Make this seriously delicious gut-friendly drink at home… Lemon & Ginger Water Kefir brought to you by Felicity Evans.
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.
Preparation time: 15 minutes
Fermentation time: 1½–5 days
Shelf life: Refrigerate for up to 4 months
Makes: About 1 litre (35 fl oz/4 cups)
4 thick slices fresh ginger, skin on, cut into matchsticks
2 thick slices lemon
Juice of ½ lemon
Basic water kefir ingredients:
3 tablespoons raw sugar
3 tablespoons hot water
1 litre (35 fl oz/4 cups) filtered water or springwater
Pinch of sea salt
1 dried fig
1 dried date
10 sultanas (golden raisins)
¼ teaspoon molasses
3 tablespoons water kefir grains
1. Put the sugar in a 1.5 litre (52 fl oz/6 cup) wide-mouth glass jar. Add the hot water and stir to dissolve the sugar.
2. Add the filtered water, sea salt, half the ginger, 1 slice of lemon, dried fruit and molasses and stir well to combine.
3. Add the water kefir grains to the jar. Cover the jar with a piece of muslin (cheesecloth) and secure with an elastic band.
4. Place the jar out of direct sunlight at room temperature and leave the liquid to ferment for 1–3 days, depending on the temperature.
1. Scoop out and discard the dried fruit, ginger and lemon
from the liquid.
2. Put a funnel in the opening of a 1 litre (35 fl oz/4 cup) glass bottle with a tight-fitting lid and put a strainer on top of the funnel.
3. 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.
4. Add the lemon juice and the remaining lemon slice
and ginger to the bottle.
1. Tightly seal the bottle lid and leave the bottle in a warm place to build carbonation. This could take anywhere from 12–72 hours, depending on the temperature.
2. ‘Burp’ the water kefir daily to release some pressure by opening the lid slightly and then tightening it again.
When the water kefir is as fizzy as you like (this could range from a small spritz to a ferocious fizz), store it in the fridge to slow the fermentation process, and enjoy cold.
Images and recipes from Probiotic Drinks at Home by Felicity Evans (Murdoch Books RRP $27.99)
Originally published at Cotton On Blog.
This blog is based purely on my personal experience. It is not intended to be a substitute for medical advice or treatment. I am neither a medical nor health professional and I cannot guarantee that the information in this blog post is accurate, reliable or complete. If you use this information, you do so at your own risk and should consult a qualified medical or health practitioner before relying on any information contained in this blog.