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–+ servings

Lemon ginger water kefir

Prep Time 15 minutes
Fermenting and chilling, approximately 1 day 12 hours
Total Time 1 day 12 hours 15 minutes
Servings 2 glasses
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Ingredients

  • 800 ml plain water kefir Use fresh, unflavoured water kefir that has not been pasteurized: ready-made, or homemade with the grains strained out.
  • 15 ml lemon juice Freshly squeezed; 15 ml equals 1 tbsp.
  • 1 piece of fresh ginger About 2.5 cm long.

You will need

  • Pressure-rated bottles with tight-fitting caps
  • Measuring jug and measuring spoons
  • Knife and chopping board
  • Fine-mesh strainer
  • Clean kitchen towel

Instructions

  • Wash the bottles and utensils thoroughly, checking glass bottles for cracks or chips before use.
  • Cut the washed, peeled ginger into thin sticks.
  • Pour the water kefir into the bottles, dividing it evenly if using more than one.
  • Add the lemon juice and ginger, dividing them evenly between bottles and leaving about 2.5 cm of space at the top.
  • Cap the bottles and ferment at 20–24°C (68–75°F) for 12–24 hours out of direct sunlight, checking sooner if bubbles develop quickly.
  • Check the bottles often during fermentation, gently releasing pressure at least daily. Over a sink, cover the cap with a clean towel and loosen it slowly, keeping the opening pointed away from your face. If foam rises quickly, close the cap and refrigerate promptly.
  • Refrigerate at 4°C (40°F) or below once the drink is bubbly, or after 24 hours even if there is little fizz; chill for at least 12 hours before opening.
  • Open the chilled bottles slowly over a sink without shaking, then strain the drink into two large glasses to remove the ginger.
    • The starting kefir and its remaining sugar affect the fizz; do not leave the bottles warm for longer just to get more bubbles. Chilling before opening helps carbon dioxide stay dissolved in the drink.

Storage and safety

Keep at 4°C (40°F) or below and drink within 1 week, while the flavour is at its best. Refrigeration slows fermentation, but pressure can still build inside the bottle. Discard the whole batch if you see mould or smell anything rotten. Fermentation produces variable amounts of alcohol, so the drink is unsuitable for children, pregnant people or anyone avoiding alcohol.