Ingredients
Equipment
Method
- Add the sugar to the water and stir until it is completely dissolved.1 liter Water, 50 grams White Cane Sugar
- Pour the water kefir grains into the jar or container.40 grams Water Kefir Grains
- Pour the sweetened water over the kefir grains in the jar. Open the air vent on the jar lid, then place the lid on the jar.
- Let the mixture ferment at room temperature, away from direct sunlight, for about 24 to 48 hours. The fermentation time may vary depending on the temperature and the strength of the grains. The longer you ferment, the less sweet and more acidic the kefir will become.
- After the first fermentation, you can strain out the kefir grains and transfer the liquid to a separate container. If desired, you can add additional flavorings such as pieces of fruit, herbs, or spices to the strained liquid. Seal the container with the lid and leave it at room temperature for another 24 to 48 hours. This will allow the kefir to carbonate and develop more flavor. Keep in mind that the carbonation process produces gas, so periodically “burp” the container to release the pressure is 100% necessary if you're not using a valve lid.Fruits
- After the second fermentation, strain the water kefir to remove any flavorings or sediment. You can use a fine-mesh strainer or cheesecloth for this. Transfer the strained water kefir to bottles or jars with airtight lids and refrigerate. This will slow down the fermentation process and help preserve the flavor.
- You can reuse the water kefir grains to make subsequent batches. Simply start again from step 1, using the strained grains from the previous batch.
Notes
Here are some top tips to help you succeed in making water kefir like a pro:
- Start with good-quality water. Filtered water or non-chlorinated water is ideal. Chlorine can inhibit the growth of kefir grains and affect fermentation. Many water filters will dechlorinate your water.
- Use a ratio of approximately ¼ cup of sugar per quart (1 liter) of water. You can adjust the sweetness by slightly reducing or increasing the sugar amount.
- Dissolve the sugar completely in warm water before adding it to the fermentation vessel. This helps avoid undissolved sugar settling at the bottom and potentially causing issues.
- Water kefir ferments best at room temperature, ideally between 68-78°F (20-26°C). Fermentation time can vary depending on the temperature and the strength of the kefir grains. Generally, a fermentation period of 24–48 hours is sufficient. Longer fermentation may result in a stronger flavor.
- Keep the fermentation vessel away from direct sunlight and in a well-ventilated area. Sunlight can heat the liquid and affect fermentation. Avoid placing the container near strong odors, as kefir can absorb them.
- After adding the sugar water to the kefir grains, cover the container with a breathable cloth or coffee filter and secure it with a rubber band. This allows for gas exchange while keeping out contaminants. You can also use a fermenting jar with an air-release vent.
- You can add flavorings during the second fermentation. This can be done by adding fruits, fruit juices, herbs, or spices to the fermented kefir. Seal the container tightly and let it sit at room temperature for an additional 24-48 hours. This helps build carbonation and develop flavor.
- After fermentation, strain the kefir using a plastic or nylon mesh sieve. Separate the kefir grains from the liquid, and rinse them with non-chlorinated water. Store them in a sugar water solution in the refrigerator until your next batch. The finished water kefir can be stored in the refrigerator in a sealed bottle for up to a week.
- The kefir grains may take a few batches to adapt to their new environment. Be patient and give them time to establish a healthy culture.
- Use fresh or even organic ingredients for a better taste. We recommend organic water kefir grains.
