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How to Make Water Kefir

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A lightly fizzy fermented drink made with reusable water kefir grains, sugar, and water. Enjoy it plain or add fruit, citrus, ginger, or herbs during a second fermentation for extra flavor and carbonation.

Ingredients

  • Water kefir grains
  • Filtered or dechlorinated water
  • Granulated cane sugar
  • Dried fruit, such as an unsulfured fig or a few raisins, optional
  • Lemon slice, optional
  • Fruit juice or chopped fruit for a second fermentation, optional

Instructions

  1. Dissolve the granulated cane sugar in a small amount of warm water in a clean glass jar. Add the remaining cool water and allow the mixture to reach room temperature before adding the kefir grains.
  2. Add the water kefir grains to the cooled sugar water. Add unsulfured dried fruit or a lemon slice if desired. Cover the jar with a breathable cloth or coffee filter and secure it with a rubber band.
  3. Ferment at room temperature away from direct sunlight for 24 to 48 hours. Begin tasting after about 24 hours and continue fermenting until the drink is less sweet and pleasantly tangy.
  4. Remove any dried fruit or lemon and strain the water kefir through a clean non-reactive strainer. Reserve the grains for another batch.
  5. Drink the strained water kefir immediately or transfer it to a pressure-safe fermentation bottle for a second fermentation. Add a small amount of fruit juice, chopped fruit, ginger, or another desired flavoring, leaving appropriate headspace before sealing.
  6. For additional carbonation, ferment the sealed bottle at room temperature for approximately 12 to 24 hours, monitoring it carefully as pressure can build quickly.
  7. Once the desired flavor and carbonation are reached, refrigerate the water kefir thoroughly. Open the chilled bottle slowly and carefully to release pressure before serving.

Notes

  • Never add water kefir grains to hot sugar water, as excessive heat can damage the culture.
  • Use filtered or dechlorinated water when possible and avoid distilled water as the default because water kefir grains benefit from minerals.
  • Fermentation speed varies with room temperature, sugar concentration, and the activity of the kefir grains.
  • For flavored water kefir, try lemon and ginger, berries, orange, pineapple, or mint and lime during the second fermentation.
  • Use bottles designed to safely withstand fermentation pressure for sealed second fermentation. Carbonation can build quickly, especially when fruit or juice is added.
  • Refrigerate finished water kefir and consume it within about 1 to 2 weeks for best quality. Pressure may continue to develop during refrigerated storage, so open carbonated bottles cautiously.
  • Keep hands, jars, strainers, and bottles clean. Discard the batch without tasting if you observe fuzzy mold, unusual colors, putrid odors, or other clear signs of spoilage.

Nutrition

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