1 litre filtered / chlorine-free water or coconut water – must be room temperature
1 ½ to 2 tbsp. kefir grains
2 tsp. raisins or any other dried fruit (figs, prunes, dates etc.), optional
½ lemon, optional
A slice of ginger, optional
Add Lucy Bee Coconut Sugar and the water to a large jar or jug (if using coconut water, you only need 1 tbsp. Lucy Bee Coconut Sugar).
Add the kefir grains, along with any optional extras.
Cover the jar/jug with cling film, making a few small holes in the cling film. Leave in a warm area, to allow the water kefir to brew for between 24-72 hours (I leave mine for 48 hours). The warmer your home is, the faster the kefir will brew (some people place this in an airing cupboard). As it ferments, you will see the grains moving up and down and small bubbles as the water kefir ferments.
Strain the water kefir grains into a plastic jug, removing any of the optional extras ie. raisins, ginger. Bottle the kefir and store in the fridge. At the end of each fermentation the grains may have almost doubled, extra grains can be stored in a glass jar in the fridge.
Repeat the process to make the next batch, using new fruit for each new batch.
NOTE: If kefir grains have been stored in the fridge or posted to you they may take a few brews to recover. I.e. dissolve 2tbsp. Lucy Bee Coconut Sugar in 750ml filtered water (room temperature), add kefir grains, cover as above. Leave for 48 hours, then drain discarding the water.