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.
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Put the Kéfir grains in a jar Le Parfait Great And pour non -chlorinated water on it.
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Add 3 tablespoons of sugar (white, red, brown sugar, vergeoise, muscovado, but no sweeteners like stevia or aspartame), dry fig, without additional fruits.
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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.
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When the fig gets back, remove the fig.
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Filter the preparation through a fine colander to collect kefir grains and fermented juice.
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Transfer the drink to a closed bottle like the lemonadier swing top 1 liter.
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Leave to ferment another 24 hours at room temperature for more sparkling.
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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.
Recipe offered by Marie-Claire Frédéric for Le Parfait.
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16 comments
Je cherchais cette recette depuis longtemps. Une marque comme vous m’inspire confiance et vous savez être moderne dans la tradition. La conserve, c’est l’anti agroalimentaire ! Merci d’être vous.