Lemon, fig & ginger kefir
Our friends Kate & Imogen from the wonderful Le Jardin Champetre brought us some kefir grains a few months ago. Since then we’ve been brewing kefir for our breakfast instead of squeezing oranges.
About 4 tablespoons water kefir grains
A chunk of fresh ginger
2 slices fresh unwaxed lemon
2 dried figs
60g organic cane sugar
A jug of tapwater (ours is lovely and comes from a source. If yours is vile use the bottled stuff)
I put the kefir grains in a glass jug and almost fill the jug with water.
Chuck in the sugar and whizz it with a wooden spoon to dissolve the sugar
Add the ginger, chopped into slices, the lemon and the figs
Cover with some muslin and leave for three days
Once it has fermented I then strain it into pop bottles through a plastic sieve and plastic funnel. Metal kills the grains. I then add a small amount of sugar for any tiny grains that have slipped through the sieve to feast on. They’ll produce gas that will give the kefir a fizz. That goes into the fridge for a couple of days. I make it on a rolling programme so there’s always some brewing and some in the fridge for breakfast.
Recipe from the lovely boys at The Happy Pear