Why You’ll Love This Recipe
I love making water kefir because the basic process requires only a few ingredients and can be repeated with the same active grains. Once I establish a routine, I can keep making fresh batches at home.
I also like how customizable the finished drink is. I can leave it plain or flavor it with berries, citrus, ginger, herbs, or juice during a second fermentation. By adjusting the fermentation time, I can also experiment with how sweet or tangy I prefer it.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the First Fermentation
- 4 cups non-chlorinated water
- 1/4 cup granulated cane sugar
- 1/4 cup active water kefir grains
- 1 dried fig or a few raisins, optional
- 1 thin lemon slice, optional
For the Second Fermentation
- Fresh or frozen fruit, optional
- Fruit juice, optional
- Fresh ginger, optional
- Fresh herbs, optional
Directions
1. Prepare the Sugar Water
I add about 1 cup of the water to a clean glass jar and stir in the sugar until it dissolves.
If necessary, I use slightly warm water to help dissolve the sugar, but I let the mixture return to room temperature before adding my water kefir grains. I avoid exposing the grains to hot liquid.
2. Add the Remaining Water
I pour the remaining water into the jar and stir.
I make sure the sugar water is at room temperature before continuing.
3. Add the Water Kefir Grains
I add the active water kefir grains to the sugar water.
If I am using them, I also add the dried fruit and lemon slice. I use these optional additions sparingly rather than overcrowding the jar.
4. Cover and Ferment
I cover the jar with a clean breathable cloth or coffee filter secured with a rubber band.
I leave the jar at room temperature, away from direct sunlight, for approximately 24 to 48 hours. I start tasting after about 24 hours. As it ferments, I expect the drink to become less sweet and more pleasantly tart.
5. Strain the Water Kefir
Once I like the flavor, I remove any fruit and strain the liquid into a clean container, separating out the water kefir grains.
I save the grains and use them to begin another batch with fresh sugar water.
6. Second Fermentation
When I want flavored, more carbonated water kefir, I pour the strained drink into pressure-safe bottles and add a small amount of fruit, juice, or ginger.
I seal the bottles and leave them at room temperature for a short second fermentation, commonly about 12 to 24 hours. Carbonation can build significant pressure, so I monitor the bottles closely and refrigerate them promptly once they are sufficiently fizzy.
7. Chill and Serve
I refrigerate the finished water kefir thoroughly before opening.
I open carbonated bottles carefully while they are cold because pressure can build during the second fermentation. I strain out added fruit if desired and serve the water kefir chilled.
Servings and Timing
This recipe makes approximately 4 cups of water kefir.
- Prep time: 10 minutes
- First fermentation: 24 to 48 hours
- Optional second fermentation: approximately 12 to 24 hours
- Total time: approximately 1 1/2 to 3 days
- Yield: about 4 cups
- Servings: approximately 4
Variations
For lemon ginger water kefir, I add a little fresh lemon juice and several thin slices of ginger during the second fermentation. I like this combination when I want a bright, spicy flavor.
For berry water kefir, I add a small handful of lightly crushed strawberries, raspberries, blueberries, or blackberries to the strained kefir before the second fermentation.
For orange water kefir, I add a small amount of orange juice to the finished first ferment. I find that citrus gives the drink a refreshing sweetness and aroma.
For an herbal variation, I add fresh mint or another culinary herb during the second fermentation. I use herbs moderately so their flavor does not overwhelm the drink.
When I want plain water kefir, I skip the second fermentation entirely. I strain the first ferment, refrigerate it, and serve it chilled.
Storage/Reheating
I store finished water kefir in sealed containers in the refrigerator. I generally prefer drinking it within about 1 to 2 weeks because the flavor and carbonation continue to change over time.
Even under refrigeration, fermented drinks can remain active. I keep carbonated water kefir in appropriate containers and open bottles carefully because pressure may continue to accumulate.
If I am not immediately starting another batch, I keep my water kefir grains according to the care instructions provided with the culture. For longer breaks, I use an appropriate storage method rather than simply leaving an active batch at room temperature indefinitely.
I do not reheat water kefir. I serve it chilled, and I avoid exposing the live culture to unnecessary heat.
FAQs
What are water kefir grains?
Water kefir grains are a reusable culture containing communities of microorganisms in a polysaccharide matrix. I use them to ferment sugar water. Despite their name, they are not cereal grains.
How do I know when my water kefir is ready?
I start tasting it after approximately 24 hours. I look for a drink that has become less sugary and developed a pleasantly tangy flavor. Fermentation speed varies with temperature, the condition of my grains, and other factors, so I use time as a guide rather than the only indicator.
Why isn’t my water kefir fizzy?
I do not expect the first fermentation to always produce a strongly carbonated drink. When I want more fizz, I use a second fermentation in an appropriate sealed bottle with a small amount of fermentable fruit or juice. I remember that this can create substantial pressure, so I monitor it carefully.
Can I use tap water to make water kefir?
I can use tap water when it is suitable for fermentation, but heavily chlorinated water can interfere with the culture. When chlorine is a concern, I use an appropriate filtered or non-chlorinated water source. I avoid distilled water as my routine choice because water kefir cultures also benefit from minerals.
Can water kefir contain alcohol?
Yes. Fermentation can naturally produce a small amount of alcohol, and the level can vary depending on sugar, fermentation time, temperature, culture activity, and whether I use a sealed second fermentation. I do not assume homemade water kefir is completely alcohol-free.
Conclusion
Making water kefir at home gives me a simple way to turn sugar water into a tangy, naturally fermented drink. Once my grains are active, I can reuse them from batch to batch and adjust the fermentation time according to the flavor I prefer.
PrintHow to Make Water Kefir
Water kefir is a lightly sweet, tangy fermented drink made with reusable water kefir grains, sugar, and water. Enjoy it after the first fermentation or add fruit, ginger, juice, or herbs for a flavorful second ferment with extra fizz.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 1 1/2–3 days
- Yield: About 4 cups
- Category: Beverage
- Method: Fermentation
- Cuisine: International
- Diet: Vegan
Ingredients
- 4 cups non-chlorinated water
- 1/4 cup granulated cane sugar
- 1/4 cup active water kefir grains
- 1 dried fig or a few raisins, optional
- 1 thin lemon slice, optional
- Fresh or frozen fruit, optional for second fermentation
- Fruit juice, optional for second fermentation
- Fresh ginger, optional for second fermentation
- Fresh herbs, optional for second fermentation
Instructions
- Add about 1 cup of the water to a clean glass jar and stir in the sugar until dissolved. Slightly warm water can be used, but allow it to return to room temperature before adding the kefir grains.
- Add the remaining water and make sure the sugar solution is at room temperature.
- Add the active water kefir grains. Add the dried fig or raisins and lemon slice if desired.
- Cover the jar with a clean breathable cloth or coffee filter secured with a rubber band. Ferment at room temperature away from direct sunlight for 24–48 hours, tasting after about 24 hours.
- When the water kefir is pleasantly tangy, remove any fruit and strain the liquid into a clean container. Reserve the grains for another batch.
- For an optional second fermentation, transfer the strained kefir to pressure-safe bottles and add a small amount of fruit, juice, ginger, or herbs. Seal and ferment at room temperature for about 12–24 hours, monitoring the bottles closely for pressure buildup.
- Refrigerate the finished water kefir thoroughly. Open carbonated bottles carefully while cold, strain out added flavorings if desired, and serve chilled.
Notes
- Do not add water kefir grains to hot or excessively warm sugar water.
- Heavily chlorinated water can interfere with the culture; use suitable filtered or non-chlorinated water when necessary.
- For plain water kefir, skip the second fermentation and refrigerate the strained first ferment.
- Sealed second fermentation can create significant carbonation and bottle pressure. Use appropriate pressure-safe bottles, monitor them closely, refrigerate promptly when sufficiently carbonated, and open carefully while cold.
- Store finished water kefir refrigerated and preferably consume it within 1–2 weeks.
- Homemade water kefir can naturally contain a small amount of alcohol, with the amount varying according to fermentation conditions.
Nutrition
- Serving Size: 1 cup
- Calories: 35 kcal
- Sugar: 8 g
- Sodium: 10 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
