Water kefir (2 litres)

Ingredients

Method

Water kefir has two stages for which you need two different containers and possibly one extra:

1. the first ferment (2-3 days) needs to have plenty of air in contact with the liquid so at least a 3 litres container (for the quantity in this recipe) which can be covered with muslin to prevent flies getting in but allowing plenty of air flow
2. the second ferment which adds flavours and bubbles and relies on air being excluded (a tight lid but not metal) and pressure safely sealed in (a kilner jar with wired on glass lid) or a beer/cider fermenter with pressure valve for large quantities)
3. the grains can be stored for a week or so in the fridge when not immediately needed (in enough water to cover them with a teaspoon of sugar) so a loosely sealed container (maybe with a plastic lid not screwed down fully)

Put 2 litre of of tap water into an open container and leave for a few hours for any chlorine to evaporate.  If you live in an area which puts chloramines in the water this will not work and these chemicals may kill the kefir bacteria.

Add these to the water (you could split it between two or more containers):

• 80g of sugar (organic cane sugar or as unprocessed as possible but definitely with no added anti caking agents or preservatives)
• one pinch of sea salt (to provide nutrients)
• 1/2 cup of kefir grains
• 1/4 (or 1/2?) of a lemon sliced in half (or orange, lime or grapefruit) to reduce growth of Kahm yeast which may affect flavour
• 1 (or 2?) whole prune for flavour but also seems to help fermentation

Cover with muslin and leave to ferment for 2-3 days.

For the second ferment strain out the kefir grains and use for your next batch of the first ferment (discard the lemon and prune).  Add these to a container (2 litre sealable):

• a cup of fresh fruit (berries, peaches,  plums, grapes, apples, pears plus perhaps herbs)
• the strained liquid from the two fermented kefir containers
• top up with dechlorinated water if necessary to 1cm from the top (or less?)

After 24 hours the fruit should float to the top.  Refrigerate.  Strain out the fruit (which can be eaten).