- 3 1/2 cups water kefir
- 1 Tablespoon fresh lemon juice
- Fresh Ginger root, 3cm juiced, or grated or tenderized.
- Pour the water kefir into good airtight bottle(s).
- Add lemon juice and ginger root.
- Cap/seal your bottles and ferment them for a further 1-3 days at room temperature.
- Once the flavour is just right- refrigerate, chill and enjoy!
Tips: Using well sealing bottles is key to getting a great fizz!