Water kefir (also known as tibicos) is a delicious, fizzy fermented beverage rich in probiotics that is made from water kefir grains. Learn how to make water kefir!
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.
Notes
See our guide for Flavouring Water Kefir for flavouring ideas.Water kefir keeps for about a week in the fridge. It will still be good for many, many months, but its taste will change.This recipe is designed for the Kefirko 1.4L Kit, as this is a very popular piece of equipment and format that is perfectly suited to making water kefir.You can also use wide mouth glass jars with a cloth filter.Is this your first recipe? Activate your dehydrated kefir grains before you start.
Have you tried it?Share and tag @revolutionfermentation!