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Water Kefir is a water based probiotic drink that contains several strains of bacteria and yeast. It’s made out of sugar water and kefir grains, the mixture is then typically fermented for 48 hours adding flavoring in the second fermentation which lasts for a further 24h. Don’t be alarmed by the sugar bit, only 2% remains in the final product – the bacteria feed on it and convert it to lactic acid giving it that fizz kefir is known for.
If you are new to kefir or fermented products, this is a good place to start as it’s easy to make and the outcome is normally pretty consistent plus it’s refreshing, nourishing and our microbes love it! As with any fermented products, take it easy at the beginning – you are advised to start drinking 100ml a day in case it causes any discomfort in your tummy.
1 litre filtered water 1/2 cup feed syrup or 2 tbs raw sugar 4 tbs ginger water 1 thick slice of lemon 1 dry fig 6 tbs water kefir grains
Feed syrup 2 cups water 1 cup raw sugar
Ginger water 500ml cold water 100gr peeled ginger
You will also need a 1 or 2L air tight fermentation jar, nylon sieve, a 2L bottle
1 – Start by making the feed syrup and ginger water (kefir grains love ginger!). For the sugary syrup, combine the water and sugar over medium heat until the sugar is dissolved. Set aside or put in the fridge to cool down completely. To make the ginger water, place all the ingredients in a blender and blitz for a few minutes. Strain the mixture through a sieve and put it into a jar. Both the syrup and ginger water will last in the fridge for up to 2 weeks.
2 – Place the syrup, ginger water, fig and lemon into the fermentation jar and stir well. Then add the filtered water and grains and stir again. Close the lid making sure is air tight and leave in the counter for 48h.
3 – After 48h have passed, discard the lemon and the fig and strain the liquid through a sieve into a 2L bottle. This is also the stage where the flavoring is added: peach, raspberries, lemon, grapefruit… whatever ticks your fancy. Once you add the flavor, seal the bottle and leave it in the counter for a further 24h. Rinse the fermentation jar and repeat step 2 to make a new batch.
4 – After the 24h have passed, place in the fridge so is nice and cold.
Notes: If your kefir is too active or if you add too much sugar to it the bottle could explode, so beware! We’ve had a few of those…