Make your own probiotic fizzy ginger beer at home!

Ingredients for Making 3-4 Cups of GINGER WATER KEFIR
Water (chlorine-free)
4 cups
Raw Sugar
1/4 cup
Water Kefir Grains
2-3 tablespoons
Fresh Ginger Slices
1/4 cup (alternative: 1/4 cup Ginger Cordial)
1. Pour water into a 4-cup-capacity jar. Add sugar and stir occasionally until sugar has dissolved. Cool to touch (hot will kill water kefir grains). 
2. Add water kefir grains. Cover jar with cloth (allows it to breathe but prevents dust/insect contamination). Culture for 24 hours. 
3. Strain water kefir liquid into a clean 4-cup-capacity jar (or several 250ml bottles), filling to 3/4 of the container’s capacity. Top up water kefir with ginger slices (or a splash of ginger cordial). Add airtight lid and culture at room temperature for 24 hours or more (this will carbonate the ginger water kefir).
4. Water kefir grains can be used to begin a second batch with fresh filtered water and sugar (they will multiply rapidly if cultured a few times each week).
5. Refrigerate bottles of ginger water kefir after the second ferment, and consume within 3-4 weeks.
Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
Hello and Welcome. Food Preserving acknowledges the Traditional Custodians of the land on which we live, work and play, the Nyoongar people. We recognise their connection to the land and local waterways, their resilience and commitment to community and pay our respect to Elders past and present.
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