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Pour 1L of water into the jar. Add the sugar and stir to dissolve.
Add the water kefir grains, the fig, and lemon slice.
Cover the jar with a cotton cloth and secure it with a rubber band.
Let it ferment for 24 to 48 hours at room temperature, or until the fig has risen to the surface.
Filter the mixture and keep the liquid. Save the seeds for your next recipe. Compost fig and lemon.
If using fresh turmeric and ginger, extract their juice or chop them finely.
Add turmeric and ginger (juice or powder) to the kefir. Mix well.
Pour the kefir into pressure resistant bottles.
Let it sit at room temperature for a day or two, or until the fizz is to your liking.
Refrigerate and enjoy!