for the production of 1 litre of Water-Kefir beverage you require the following:

culture medium for Water-Kefir for 1 litre of water
20g dried fruit ( according to taste: raisins , figs , plums , apricots ...)
1 litre of boiled tap water or natural mineral water
1 slice of an untreated or peeled
6 table spoons of sugar
1 screw top jar for at least 1 litre
1 crude sieve
1 funnel
1 plastic bag for at least 1 litre

These specifications relate to a culture medium for Water-Kefir for 1 litre (equals the amount of the 1 litre culture medium on my order page ). If you use a greater amount of Water-Kefir crystals please increase the ingredients accordingly.

Instructions

dissolve 80 g (6 table spoons) of sugar per 1 litre of water in the screw top jar
add the Water-Kefir crystals for 1 litre (3 table spoons)
Add 50 raisins per litre of water or 3 – 4 figs as well as 1 or more slices of lemon. You may also use apricots, dates, plums, and slices of banana or other fruit.
Loosely put the cover on top of the jar so that the carbonic acid can escape
Put the fermentation vessel in a calm, warm place. When in room temperature the fermentation will quickly begin.
Let the fermentation process take least 1 but no more than 4 days. The longer the fermentation process the less sugar will remain inside the jar. However, the taste suffers when the fermentation takes too long.
take the lemon and squeeze its juice into the beverage
cast the beverage including the crystals through the sieve into the plastic bag
clean the storage vessel using water
Remove the remains of the raisins, figs, and whatever other fruit you decided to use.
wash the crystals by swiveling the sieve with crystals under the water tab
take the crystals from the sieve and put them into the jar by using a plastic spoon
now add new raisins, figs etc. a slice of lemon and sugar into the water. Stir the beverage and let the new fermentation process begin

 

note: Use sieves and spoons made out of plastic only. Metals can disturb the growing of the micro-organisms if they are being allowed to intrude as ions. Constant contact with metal can result in damaging the Kefir.

Proceed to : Information for Supply of A Water-Kefir Medium Culture