Introducing…..WATER KEFIR! A happy bubbly, fruit-infused sparkling water, that is packed full of healthy probiotics that will energize the body and help heal the gut.
Hi, I’d like you to introduce you to happy, bubbly WATER KEFIR! A delicious, effervescent, fruit-infused water, full of healthy probiotics, that heal the gut, clear the skin and energize the whole body. AND THE BEST PART…..IT’S SO EASY TO MAKE at home! And in my humble opinion tastes WAY better than Kombucha, with so much less fuss.
I hadn’t heard of water kefir until a friend of mine, Bee (from H is For Love), introduced it to me a few months ago, and since then, I’ve been crazy, head-over-heels in love with it. Here’s a easy guide to help you get on your way to making this delicious drink at home!
It is similar to kombucha in that it’s lightly fermented, but it is made with water kefir “grains,” that actually come from a cactus. So not only is this a dairy-free probiotic, it’s gluten-free. And even the the water kefir grains are “fed” with sugar, very little sugar ends up in the finished product. The water kefir grains actually metabolize (consume) most of the sugar out. 
There are so many versions to make….. the possibilities are endless! The first photo above was made with concord grapes. And here is Strawberry Water Kefir with Chia Seeds– energizing and refreshing!
During a normal day, right around 2 pm or 3pm, I get what I call “the sleepies.” I hit a wall and my brain shuts off. Normally I’ll make a cup of green tea and muscle my way through it, but lately I’ve been having a glass of water kefir, and I feel so refreshed and awake after drinking it.
It takes about 3 days to make, with only 5 minutes of prep time. You can flavor and infuse it how you like, adding your favorite seasonal fruits. During the summer, infuse with fresh strawberries, raspberries, strawberries, plums or peaches. During fall, I’ve been infusing this with pears, apples and concord grapes. You can add ginger, and other spice flavorings. It’s simple to make and actually a really fun process – most of all, a natural, healthy way to get your probiotics.
This is Bee. She came over a while back and walked me through the simple steps to make water kefir– which I’ll share with you here. It’s so easy! Beside the water kefir grains, which you can purchase here, you really only need a few things that you probably already have at home.
Three large mason jars
a strainer
Fruit
Water!
And just a heads up, this Yemoos site is a great resource for more detailed information on how to make water kefir. They also have sourdough starters, kombucha starters and a myriad of other interesting things.
To start, these are what the water kefir grains look like. They are soft and gelatinous and actually grow when healthy and fed, so you can give some to a friend, like how Bee gave me some of hers. They are thought to originate from Mexico where it thrived in the sugary water of the Ountia (prickly pear) cactus.
To start you will need ½ cup of these water kefir grains.
Then fill up two ½ gallon sized mason jars, half- way full with water.
These are the extra-large two-quart jars.
Here locally in the Northwest, our regular tap water works well and keeps the kefir grains happy.
Here are some facts regarding water from the Yeemos Site:
“Water kefir generally prefers a nutritious highly mineralized water (also called hard water, or mineral water / spring water if it’s from a bottle). Soft water, filtered water, carbon-activated, ionized or otherwise altered water does not seem to encourage the same amount of growth or vitality in our observations.”
“Reverse osmosis water has in most of our observations led to eventual kefir grain death even. It just doesn’t contain enough of the various and vital minerals found in normal tap, spring or mineral water. Also, chlorine can be an issue and should be avoided if possible. To remove some of the chlorine you can let your water set out (without a lid) and it will evaporate in about 24 hours.”
“Water Kefir grains typically love well water as it is usually high in good minerals – usually much more minerals than you find in a typical spring water bottle. ”
To the water, you will mix in ¼ cup of organic cane sugar into each jar. Bee likes to make a sugar mixture dedicated to kefir making, which increases the mineral content — mixing 4 cups cane sugar with 1 cup coconut sugar, and a tablespoon of Himalyan sea salt.
Now before you start thinking (like I did) that there is so much sugar in this, and how it must be so high in calories, remember, the kefir grains metabolize the sugar, which means they basically “eat” the sugar, (this is what feeds them) taking it out of the water. Once it’s done doing its thing, the water is only very mildly sweet, which I find completely and utterly fascinating.
“Kefir grains are an amazing symbiotic matrix of bacteria and yeast that work together to feed off the natural sugars (and sometimes proteins and fats too, especially in the case of milk kefir) found present in the sugar-water and dried fruits. The yeast and bacteria co-operate, making the nutrients that are inaccessible to one digested into accessible nutrients for the other. Yeasts break down the simple sugars like glucose and fructose, turning them into ethanol and acetic acid. Lactic and acid-producing bacteria (such as lactobacilli) convert sugars (such as sucrose) and complex carbohydrates (starches, etc) into simpler sugars and lactic acid. Lactic and acetic acids naturally preserve as well as stave off harmful foreign bacteria. The result is a drink that has had much of the sugar converted to simpler sugars, lactic and acetic acids, carbon dioxide and ethanol. It also contains millions of probiotics and is more nutritious in some regards because of the more bio-available and digestible nutrients from the sugars and dried fruits including an increase in vitamin C and many B vitamins.” From Yemoos
So, stir in ¼ cup organic sugar (or a mixture of organic can sugar, coconut sugar and sea salt) into each jar of water.
Here are other sugars/sweeteners you can use: Sucanat, Rapadura, Muscavado, Demarara, Panela, Jaggery, Turbinado, brown sugar , molasses, pure maple syrup, white sugar, sugar cane juice, whole cane sugar, raw sugar, powdered sugar, basic white sugar, and Piloncillo (evaporated sugar cane juice in a cone-shape found in Mexican markets).
Stir with a wood spoon until mostly dissolved.
Add the water kefir grains
Give a gentle stir.
Add a slice of lemon to each and one prune.
Cover with a thin kitchen towel. It needs to breath, but you want to prevent little fruit flies from getting in.
Let these sit on the kitchen counter for 2-3 days. Two days if it’s warm out (in the summer), 3 days if it’s cold. Right now in fall, I’m leaving it out for 2 ½ days.
So after 2-3 days your kefir water will have fermented slightly, but there is one more step which gives it flavor and makes it effervescent and bubbly.
Get your third mason jar and place 1- 1 1/2 cups fresh fruit in it — like fresh berries, peaches, apricots, pineapple, plums, concord grapes, apples or pears. You can also add fresh herbs. Then strain both jars of the fermenting kefir into the third clean jar with the fresh fruit in it, straining out the kefir grains (set them aside) filling the jar to a ½ inch from the top. Then cover tightly with a lid, and leave on the counter another 24 hours. Your kefir will start bubbling.
I will tell you that these metal lids like in this photo, are not ideal. Plastic lids are best.
The water kefir is creating gas and building pressure, which you want it to do – this makes it nice and bubbly, but with the metal lids, you must let out some of the pressure, “burping it” every 6 hours or so, so the lid doesn’t bend open (yes this happened to me). With a plastic lid, it stays on fine.
After 24 hours, the fruit will float the the surface and it’s time to refrigerate it. Once it’s chilled, give it a try. You can eat the fruit, it won’t hurt you, but I generally just strain it as I pour.
The kefir grains that you strained out earlier can be stored in a smaller jar, in the fridge in sugar water or the extra kefir water you will have after you merge the two jars into one. When refrigerated, you want to feed the grains at least once a week, to keep them healthy and alive. They are happiest when they are actually making water kefir, so I just make a jar a week.
“Water kefir needs to be fed at least every 48 hours (every other day). Kefir grains need to be strained every 24-48 hours (24 hours being hot summer weather, most of the time they can go to 48 or even another day in the cold winter months) and put in a fresh mix of water and sugar. If you or your grains would like to take a break, stick them in the fridge, refreshing them weekly with fresh water and sugar or simply put them in their finished kefir juice for up to a week or two. This can be done for a couple weeks, then they should be brought back out to room temperature. “ Yeemos Site
Bubbly, sparkling and raspberry infused – it’s seriously the best!!!
Give it a shot- you will LOVE it!!!
Water Kefir
A refreshing probiotic fruit infused drink made with water kefir grains ( cactus) that is bubbly, effervescent and so healthy!
- Prep Time: 5 mins
- Cook Time: 72 hours
- Total Time: 72 hours 5 mins
- Yield: 8 cups 1x
- Category: Drinks
- Cuisine: Northwest
Ingredients
- ½ cup water kefir grains
- 8 cups water- divided
- ½ cup sugar (divided) organic cane, coconut, or a mixture ( this will be metabolized by the kefir grains, so it will NOT end up in the finished drink!!!)
- ½ lemon
- 2 prunes
- ——-
- Tools- Three x 2 quart Mason Jars, plastic lids, strainer, kitchen towel – see notes!
- ——–
- Fruit- 1- 2 cups fresh fruit or fruit juice. Optional additions- ginger, whole spices, herbs.
Instructions
- Fill two, half gallon mason jars with 4 cups cool water in each.
- Add ¼ cup sugar in each, stirring to mostly dissolve.
- Add ¼ cup kefir grains to each jar.
- Add ¼ kefir water to each jar (optional–you can obviously only do this after your first batch of kefir, so just leave it out for the first batch.)
- Add ¼ of a lemon wedge to each jar.
- Add 1 prune to each jar.
- Cover both jars with a thin kitchen cloth and leave on the counter for 2-4 days. 2 days if warm out, 3-4 days if cold. This 2-4 day time period allows the grains “to eat” the sugar, so most of the sugar will actually be metabolized, and not end up in the drink itself. You want the water to get the point where it is not sweet anymore, but tastes a little tangy. So taste it before moving to the next step. If it tastes sweet, it’s not ready. When it’s cold this takes longer.
- After 2-3 days the kefir will have fermented slightly, taste tangy or lightly sour, but there is one more step which gives it flavor and makes it effervescent and bubbly.
- Get your third jar ready and place 1- 1 1/2 cups fresh, ripe fruit in it– like fresh berries, peaches, mango, pineapple, plums, concord grapes, apples, pears – I muddle them up a bit to release their juices. Add a few thin slices of ginger, or whole spices if you wish. Or add 1 cup fruit juice – especially nice in winter when fresh fruit is limited.
- Strain both jars of the fermenting kefir water into the third clean jar with the fresh fruit in it, straining out the kefir grains ( set them aside) filling the clean jar( with the fruit in it) to a ½ inch from the top. Then cover tightly with a metal lid, and leave this on the counter another 24 hours, allowing pressure to build up yet, burping them ( releasing the pressure), every 8 hours or so, especially if warm.
- I will warn you that these metal lids like in the photos above, have pros and cons. They allow pressure to build up, creating bubbly effervescent kefir, but they can explode if the pressure is not released occasionally. Plastic lids are “self-burping”, which if you are away from home for over 8 hours, I would recommend using. The down side is the plastic lids do not let the pressure build quite enough in my opinion so kefir is not quite as bubbly. Sometimes I switch between both, depending if I am planning to be gone.
- To reiterate- During the 2nd phase, the water kefir is creating gas and building pressure, which you want it to do – this makes it nice and bubbly, but with the metal lids, you must let out some of the pressure, “burping it” every 6-8 hours or so, so the lid doesn’t bend or blast open (yes this happened to me). With a plastic lid, it stays on fine, it self burps, but it’s less bubbly.
- After 24 hours, the fruit will float to the the surface and it’s time to refrigerate it. Burp it, place it in the fridge. Once it’s chilled, give it a try. You can strain this and put it in a different pourable container, or just strain as you pour, leaving the fruit in for maximum infusion. Up to you.
- The kefir grains that you strained out earlier should be stored in a smaller jar, in the extra kefir water you will have after you merge the two jars into one. You can refrigerate them and feed with a teaspoon or two of sugar, every week –or if trying to grow more grains to give away, store the jar on the counter, feeding every couple of days. They grow faster at room temp, and grow slower in the fridge. They are happiest when they are actually making water kefir, so I usually make a jar a week.
So the kefir grains are reusable? I was just searching where I can buy them and £ 14 seemed way too expensive to make just 1 Liter
yes, and they multiply!
Hi. A friend just gave me some water kefir grains and I am using them for the first time. I’ve researched in several places and am finding some conflicting info. Some sites say adding fruit to the first ferment will effectively kill off the kefir, but I see here (and others) use lemon and prunes or figs in the first ferment. Have you had any issues with kefir grains dyeing? Also, what is the benefit to adding lemon and prunes at this step? Does it just enhance the flavor or add extra health benefits? I’m all about the benefits! Looking forward to trying this, but don’t want to screw it up!
One last question, it seems to me it would be easier to strain out the kefir grains if you just put them in a mesh bag (like a big tea bag) directly in your brew and then you just need to lift out the bag instead of pouring through a strainer. What are your thoughts on this method? Thank you!
Hi Jen, great questions. Adding the lemon gives it a bit of freshness and acidity and the dried prune, a little burst of sugar which the grains seem to like. I don’t always add these, but find my kefir tastes better and gets more bubbly when I do. It is not imperative though….try it both ways and see. It does not kill the grains. I love the idea of the mesh bag- definitely seems simpler??!! Let me know how it goes if you do try it with the bag.
A friend of mine makes this and she used mason jars and puts the metal lid on. She also lets the grains/water sit for about a week.
I want to make this, but I don’t know which way is best what you’re saying? Or what she does?
Also, I have regular tap water. It is hard-very hard. Do I need to do something to the water to make it good for the grains? Another site said that you can boil out the chlorine, and then let the water sit until it gets to room temperature. What is your experience with this?
Thank you
Feel free to use metal lids, I used them too. But know they can bend if too tight and too much pressure builds up. I keep the grains in a mix of kefir water and a little extra sugar ( 1-2 tsp) for a week at a time in the fridge.
Hi, my grains don´t multiply and I am already using them for 2 weeks. But they do the work and the drink gets fizzy. Do I maybe use the wrong water? I am using water from a brita filter which filters it with charcoal.
It´s not reverse osmosis what is said to be bad for the culture. I have the impression that the grains are falling apart, but I followed all instructions exactly.
Hi Sophia, It takes a while for your grains to multiply. I don’t think the water matters– I actually use tap water. When I first started making water kefir it took a couple months to see significant growth in the grains. Are you storing them in the fridge? Are you storing them in Kefir water, or plain water ? Are you feeding them weekly with a little bit of sugar ( 1-2 teaspoons)? When you tap the jar you store them in, do you see little bubbles rising to the top? How big are the grains? Blueberry sized, or bigger or smaller?
Hi Sylvia. This looks easy to make and amazing to drink! So I have bought my kefir grains and soaked them in sugar water. But I don’t have 1/2 cup yet of them. Can I go ahead and make the kefir water? Or do I have to wait until they multiply so that I have 1/2 cup? I’m just a little confused and don’t want to screw this up! Thanks!
What helps them multiply the fastest, is actually using them to make kefir water! I would make, but half the recipe. Do you have a ¼ cup of grains?
Yup, have 1/4 cup of grains. Didn’t even think of halving the recipe! Duh~~ 🙂 Thanks for getting back to me!
I just made my first batch of ferment this morning.. I’ve had my grains in the fridge for about 6 weeks in the fridge.. I didn’t know you had to feed them ! They have increased in number slightly, and when I opened the jar there was a fizz of escaping gas.. Does that mean they are ok, and that I’ve not starved them ???
★★★★
They are OK, just give them a regular feeding of sugar each week. I usually add about a teaspoon of sugar per half cup grains being stored with the fridge ( in a jar with 2 cups water).
I have made a few batches of kefir water to drink and it is delicious! Thank you for the information.My last batch I infused with pear and ginger but is it very sweet to taste and has some fizz. If you use to much sugar can this occur? I thought my kefir grains had doubled in size and so I had increased the sugar to 1/2 a cup of white sugar and left it to start bubbling for 2 days. I assume it just hasn’t had enough time to ‘eat’ all the sugar. I have another batch brewing at the moment, do you think I could leave it to brew longer then the 2-3 days?.
★★★★★
Hummm, it should only be slightly sweet, not “very sweet”. You should be using only ¼ cup grains, ¼ kefir water, and ¼ cup sugar for each 4 cups of water. Is this what you have been doing? Or are you using more grains and sugar?
Consider using bottles for the second stage that can withstand some pressure. I had a bottle explode when I wasn’t home with such pressure it knocked the kitchen cabinet doors open and sprayed across the room. Now for the past 6 months I’ve been using these http://www.culturesforhealth.com/amber-flip-top-bottles-500ml-case-of-12.html which are built out of thicker glass. Probably a good idea even if you always remember to release the pressure regularly.
Scott, you could also try using plastic, white, self-burping lids on the mason jars, you won’t have a problem with the lid exploding. The problem with the bottles you show here, are the necks may be too small to get fruit in the bottle? How did you get around that Scott?
Sylvia, I had no idea there were self-burping lids.
Using those bottles I have to cut the fruit into small pieces and after stage 2 I pour and strain into plastic bottles that can withstand normal soda levels of carbonation for refrigeration. I lose some of the carbonation pouring and straining and don’t like having do more work cutting the fruit into small pieces so I think I’ll try the self-burping lids.
Where can I find these lids?
They are white plastic lids ( in one piece) and I think I got them at Target. They don’t allow the kefir to get as fizzy, but they don’t explode!
What are your favorite fruit recipes to put in the jars? Thanks!
I really don’t have a favorite- but usually start with what’s in season. I’m a sucker for ginger so have been doing a combo of apple ginger or pear ginger lately. I love adding berries when in season, and peaches too. But this time of year,it’s more limited. In winter I’ll also add fruit juice too when fresh fruit is sparse, like pome or cranberry. Hope this helps!
Hi thank you for the great info. I just got my kefir grains today. I have them stored in th fridge with sugar water at the moment. Do I put a lid on when storing them? Also when you store the end product in the fridge can you leave it uncovered and how long will it keep in the fridge for? Thanks ?
I lightly cover grains when storing. loose lid. When storing the finished product store with tight lid to preserve the bubbles. 🙂
Hi Sylvia, my kefir grains were going bananas. I don’t like drinking tap water and wanted to do the best for the grains so used a mixture of reverse osmosis,filter and spring. They stopped growing. They still ferment but don’t multiply. I’m going to try boiled tap water saw you used a tbsp of Himalayan salt. Need to rejuvenate my grains and make them happy again. Any suggestions? Many thanks.
They tend to do this in winter when the weather is cooler. Mine do the same. Its almost like they hibernate!! Are you keeping them on your counter on in the fridge? How often do you make the kefir water?
I’m in Australia and it’s really hot so I’ve been keeping them in the laundry on the counter, no direct sun and when it’s really hot I’ve been sticking them in a cooler with an ice pack. I make the kefir water usually every 48 hours ( 2 – 2 1/2 days). JB
Hummm, something is not right. They should be multiplying….I wonder if you mixed different sugars and yes, sea salt for minerals. Or even added a prune? Does the kefir water you are making taste ok?
Has anyone ever used frozen fruit instead of fresh? Berries are pretty much out of season here in New Zealand so frozen berries will be what’s available.
i think that would work just fine!!!
We’ve used frozen blueberries. We enjoyed the drink although the flavour was quite mild. I suspect fresh berries may give us a bigger burst of flavour.
I am new to this and want to make for me, my husband and my daughter. Can you make more than just a quart at a time?
Yes, but note, this is a 2 quart jar.
Love this thank you! Have done lots of other ferments but not had best success with kefir. Your in depth explanation and lovely pics has worked a treat – much appreciated x
Hi!
I would like to know if it’s mandatory to put a slice of lemon and a date/fig/prune?
I have see a other technique without this. I want to know the difference! 😀
Thank youuu! 🙂
No, neither are mandatory, but both seem to improve the flavor.
That’s a good post. I’ve made it with cranberry-pomegranate juice (tastes like Izze blackberry) and I’ve used grapefruit juice, slightly sweetened with brown sugar. That made a really nice grapefruit soda although my kids didn’t care for it. I’m working on a batch now using strained orange juice (slightly sweetened). I’m aiming for an orange-fanta like taste.
I’ve been really getting into making water kefir and experimenting with lots of different recipes. Yours is great! Can I ask, why do you do 2 x half-filled jars instead of 1 x filled jar? Does the extra air help with the fermentation?
You know, I had the same question, but that was the way I learned!!! It always turned out that way. Im sure one jar would be fine too. 🙂
This was my question as well! So many large jars. 🙂 Rather than 1 large jar, I think I will use 2 quart jars, simply because I already own them!
Excellent instructions. But, one question, are the prunes fresh or dried?
Dried!
Perfectly made this into my favorite Kevita flavor for 1/10 of the price.
★★★★★
I’m following a Keto diet. ….I know the grains gobble up the sugar on the first fermentation, but what about the 2nd fermentation? I understand obviously it will depend on the fruit added and each batch would be different. …but what eats up the sugar in the 2nd fermentation that might keep it friendly?
Thank you!
Hi Shar, sugar is not added to the second fermentation, only to the first. Before you add the fruit, taste the water kefir, it should not taste sweet, just slightly tangy. If it does taste sweet, leave the grains in longer and let them gobble up more sugar. Add another day, or even two days if the weather is cooler. Hopefully this makes sense. The longer you leave the grains in the first fermentation, the more sugar they will consume, leaving the water, less and less sweet. You can kind of control how sweet you want it to be. 😉
Hi. I got kefir grains and started four days ago. I tasted everyday but still tastes sweet, but smells like it’s fermenting. I’m leaving in the mountain and it’s a bit cold here too. Is it okay to leave them until ready or should I start over?
★★★★★
I would leave them until it’s not sweet, but more tangy. If its cold it takes longer. 🙂
Thanks! I made ginger lime kefir with it, and it was so delicious! Taste like my favorite ginger beer! My family loved it too. Thanks again 😌
Thanks for a great tutorial! Also, I adore the little glass cup you have in the first photo (also the same as the one in the photo with the strawberries). May I ask where you got it? Thanks!
Hi Sylvia,
Do you use organic fruits?
Thanks.
Yes, I try to. 😉
Hi I’m late to this thread, but am having increasing difficulty finding my fave probiotic drinks ready made so want to try your DIY! . Can you provide a link for the specific plastic lids ? I cannot find “ self burping “ thx !
Sure here you go! Self Burping Lids
I only gave it 4 stars because all that I have read tell me that I only add fruit into my second fermenting and I don’t understand the addition into the first fermenting.
Other than that, I love it and have copied and sent it to me via Email, so I will have it to keep my Water Kefir Grains healthy and happy for years to come.
Thanks for the information and help in “Raising my Grains”
★★★★
Hi Sharon, the fruit is added to the second fermentation. The lemon and prune are not considered the actual “fruit”, they just seem to add extra flavor- optional!
Hi!
I think I already screwed this up. 🤦♀️ I used a jar with a plastic lid for the first step of fermentation. It’s day 2 and I switched to a kitchen towel. Is it salvageable?
Thanks
totally! keep going!