Nicola Hart, a London-based film writer, director and producer, came across water kefir when researching superfoods with her friend, the chef Sam(antha) Clark of Moro fame. She was soon in its thrall. ‘Inspired by the rebirth of the art of fermentation, we looked into water kefir as a way to preserve the goodness and enhance the quality of unprocessed food,’ says Hart.
Water kefir is now a favoured fermented quencher in the arsenal of the fit-and-fine fettled. Though a relative newcomer to this scene, it is said to date back 2,000 years, and originates from the pads of the prickly pear cactus in Mexico. With a lucid tone, subtle notes, natural fizz and a light inherent alcoholic content, it is often infused with additional flavours. Most producers remove its alcoholic…
