How to make WATER KEFIR | an easy guide!

How to make Water Kefir! A happy, bubbly, fruit-infused sparkling water, that is packed full of healthy probiotics that will energize the body and support the gut.

I want to introduce you to a happy, bubbly probiotic drink called water kefir!

This delicious, effervescent, fruit-infused water si full of healthy probiotics that support a healthy, diverse microbiome, clears the skin, and energizes the whole body. It’s similar to kombucha but without the caffeine!

The best part is that it is easy to make at home! I hadn’t heard of water kefir until a friend of mine, Bee (from H is For Love), introduced it to me a few years ago, and since then, I’ve been crazy, head-over-heels in love with it. We’ve been making batches and batches of this refreshing, healthy beverage all summer long.

But First, What is Water kefir?

• Fermented, fruit-infused water, similar to kombucha in that it’s slightly fermented and effervescent-but water kefir is fermented with live water kefir grains, which are a yeast-bacteria that believed to originate from the pad of a cactus plant in Mexico.
• Water kefir is completely different from Milk kefir. Not only is this a dairy-free probiotic, it’s gluten-free.
• Water Kefir Grains are “fed” with sugar and actually metabolize (consume) the sugar, making the final drink very low in sugar!

Watch How to Make Water Kefir

How long does it take to make kefir water?

It takes about 3-4 days to make Kefir Water, with only 15 minutes of hands-on time!

Water Kefir Ingredients

• Water Kefir Grains -This is the starter culture that ferments the water. Soft and gelatinous “grains” (a combination of yeast and bacteria) believed to originate from Mexico where they were found attached to the Ountia cactus (prickly pear) thriving from the cactus’s sugary water. Purchase Water kefir grains in the refrigerated section of your health food store, or purchase online, and read the package directions to fully activate them before starting! This may take a week- or may come already activated.
• Sugar - Types of sugar include organic cane sugar, coconut sugar, jaggery, molasses, sucanat, brown sugar, raw sugar, turbinado, piloncillo (evaporated sugar cane juice in a cone-shape found in Mexican markets). White sugar is very mineral deficient so I try not use it- or only in a pinch.
• Fruit - fresh fruit and berries are ideal here. Juicy ripe stone fruits ( plums, peaches, nectarines, cherries, etc.) fresh berries (strawberries, huckleberries, blackberries, blueberries, etc.) Pineapple, apples, pears, or Frozen fruit, or fruit juice will work too.
• Water- Tap water or well water is generally best when making water kefir- or use “still” mineral water. Hard water is better than soft water here! Filtered water, reverse osmosis water, or soft water or highly chlorinated water can actually inhibit fermentation. Distilled water tends to lack minerals that feed the kefir grains.
• Lemon Slices - to prevent kahm yeast.
• Unsufulerd Prunes- optional, to boost fermentation- or sub-dried figs, unsulfered apricots, or other dried fruit.
• 2-quart mason jars ( you will need 2-3 jars)
• A strainer
• A kitchen towel

How to make Water Kefir

1. STEP ONE: Fill two, 2-quart mason jars to the halfway mark.

STEP TWO. To the water, mix in ¼ cup of organic cane sugar into each jar. I highly recommend making the “sugar mixture” in the recipe notes which contains more minerals (than white sugar) which keep the grains happy and help with fermentation.

Now before you start thinking (like I did) that there is so much sugar in this, and how it must be so high in calories, remember, the kefir grains metabolize the sugar, which means they basically “eat” the sugar, (this is what feeds them) taking it out of the water. Once it’s done doing its thing, the water is only very mildly sweet, which I find completely and utterly fascinating!

Stir the sugar into the water with a wood spoon until dissolved.

STEP THREE: Add 1/4 cup water kefir grains to each jar. Gently stir.

STEP FOUR: Add a big slice of lemon to each jar. Now if you are allergic to lemons, sub orange, lime or even grapefruit. The acidity here helps prevent the growth of Kahm yeast - a harmless yeast but one that could affect the taste.

STEP FIVE: Add one prune to each jar. These seem to also boost fermentation. They are not imperative, but definitely add if you have them on hand. A dried fig, or a few raisins would work too.

STEP SIX: Cover with a thin kitchen towel. It needs to breathe, but you want to prevent little fruit flies from getting in and seal it with twine or a rubber band. You could also top it with a coffee filter.

STEP SEVEN: The First Ferment. Let the jars sit on the kitchen counter at room temperature for 2-3 days. Two days if it’s warm out (in the summer), 3-4 days if it’s cold. Right now in fall, I’m leaving it out for 3 days.

Check for sweetness. After 2 or 3 days your kefir water should have fermented slightly - and you can check this by tasting it. If it tastes very sweet, then the sugar has not been metabolized and you need to ferment it longer. The longer it goes, the tangier it will taste and the less sweet it will get. You want it to taste balanced- just subtly sweet with a little bit of tangy. Find your own balance. If you taste no tanginess, it may not have fermented, a sign the kefir grains may not be healthy, active or alive.

TIP: Tangy or sour flavors tell you it has fermented. If it is not getting tangy or sour after 3-4 days, then your kefir grains may not be alive or active.

STEP EIGHT: Create your flavor. Place 1 - 1 1/2 cups fresh fruit in one clean 2-quart jar- like fresh berries, peaches, apricots, pineapple, plums, concord grapes, apples or pears. You can also add fresh herbs. Then strain both jars of the fermenting kefir into the third clean jar with the fresh fruit in it, straining out the kefir grains (set these aside) filling the jar to a ½ inch from the top. (Save the extra fermented water to store the grains in and place them in the fridge with 1 tablespoon sugar. Add more water to cover.)

STEP NINE: The Second ferment. Once the fruit is added, cover tightly with a lid, and leave on the counter for another 24 hours. Your kefir should start bubbling. During the 2nd Ferment, the water kefir is creating gas and building pressure, which you want it to do - this makes it nice and bubbly, but with the metal lids, you must let out some of the pressure, “burping it” every 6-12 hours or so (depending on the temperature in your kitchen) so the lid doesn’t explode open (yes this happened to me). With a plastic lid, it stays on fine, and the air can escape. If using a metal lid, just screw the top on loosely until you feel the first resistance- this will allow some air to escape.

WARNING: These metal lids like in the photos above, have pros and cons. They allow pressure to build up, with their tight seal, creating bubbly effervescent kefir, but they can explode if the pressure is not released occasionally. They must be burped! If you need to leave your home and are worried about the jar exploding, simply loosen the lid while you are gone. Place the jar over a bowl to collect any runoff.

Plastic lids are “self-burping”, which if you are away from home for over 8 hours, I would recommend using. The downside is the plastic lids do not let the pressure build quite enough in my opinion so kefir is not quite as bubbly. Sometimes I switch between both, depending on if I am planning to be gone.

STEP NINE: After 24 hours, the fruit will float the surface and it’s time to refrigerate. You can strain the fruit, eat the fruit ( it won’t hurt you) or keep it in the water to infuse longer - I generally just leave it in, and strain it as I pour into a glass. Up to you.

Water kefir Flavors and Variations

Once you get the hang of making water kefir- the variations are truly endless! I usually start with what is in season- seasonal fruits and berries and add from there. You can also add herbs, spices and even chia seeds!

There are so many versions to make….. the possibilities are endless! Here above is Strawberry-Raspberry Water Kefir with Chia Seeds- energizing and refreshing!

Here below is peach ginger.

And here below is a Plum-Ginger Water Kefir with shiso leaves.

Here is Strawberry Basil Water Kefir!

You’ll love how refreshing, tangy, fruity and delicious this is- so much better than a soda stream- with many more minerals, nutrients and probiotics.

The possibilities are endless! Get some water kefir grains and give it a try!

Health Benefits of Water Kefir

Enjoy the process and please share your flavors and adaptions in the comments below. ❤️

Sylvia

More from Feasting at Home

Print