Water kefir

Ingredients for 1 servings:

• 1 liter of water (tap water or still mineral water)
• 3 tbsp sugar
• 3 tbsp kefir grain(s) (water kefir)
• ½ organic lemon(s)
• 1 fruit of your choice (e.g. date, fig, apricot, etc.), dried, unsulphured

Instructions

Working time approx. 5 minutes; Rest period approx. 2 days; Total time approx. 2 days 5 minutes

Recipe for making

Before you begin: Water kefir is a fungus that is difficult to acquire. Therefore, ask friends or family if anyone drinks water kefir and ask them to give it to you as a gift. Since it doubles in size approximately every two days, giving it away should be the least of your problems. Now for the preparation: Take a sufficiently large plastic container and add all the ingredients (you can also prepare it without the dried fruit). Then just stir and seal it – but not too tightly, as otherwise there is a risk of explosion due to the fermentation gases. After two days, the kefir is ready. Pour it through a sieve into another container, squeeze the lemon, and stir again. It tastes best chilled. Most importantly, use only plastic sieves, spoons, and containers to prepare and store the water kefir. Metal will kill the kefir grains! Note: Oh, and once you’ve prepared it, don’t smell the water kefir. I admit it smells strange, but it tastes completely different. It’s also very healthy and, in my opinion, tastes better than milk kefir. It’s also not suitable for children, as it contains 2% alcohol after a few days.