the garden. ;-)
I put them into the freezer for 24 hours.
They pop out of the silicone trays so easily and cleanup is a breeze.
I put them into these reusable silicone bags and keep them in the freezer. When I do a second ferment for the Water #Kefir I just use one to flavor a half-gallon jar along with a sprig of mint.
The result is fresh, flavorful, and so full of nutrition. Not to forget all the beneficial bacteria that are good for our gut health.
Here is a link to a post I did last month on how I make the "Water Kefir" if you are interested in learning.
Until next time, this is Sunscape
Sun. Scape. Ing Your Day
