For 10 people
Prepare a large container and bottles with mechanical closures.
Drain the kefir grains, rinse them, weigh 200g, and pour them into the large container. Add water, sugar, halved dried figs, and lemon juice. Top up with chlorine-free water to within 2 or 3 cm of the top of the container. Close and shake well.
Let it ferment for about 12-24 hours (longer if you want a stronger kefir).
Remove the figs and bottle them using a sieve and a funnel. Leave some air at the top of the bottles and close them.
Rinse the kefir grains and store them in a small jar in the fridge with water and a little sugar.
Allow fermentation to continue in the bottle for 4-5 days at room temperature.
Store in the refrigerator and consume as soon as it's cool. Bottles can be kept in the refrigerator for at least a week, but be careful as fermentation continues slowly.
Enjoy your meal!
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