Six steps

Proposed by the brewer, pending the producer's confirmation.

1. 1

   Take the bottle out and let it reach room temperature.

   Time 10 minutes

   Take care A cold bottle slows the start of fermentation.

2. 2

   Fill with drinking water or juice up to the line on the bottle.

   Time 1 minute

   Take care Do not use hot liquid; heat harms the starter.

3. 3

   Close the cap tightly and shake until no powder is left at the bottom.

   Time 30 seconds

   Take care Powder left at the bottom ferments unevenly.

4. 4

   Loosen the cap by a quarter turn and stand the bottle upright.

   Time Immediately after shaking

   Take care A fully closed cap traps the gas that fermentation produces.

5. 5

   Leave it at room temperature, out of direct sun.

   Time 24 hours

   Take care A warmer room works faster and a cooler one slower; the wait is yours to set.

6. 6

   Chill it, shake once more, and pour.

   Time 2 hours chilling

   Take care Once opened, keep it refrigerated and finish it within a few days.

Serving

Temperature

Chilled, 6-10°C

Glass

A wide bowl or a small cup; shake the bottle before pouring.

Pairing

Salt, oil and fermented food sit well beside it.

The part that is yours

What you add and how long you wait are not fixed by us. Fruit juice instead of water, a shorter wait, a longer one — the result changes with it.