Water Kefir

Instructions

1. Prepare the sugar solution
   In a glass jar, dissolve the cane sugar in 4 cups of filtered water. Make sure the water is at room temperature (too hot will damage the kefir grains). Add the molasses and salt and stir until completely dissolved.
2. Add the kefir grains
   Once the sugar is completely dissolved, add the water kefir grains, dried fig (if using), and lemon slice. The fig provides minerals and the lemon adds acidity that helps the grains thrive.
3. First fermentation
   Cover the jar with a breathable lid like a coffee filter or cloth secured with a rubber band. This allows the gases to escape while preventing contaminants from entering. Let it ferment at room temperature (68-78°F/20-25°C) for 24-48 hours. The liquid will become cloudy and slightly fizzy when ready.
4. Strain the kefir
   Using a non-metal strainer (plastic or silicone is best as metal can react with the grains), strain the liquid into a separate container. The kefir grains can now be used to start a new batch immediately, or stored in sugar water in the refrigerator for up to a week.
5. Second fermentation (optional)
   For added flavor and carbonation, transfer the strained kefir to bottles with tight-fitting lids. Add sliced ginger, fruit juice, and/or fresh herbs. Leave about 1 inch of headspace at the top of each bottle. Seal tightly and leave at room temperature for another 24 hours to build carbonation.
6. Refrigerate and enjoy
   After the second fermentation, refrigerate the bottled kefir to slow fermentation and prevent over-carbonation. Be careful when opening as it can be quite fizzy! The water kefir is now ready to enjoy. It will keep in the refrigerator for up to a week, becoming more tart over time.