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
1/2 a fresh unwaxed lemon
A dried fig
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 quarters, the lemon, also quartered, the fig torn in half
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