Mint-Bergamot Kéfir

Before we start, we advise you to take a look at our manual on fermentation To fully understand and fully take advantage of this natural process.

1. Put the Kéfir grains in a jar Le Parfait Great And pour non -chlorinated water on it.

2. Add 3 tablespoons of sugar (white, red, brown sugar, vergeoise, muscovado, but no sweeteners like stevia or aspartame), a dry fig, fifteen fresh mint leaves and the fine zest of a bergamot (or a small piece of skin).

3. Cover with a gauze fixed by an elastic, and let ferment at room temperature for 24 to 48 hours, until the fig rises to the surface.

4. When the fig is well reassembled, remove the mint leaves, the bergamot and the fig.

5. Filter the preparation through a fine colander to collect kefir grains and fermented juice.

6. Transfer the drink to a type closed bottle lemonadier swing top 1 liter.

7. Leave to ferment another 24 hours at room temperature for more sparkling.

8. Then refrigerate and taste fresh. The more it ages, the more sparkling and acidic the drink, it can be kept for several weeks.

Trick : If your water is chlorinated, let it stand in the open air in a carafe for 1 to 2 hours so that the chlorine evaporates.