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 started the water kefir as a healthy alternative to milk kefir with pasteurized & homogenized milk. I need to do a bit more research on the sugars however, is turbinado sugar a good choice? Also if one has refrigerated the kefir is it ok to put it back on the counter for more carbonation?
I started making water kefir several weeks ago, just love the stuff. I don't mess with the recipe by adding juice or vanilla just to be safe. After it ferments for 48hours I pour off and add fresh lemon or lime juice or 1 vanilla bean. I am up to making 1 gallon at a time.
Okay, thanks!!
Hi Sarah, we drank it on GAPS, but it may not work for everyone if they have severe autoimmune issues. I doubt those grains are still active, though. I would get some fresh ones.
Is water kefir appropriate to drink on GAPS? I'm assuming that, like kombucha, all of the sugar is consumed if it brews long enough. I've had some water kefir grains in the fridge for probably 2 years that a friend gave me. I'll see if they still work!
Yes, dehydrated grains take a few small batches to get going from what I understand. I have not personally worked with dehydrated grains before, but have been told this by those who have. I would contact Cultures for Health with your questions since you purchased the culture from there.
I watched this video when you first put it out and just got my grains from cultures for health (they were dried). I am on my second try and it just tastes like sugar water. I am only at 24 hours for this batch, so I am going to let it go another 24 and then taste it. Do you think the grains just need to "wake up"? How long/how many tries does that usually take?
Bethany
I have been making water kefir for a while, but did it a little differently. I add dried unsulphered fruit and an organic lemon wedge to the mix. then ferment as you do. A slight fruity flavor remains. I love the stuff!! Thanks for posting!
This is so nice! I have been wanting to make my own fermented soda for awhile now. Thanks for clearing everything up! ๐ Since fall is just around the corner, I wonder if there is a way to make a fermented apple cidery type drink.
Cindy, the sugar is fermented away, so water kefir properly made should be absolutely fine especially since he has his diabetes under control by eating lower carbs in general. Just be sure not to overdo. Anything consumed to excess can be a problem even if a healthy drink like water kefir.