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If you’ve ever wondered how to make your own probiotic-rich drinks at home, water kefir would be a great place to start! Unlike kombucha, which can take 7-15 days to ferment, water kefir can be completed in 2-4 days from start to finish. This is a pleasantly fizzy, slightly sweet drink that is packed with beneficial bacteria and is a great alternative to sugary sodas. Best of all, it’s super easy to make with just a few simple ingredients. In this guide, I’ll walk you through the steps on how to make water kefir at home, and offer several ways to customize it with your favorite flavors. Enjoy!
What is Water Kefir?
Water kefir is a fermented drink made using water kefir grains. These “grains” are gelatinous little clusters of good bacteria and yeast. They are added to a sugar-water mixture where they consume the sugars and produce a slightly fizzy and tangy drink. When you put it through a second fermentation, it becomes carbonated – like soda – but is also packed with beneficial probiotics (unlike soda)!
To make water kefir, you will generally put it through two fermentations, however the second fermentation is completely optional (but highly recommended). The first fermentation usually takes just 24 to 72 hours. During this time, the grains multiply and create a symbiotic colony of bacteria and yeast (SCOBY – but it differs from kombucha’s SCOBY). When done, it becomes a lightly sweet, flat drink. When you put it through a second fermentation, it becomes fizzy with carbonation and flavors of your liking.
Water kefir is dairy-free (unlike milk kefir), and can be enjoyed as a natural low-sugar alternative to sodas. It’s also has many probiotics, which is an awesome plus for your gut health.
Differences Between Water Kefir and Milk Kefir
Water kefir is a light, dairy-free probiotic drink made from fermenting sugar water with water kefir grains. Milk kefir is a creamy, probiotic-rich drink made from fermenting milk with milk kefir grains. Both are great for gut health but have different flavors and nutritional benefits.
Water Kefir: Made using water kefir grains, which ferment a sugar-water solution and fruit juice. It’s dairy-free and vegan.
Milk Kefir: Made using milk kefir grains, which ferment milk (cow’s, goat, sheep, or plant-based). It’s like a creamy, drinkable yogurt.
Water Kefir: Ferments for about 24-72 hours. The grains convert the sugar water into a tangy, carbonated drink.
Milk Kefir: Ferments for about 24-48 hours. The grains convert lactose in the milk into lactic acid, which results in a thick and tart “drinkable yogurt”.
Water Kefir: Contains a good variety of probiotic strains but has fewer than milk kefir. It’s still a great source of beneficial bacteria and yeast.
Milk Kefir: Has a more potent range of probiotics because of the different microflora that thrive in milk.
Water Kefir: Low in calories and sugar (depending on the fermentation time) and contains some B vitamins, enzymes, and probiotics.
Milk Kefir: Richer in proteins, fats, calcium, and other nutrients found in milk, along with more probiotics.
Probiotic Goodness in Water Kefir
Water kefir typically contains about 40 or more probiotic strains, which makes it a great source of probiotics. The exact number and variety of strains depends on things like the specific water kefir grains used, the fermentation environment, and the ingredients you add in the second fermentation. Some of the most common probiotic strains in water kefir are Lactobacillus, Leuconostoc, Streptococcus, and Saccharomyces species.
The live probiotics in this amazing drink are like a mini army of good bacteria working to support your gut. Many store-bought probiotic drinks are not natural and contain artificial additives, BUT water kefir is all-natural, free of artificial additives, and made right in the convenience of your own home!
Look at water kefir’s fizzy goodness
How to Make Water Kefir
To make water kefir, you will put it through two separate fermentations. However, you don’t necessarily have to put it through the second fermentation. It is highly recommended though, because it will form a nice carbonated drink and you can customize the flavors to your liking. This post will teach you how to put water kefir through the first and second fermentation, but note that you can stop after the first fermentation and enjoy your water kefir that way if you prefer.
For the First Ferment:
Supplies:
- 1/2 Gallon (64 oz, 2 quart) glass jar
- Long spoon (wooden, plastic, or silicone – avoid metals)
- Breathable cover (piece of cloth, tea towel, coffee filter, cheesecloth, paper towel)
- Rubber band (to secure the cover around the opening of the jar)
Ingredients:
- 1/2 cup water kefir grains
- 7-8 cups spring or well water (kefir grains need minerals and these sources of water provide them; avoid tap or chlorinated water)
- 1/2 cup sugar (organic cane, brown, sucanat, or coconut, to feed the grains)
Instructions:
- Fill the 1/2 gallon jar up to the 6 cup mark with water (for now, so water doesn’t splash out while stirring in the sugar).
- Add 1/2 cup of sugar to the water and mix with your spoon for about 2 minutes until all of the sugar is dissolved. Note: you don’t have to warm or boil the water first in order to dissolve the sugar. I have found it unnecessary, as the sugar dissolves just fine in room temperature water as long as it’s mixed well for a minute or two. However, if you choose to warm the water first, make sure it comes back to room temperature before adding in the grains.
- Add 1/2 cup of water kefir grains to the jar, then top it off with more water until it reaches about 1/2-1 inch from the top of the jar.
- Give it a gentle stir, then place the breathable cover over the top of the jar. Secure the cover with a rubber band.
- Leave the jar out on your countertop or pantry, away from direct sunlight, for 24-72 hours. The timing mainly depends on the room temperature (the warmer it is, the faster it ferments; the cooler it is, the slower it ferments). Taste test it after 24 hours. If the water tastes sugary, leave it to ferment for another day, then check again. When it’s ready, the water will be slightly sweet and it will have a tang to it. It will also bubble or fizz when stirred.
For the Second Ferment:
Supplies:
- Glass bottles with airtight lids, 12-16 oz size (it’s important to use bottles that can handle the pressure build-up from carbonation; you can use flip-top bottles, or carbonation-safe glass bottles with plastic screw caps, which is what I use)
- A separate glass jar or larger measuring cup
- Mesh strainer (avoid metal)
- Plastic or silicone funnel (optional)
Ingredients:
- Fresh fruit or fruit juice (the good bacteria needs a sugary source of food, and this will also help create carbonation)
- Herbs of choice (optional)
- Sugar (only if you don’t want to use fruit/fruit juice, or if you’re using fruit with low sugar content like just about any berry, wild blueberries, cranberries, raspberries, blackberries, rhubarb, lemon, or lime)
Instructions:
- Using a mesh strainer to catch the kefir grains, pour the water kefir into a separate large jar or glass measuring cup.
- If using 12 oz bottles, add 1/4 cup of fruit juice or fresh fruit to each of your bottles. If using 16 oz bottles, add 1/3 cup. If you are not using fruit or juice, or are using fruit with low sugar content, add 1 teaspoon of sugar to each 12 oz bottle, or 1.5 teaspoons to each 16 oz bottle.
- Using a funnel or the spout of a measuring cup, top each bottle off with water kefir, and leave about 1/2-1 inch of headspace at the top of the bottles.
- Secure the lids tightly and leave the bottles out on your counter or pantry, away from direct sunlight, for 24 hours.
- At the 24 hour mark, open all of the bottles to check for carbonation, and do a taste test. If the carbonation is to your liking, refrigerate your bottles to stop the fermentation and carbonation process. If you want more carbonation, leave them out for another 12 hours, then check again. Just be sure to unscrew all the lids every 12 hours at that point to release excessive carbonation build-up. This is important so your lids don’t blow off or your jars don’t break.
- Once your water kefir has reached the level of carbonation that you like, transfer the bottles to the refrigerator to stop further fermentation.
- You now know how to make water kefir, and can share the recipe with friends and family. Enjoy!
Water Kefir Flavor Ideas For Second Ferment
There are so many flavor options and ways to make water kefir suit your own taste buds. The proportions below are for each 12 oz bottle. If using 16 oz bottles, feel free to add just a bit more of each ingredient.
Blackberry Vanilla: 1/4 cup crushed blackberries, 1 tsp sugar, 1/4 tsp vanilla extract
Orange Cream: 1/4 cup orange juice (freshly squeezed or bottled), 1/4 tsp vanilla extract
Apple Cinnamon: 1/4 cup apple juice or minced apple, 1/4 tsp ground cinnamon
Cream Soda: 1.5 tsp brown sugar, 1/4 tsp vanilla extract
Grape: 1/4 cup purple or white grape juice
Pineapple: 1/4 cup pineapple juice, or freshly crushed pineapple
Peach: 1/4 cup peach juice, or freshly crushed peaches
Cherry: 1/4 cup cherry juice, or freshly crushed or halved cherries (pitted)
Orange: 1/4 cup orange juice (freshly squeezed or bottled)
Water Kefir Tips and Additional Information
- You can purchase water kefir grains online either live or dehydrated. For live grains, you may be able to start using them the same day or once you “wake them up” with some sugar water first, but make sure to read the package instructions because they may differ based on how they’ve been stored. For dehydrated grains, you’ll have to wait a little longer before you can use them because they will need to be hydrated and reactivated first.
- Water kefir ferments best between the temperatures of 68-78°F (20-26°C), although this isn’t a hard rule. Just know the warmer the room temperature, the faster it will ferment; the colder the room temperature, the slower it will ferment.
- If doing the second fermentation, this recipe will fill about 4-5 16 oz bottles, or 5-6 12 oz bottles.
- During the second fermentation, be sure to unscrew all the lids after 24 hours. If you decide to let them continue fermenting at that point, unscrew the lids every 12 hours to release excessive carbonation build-up. This is important so your lids don’t blow off or your jars don’t break. Water kefir usually ferments pretty quickly.
- After each batch of water kefir, you will notice the grains will multiply and grow in size. I usually get double the amount of kefir grains I started with each time I make a batch. You can compost the extra grains, or even better, gift them to friends and family 🙂
- Water kefir is typically not high in sugar by the time it’s ready to drink. During the fermentation process, the water kefir grains eat most of the sugar in the mixture, and turn it into beneficial acids, gases, and probiotics.
How to Store and Maintain Water Kefir Grains
- Fill a small jar with 1 cup of water and 1 tablespoon of sugar. Mix very well to dissolve the sugar.
- Add 1/2 cup of kefir grains to the jar and give them a gentle swirl.
- Place the jar in the refrigerator for up to two weeks. If you need to store them longer than two weeks, you will need to feed them again. To do this, you will strain out the grains, dump the old sugar water out, add another cup of water to the jar + 1 tablespoon of sugar, fully dissolve the sugar into the water, add the grains back into the jar, and then refrigerate.
- Be sure to replace the sugar water every 2 weeks if storing long term to keep the water kefir grains happy, healthy, and alive.
Final Thoughts on How to Make Water Kefir
I hope this post encourages you to make water kefir at home. It’s a simple process and so rewarding, as you are crafting a drink that will introduce more probiotics into your diet. With just a few basic supplies and ingredients, you can create a refreshing and naturally carbonated drink that suits your own taste buds. Now go enjoy your fermentation journey, and experience the benefits of this delicious soda replacement right from your own kitchen!
Disclaimer:
This post is for informational purposes only and is not intended as medical advice. Always consult with a healthcare professional before making any significant changes to your diet, especially if you have existing health conditions.
Other Fermented Recipes you Might Like
Water Kefir First and Second Ferment Recipe
Equipment
- 1/2 Gallon glass jar (64 oz, 2 quart)
- Long spoon (wooden, plastic, or silicone - avoid metal)
- Breathable cover (piece of cloth, tea towel, coffee filter, cheesecloth, paper towel)
- Rubber band (to secure the cover around the opening of the jar)
- Glass bottles with airtight lids, 12-16 oz size (make sure they are carbonation-safe bottles; you can use Grolsch-style flip-top bottles, or glass bottles with plastic screw caps, which is what I use)
- Separate jar or larger measuring cup (to pour water kefir into when straining out the kefir grains)
- Mesh strainer (avoid metal)
- Plastic or silicone funnel (optional)
Ingredients
For the First Ferment
- 1/2 cup water kefir grains (hydrated grains; see post or recipe notes for more info)
- 7-8 cups spring or well water (kefir grains need minerals and these sources of water provide them; avoid tap or chlorinated water)
- 1/2 cup sugar (organic cane, brown, sucanat, or coconut, to feed the grains)
For the Second Ferment
- Fresh fruit or fruit juice (the good bacteria needs a sugary source of food, and this will also help create carbonation)
- Herbs of choice (optional)
- Sugar (only if you don’t want to use fruit/fruit juice, or if you’re using fruit with low sugar content like cranberries, raspberries, blackberries, rhubarb, lemon, or lime)
Instructions
For the First Ferment
- Fill the 1/2 gallon jar up to the 6 cup mark with water (for now, so water doesn’t splash out while stirring in the sugar).
- Add 1/2 cup of sugar to the water and mix with your spoon for about 2 minutes until all of the sugar is dissolved. Note: you don’t have to warm or boil the water first in order to dissolve the sugar. I have found it unnecessary, as the sugar dissolves just fine in room temperature water as long as it’s mixed well for a minute or two. However, if you choose to warm the water first, make sure it comes back to room temperature before adding in the grains.
- Add 1/2 cup of water kefir grains to the jar, then top it off with more water until it reaches about 1/2-1 inch from the top of the jar.
- Give it a gentle stir, then place the breathable cover over the top of the jar. Secure the cover with a rubber band.
- Leave the jar out on your countertop or pantry, away from direct sunlight, for 24-72 hours. The timing mainly depends on the room temperature (the warmer it is, the faster it ferments; the cooler it is, the slower it ferments). Taste test it after 24 hours. If the water tastes sugary, leave it to ferment for another day, then check again. When it’s ready, the water will be slightly sweet and it will have a tang to it. It will also bubble or fizz when stirred.
For the Second Ferment
- Using a mesh strainer to catch the kefir grains, pour the water kefir into a separate large jar or glass measuring cup.
- If using 12 oz bottles, add 1/4 cup of fruit juice or fresh fruit to each of your bottles. If using 16 oz bottles, add 1/3 cup. If you are not using fruit or juice, or are using fruit with low sugar content, add 1 teaspoon of sugar to each 12 oz bottle, or 1.5 teaspoons to each 16 oz bottle.
- Using a funnel or the spout of a measuring cup, top each bottle off with water kefir, and leave about 1/2-1 inch of headspace at the top of the bottles.
- Secure the lids tightly and leave the bottles out on your counter or pantry, away from direct sunlight, for 24 hours.
- At the 24 hour mark, open all of the bottles to check for carbonation, and do a taste test. If the carbonation is to your liking, refrigerate your bottles to stop the fermentation and carbonation process. If you want more carbonation, leave them out for another 12 hours, then check again. Just be sure to unscrew all the lids every 12 hours at that point to release excessive carbonation build-up. This is important so your lids don’t blow off or your jars don’t break.
- Once your water kefir has reached the level of carbonation that you like, transfer the bottles to the refrigerator to stop further fermentation.
Notes
- You can purchase water kefir grains online either live or dehydrated. For live grains, you may be able to start using them the same day or once you “wake them up” with some sugar water first, but make sure to read the package instructions because they may differ based on how they’ve been stored. For dehydrated grains, you’ll have to wait a little longer before you can use them because they will need to be hydrated and reactivated first.
- Water kefir ferments best between the temperatures of 68-78°F (20-26°C), although this isn’t a hard rule. Just know the warmer the room temperature, the faster it will ferment; the colder the room temperature, the slower it will ferment.
- See post for delicious water kefir flavor ideas for the second ferment.
- This recipe will fill about 4-5 16 oz bottles, or 5-6 12 oz bottles.
- During the second fermentation, be sure to unscrew all the lids after 24 hours. If you decide to let them continue fermenting at that point, unscrew the lids every 12 hours to release excessive carbonation build-up. Water kefir usually ferments pretty quickly.
- After each batch of water kefir, you will notice the grains will multiply and grow in size. I usually get double the amount of kefir grains I started with each time I make a batch. You can compost the extra grains, or even better, gift them to friends and family 🙂
- See post for instructions on how to store and maintain water kefir grains when not in use.
