How to Make Water Kefir

Ingredients
• 15g water kefir grains 
• 15g good quality sugar (we recommend organic unprocessed Rapadura sugar)* 
• 500ml of good quality water (rain water or spring water are best but you can also use filtered water) 
• 1 pinch of good quality salt (we recommend himalayan or Maldon salt)*

Optional extra ingredients 
• 1 pinch of bicarbonate soda*
• 1/2 teaspoon of molasses* 
• Slice of lemon
• 1 fig

You will also need a glass jar or a Kefirko Kefir maker (available on our website) for fermenting

* These items can be substituted for 15g of our water kefir growth premix available from our website

Instructions
1. Dissolve the sugar, salt, molasses and bicarbonate soda in water - make sure the water is at room temperature and not warm
2. When sugar is dissolved, add the 15g water kefir grains and if you are adding lemon and fig, you can add these ingredients at this point
3. Cover with lid and seal tightly.   Alternatively you can also leave the jar uncapped, covered with a cloth and rubber band.  Both methods will work but we recommend to have the lid sealed to promote more lactic acid bacteria growth which are the most favourable probiotics. Also shake bottle regularly.
4. Leave on the counter or cupboard (preferably at 20 to 24 degrees celsius) for 24 to 48 hours (in hot weather, it ferments faster) - sip it as you go to get a feel for what 1 day water kefir and 2 days water kefir tastes like.  The longer you leave it, the more sugar ferments out and the more sour the kefir, so if you are limiting carbs, we recommend 48 hours. Don't leave longer than this as it can starve the grains
5. After 24 to 48 hours (depending on your tastes), strain the water kefir grains through a mesh strainer (or the in-built strainer if you have a Kefirko kefir maker), pouring the liquid into another container. 
6. Restart the process by dissolving more sugar etc in water, adding water and adding water kefir grains.
7. To make the water kefir carbonated (also known as secondary ferment), take the water kefir that you have just strained and add to it approximately 50ml of fruit juice of your choice (such as grape, apple, pomegranate etc) and/or another tablespoon of sugar and any flavours such as herbs, ginger etc.    Once you've added the juice or sugar and flavour, cover the jars tightly with an air tight lid and leave on the counter an additional 2 to 7 days until it is fizzy as you like it.  Then drink, or refrigerate to slow ferment.

Caution: Water kefir may become very fizzy so be careful when opening lid after fermentation  

Dosage
We recommend consuming one cup per day for health benefits

Storage 
Grains need to be kept refrigerated (for up to two week in fridge or up to two years in freezer) when you are not fermenting.  The decanted water kefir can be kept in refrigeration for up to two weeks.  Please note that the grain will take a few batches before returning to original potency.