How to Make Water Kefir

• 15g water kefir grains 
• 15g good quality sugar (we recommend organic unprocessed Rapadura sugar)* 
• 500ml of cold water (avoid filtered water)
• 1 pinch of bicarbonate soda*
• 1/4 teaspoon of molasses* 
• Slice of lemon

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

1. Dissolve the sugar, molasses and bicarbonate soda in water - make sure the water is at room temperature and not hot.
2. When ingredients are dissolved, add the 15g water kefir grains and slice of lemon
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 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 a minimum of 48 hours. Don't leave longer than 4 days as this can starve grains.
5. After 48 hours (depending on your taste), 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 a resealable container. 
6. Restart the process from step 1.
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), add any herbs and spices eg. ginger, turmeric etc.    Once you've added the juice and other ingredients,  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.  Caution: Burp jar regularly during this stage to release pressure.  Refrigerate and consume as required.

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

We recommend consuming one cup per day for health benefits

When you are not fermenting, please keep grains refrigerated (for up to two week in fridge or up to two years in freezer).  Please note that after cold storage, the water kefir grains will take a few batches before returning to original potency. Ideally you should be fermenting as often as possible to keep grains fully active and thriving.  
The decanted water kefir is best consumed within two weeks.