Print

How to Make Water Kefir

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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

  1. 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.
  2. Add the remaining water and make sure the sugar solution is at room temperature.
  3. Add the active water kefir grains. Add the dried fig or raisins and lemon slice if desired.
  4. 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.
  5. When the water kefir is pleasantly tangy, remove any fruit and strain the liquid into a clean container. Reserve the grains for another batch.
  6. 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.
  7. 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

Find it online: https://thefamilycooking.com/how-to-make-water-kefir-2/