water kefir

A simple guide to making Water Kefir-a refreshing probiotic fruit-infused drink made with water kefir grains (cactus grains) that is bubbly, effervescent and so healthy!

How to make Water Kefir

alive water kefir grains

sugar

lemon wedges (optional)

prunes

——-

2-3 2-quart mason jars

strainer

kitchen towel

cane sugar

coconut sugar

sea salt

Fill two, half-gallon mason jars with 4 cups cool tap water in each.

Add ¼ cup sugar in each, stirring to mostly dissolve. ( Feel free to make sugar mixture first)

Add ¼ kefir water to each jar (optional&#8211;you can obviously only do this after your first batch of kefir, so just leave it out for the first batch.)

Cover both jars with a thin kitchen cloth and leave on the counter for 2-4 days. 2 days if warm out, 3-4 days if cold. This 2-4 day time period allows the grains &#8220;to eat&#8221; the sugar, so most of the sugar will actually be metabolized, and not end up in the drink itself. You want the water to get the point where it is  just slightly sweet, and nicely tangy. So taste it before moving to the next step. If it tastes very sweet, it&#8217;s not ready. When it&#8217;s cold this takes longer.

After 2-3 days the kefir will have fermented slightly, taste tangy or lightly sour, but there is one more step which gives it flavor and makes it effervescent and bubbly.

FLAVOR

Get your third jar ready and place 1- 1 1/2 cups fresh, ripe fruit in it&#8211; like fresh berries, peaches, mango, pineapple, plums, concord grapes, apples, pears &#8211; I muddle them up a bit to release their juices. Add a few thin slices of ginger, or whole spices if you wish. Or add 1 cup fruit juice &#8211; especially nice in winter when fresh fruit is limited.

Strain both jars of the fermenting kefir water into the third clean jar with the fresh fruit in it, straining out the kefir grains ( set them aside), tossing the lemon and prunes, filling the clean jar (with the fruit in it) to a 1/2 inch from the top. Then cover tightly with a  lid, and leave this on the counter another 24 hours, allowing pressure to build up yet, burping the lids (releasing the pressure), every 8-12 hours or so, more often especially if warm. Keep in mind, not burping may cause the jar to explode. If you must leave them for longer, either loosen the lid and place jar in a bowl to collect runoff, or place the jar in the fridge, to slow the fermentation down, and continue fermenting on the counter when you have more time.

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. Plastic lids are &#8220;self-burping&#8221;, 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.

To reiterate- During the 2nd fermentation phase, the water kefir is creating gas and building pressure, which you want it to do &#8211; this makes it nice and bubbly, but with the metal lids, you must let out some of the pressure, &#8220;burping it&#8221; every 6-12 hours or so, so the lid doesn&#8217;t bend or blast open (yes this happened to me). With a plastic lid, it stays on fine, it self burps, but it&#8217;s less bubbly.

After 24 hours, the fruit will float to the surface and it&#8217;s time to refrigerate it. Burp it, place it in the fridge, lid tight. Once it&#8217;s chilled, give it a try. You can strain this and put it in a different pourable container, or just strain as you pour, leaving the fruit in for maximum infusion. Up to you.

The kefir grains that you strained out earlier should be stored in a smaller jar, in the extra kefir water you will have after you merge the two jars into one. You can refrigerate them and feed with a tablespoon of sugar, every week &#8211;or if trying to grow more grains to give away, store the jar on the counter, feeding every couple of days. They grow faster at room temp, and grow slower in the fridge. They are happiest when they are actually making water kefir, so I usually make a jar a week. See notes.

I wish to start making kefir water. However, I want to try making it with the bottom portion of Kevita Sparkling kefir water. If I add your recipe to the last carefully poured portion with the cloudy sediment from the bottom of the bottle, will that give me enough to get started on creating my own kefir grains so that I can go forward with making kefir water in the future?

Lovely clear instructions thank you.  My friend shared his grains with me and gave me the exact same instructions including lemon juice (rather than a wedge of 🍋) but I will tell him about the prune!

I strain my fruit liquid into a bottle with a sprung stopper for second ferment. You can buy ‘posh’ pink lemonade from Waitrose with this type of bottle.  Burping must be done with caution but that’s part of the fun. Then it is straight in the fridge to drink when it tastes good.  I have 2 bottles so I drink one while the other is ‘on second ferment’.  I am new to this and I will try raspberry next.  
So far I have enjoyed pear, red grape, black currant, fennel and lemon and ginger.

I think I mean third ferment! 
Once with grains sugar and lemon in big jar.
Second with fruit and strained kefir water in a killer jar with sealed lid.
Third the strained fruit liquid goes in sprung stoppered bottle - just for 2 days. Burp to see if it’s fizzy. 
Then straight into the fridge.

Hi, 
      
       I was interested in making the water kefir  and I went to check out your source and I cannot get that information on Amazon.  have tried Cultures for Health kefir and was unable to make the grains work. Would you mind sharing with me the company you buy your water kefir grains? Thanks Teri

Great recipes for an amazing ingredient! I was really into kefir brewing a few years ago and I am now coming back into it, your post gave me several ideas to try out! Have you ever experimented with fruit syrups (passion fruit, strawberry, etc.)? I use it all the time to make homemade sodas and I think they would be a great way to feed kefir water.

Be aware that chlorinated tap water can kill the cultures. If you try and it seems to fail all the time, try with non sparkling bottled water or deionized water+sea salt.

I never heard that kefir grains originated from cacti in Mexico... the story I've read so far is that kefir came from the caucasus and that it's a symbiosis of fungi and bacterial colony's.
I wonder where the Mexican cactus story comes from, do you have any sources?

I have been using Kefir grains in milk.....can I use these same grains in water once I have washed them under cold running water?

I would prefer to use water then milk as we do not like the texture of the milky drink.

Please advise or must I buy new water grains of Kefir?
Many thanks    Wendy McKean

Excellent - The best description that I have found

Hi, could you share some of your recipes above?

Apakah sama grain water kefir dengan teratai salju?

Do you put a lid on the jar when the grains are being fed in the fridge?

https://content.jwplatform.com/videos/QvPPxFEC.mp4

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 help heal the gut. 

How to Make Water Kefir

Gut-friendly, probiotic, fizzy water kefir is naturally fermented and bursting with flavor!

Homemade Water Kefir

water kefir grains (fully hydrated)

water

sweetener

pastured egg shell (rinsed)

grape juice (organic;

Dissolve 3/4 cup of sugar in about 1 cup of water, by bringing it all to a boil in a 3 to 4 quart pot.

Fill a gallon-sized glass jar with about halfway with cold water.

Once sugar is dissolved, remove from heat, and pour sugar water solution into the gallon jar.

Add additional cold water to fill the gallon jar to about 3/4 full, or about to the shoulder of the jar.

Add 1/4 cup of hydrated water kefir grains to the jar. These can be free-floating, or in a cotton muslin bag.

Add egg shell (or mineral drops stirred into the water before adding the grains).

Cover with a paper towel or cloth napkin and secure with rubber band.

Let water kefir culture, at room temperature, away from other ferments, for 24 to 48 hours, or even up to 5 days if temperatures are cool. The amount of sugar will decrease over time, as the grains consume it.

Stop this fermentation when you’re happy with the amount of remaining sweetness. There may or may not be bubbles. Don’t depend on bubbles for a sign that this is working — depend on reduction in amount of sweetness.

When you are happy with the first fermentation, remove water kefir grains* (either pull out the muslin bag or use a strainer to separate them from the water kefir).

Store grains in the refrigerator or freezer (see Recipe Notes below), or use to start another batch. All you need is 1/4 cup of water kefir grains to make 1 gallon of water kefir, so feel free to share any extra with friends!

Retrieve the egg shell(s) with a wooden spoon.

For the first ferment...

To the gallon jar, add organic grape juice.

Carefully (using a funnel) pour the flavored water kefir into Grolsch-style swing-top bottles. VERY IMPORTANT: Fill only to the shoulder, or slightly below! Leave room for the carbonation to build. Do not overfill.

Allow to sit at room temperature for 1 to 3 days.

Burp every 12 hours or so, using caution to release the pent-up gases. You can do this in a large bowl to catch overflow so it&#039;s not wasted.

When you&#039;re happy with the flavor and carbonation level, store in the refrigerator or in cool storage. Enjoy!

For the second ferment...

This 1950's inspired recipe can be made with vegan-friendly pectin or gelatin. It can also be made with all sorts of fun different flavours. See the section above for some flavour suggestions and options for making probiotic jello.

Fun Fruit Juice Jello

Pectin or gelatin (see notes)

juice

cream whipping cream or coconut cream)

fresh fruit

Stir in enough pectin or gelatin to set 4 cups of liquid. Follow the proportions on the package because it changes depending on exactly what brand your are using. Stir until the crystals are dissolved.

Remove the boiling juice from the heat. Pour 1 cup of jellied juice into a 6 cup jello mold. Mix in 1 cup of cold juice. 

Add in the prepared fruit. It will float on top of the liquid creating a single layer.

Place the jello mold in the fridge and leave it to cool until it is starting to set (about 30 to 60 minutes).

Leave the second cup of jellied juice out on the counter so that it will only cool slightly. 

After 30 minutes, whip the cream until it thickens and forms nice peaks.

Gently mix whipping cream into the second cup of jello, then spread it over the set jello layer in the fridge.

Refridgerate for at least 4 hours before serving so that everything can set up nicely.

How to make water kefir soda, a delicious, fermented, probiotic drink!

How to Make Water Kefir Soda

brown sugar

water kefir grains

juice ((optional))

Heat 1 cup of water until warm but not boiling.

Remove from the heat and add 1/2 cup brown sugar to the warm water. Stir until completely dissolved and let cool completely.

Add 3 cups cool filtered water to the sugar water mixture and stir to combine.

Put 1/4 cup water kefir grains into a half-gallon jar.

Pour the sugar water into the jar with the water kefir grains.

Cover loosely with a cloth (secure with a rubber band or use a coffee filter secured with a rubber band).

Let sit on the counter top (or another warm place in the kitchen—between 68° —85°) to ferment for 24-48 hours. The length of time it takes to ferment depends on the temperature of your kitchen. If it&#x27;s cooler, it will take longer, and if it&#x27;s warmer it will happen faster.

After 1-2 days, strain the kefir using a fine mesh strainer or a double layer of cheesecloth. Now it's ready to drink and enjoy!

When kefir has finished culturing, make a new batch of sugar water and combine with the kefir grains left in the jar, following steps 1-8 above.

Optional Step for Fizzy Water Kefir Soda: Now you can add flavorings or do a second ferment to make it extra fizzy.

For a second ferment, add finished water kefir to flip-top brewing bottles, leaving plenty of head space at the top. Add 1/4 cup of juice to the water kefir in the bottle for added flavor (grape, apple, berry are a few examples of juice flavors you can use). Let the water kefir set out on the counter top in the flip-top bottles for a second ferment. This can take anywhere from 1-3 days. How long depends on the temperature of your kitchen. Be careful when you open the bottles after this second ferment, as the water kefir soda can get very bubbly and even explode! Try to open the bottles very slowly, away from your body. Enjoy!

Delicious, probiotic rich drink that can be made into a healthy soda.

Water Kefir

organic brown sugar

Water kefir grains

- optional. Used to make water kefir soda

Bring one cup of water to a boil.

Add 1/2 cup organic brown sugar and stir until dissolved. Allow to cool completely.

Add 1/2 cup water kefir grains to a half gallon jar.

Fill the jar almost to the top with filtered water.

After the sugar water has dissolved  and COOLED completely, add into the jar with the rest of the water and the water kefir grains.

Place the lid on loosely and allow to ferment for 24 to 48 hours.

Use a small fine mesh strainer like this one or a thin tea towel to strain the kefir grains from the fermented liquid.

Second Fermentation For Water Kefir Soda (Optional)Grab a flip-top lid jar. Add 1/4 cup of grape juice to each bottle.

You could also experiment with other juice flavors to change it up a bit.

Fill each bottle the rest of the way with strained water kefir, using a funnel like this one or a thin tea towel

Close the flip top lid and allow to sit out for 24 more hours.

After it has been sitting for 24 hours, pop the lid. If there is hardly a “pop” sound at all when opening the lid, your soda probably isn’t fermented enough.

Close the cap and set it back out on the counter for another day. Now it should be ready.

ave been making this for a few months now and we are totally hooked.  We traveled to Italy for 2 weeks and both of us were wishing we could have packed some!  It is so easy to make and FUN!   I have my system down and it works well.  I DO have a Question though...my grains have not multiplied....at all.  My finished product still has major fizz and great taste...but why isn't it multiplying???  Thanks for any insight

Great recipe and very informative! It is so easy to make!

I read on cultured for health website not to rinse your grains, but that was for milk kefir. I would for sure throw em out if it smells like poop. How did you store the grains? I’m about to make my first batch and hopefully I didn’t kill em by leaving em in the fridge for a month! My kombucha survives neglect fairly well 😅

Top 5 water kefir recipes from across the web

The most viewed water kefir recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

How to make Water Kefir

Homemade Water Kefir

Fun Fruit Juice Jello

How to Make Water Kefir Soda

Water Kefir

Top 5 water kefir recipes from across the web

The most viewed water kefir recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

How to make Water Kefir

Homemade Water Kefir

Fun Fruit Juice Jello

How to Make Water Kefir Soda

Water Kefir

The most viewed water kefir recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine