STEPS
Preparation
Pour the water into the jar.
Add the sugar and stir to dissolve.
Add the fig, lemon slice, and kefir grains.
Fit the lid.
Fermentation
Let the kefir ferment at room temperature for 24 to 48 hours. The fig will rise, and the taste will become tangy.
When the taste suits you, filter the kefir to remove the kefir grains, fig, and lemon.
Set the grains aside for your next recipe. Compost the fruit (or add it to a smoothie).
Flavouring (optional)
Add fruit chunks, juice, or syrup to flavour your water kefir.
Bottling
Pour the kefir into pressure resistant bottles.
Store the bottles at room temperature for 24 to 48 hours.
After 24 hours, open and reseal the bottles to check the level of fizz. For a fizzier kefir, allow it to ferment for longer.
When you are happy with the level of bubbles, place it in the fridge.
TheGeht / Überschallgeri
npub1lq…xyqar
2025-01-05 11:02:40
in reply to nevent1q…hrx3
Author Public Key
npub1lq3ccevw8c3uu0vh2x45dqzqr4c8zvaw0cqjpzxc7m0mm0320f7qyxyqarPublished at
2025-01-05 11:02:40Event JSON
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"content": "STEPS\n \n\nPreparation\n\nPour the water into the jar.\nAdd the sugar and stir to dissolve.\nAdd the fig, lemon slice, and kefir grains.\nFit the lid.\nFermentation\n\nLet the kefir ferment at room temperature for 24 to 48 hours. The fig will rise, and the taste will become tangy.\nWhen the taste suits you, filter the kefir to remove the kefir grains, fig, and lemon.\nSet the grains aside for your next recipe. Compost the fruit (or add it to a smoothie).\nFlavouring (optional)\n\nAdd fruit chunks, juice, or syrup to flavour your water kefir.\nBottling\n\nPour the kefir into pressure resistant bottles.\nStore the bottles at room temperature for 24 to 48 hours.\nAfter 24 hours, open and reseal the bottles to check the level of fizz. For a fizzier kefir, allow it to ferment for longer.\nWhen you are happy with the level of bubbles, place it in the fridge.",
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