How to Make Water Kefir

Learn how to make water kefir with this no-frills recipe tutorial and visual guide!

Water kefir is a naturally carbonated, fermented beverage that is an ideal alternative to sugary sodas.

In addition to my regular sourdough starter maintenance and making homemade sourdough bread, I also maintain water kefir grains to make bubbly water kefir. It’s the perfect drink if you’re craving something carbonated that isn’t chock full of added sugars.

Feeding your water kefir grains couldn’t be easier, especially as the process is analogous to feeding a sourdough starter. Furthermore, the flavor combinations are endless.

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What is Water Kefir?

Water kefir (kuh-FEAR) is a fermented, probiotic beverage made from water kefir grains.

The origins of water kefir are somewhat unclear, but many cultures have been drinking versions of water kefir for centuries. Tibicos is one version of water kefir in Mexico.

You may have heard of milk kefir, a fermented milk beverage. Water kefir is similarly made from “grains” but is dairy-free. While called “grains,” water kefir grains are not related to wheat or rice granules (there is no gluten). Instead, water kefir grains are small clusters of bacteria and yeasts that appear like crystals when dry and jelly-like when wet.

Water kefir grains feed on sugars to produce acids, carbon dioxide, and other gases to ferment water. The process of feeding water kefirs is not unlike making a sourdough starter.

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What does Water Kefir Taste Like?

Water kefir is somewhat similar to kombucha (fermented tea) in its fermented and effervescent quality. However, while kombucha or shrub (fermented drinking vinegar) can be somewhat vinegary and tart, water kefir is light and only slightly sweet tasting based on its flavoring.

The flavor of once-fermented water kefir can be flat and neutral. That’s why the refreshing beverage is usually fermented twice with a small amount of juice or other sweeteners for additional flavor.

Water kefir grains feed on sugars, so the final product only has a small amount of sugar in the beverage.

Thus, water kefir is a natural, caffeine-free alternative to sodas or other carbonated beverages high in sugar.

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Is Water Kefir Healthy?

“Healthy” is subjective and varies from individual to individual. I do not make any claims about the health or nutrition of recipes on this site. However, many say water kefir offers positive health benefits.

Water kefir contains probiotics that some may find beneficial to gut health and digestion.

Additionally, water kefir only has a small amount of sugar. The sugars are converted to gases by the bacteria and yeasts.

Thus, water kefir is a healthy soda replacement to get your fizzy fix without added sugars/other ingredients used to make soft drinks.

Furthermore, water kefir is dairy-free, gluten-free, and vegan.

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Tips for Making Water Kefir:

1. Ferment in a warm location:

• Water kefir should ferment in a slightly warm location in the same temperature range as a sourdough starter.
• Ideally, keep the temperature range between 70ºF and 85ºF (21ºC-29ºC) for best results.
• I multitask my Brød and Taylor folding proofer to proof my sourdough loaves of bread, starter, and water kefir grains!

2. Refrigerate water kefir grains if not feeding regularly:

• Feed water kefir grains regularly, or they will starve.
• Like storing a sourdough starter, if you’re unable to feed your water kefir grains regularly, place them in the refrigerator to slow down fermentation.
• The easiest way to store water kefir grains is by refrigerating them. Place them in sugar water like the first ferment, cover them, and refrigerate them for a few weeks.
• For long-term storage, completely dry the grains on a paper towel and store them in a cool and dry location in a ziplock bag.

3. Feed with organic sugar:

• You can make water kefir with many sugars like granulated, white, brown, and raw sugars. However, use organic cane sugar or Morena cane sugar for the best-performing water kefir.
• Organic cane sugar is less processed than white granulated sugar, thus leaving more nutrients that the water kefir grains enjoy.
• Add a bit of unsulphered molasses or dried fruit, like one prune, to give your grains an extra boost.

4. Experiment with flavors:

• Water kefir is a lovely, carbonated beverage to enjoy on its own or add to cocktails or mocktails without added sugars. There are endless flavor combos for water kefir and additions you can add. I include some water kefir recipe ideas here.

5. Don’t let water kefir ferment too long:

• The biggest problem you may encounter with water kefir is fermenting it too long.
• Water kefir grains can starve if over-fermented (they eat the sugars quicker the warmer and the longer they ferment). While resilient, feed the grains regularly, or they will degrade over time.
• The other concern if water kefir ferments too long in a sealed bottle is if it builds up so much carbon dioxide gases that it overflows or explodes! Luckily, this hasn’t happened to me, but it’s possible.
• Degas or burp the water kefir over a sink in its sealed container every 24 hours. Burping helps prevent any explosions. Carefully unseal the bottle for the gases to leak out. If the water kefir bubbles dramatically or starts to overflow, try to reseal and repeat until it’s safe to place in the refrigerator. Cold temperatures will slow down fermentation.

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Tools Needed for Making Water Kefir:

Click on the toggles below for more information, recommendations, and possible substitutes.

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Ingredients Needed for Making Water Kefir:

Click on the toggles below for more information, recommendations, and possible substitutes.

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How to Make Water Kefir:

Follow along with this visual and detailed guide to help you make water kefir.

1. Activate Water Kefir Grains

Note: Follow the directions of any packet of water kefir grains you purchase, as each brand may include specific instructions for their water kefir grains. If you have active water kefir grains, you may skip this step.

Follow these instructions for activating or rehydrating your water kefir grains:

• Heat 50 grams (¼ cup) of organic sugar with 118 grams (½ cup) of water in a small saucepan on medium heat. Stir and dissolve the sugar with a silicone spatula. You’re essentially making a simple syrup.
• Add 708 grams (3 cups) of cold water into a quart-size glass jar and stir in all the hot sugar water.
• Gently stir in the dehydrated water kefir grains (typically a tablespoon or two of grains that look like tiny crystals) into the now room-temperature water. Cover with a loose-fitting lid or towel so that the jar is breathable.
• Leave the jar at room temperature for 3-4 days until the grains rehydrate, grow, and look like little jellies. You do not need to stir the water kefir grains as they rehydrate.
• When the water kefir grains are active, you might see some bubbles in the jar, floaties, or what appear to be strands of bacteria, and the water will turn cloudy. If you smell the liquid, it might have a slightly sweet and sour smell. These indicators are all normal.

Note: Water kefir grains rehydrate and ferment faster or slower depending on the temperature. The ideal temperature range is 70-85ºF, just like a sourdough starter. If colder, the grains will ferment slower. Avoid direct sunlight and hot temperatures.

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2. First Ferment and Subsequent Feedings

Use a mesh strainer to strain out the water kefir grains and discard the first liquid used to activate the water kefir grains. You will not use this liquid.

The first ferment and subsequent feedings are the same as rehydrating the water kefir grains, except the ferment will only take 24-48 hours since the grains are now activated.

• Heat 50 grams (¼ cup) of organic sugar with 118 grams (½ cup) of water in a small saucepan on medium heat. Stir with a silicone spatula until the sugar completely dissolves.
• Add 708 grams (3 cups) of cold water into a quart-sized glass jar and stir in all of the hot sugar water.
• Gently stir in the activated water kefir grains into the now room temperature water. Cover with a loose-fitting lid or towel so that the jar is breathable.
• Leave the jar at room temperature for 1-2 days until the liquid has bubbles appearing if tapped on the bottom and has a slightly sweet and sour yeasty aroma. You do not need to stir the water kefir grains.

At this point, you can strain the water kefir grains (repeat the process) and consume this first ferment, but it will likely taste flat and taste like lightly sweetened water.

I recommend a second ferment for additional flavoring and natural carbonation.

Note: Add a tablespoon of unsulphered molasses or one dried fruit, like a prune, to give your grains extra nutrients and an added kickstart.

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3. Second Ferment and Flavoring

It’s easy to ferment water kefir a second time for additional flavoring and carbonation.

• Once the water kefir is fermented, use a mesh strainer to strain the grains. Do not include the water kefir grains in the second ferment. Repeat the first ferment step, reusing the grains over and over.
• The simplest way to add flavoring is to add 60 grams (¼ cup) of 100% juice like grape or cherry juice to a flip-top or swing-top resealable bottle. More water kefir recipe ideas are below.
• Use a small funnel to pour the strained water kefir liquid into the bottle. Do not fill to the top as the bottle will carbonate.
• Seal the bottle and place it at room temperature for 1-3 days until the water kefir is naturally carbonated!
• To check if the water kefir is carbonated, degas or burp the bottle daily over a sink to prevent spilling by slowly opening the lid and listening/watching for bubbles. If the bottle is not carbonated, let it sit for another day and re-test. When bubbles rush to the top, reseal and place in the refrigerator to chill. It’s now ready to consume!

Note: It’s vital to check the carbonation and burp the water kefir daily, so the bottle does not explode. If left to ferment too long, the water kefir can build up carbon dioxide in its container and make a big, sticky mess.

If you do not have a flip-top or swing-top bottle, use another tight-sealing glass jar or bottle. A resealable bottle does best to seal quickly and keep oxygen out of the bottle, which can affect carbonation.

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Water Kefir Recipes and Flavorings:

Using 100% juice is the straightforward way to flavor water kefir. Grape, cherry, and lemon juice are three of my favorites!

The combinations you can use to make water kefir are endless.

Below are some water kefir recipes for unique flavors. Use ¼ cup in any recipe below in the second ferment:

• Strawberry Lemongrass water kefir: Combine a pint of sliced strawberries, one or two stalks of lemongrass, a cup of sugar, and two cups of water in a saucepan. Slowly simmer for 20 minutes. Strain the syrup (feel free to keep the strawberries to put in the kefir) and let cool.
• Blueberry Basil water kefir: Combine a pint of blueberries, 10-15 basil leaves, a couple of tablespoons of freshly squeezed lemon juice, a cup of sugar, and two cups of water in a saucepan. Slowly simmer for 20 minutes. Strain the syrup (can keep the blueberries to place in the kefir) and let cool.
• Lemon Ginger water kefir: Combine ½ cup freshly squeezed lemon juice, chopped one-inch piece of ginger root, a cup of sugar, and two cups of water in a saucepan. Slowly simmer for 20 minutes. Strain and let cool.
• Lavender Honey water kefir: Combine ½ cup honey, 2 TBS fresh lavender or 1 TBS dried lavender, and one cup of water in a saucepan. Slowly simmer for 20 minutes. Strain and let cool.
• Coconut Lime water kefir: Combine 2 TBS freshly squeezed lime juice, a cup of coconut water, ½ cup sugar (use less sugar if the coconut water is sweetened), and one cup of water in a saucepan. Slowly simmer for 20 minutes. Strain and let cool. Add mint for a mojito-like flavor.
• Cream Soda water kefir: Combine one vanilla bean or one TBS of vanilla extract, ½ cup sugar or maple syrup, and two cups water. Slowly simmer for 20 minutes. Strain and let cool.

Water Kefir Additions:

• Spicy: Add a pinch of cayenne or freshly ground black pepper.
• Warming Spices: Try a pinch of turmeric, cinnamon, clove, or fresh nutmeg.
• Seeds: A teaspoon of crushed fennel/coriander seeds or a ¼ cup of chia seeds for a boba-like tapioca texture.
• Herbs: Rosemary, mint, basil, thyme, anise hyssop, tarragon, sage, and lavender can all be excellent water kefir additions.
• Floral: ½ teaspoon of rose water, orange blossom water, or dried edible flowers.
• Nutritional boost: A teaspoon of spirulina or açaí berry powder.

Water Kefir Cocktails or Mocktails:

Add flavored water kefir as a bubbly alternative to any carbonated beverage you use for a favorite cocktail or mocktail recipe!

For example, use ginger water kefir rather than ginger beer in a Moscow Mule.

Additionally, use water kefir in a mimosa, spritz, or as a tonic water replacement (tonic water is surprisingly very sugary!).

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How Long Does Water Kefir Last?

Water kefir grains last forever if fed regularly. Dehydrated water kefir grains endure in a dry, sealed container for six months or longer. Keep the grains in the refrigerator as best practice.

Store fermented water kefir in the refrigerator for a few weeks. Keep the water kefir in a sealed bottle while stored. At room temperature, the bacteria in the water kefir will continue to ferment and deplete itself of sugars in a few days.

Consequently, it’s always best to store water kefir in the refrigerator once it is fully fermented.

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Water Kefir FAQs:

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