Subtly sweet, bubbly, and refreshing, water kefir is naturally probiotic-rich and is the ultimate healthy “soda”. It’s simple to make, and you’ll love creating tons of fun, new flavors!
Quick Look at the Recipe
- 🍽️ Flavor: Slightly sweet and fizzy
- ⏱️ Prep Time: 5 minutes
- 🕒 Fermentation Time: 4 days
- 👥 Yield: 1 quart
- 🥣 Main Ingredients: Sugar, water kefir grains, fruit juice (or other flavorings)
- 📋 Method: Lact-fermentation
- 📖 Dietary Info: Gluten-free, dairy-free, refined sugar-free option
- 👩🍳 Tip: Minimally-processed sugar (such as sucanat or raw sugar) provides the sugar as well as minerals water kefir grains need to thrive.
Okay, I’m Convinced…
As someone who’s always prioritized health, I was a water person for years. Anything else just didn’t feel necessary.
During the past few years, though, I’ve realized just how fun and even beneficial other drinks can be (don’t get me started on how much I LOVE pregnancy tea).
Packed with refreshing flavor and probiotics, water kefir has become a staple fermented food in our home. It’s easy to make, super fizzy and fun, and the flavor options are endless!
When it’s hot outside, nothing is quite so refreshing to me, and my toddlers definitely agree.
Ingredients
Tools Needed
Step-By-Step Instructions
1st Fermentation
Step 1: First, combine the sugar and 1/2 cup boiling water in a quart mason jar. Stir until the sugar is completely dissolved.
Step 2: Then pour 3 cups of cold water into the jar.
(Since I use sucanat sugar, my sugar water is brown, but yours may be lighter in color depending on the type of sugar you use.)
Step 3: Next add the water kefir grains. There’s no need to stir them; they will settle at the bottom of the jar.
Step 4: Cover the jar with a cloth napkin, cheesecloth, or coffee filter secured with a rubber band. Place the jar at room temperature out of direct sunlight for 24-48 hours.
2nd Fermentation
Step 1: First, pour your flavoring of choice into a swing-top glass bottle. (I used cherry juice in these photos.)
Step 2: Next, using a mesh strainer and funnel, strain the water kefir into the glass bottle.
Step 3: The kefir grains that stay in the strainer will be used to make your next batch. They won’t stay healthy if they’re out of sugar water for long, so try to start the next batch within 15 minutes.
Step 4: Seal the bottle with the swing-top lid, and place at room temperature out of direct sunlight for 1-7 days. Chill in the fridge and enjoy!
If you’re looking for more fun summer drinks, check out my easy watermelon juice and iced spearmint tea!
How Long to Ferment
First Fermentation
The timing isn’t an exact science, so don’t stress about it. If it’s colder in your home, let it ferment closer to 48 hours, and if it’s warmer, ferment it closer to 24 hours.
Feel free to taste test it. If it’s tangy, it’s done, but if it’s still pretty sweet, let it ferment a little longer.
Also, you want the water kefir grains to still look plump. If they get smaller and start to break apart, they’re hungry and you went a little bit too long. Once you make a few batches, you will get a feel for how long you need to go based on your exact circumstances.
2nd Fermentation
The longer you let the flavored water kefir sit, the stronger it will become. I typically prefer water kefir that has been fermented about 2 days, and I recommend starting there.
If you let it ferment longer than 2 days, you will need to burp the lid every day to release pressure.
What Does Water Kefir Taste Like?
Water kefir is slightly sweet, slightly tangy, and tastes similar to store-bought sparkling drinks.
For a sweeter version, you can increase the sugar content (i.e. add more juice or fruit) in the second fermentation and decrease the fermentation time. If you prefer a more tangy drink, decrease the sugar in the second fermentation and increase the time.
Water Kefir vs. Kombucha
Water kefir and kombucha are both probiotic beverages, however, they have a few significant differences.
- Water kefir is made with sugar water and kombucha is made with sweet tea.
- Kombucha has a small amount of caffeine while water kefir does not.
- Kombucha has a stronger flavor and the flavor of water kefir is more mild.
- Water kefir is made every 24-48 hours, but kombucha is brewed every couple of weeks.
Water Kefir Flavor Ideas
There are so many options when it comes to flavoring water kefir during the second fermentation. The main thing is to use a small amount of something that will introduce extra sugar and some flavor.
You can even use a combination of ingredients for a more complex flavor!
- Fruit juice
- Dried, frozen, or fresh fruit
- Fresh or dried herbs and spices
- Flavoring extracts
- Coconut water
If the flavoring of your choice doesn’t contain much sugar, you can add a little bit of sugar or some other natural sweetener to kefir during the second fermentation. Also, higher sugar contents create a more bubbly final product.
Chef’s Tip: Experiment with all kinds of flavors! Since the flavoring is done once the grains have been removed, you can only mess up the current batch. If you don’t like the taste, it’s not a big deal since you’ll have a new one ready in just a few more days.
FAQs
Once your water kefir is done fermenting, you can store it in the fridge for approximately two months. As time goes on, it will continue to ferment and taste less sweet and more vinegary.
For the best flavor, I prefer drinking it within a few weeks.
Just like all fermented foods and drinks, water kefir does contain a small amount of alcohol. However, when it is fresh, it typically contains about the same amount as overripe fruit. When it’s stored for a while, the alcohol content will increase slightly.
Water kefir grains are not actually grains at all but a type of symbiotic culture of bacteria and yeast.
No, water kefir grains are a combination of specific microorganisms and polysaccharides that have come together and cannot be made from scratch. However, as you make water kefir, the grains will multiply.
The most important thing is to use swing-top glass bottles specifically designed for making carbonated beverages. Also, if you let your 2nd fermentation go for more than a couple of days, it’s best to burp the bottles every day or so to keep the pressure from building too high.
No, the kefir grains eat the sugar which creates the fermentation process. The longer you let it ferment, the less sugar it will contain.
No, making water kefir requires water kefir grains specifically.
If you try this recipe, snap a photo and tag me on Instagram @violet_rightathome
Water Kefir
Ingredients
- 2 tablespoons water kefir grains
- 1/4 cup sugar
- water
- 1/4 cup fruit juice or fruit
Instructions
1st Fermentation
- In a quart mason jar, combine the sugar and 1/2 cup boiling water.
- Stir until the sugar is completely dissolved.
- Pour 3 cups of cold water into the jar.
- Add the water kefir grains.
- Cover the jar with a cloth napkin, cheesecloth, or coffee filter secured with a rubber band.
- Place the jar at room temperature out of direct sunlight for 24-48 hours.
2nd Fermentation
- Pour the juice or fruit into a swing-top glass bottle.
- Using a mesh strainer and funnel, strain the water kefir into the glass bottle. The kefir grains that stay in the strainer will be used to make your next batch.
- Seal the bottle with the swing top lid, and place it at room temperature out of direct sunlight for 1-7 days.
- If you let it ferment longer than 2 days, you will need to burp the lid to release pressure every day or so.
- Once you are done fermenting your water kefir, place it in the fridge to chill and enjoy!
Notes
Fermentation Time
First Fermentation
The timing isn’t an exact science, so don’t stress about it. The warmer the temperature is, the quicker it will ferment. If it tastes tangy, it’s done, but if it’s still pretty sweet, let it ferment a little longer. Also, you want the water kefir grains to still look plump. If they get smaller and start to break apart, they’re hungry and you went too long. Once you make a few batches, you will get a feel for how long you need to go based on your exact circumstances.
2nd Fermentation
The longer you let the flavored water kefir sit, the stronger it will become. I typically prefer water kefir that has been fermented about 2 days, and I recommend starting there.Nutrition
If you tried making water kefir, I’d love to hear how it turned out for you! Please make sure to come back and leave a comment and a ⭐️⭐️⭐️⭐️⭐️ rating.
I’ve had water kefir grains sitting in my Amazon cart for far too long. This was super helpful and answered all my questions!
What do you do with the grains? Continue to make batches with them? Do they die off? ? Can they be stored somehow if you don’t want to continually ferment?
I typically always have the grains making a new batch, and they’ll last indefinitely this way. If you want to take a break from fermenting water kefir, you can put them in fresh sugar water in the fridge for up to 3 weeks (ideally changing the water once a week). For longer breaks, you can let them dry at room temperature (usually takes 3-5 days), and then keep in the fridge for up to 6 months. Some people also freeze the dried grains for up to a year, but the longer they’re stored the higher the chance they won’t work when you’re ready to use them again.