8 cups filtered water
4 tablespoons kefir grains
2x 1/3 cups raw sugar
1 teaspoon black strap molasses
small handful of dry fruit, I use raisins
slice of lemon-wax removed
1/2 teaspoon bicarbonate of soda-aluminium free
Place all ingredients into a glass mason jar, stir with a plastic spatula (kefir doesn’t like metal so avoid contact from spoons or sieves.
Secure the lid and allow to ferment in a cool black spot away from direct sunlight, between a minimum of 24 hours to a maximum of 72 hours.
Strain through a none metal sieve or nut milk bag as some of the grains can get washed away.
Bottle and add 1/2 teaspoon grated ginger. can be drunk straight away or allow to ferment a further 12 hours in the refridgerator. Tastes like ginger beer.