How to Make Water Kefir
Learn how to make Water Kefir! Water Kefir is a probiotic and effervescent beverage that's straightforward to make and a great alternative to sugary sodas. The process to make water kefir is similar to maintaining a sourdough starter.
Yield or Serving: 4
Equipment
- 1 Funnel
- 1 Flip-top bottle, (or other tight sealing container)
- 1 Brød and Taylor Folding Proofer, (optional, but helpful)
Ingredients
Water Kefir
- 2 TBS Water Kefir Grains, (usually, one package if purchased or active)
- ½ cup Organic cane sugar, (divided)
- 7 cups Water, (divided)
- 1 TBS Unsulphered Molasses, (optional, but helpful)
Juice or flavorings
- ¼ cup 100% juice or flavored simple syrups, (see the recipes and flavorings section above for more ideas)
Instructions
Activate Water Kefir Grains (skip if grains are active):
- Heat ¼ cup of organic sugar with ½ cup of water in a small saucepan on medium heat. Stir and dissolve the sugar with a silicone spatula.½ cup Organic cane sugar, 7 cups Water
- Add 3 cups of cold water into a quart-size glass jar and stir in all the hot sugar water. The water should be room temperature. Add the optional molasses to give the grains an added boost.1 TBS Unsulphered Molasses
- Gently stir in the water kefir grains (typically a tablespoon or two of grains that look like tiny crystals) into the jar. Cover with a loose-fitting lid or towel so that the jar is breathable.2 TBS Water Kefir Grains
- Leave the jar at room temperature for 3-4 days until the grains rehydrate, grow, and look like little jellies. The ideal temperature range is between 70-85ºF. You do not need to stir the water kefir grains as they rehydrate.
First Fermentation:
- Use a mesh strainer to strain out the water kefir grains. If this is your first time using the active grains, discard the water. In the future, use this water for the second fermentation.
- Heat ¼ cup of organic sugar with ½ cup water in a small saucepan on medium heat. Stir with a silicone spatula until the sugar dissolves.
- Add 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 jar. 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 without discarding any water now) and consume this first ferment, but it will likely taste flat and like lightly sweetened water. I recommend a second ferment for additional flavoring and natural carbonation.
Second Fermentation & Flavorings:
- 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 steps, reusing the grains over and over.
- The simplest way to add flavoring is to add ¼ cup of juice like 100% grape or cherry juice to a flip-top or swing-top resealable bottle. I include more water kefir recipes with various flavors in the post above.¼ cup 100% juice or flavored simple syrups
- 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 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!
Notes
- If you purchase water kefir grains, follow the instructions included with the grains to activate them.
- Feed the water kefir grains regularly, or they will starve. To store or slow down fermentation, place the jar of sugar water and grains in the refrigerator for a few weeks.
- Burp or degas the flip-top bottles of water kefir each day as they ferment to check carbonation and make sure they don't explode!
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