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Pour the water into the jar.
Add the sugar and stir to dissolve.
Add the fig, lemon slice, and kefir grains.
Fit the lid.
Let the kefir ferment at room temperature for 24 to 48 hours. The fig will rise, and the taste will become tangy.
When the taste suits you, filter the kefir to remove the kefir grains, fig, and lemon.
Set the grains aside for your next recipe. Compost the fruit (or add it to a smoothie).
Add fruit chunks, juice, or syrup to flavour your water kefir.
Pour the kefir into pressure resistant bottles.
Store the bottles at room temperature for 24 to 48 hours.
After 24 hours, open and reseal the bottles to check the level of fizz. For a fizzier kefir, allow it to ferment for longer.
When you are happy with the level of bubbles, place it in the fridge.