Ingredients
- 3 tbsp live water kefir grains
- 1 litre filtered or still spring water (chlorine in tap water can harm the grains)
- 3 tbsp unrefined cane sugar (food for the grains, not for you: they eat most of it)
- 1 slice of organic lemon and 1 dried fig or a few raisins
- For flavour: a slice of ginger, a few berries or a splash of fresh fruit juice
Where to get water kefir grains
Method
- Make the sugar water: dissolve the sugar in a little warm water in a large glass jar, then top up with cool water to 1 litre.
- Add the grains: add the grains, lemon and fig. Cover with a cloth and elastic band.
- Ferment: leave at room temperature for 24–48 hours, until it tastes only lightly sweet and pleasantly tangy.
- Strain: strain through a plastic sieve, discarding the lemon and fig. Start the next batch straight away with the grains.
- Flavour (optional): for extra fizz, pour into a swing-top bottle with the ginger or fruit, seal and leave at room temperature for 12–24 hours, then refrigerate. Open carefully, as pressure builds up.
Why it's good for you: Water kefir is an easy, dairy-free way to enjoy a range of live bacteria and yeasts every day. Homemade, it is alive and lightly fizzy, with only a fraction of the sugar of a soft drink, and it makes a refreshing alternative to fizzy drinks. Read more in The Master Regulator.
Good to know: Like all naturally fermented drinks, it contains a natural trace of alcohol, typically well under 0.5%, similar to very ripe fruit. Keep fermentation times short and store it in the fridge to keep this to a minimum. If you are pregnant or have a weakened immune system, please speak to a qualified practitioner first.
Food is one part of the whole picture
Read the thinking behind these recipes, or get a plan made just for you.