How to make bubbly, fermented water kefir which is a traditional cultured beverage loaded with probiotics and enzymes. A healthy alternative to soda.
Many people are surprised to learn that soda is actually a traditional food! Of course, ancestral cultures did not sweeten fermented beverages artificially or add unhealthy chemicals and GMO sugar like today.
Water kefir is a very popular example of a healthy traditional beverage that is tasty, fizzy, satisfying and thirst-quenching without any of these additives.
Many people are familiar with homemade dairy milk kefir or coconut milk kefir. Be aware that a slightly different type of culture is used to make water kefir.
Water kefir grains look different than milk kefir grains. They also grow much faster, which is great because there is more to share with your friends!
The probiotic properties of water vs milk kefir grains vary quite a bit as well.
You should be able to procure some water kefir grains within your local community by asking your health-conscious friends or at farmers’ markets.
If you still cannot find some locally, you can order them from the vetted sources in my shopping guide.
If you wish additional flavor and fizz, be sure to bottle your homemade water kefir after it is finished culturing.
Homemade Water Kefir Recipe
Bubbly, homemade water kefir recipe that the whole family will enjoy to help kick the unhealthy soda habit once and for all!
Ingredients
- 1/4 cup water kefir grains
- 1 quart filtered water
- 1/4 cup sucanat
Instructions
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Mix all the ingredients together in a mason jar leaving 1 inch at the top.
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Screw on the lid and leave on the counter for 48 hours. Taste after 48 hours, and if it is too sweet, leave for another 24 hours. Taste again, if too sweet, leave another 24 hours. Repeat for up to 5 days until the a fermented, apple cider type flavor with minimal sweetness has been achieved.
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Strain out the water kefir grains and refrigerate the liquid (no metal please), clean the mason jar, and repeat the process for a new batch of water kefir. You will have approximately double the kefir grains as they grow rapidly with each batch. You can give them away, eat them as a live probiotic, or make a larger batch of water kefir.
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To add variety, you may also reduce the sugar to 1/8 cup, reduce the water to 3 cups, and add 1 cup of fresh fruit juice. Juice from the store is almost always pasteurized and as such, is not recommended as it significantly increases the risk of fermentation mold. Fresh juice has minimal mold issues when fermented and is much more nutritious, and is therefore best to use. If using fresh lemon or lime juice, keep the sugar at 1/4 cup and only use 1/2 cup fresh juice.
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After fermenting, you may bottle the liquid to achieve extra fizz. This is an optional step. The picture with this step shows the types of bottles I use. Only fill the bottles to the bottom of the neck and leave on the counter for and additional 24-48 hours.
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Chill well and open the bottles slowly over the sink as the level of carbonation is quite surprising!
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To store your water kefir culture, place up to 1/2 cup water kefir grains in 1 quart of filtered water mixed with 1/4 cup sucanat, coconut sugar, or maple sugar and refrigerate until you are ready to use again.
Recipe Video
Recipe Notes
Maple sugar or coconut sugar may be substituted for the sucanat. Raw honey does not work as well in my experience.
I have filtered water that then goes to the water softener. Should I filter it again before using?
Hi Sarah,
Thanks for the information and video on making water kefir. I have a question. I was told that drinking kombucha can be hard on your teeth due to the acid in the drink. Does water kefir also have high levels of acid which can damage the teeth? Is most of the sugar gone after your ferment the water kefir 2 or more days?
Thanks,
Erik
Does water kefir become alcoholic if I add more then 1 cup of 100% grape juice during the second fermentation?
Perhaps so. I haven’t tried it to know for sure.
I’ve been making water kefir for 5 years, and you don’t have to put the kefir grains in with the juice. It is actually preferred that you don’t put them in. Once you’ve had the water, kefir grains mixed with 1/4 cup of sugar and 3 cups of water sitting on your counter with a cloth rubber banded around the top for 24 to 48 hours, all you need to do is strain the kefir through a plastic strainer, add 1/4 to 1/2 cup of juice or fruit, and cap. Let sit on counter for 24 hours, and it will be fizzy and ready to drink. Refrigerate any left over fizzy juice.
Can I use milk kefir grains to coconut milk or is it best to use water kefir grains. ?
You must use milk kefir grains to culture coconut milk. It won’t work with water kefir grains. https://www.thehealthyhomeeconomist.com/video-coconut-milk-kefir/
In wine making, the more sugar you put in, the more alcohol that is produced from the fermentation. How is water keifer different, with all the initial sugar content in it? Where does the sugar go, what does it convert to, in this case? Thanks.