About the Recipe
Water kefir is a probiotic-rich beverage that offers several health benefits. Its live cultures promote gut health by supporting a balanced microbiome, which can improve digestion and boost immunity. The probiotics in water kefir may also enhance nutrient absorption and help alleviate digestive issues like bloating and constipation. Additionally, water kefir is naturally low in sugar after fermentation, making it a healthy alternative to sugary drinks. It is also a good source of vitamins, minerals, and enzymes that can support overall wellness.
Ingredients
Water kefir grains: About 2 tablespoons
Water: 1 litre of filtered water (avoid chlorinated water, as it can harm the grains)
Sugar: 3 tablespoons (unrefined cane sugar, muscovado sugar, or coconut sugar works well; avoid honey, as it can disrupt fermentation)
Optional: 1/2 glass (125ml) of fruit juice or a small piece of dried fruit (like figs or raisins)
Preparation
Equipment
A glass jar (1-quart or larger)
A plastic or wooden spoon (avoid metal, as it can react with the kefir grains)
A breathable cover like a coffee filter, paper towel, or clean cloth, and a rubber band to secure it
A strainer (plastic or nylon)
Steps
Step 1: Prepare the sugar water
Dissolve the 3 tablespoons of sugar in about 1 litre of room temperature or slightly warm water. Stir until fully dissolved. (If your water is cold, let it sit until it reaches room temperature before adding the grains.)
Step 2: Add the kefir grains
Once the sugar water has cooled to room temperature, add 2 tablespoons of water kefir grains to the jar.
Step 3: Cover the jar
Place a breathable cover over the jar to allow gases to escape during fermentation while preventing dust or insects from getting in. Secure it with a rubber band.
Step 4: Fermentation
Let the jar sit at room temperature (ideally around 68-75°F / 20-24°C) for 24 to 48 hours. The longer it ferments, the more sugar will be consumed, and the tangier the water kefir will become. Taste it after 24 hours and decide if you’d like a longer fermentation.
Step 5: Strain the kefir grains
After fermentation, strain the liquid into a clean jar or bottle using a plastic strainer. The liquid is now your basic water kefir, which you can flavor or drink as is.
Step 6: Re-use the grains
After straining, the water kefir grains can be reused immediately for a new batch of water kefir. Simply repeat the process by adding the grains to fresh sugar water.
Optional: Second Fermentation
Step 1: Flavoring
If you’d like to add flavors (e.g., fruit juice, ginger, or herbs), transfer the strained kefir into a bottle with a tight-fitting lid. Add about 1/4 cup of fruit juice or a few pieces of fruit for each quart of kefir.
Step 2: Carbonation
Seal the bottle and let it sit at room temperature for 1 to 3 days for a secondary fermentation. This step can make the water kefir fizzy.
Step 3: Refrigerate and enjoy!
Once it’s flavored to your liking, refrigerate the bottle to stop fermentation. Serve cold, and enjoy your refreshing water kefir!
Storage of Grains
When not in use, water kefir grains can be stored in a small amount of sugar water in the fridge for up to a week. For long-term storage, dehydrate the grains or keep them in fresh sugar water, changing it weekly.
Notes
Water kefir grains can grow and multiply over time. As they grow, you can share them, store them, or use more to increase your production.
Fermentation time and carbonation can vary based on temperature and sugar type. Warmer temperatures speed up fermentation, while cooler ones slow it down.
This is a basic, flexible process. Once you’re comfortable, you can experiment with different flavors and techniques!