Ingredients
Equipment
Method
Phase 1: Preparation and Sugar Water Mixture
- Begin by setting up your Folding Proofer with the rack in place and the thermostat set to 75 °F / 24 °C. Ensure all your culinary tools—such as mason jars, swing-top bottles for later, funnels, and strainers—are sparkling clean and dry. Consider sanitizing with potassium metabisulfate or running through a hot dishwasher cycle. Set out coffee filters or clean cloths and rubber bands to cover your jars.
- In a saucepan, combine all the sugar with 1 C / 250 ml of water. Heat gently, stirring constantly until the sugar completely dissolves, creating a clear syrup (around 150 °F / 65 °C). Remove the pan from the heat and allow it to cool for about ten minutes.
- Carefully transfer the warm sugar water to your clean mason jars, dividing evenly if using more than one. Add the additional non-chlorinated water to fill the jars, leaving about an inch of space at the top.
- Before introducing your culture, ensure the sugar-water mixture is below 85 °F / 29 °C. Allow the mixture to cool further if necessary, as liquid that is too hot can damage or kill the grains.
Phase 2: First Fermentation (F1) – The Base Brew
- Once the sugar water is at the correct temperature, add the water kefir grains to each jar (about 2 T / 5.5 g of grains per quart / liter). Add 1-2 pieces of dried, unsulfured fig or apricot to each jar with the grains. Cover the jars with a breathable cover, such as a coffee filter or a clean cloth, secured tightly with a rubber band.
- Place your jar(s) in the Folding Proofer, ensuring they are not directly over the center heating element, to ferment for two days (48 hours) at an ideal temperature of 75 °F / 24 °C. For a riper flavor or stronger natural carbonation, the temperature can be increased to 78 °F / 26 °C, or even up to 82 °F / 28 °C.
- After 48 hours, check your water kefir. You should notice visible bubbles, a pleasant, slightly yeasty smell, and a mild, slightly sweet taste with a hint of tang (pH at about 4.3-4.5).
Phase 3: Secondary Fermentation (F2) – Flavor and Fizz
- Before bottling, fit a non-aluminum funnel and a fine-mesh strainer over your chosen F2 bottles. Give the fermented water kefir a good stir with a spoon to evenly distribute the beneficial probiotics.
- Carefully pour the fermented water kefir through the strainer into your swing-top bottles. The water kefir grains and dried figs/apricots will collect in the strainer. Leave about an inch of airspace at the top of each bottle. You can now use your grains for the next batch or store them.
- Seal the bottles tightly with their swing-top caps. Allow them to ferment at cool room temperature for 2-3 days, ideally below 70 °F / 21 °C. After two days, check the carbonation by gently opening and tasting. If not fizzy enough, allow to ferment for another 12-24 hours. In warmer environments, consider "burping bottles" to release excess pressure.
- Once the desired fizz is achieved, transfer your bottles to the refrigerator. Chilling significantly slows down fermentation, locks in carbonation, and dramatically improves the taste. Serve cold and enjoy!
Nutrition
Notes
Enjoy this refreshing, fig-infused water kefir with enhanced fizz and flavor. Its probiotic richness supports gut health. Remember, sanitization and temperature control are key for robust grains. Nutrition information is estimated based on common ingredients and serving sizes and may vary.