- quart jar or larger
- nylon strainer
- chopstick or wooden spoon
- silicone funnel
- swing top bottles, small or large
- 2–3 Tbsp kefir grains
- 1 quart of filtered water, we use a Clearly Filtered pitcher
- 1/4 cup sugar or a small palm full of unsulfured dried fruit
- pinch of sea salt (optional)
- 1/4 cup sugar
- 1/4 cup filtered water
- 2 Tbsp grated or sliced ginger
- Place water kefir grains in a glass jar, add sugar (or dried fruit) and water, and using the spoon or chopstick stir until sugar has dissolved. You can add a pinch of sea salt here if you need more minerals in your water.
- Place mesh strainer over top of the jar and place in a warm spot. You could alternately use cheesecloth, but make sure the kefir can breathe. 24-48 hours depending on how sweet and how carbonated you want your beverage (less sweet and more carbonated the longer you go).
- Combine 1.4 cup sugar, 1/4 cup water, and the 2 tbsp grated or sliced ginger in a saucepan and simmer until sugar dissolves, let cool.
- Strain the liquid off the grains and set aside. Prepare a new sugar water mixture to keep the grains alive (and for your next batch).
- Add the cooked and cooled ginger syrup to the strained off the liquid, and give it a stir.
- Pour into swing top bottles, filling 3/4 full leaving space in the bottle, and seal them up.
- Leave on a counter 12-24 hours- this is the second ferment.
- Make sure to “burp” your ferments daily, and then pop into the fridge.