Water kefir is a refreshing fermented beverage. It is one of the easiest ferments to begin with. You simply add your water kefir grains to sugar water and allow it to ferment on the counter for 24 to 48 hours. After that you have a delicious slightly sweet beverage full of probiotics and other health benefits.
Water kefir grains are not grains at all but rather a scoby, a symbiotic culture of bacteria and yeast. This scoby looks like little white or translucent crystals, similar to grains of jelly. Hence the name grains. They are also referred to as tibicos. It is hard to know where water kefir originated from. Several cultures all around the world have a history of fermenting this beverage.
In the water kefir fermentation process, the grains consume the sugar dissolved in the water and in turn produce lactic acid, a small amount of ethanol, and carbon dioxide.
This results in a probiotic rich drink full of valuable enzymes, B vitamins, and minerals. Similar to the benefits of the more well known milk kefir, this offers a dairy free alternative. Water kefir is a great source for maintaining a healthy balance of good bacteria in your body. It aids your immune system, optimizes gut health, and even fight off cancer cells.
Water kefir is easy to make, fun to experiment with different flavors in a second ferment, and refreshing especially in the summertime. The second ferment can add flavor and carbonation making this a healthy alternative to soda. Water kefir grains are also reusable so if you take proper care of them, you can keep fermenting with the same grains indefinitely.
First Ferment for Basic Water Kefir
What You Will Need:
- activated or rehydrated grains (I got mine from Cultures for Health)
- a glass jar (I started with a quart sized mason jar)
- a wooden spoon or spatula for stirring (plastic is ok too)
- a breathable cover (I have masontop lid but a coffee filter, cheesecloth, or paper towel would work)
- a ring or rubber band to secure it
- fine mesh strainer (plastic or stainless steel)
- 1/4 cup sugar (I use organic sugar cane)
- filtered water (no chlorine or fluoride)
I pour a quarter of the water into the jar and then add my sugar. I swirl the jar until the sugar is dissolved. Then I pour in the rest of the room temperature water. I drop my water kefir grains into the jar.
After covering, I place it in a warm spot (68° to 85°) and allow it to ferment for 24 to 48 hours. The time varies depending on the temperature of the room. Warmer temperatures will cause a faster ferment. Colder temperatures take longer to ferment.
Once the kefir is finished culturing, pour the ferment through the fine mesh strainer so the grains are strained out.
Prepare a new batch of sugar water to add the grains to. Store the finished kefir on the counter for 3 to 4 days, in the refrigerator for up to 3 weeks, or start them in a second ferment to flavor and carbonate. According to Cultures for Health, water kefir can also be frozen for up to 2 months.
Notes:
I use organic raw sugar cane to feed my water kefir grains. There are tons of different sugar options out there. Cultures for Health has an amazing article discussing the positives and negatives of different sugars.
My grains have been fermenting just fine for over 50 batches now. However they haven’t grown. I sometimes add molasses or baking soda to give them additional minerals in hopes they will grow. I may try calcium carbonate soon.
The finished water kefir has a slightly sweet taste to it. In the beginning it may taste too sweet for some people’s preferences. It will lessen as the grains mature.
Second Ferment for Flavored and Carbonated Water Kefir
What You Will Need:
- 2 swing top 16 oz bottles
- finished water kefir (a little less than a quart)
- flavoring of your choice (fruit juice, fresh fruit, herbs and spices, dried fruit)
- a small funnel
I add the flavor of choice to my swing top bottles. For fruit juice, I add 1/4 cup to each bottle. If I’m using a strong juice like lemon or lime I add a little less. Fresh fruit and herbs can be tossed right in.
Then I pour in my finished water kefir leaving 1 inch of head space at the top.
If you only want flavor, you could move the bottles to the fridge immediately.
For carbonation, I leave the bottles out to ferment further for 24 to 72 hours. Remember to burp the bottles once a day! Pressure can build up leading to exploding bottles both dangerous and messy. The pressure can change rapidly and after cleaning watermelon off the ceiling once, I’ve taken to burping and opening the bottles outside.
Once the bottles have carbonated, move them to the fridge until you’re ready to enjoy. The chill stops the fermenting and makes the beverage all the more refreshing.
Some Favorite Flavor Combinations:
- Strawberry Cucumber – slice up 3 or 4 small strawberries and a 1/2 inch of cucumber per bottle. Try lemon cucumbers if you like it a little sour.
- Watermelon Mint – add 1/4 cup watermelon juice or a couple of cubes slices up and 5-6 mint leaves. Watermelon is surprisingly sour upon tasting but the mint helps mellow it.
- Mango or Guava Nectar – add 1/4 cup to each bottle. Both of these create a final ferment that is on the sweet side.
Further Resources:
Water Kefir FAQs from Cultures for Health
How to Make Homemade Ginger Beer – another refreshing and healthy fermented beverage!
Have you tried water kefir before? What are your favorite flavor combinations?
