- • Water Kefir grains (1 tablespoon)
- • Jar (approximately 1 litre). The jar does not have to be sealed airtight as long as it can be covered with a cloth and sealed with a rubber band (for example)
- • Another Jar (approximately 1 litre). That can be sealed airtight (for secondary fermentation)
- • 1/2-cup raw sugar
- • Filtered / spring water (1 litre)
- • Cloth and rubber band to cover jar
- • Chopped fruit to taste (half a lemon without the skin for example)
- Dissolve sugar and water in the jar.
- Add the kefir grains (use a plastic or wooden spoon when handling the grains).
- Add the fruit. Cover with a cloth and seal with rubber band so bugs can’t get in.
- Leave at ambient temperatures for about 4 days.
- Dispose of the fruit.
- Strain the kefir grains (using a plastic strainer or nut milk bag). The general rule is to remove them from the liquid, avoid the grains contacting metal.
- Strain the liquid into the sealable jar.
- Seal jar and place in the fridge for another 4 days for secondary fermentation.
- Repeat the process from the beginning with the (hungry) strained kefir grains.