Recipes27 Apr 26

3 min

Homemade Fig Water Kefir Recipe

Making water kefir at home is simple and accessible to everyone. This traditional recipe uses dried figs as a visual indicator of fermentation and produces a lightly sparkling, refreshing drink rich in probiotics.

Recette du kéfir de fruits maison à la figue

Ingredients and Equipment

Ingredients

20 to 60 g water kefir grains (about 3 to 4 tablespoons)
1 liter non-chlorinated water (let tap water sit for 2 hours or use filtered water)
20 to 60 g organic white or raw sugar (about 2 to 4 tablespoons)
2 to 3 organic dried figs (about 28 g)
1/2 organic lemon, sliced or cut into wedges

Equipment

1 glass jar (at least 1.5 liters, wide opening)
A fine mesh strainer (or plastic sieve)
A wooden or plastic spoon
A hermetic glass bottle (e.g. swing-top bottle)
A muslin cloth or clean fabric

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Method

Let's go!

Steps

Step 1

Preparing the mixture

Pour the liter of non-chlorinated water into your glass jar. Add the sugar and stir well until fully dissolved. This step is essential so the kefir grains can properly feed.

Step 2

Adding the ingredients

Once the sugar is dissolved, add the drained kefir grains (no need to rinse), the dried figs, and the lemon slices. The lemon juice provides essential minerals for fermentation.

Step 3

First fermentation

Cover the jar with a muslin cloth or clean fabric and let it ferment at room temperature (between 20 and 25°C / 68–77°F) for 24 to 48 hours.The most reliable visual indicator: when the dried figs float to the surface, your kefir is ready. You will also notice a light foam layer (about 1 cm) and small bubbles.

Step 4

Bottling

Pour the filtered liquid into a sealed glass bottle and leave it at room temperature for another 24 to 48 hours. This second fermentation enhances the drink’s natural carbonation. Then place it in the refrigerator to stop the fermentation.

Let's go!

Steps

Step 1

Preparing the mixture

Pour the liter of non-chlorinated water into your glass jar. Add the sugar and stir well until fully dissolved. This step is essential so the kefir grains can properly feed.

Step 2

Adding the ingredients

Once the sugar is dissolved, add the drained kefir grains (no need to rinse), the dried figs, and the lemon slices. The lemon juice provides essential minerals for fermentation.

Step 3

First fermentation

Cover the jar with a muslin cloth or clean fabric and let it ferment at room temperature (between 20 and 25°C / 68–77°F) for 24 to 48 hours.The most reliable visual indicator: when the dried figs float to the surface, your kefir is ready. You will also notice a light foam layer (about 1 cm) and small bubbles.

Step 4

Bottling

Pour the filtered liquid into a sealed glass bottle and leave it at room temperature for another 24 to 48 hours. This second fermentation enhances the drink’s natural carbonation. Then place it in the refrigerator to stop the fermentation.

Fermentation Steps

The process unfolds in a few simple steps:

Preparing the mixture

Pour the liter of non-chlorinated water into your glass jar. Add the sugar and stir well until fully dissolved. This step is essential so the kefir grains can properly feed.

Adding the ingredients

Once the sugar is dissolved, add the drained kefir grains (no need to rinse), the dried figs, and the lemon slices. The lemon juice provides essential minerals for fermentation.

First fermentation

Cover the jar with a muslin cloth or clean fabric and let it ferment at room temperature (between 20 and 25°C / 68–77°F) for 24 to 48 hours. The most reliable visual indicator: when the dried figs float to the surface, your kefir is ready. You will also notice a light foam layer (about 1 cm) and small bubbles.

Straining

First remove the figs and lemon, then gently strain the liquid through a sieve to collect the kefir grains. Keep these grains for your next batch (you’ll notice they have multiplied).

Bottling and second fermentation (optional)

Pour the filtered liquid into a sealed glass bottle and leave it at room temperature for another 24 to 48 hours. This second fermentation enhances the drink’s natural carbonation. Then place it in the refrigerator to stop the fermentation.

Tips for Successful Water Kefir

Monitor the temperature

Fermentation works best between 20 and 25°C (68–77°F). The warmer it is, the faster the process. In winter, allow for a longer fermentation time.

Gently shake the jar

During the first fermentation, you can gently shake the jar once or twice to release bubbles and mix the liquid. This helps distribute nutrients.

Taste regularly

Don’t hesitate to taste your kefir during fermentation. If it’s still too sweet, fermentation isn’t complete yet. You’ll quickly develop your own taste reference.

Use organic ingredients

Always prioritize organic ingredients, especially for the lemon and figs, as pesticides can harm the living microorganisms.

Maintain hygiene

Make sure all your equipment is clean before use. Avoid dirty utensils that could contaminate your preparation.

Store excess grains

Kefir grains multiply quickly. You can store them in the fridge in a bit of sugar water, dehydrate them for long-term storage, or share them with others.