How to make 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. It is very energizing.
Here’s an easy guide to help you get on your way to making this delicious drink at home!
How to Make Water Kefir! (45-second video)
What is Water kefir?
- Fermented, fruit-infused water, similar to kombucha in that it’s slightly fermented and effervescent-but water kefir is fermented with live water kefir grains, which actually come from a cactus.
- Water kefir is completely different from Milk kefir.
- Not only is this a dairy-free probiotic, it’s gluten-free.
- Water Kefir Grains are “fed” with sugar and actually metabolize (consume) the sugar, making the final drink very low in sugar.
How long does it take to make kefir water?
- It takes about 3-4 days to make Kefir Water, with only 15 minutes of hands-on time!
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!
What you”ll need to make Water Kefir:
- water kefir grains
- 2-3 large 2-quart mason jars
- a strainer
- kitchen towel
- fresh Fruit
- Water!
What are Water kefir grains?
- This is what water kefir grains look like. They are soft and gelatinous “grains” from a cactus plant. They grow and multiply when healthy and fed. They are thought to originate from Mexico where it thrived in the sugary water of the Ountia (prickly pear) cactus.
How to make Water Kefir!
- Fill with water, to the halfway mark– two, 2-quart mason jars.
Here locally in the Northwest, our regular tap water works well and keeps the kefir grains happy.
What type of water to use in Kefir Water?
- Tap water or well water is generally best.
- Use highly mineralized water- hard water is better than soft water here!
- Filtered water, reverse osmosis water, or soft water or highly chlorinated water can actually inhibit growth or even lead to the kefir grains dying.
- Bottled water tends to lack nutrients that feed the kefir grains.
2. To the water, you will mix in ¼ cup of organic cane sugar into each jar.
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.
Where does the sugar go?
From Yeemos: “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
What kind of sugar to use:
- organic cane sugar
- coconut sugar
- Sucanat
- Rapadura
- Muscavado
- Jaggery
- Turbinado or sugar in the raw
- brown sugar
- regular white sugar
- pure maple syrup
- Piloncillo (evaporated sugar cane juice in a cone-shape found in Mexican markets).
Make a blend of sugar:
- Bee shared that using a mixture of organic cane sugar, coconut sugar and sea salt is a really nourishing combination to the kefir grains- the pinch of sea salt add healthy minerals! Mix 1 cup cane sugar, 1/2 cup coconut sugar, 1/4 teaspoon sea salt. Then take your 1/4th cup from this mixture.
3. Stir the sugar into the water with a wood spoon until dissolved.
4. Add 1/4 cup water kefir grains to each jar.
Give a gentle stir.
5. Add a big slice of lemon. Now if you are allergic to lemons, sub orange, lime or even grapefruit. The acidity here helps prevent the growth of Kahm yeast – a harmless yeast but one that could affect the taste.
6. Add one prune. These are for better flavor and they also seem to also boost fermentation. They are not imperative, but definitely add if you have on hand.
7. Cover with a thin kitchen towel. It needs to breathe, but you want to prevent little fruit flies from getting in.
8. 1st Ferment. Let them sit on the kitchen counter for 2-3 days. Two days if it’s warm out (in the summer), 3-4 days if it’s cold. Right now in fall, I’m leaving it out for 3 days.
9. Check for sweetness. So after 2-3 days your kefir water should have fermented slightly – and you can check this by tasting it. If it tastes very sweet, then not all the sugar has metabolized and you can ferment it longer. The longer it goes, the tangier it will get and the less sweet. You want it balanced- just subtly sweet with a little bit of tangy. Find your own balance. If you taste no tanginess, it may have not fermented, a sign the kefir grains may not be healthy or alive. Tangy tells you it has fermented.
10. FLAVOR: There is one more step that gives it flavor and makes it effervescent and bubbly.Get your third 2-quart 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. (Save the extra water to store the grains in and place them in the fridge with 1 tablespoon sugar. Add more water to cover.)
11..SECOND FERMENT: Then cover tightly with a lid, and leave on the counter another 24 hours. Your kefir will start bubbling.
During the 2nd Ferment, 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 6-12 hours or so (depending on the temperature in your kitchen) so the lid doesn’t explode open (yes this happened to me). With a plastic lid, it stays on fine, and the air can escape. If using a metal lid, just screw the top on loosely-until you feel the first resistance- this will allow some air to escape.
WARNING: These metal lids like in the photos above, have pros and cons. They allow pressure to build up, with their tight seal, creating bubbly effervescent kefir, but they can explode if the pressure is not released occasionally. They must be burped! If you need to leave your home and are worried about the jar exploding, simply loosen the lid while you are gone. Place the jar over a bowl to collect any runoff.
Plastic lids are “self-burping”, which if you are away from home for over 8 hours, I would recommend using. The downside 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 on if I am planning to be gone.
12. After 24 hours, the fruit will float the surface and it’s time to refrigerate it. Once it’s chilled, give it a try. You can strain the fruit, eat the fruit ( it won’t hurt you) or keep it in the water, to infuse longer, – I generally just leave it in, and strain it as I pour into a glass. Up to you. For presentation, or if giving away, you could strain, bottle and add fresh fruit for “looks”.
Kahm Yeast and Trouble Shooting:
If you see a white yeast on top of your second ferment, it is most likely kahm yeast. Kahm yeast harmless but will affect the taste in an unpleasant way. If you have Kahm yeast, make sure to rinse your kefir grains in pure clean water before storing in a clean jar with no soap residue. Cover with clean water and feed. This should hopefully prevent it from coming again.
Make sure to add Citrus to your kefir water. Make sure all jars are clean. Leave less headroom at the top of the jar for oxygen to get in, during the second fermentation (1/2 inch). Rinse your fruit before using, as this can also introduce the yeast. Sometimes Kahm yeast can grow when the temperature of the environment is too warm.
How to Maintain or Grow your Kefir Grains:
- The kefir grains that you strained out earlier can be stored in a smaller jar, in the fridge in sugar water or the extra water kefir, 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 one jar a week.
- If you want to make kefir water more often (or grow the grains faster so you can give some away) you can leave them out on the counter, feeding every two days.
- Feed 1 cup kefir grains with 1 tablespoon sugar, in 2 cups water, in the fridge once weekly. Feel free to change out the water every 2-3 weeks.
- The colder they are kept, the slower they will metabolize the sugar. The warmer they are, the faster they will metabolize the sugar- and will need to be fed more often.
- You can tell if the grains are “hungry” by tasting the liquid- if it is not sweet, but tangier, they are probably ready to be fed. If the water is sweet, they are not hungry and do not need to be fed.
Bubbly, sparkling and raspberry infused Water kefir- it’s seriously the best!!!
There are so many versions to make….. the possibilities are endless! Here bove is Strawberry Water Kefir with Chia Seeds– energizing and refreshing!
Above is a peach water kefir!
Below is a raspberry water kefir – probably my favorite.
And here below is a Plum-Ginger Shiso Water Kefir.
Here is Strawberry Basil Water Kefir!
The possibilities are endless! Get some water kefir grains and give it a try!
You’ll love this! I promise!
How to make Water Kefir
A simple guide to making Water Kefir-a refreshing probiotic fruit-infused drink made with water kefir grains (cactus grains) that is bubbly, effervescent and so healthy!
- Prep Time: 5 mins
- Cook Time: 72 hours
- Total Time: 72 hours 5 mins
- Yield: 8 cups
- Category: Drinks
- Method: fermented
- Cuisine: American
Ingredients
- ½ cup alive water kefir grains
- 8 cups tap or well water- divided
- ½ cup sugar (divided) organic cane sugar, coconut sugar, or a ***mixture-see notes. ( FYI this will be metabolized or consumed by the kefir grains, so it will NOT end up in the finished drink!)
- 2 lemon wedges (optional)
- 2 prunes (or dates, or or dried fruit) optional
- ——-
- 1 –2 cups fresh fruit- berries, stonefruit (peaches, plums, nectarines), apples, pears, mango, pineapple, etc.
Optional Additions- fresh ginger, whole spices, herbs.
Equipment:
- 2–3 2-quart mason jars ( see notes) 64 ounces each
- strainer
- kitchen towel
Sugar Mixture: (optional, but highly nutritious to you kefir grains)
- 1 cup cane sugar
- 1/2 cup coconut sugar
- 1/4 teaspoon sea salt
Instructions
- Fill two, half-gallon mason jars with 4 cups cool tap water in each.
- Add ¼ cup sugar in each, stirring to mostly dissolve. ( Feel free to make sugar mixture first)
- 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 just slightly sweet, and nicely tangy. So taste it before moving to the next step. If it tastes very 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.
- FLAVOR: 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), tossing the lemon and prunes, filling the clean jar (with the fruit in it) to a 1/2 inch from the top. Then cover tightly with a lid, and leave this on the counter another 24 hours, allowing pressure to build up yet, burping the lids (releasing the pressure), every 8-12 hours or so, more often especially if warm. Keep in mind, not burping may cause the jar to explode. If you must leave them for longer, either loosen the lid and place jar in a bowl to collect runoff, or place the jar in the fridge, to slow the fermentation down, and continue fermenting on the counter when you have more time.
- WARNING: These metal lids like in the photos above, have pros and cons. They allow pressure to build up, with their tight seal, 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 downside 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 on if I am planning to be gone.
- To reiterate- During the 2nd fermentation 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 6-12 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 surface and it’s time to refrigerate it. Burp it, place it in the fridge, lid tight. 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 tablespoon 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. See notes.
Notes
Yes, feel free to halve the recipe.
It is OK to use frozen berries or fruit.
YES, you can get by with two 2-quart mason jars ( instead of 3). Strain one of the kefir jars into a pitcher, temporarily, rinse out the mason jar, add the fruit to this one, and pour in strained kefir water form pitcher and 2nd jar. Get it? 😉
Adding the lemon helps prevents kahm yeast, and the prune really adds flavor and helps with fermentation.
Kahm Yeast: If you see a white yeast on top of your second ferment, it is most likely kahm yeast. It’s harmless but can affect the taste. If you have Kahm yeast, make sure to rinse your kefir grains in pure clean water before storing in a clean jar with no soap residue. Cover with clean water and feed. This should hopefully prevent it from coming again. Make sure to add Citrus to your kefir water. Make sure all jars are clean. Leave less headroom at the top of the jar for oxygen to get in, during the second fermentation. Rinse your fruit before using, this can introduce the yeast. Sometimes it can grow if the environment is too warm.
How to maintain/grow your kefir grains:
The kefir grains that you strained out earlier can be stored in a smaller 8-ounce jar, in the fridge in the extra water kefir you will have after you merge the two jars into one. Add more water to fill and 1 tablespoon sugar.
- 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 one jar a week.
- If you want to make kefir water more often (or grow the grains faster so you can give some away) you can leave them out on the counter, feeding every two days.
- Feed 1 cup kefir grains with 1 tablespoon sugar, in 2 cups water, in the fridge once weekly. Feel free to change out the water every 2-3 weeks.
- The colder they are kept, the slower they will metabolize the sugar. The warmer they are, the faster they will metabolize the sugar- and will need to be fed more often.
- You can tell if the grains are “hungry” by tasting the liquid- if it is not sweet, but tangier, they are probably ready to be fed. If the water is sweet, they are not hungry and do not need to be fed.
Nutrition
- Calories: 85
Keywords: water kefir, how to make water kefir, what is water kefir, water kefir recipes, kefir water, probiotic drink recipes
Hi there. I’ve followed your recipe twice now and am really enjoying the results, but my fruit fermented batch isn’t as fizzy as I was hoping. I think it’s possible I’m burping it too much (twice a day) as I’m using metal lids and bands for my jars. Any other reason that you’ve experienced to have less carbonation? I’m leaving the fruit to ferment for about 24 hours on the counter. Thanks!
★★★★★
Yes, that is it, try burping it less. 🙂
Hello sylvia
Although Ive been brewing and fermenting for years i still have interrogations and i found many answers on your blog so would like to thank you warmly for that!
Still have 2 questions: can i add frozen red fruits instead of fresh? (organic fresh not always on hand..)
Also what is the benefit of adding previously brewed kefir to a new F1 batch?
★★★★
Hi Nina! Yes, frozen fruit should work fine. Adding the fermented kefir just gives it a little boost of active bacteria. 😉
Hello. I would really like to try this but I think my tap water is soft. I live in GA. What can I do? Also, I can smell and taste the chlorine in the tap water. Please..any further suggestions you have about the water would be appreciated. Thank you.
★★★★★
I would just try it and see if it works first. It still might? If not, then try leaving water out on the counter overnight. Some people say the chorine will evaporate.
I would like to try this, but the water here in Detroit has a good dose of chloramine in the purification process.The filtered water from the fridge is a no, so should I be using bottled mineral water(still, not sparkling)? Thanks.
Hi Joseph – we have it where I live as well, and I still use tap water and it works. Some folks leave out their tap water overnight for chlorine it to evaporate, not sure if this actually happens? Yes, you can use try using still mineral water if you wish.
can you use milk kefir grains?
No, unfortunately, those are different.
Hi, firstly thank you for this thoughtful and thorough rundown on making Kifer water!
I finally have the courage to try making it.
I have a question that I haven’t seen answered yet though.
In regards to the fermentation phase, would a fermentation mason jar cap allow to much gas to be released and not let the wonderful fizz accumulate?
I own a set of the “easy fermenter lids” which I use to make pickles, kimchee, crout and beet kvass. They make an air tight seal, but let excess build up of gas get released.
Which I could imagine might not let it get that oh so desirable fizz? Maybe? Or maybe not?
Hi Erin, those would work great! give them a try!
Hey Sylvia,
If I use fruit juice instead of fresh fruits, should I add the juice before the second fermentation or once the liquid is bubbly?
Thanks!
hi Mircea! I would add once the liquid is bubbly, and it to taste. 😉
1st timer here! After straining my grains, I put them back in the jar and added sugar then water and stirred. Is this going to be a problem? That I didn’t dissolve the water first? I’m worried I hurt them. Thank you for the recipe I should have re-read before I did it.
★★★★★
Nope, not a problem at all!
This is my first attempt at making water kefir. Do I need to completely rinse the grains after each time or do I leave about an inch of water above the grains and then add more sugar water mixture? I’m kind of winging it. I did a second ferment with cantaloupe but I left it in the frig. No bubbles. I’ve been putting molasses in the water with the sugar. Is that a good idea in your opinion?
Hi Carol- I don’t always rinse…maybe every other week or so. I kind of wing it too. 😉 Haven’t tried adding molasses so not sure- but it’s full of minerals so that seems good, but I think you just need to watch the grains and see if they are growing and happy?
thanks so much! I’m still not getting any bubbles when I put the fruit in. Do you put the 1/4 lemon in with the fruit?
Hi Carol- put the lemon and prune in, at the first ferment, before the fruit.
I’m wondering if it works to use maple syrup for making the water kefir. I noticed that you did list it as one of the alternatives for feeding the kefir grains, however another recipe I was reading through said that you shouldn’t use maple syrup. Have you tried it before? And if so should I use it in the same amounts as if I was using granulated sugar?
Hi Steffan, I think you could sweeten the finished kefir with maple- for added flavor, but haven’t tried feeding the grains with maple. Really not sure what would happen?
Thank you so much for this very informative recipe! I’ve been making kefir water for a few months now and I find that I am making incredible amounts and I just can’t drink so much. Is there a way to keep my grains happy and produce in the fridge? I read where you talked about putting it in the fridge, but it wasn’t clear to me whether I could just always make it out of the fridge rather than the counter. I am getting about a quart every 4 days when doing it on the counter – too much haha
Yes, you can feed the grains, just once or twice a week and just keep them in the fridge. They will metabolize the sugar much slower when cold.
Hey when it is ready to be used (put in fridge with fruits) how long would you say it lasts in the fridge before it should be thrown out?
It shouldn’t really go “bad”, (it may go flat though) but I like it best within a week of making it.
I am in the first phase making water kefir . After straining the grains the first two or three times is this water going to turn into bubbly water ? I have let the third feed sit for three days know bubbles but the grains are growing. So now it is in the fourth water sugar brew . The third brew is still a little on the sweet side but not as sweat as the first brew . Reply do not know what to do with the first three brews? Might you be able to give me more information am I correct in assuming the forth brew will come out tasting to the correct taste?
Hi Darlene, I’m not quite following you here. In the first ferment, the kefir ferments and becomes sour, in the second ferment, after the grains are strained and and fruit added, you can lose the lid to create a little pressure to create the bubbles.
Question: why is my kefir water so dark? I’ve let it ferment longer and it gets lighter but then it is more sour. I’d prefer a sweet, clear kefir water. Is it just because of the coconut sugar?
Yes, that will do it!
Is it possible to make this with 8 cups of water in one large jar? What is the reason for two?
Feel free to try- this is how I was taught and it always works. 😉
Very helpful article. I wonder, though, if you have heard of “pickle pipes”? I use them for making ginger beer and kraut and they are simply the best ever for fermenting foods without having to manage the gas pressure!
https://www.amazon.com/Pickle-Pipe-One-Piece-Waterless-Fermentation/dp/B01ERZGVVK
Thanks, I will check this out!
Can I use bigger mason jars? ie, instead of halving the kefir grains just put the whole amount in one jar?
Feel free to try it Tom!
Hey Sylvia!
I used your recipe yesterday and you took the fear out of making kefir! I used to do a continuous brew kombucha, and I’m hoping I can make my water kefir set-up similar. This is my first go at kefir, so will try something simple, like secondary fermentation with strawberries, but I’m really excited to see how the finished product turns out.
★★★★★
Perfect Mark!
Hello. It’s ky first atempt. My figs floated in less than 24 hours and there are some bubbles around the lemon wedges. Will you be ready for the second phase? The temperature here is around 30°C.
Thanks in advance
You can taste the water- if it tastes sweet, let it go longer. It it tastes tangy or sour, it is probably ready. 🙂