Lemon and ginger water kefir

10 MINUTES + FERMENTING | MAKES 1 LITRE | EASY

This classic water kefir combination is dry, tangy and subtly sweet. The water kefir thrives on the raw ginger and you may see the culture replicating furiously, sometimes doubling in 24 hours. Don’t squeeze the lemon juice into the jar at the primary fermentation stage, as it will tip the balance of acidity – just add the whole slice. In the bottling stage, you can squeeze the lemon juice into the bottle.

basic water kefir 1 litre (recipe above) ginger 4 thick slices, skin on, cut into matchsticks lemon 2 thick slices, plus 1/2, juiced

• Follow the above instructions for basic water kefir, adding half the ginger and 1 slice of lemon alongside the dried fruit at step 1.

• Scoop out and discard the dried fruit, ginger and lemon from the liquid at step 3.

• Put a funnel in the opening of a 1-litre glass bottle with a tight-fitting lid and put a strainer on top of the funnel. Pour the water kefir liquid into the bottle through the strainer. Set aside the water kefir grains in the strainer to re-use or rest.

• Add the lemon juice and the remaining lemon slice and ginger to the bottle.

• Tightly seal the bottle lid and leave the bottle at room temperature to build carbonation. This could take anywhere from 12-72 hours, depending on the temperature. ‘Burp’ the water kefir daily to release some pressure by opening the lid slightly and then tightening it again.

• It’s ready to drink! Chill to slow the fermentation and enjoy cold. It will keep in the fridge for up to four months.