Leslie Massey
Water kefir is a delicious, healthy, and probiotic drink that is easy to make at home. It is a great alternative to sugary soft drinks and is dairy-free, grain-free, vegan-friendly, and caffeine-free. Water kefir has a short fermentation cycle, taking about 3-4 days to make, and has a refreshing, sparkling, and lively taste. It can be flavoured with fruits, herbs, or spices of your choice, and its sweetness can be adjusted by controlling the fermentation time. In this guide, we will take you through the process of making water kefir, step by step, so you can enjoy this nutritious drink at home.
| Characteristics | Values |
|---|---|
| Fermentation time | 3-4 days |
| First fermentation | 48 hours |
| Second fermentation | 24 hours |
| Ingredients | Water, sugar, lemon, ginger, dried fruit, molasses, bicarb soda, fruit juice, herbs, spices |
| Equipment | Glass jar, funnel, strainer, instant-read thermometer, coffee filters, clean cloths, rubber bands, brewing bottles |
| Temperature | 20-24°C |
| Health benefits | Probiotic, gut-friendly, dairy-free, gluten-free, caffeine-free, low sugar |
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What You'll Learn
Fermentation time and temperature
The fermentation time for water kefir varies depending on the desired taste and level of carbonation. The first fermentation typically takes 24 to 48 hours, during which the water kefir grains feed on the sugar and minerals in the mixture. Leaving it for longer than 48 hours will result in a more sour taste as more sugar is fermented, but it is recommended to not exceed 4 days as this can starve the grains.
After the first fermentation, the liquid is strained, and the grains can be reused for the next batch. For the second fermentation, the water kefir is flavoured with fruit, herbs, or spices, and sealed for another 24 hours. This stage is when carbonation occurs, creating a bubbly drink. The pressure needs to be released occasionally, especially when using metal lids, to prevent the bottles from exploding.
The ideal temperature for fermenting water kefir is between 20 and 24 degrees Celsius. It is recommended to keep the water kefir above 21 degrees Celsius to reduce the risk of contamination and maintain a healthy culture. In warmer temperatures, the fermentation process will be faster.
Water kefir can be consumed after the first fermentation, but a second fermentation is often done to add flavour and carbonation. The longer the second fermentation, the more carbonated the drink will be, but it is recommended to not exceed 48 hours to minimise alcohol content.
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Choosing a container
When choosing a container for your water kefir, it's important to select one that is made of the right material, has the proper ventilation, and is the appropriate size.
Firstly, it is recommended to use a glass jar or bottle for fermenting water kefir. Glass is an inert material that does not react with the kefir, ensuring the safety and purity of your beverage. It is best to avoid metallic containers, as the metals can react with the acids in the kefir and impart an unpleasant taste. Plastic containers are also not ideal, as plastic can harbour bacteria and affect the taste of your kefir. Glass also allows you to observe the fermentation process and check for any issues, such as mould development.
Secondly, ventilation is crucial. During fermentation, carbon dioxide is produced, and if your container is airtight, pressure can build up, leading to explosions. To prevent this, cover your glass jar with a breathable material, such as a coffee filter or cheesecloth, secured with a rubber band. This allows gas to escape while keeping insects and dust out.
Finally, size is an important consideration. A container that is too small may not provide enough space for the fermentation process, while one that is too large can make it difficult to achieve the proper concentrations of ingredients. A good rule of thumb is to choose a container that is slightly larger than the volume of kefir you intend to make, allowing for adequate headspace.
Additionally, it is worth noting that you should use a funnel made of stainless steel or plastic (not aluminium) when transferring your kefir to bottles to prevent unwanted reactions. Also, consider using a glass bottle with a Grolsch-style flip-top lid for the second fermentation, as these lids provide a tight seal, facilitating the build-up of pressure, which creates a bubbly effervescent kefir.
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Preparing the water kefir grains
Water kefir grains are reusable and can be purchased from the refrigerated section of a health food store or online. They last indefinitely and can be used repeatedly to make water kefir. If the grains are dried, they need to be properly hydrated and activated before the first use. This may take a week, or they may come already activated.
To prepare the water kefir grains, you will need the following equipment:
- A stainless steel or plastic funnel (not aluminium)
- A fine stainless steel or plastic strainer
- Heatproof mason jars (not more than 8” / 20 cm tall)
- An instant-read thermometer (optional)
You will also need the following ingredients:
- Water
- Sugar (organic unprocessed Rapadura sugar is recommended)
- Lemon
- Ginger (optional)
- Dried fruit (optional)
- Molasses (optional)
- A pinch of bicarb soda (optional)
First, combine the sugar with water and heat, stirring, until the sugar dissolves (about 150 °F / 65 °C). Remove from the heat and allow to cool for about ten minutes. Transfer the warm sugar water to the mason jars, adding additional non-chlorinated water to fill the jars, leaving a small space at the top to prevent spills. Before adding the culture, make sure the sugar-water mixture is below 85 °F / 29 °C. If necessary, allow the mixture to cool.
Next, add the water kefir grains to the sugar water, using about 2 tablespoons of grains for each quart/litre. Cover the jars with a breathable cover, such as a coffee filter or clean cloth, secured with a rubber band. Place the jars in a warm place, such as on a kitchen bench, out of direct sunlight, and leave to ferment for 24-48 hours. The ideal temperature is between 20-24 °C.
After fermentation, strain the water kefir grains through a mesh strainer, pouring the liquid into a resealable container. The water kefir is now ready to drink, or you can add fruit juice, herbs, and spices for a second fermentation to add flavour and carbonation.
To care for your water kefir grains, store them in the refrigerator when not in use, and they will keep for up to two weeks. Freezing the grains is not recommended as it can damage them.
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Flavouring and carbonating
Once you have prepared your water kefir, the next step is to flavour and carbonate it. This process adds flavour and fizziness to your drink, making it more enjoyable and refreshing. Here are some detailed instructions on flavouring and carbonating your water kefir:
Flavouring Options:
There are endless possibilities for flavouring water kefir, and you can get creative with various ingredients. Here are some popular options:
Fruits: Fresh or frozen fruits are commonly used to flavour water kefir. Citrus fruits like
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Storing and consuming
When opening a water kefir bottle, gently tip and roll it slowly to mix the sediment, then open and close it straight away. Observe the bubbles, and if they are not too powerful, it is safe to drink. If the bubbles are too strong, wait for 30 seconds to a minute before opening.
The ideal temperature for water kefir is above 70 °F / 21 °C to reduce the risk of contamination and maintain a healthy culture. It should be consumed within two weeks of decanting and should be kept refrigerated during this time. For long-term storage, air drying or dehydrating at temperatures below 40 °C is recommended. Do not freeze water kefir grains, as this can damage them.
Water kefir grains should be stored in the refrigerator when not in use and will last for up to two weeks. After cold storage, the grains may take a few batches to return to their original potency, so it is best to ferment as often as possible to keep them active and thriving.
It is recommended to consume one cup of water kefir per day to gain its health benefits. Water kefir is a healthy, probiotic alternative to sugary soft drinks and is dairy-free, grain-free, vegan-friendly, and caffeine-free. It is also a good probiotic base for smoothies.
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Frequently asked questions
You will need water kefir grains, sugar, water, and a pinch of bicarb soda. You can also add lemon, ginger, and dried fruit to enhance the flavour.
You can use organic cane sugar, coconut sugar, jaggery, molasses, sucanat, brown sugar, raw sugar, turbinado, or piloncillo. Using a sugar with a higher mineral content will help the grains reproduce.
It typically takes around 3-4 days to make water kefir, with only about 15 minutes of hands-on time. The fermentation process itself takes 24-48 hours.
You will need a glass jar, a strainer, and a high-quality glass bottle for storage. You may also want to use a thermometer to ensure the water mixture has cooled adequately.
Water kefir should be stored in the refrigerator and consumed within two weeks. For long-term storage, you can air dry or dehydrate the kefir at a temperature below 40 degrees Celsius. Do not freeze water kefir grains.
