Water Kefir

Water kefir grains are a symbiotic culture of bacteria and yeast held in a polymer created by the bacteria. Water kefir grains feed off sugar to produce lactic acid, acetic acid, various other acids, and carbon dioxide.

By culturing sugar water using the water kefir grains, you are creating a lacto-fermented drink. Lacto-fermentation is the process where lactobacilli (lactic acid producing bacteria) convert sugars or starches into lactic acid. Lactic acid is a natural preservative that prevents the growth of harmful bacteria. Used in traditional cultures to preserve foods, lacto-fermentation creates a food teeming with probiotics, good yeasts, and increased nutrient values. The synthesis of lactic acid and other acids often increases vitamin values, including vitamin C and various B vitamins.

Kefir provides dozens of beneficial bacteria and yeast strains that can benefit your body. Your body is inhabited by billions and trillions of bacteria, yeast, and other microorganisms. By taking in beneficial bacteria and yeasts, you increase the population of good bacteria in your system; beneficial bacteria in your gut make up a large part of your immune system and help you defend against harmful organisms, bad bacteria and viruses.

A good source for water kefir grains is Yemoos Cultures. You will also find lots of good information about the benefits of water kefir as well as recipes and different brewing techniques. There are both milk and water kefir starters so for this drink, be sure to choose the water crystals :-)

Making Water Kefir 

Directions for single ferment: 

NOTE: We do the double ferment (instructions below) but many people prefer the single, so here you go :-)

To make 1 quart of water kefir, add to a quart sized glass jar:

4 to 5 tbsp of organic sugar, sucanat, rapadura, agave nectar, or maple syrup (I have always used organic raw sugar or even plain white sugar when I had to)

1 tbsp of water kefir grains

a few organic raisins

a handful of organic fruit, such as strawberries, raspberries, blueberries, blackberries

about 1 quart of filtered or spring water (enough to fill jar while leaving ½ to 1 inch of space at the top)

To make a larger quantity, simply scale the ingredients. 

The ratios for 1 gallon are:

1 to 1 ¼ cup (20 tbsps) organic white sugar, sucanat, rapadura, agave nectar, or maple syrup

3 to 4 tbsp of water kefir grains

small handful of raisins

a handful of organic fruit, such as strawberries, raspberries, blueberries, blackberries

about 1 gallon of filtered or spring water (enough to fill jar while leaving ½ to 1 inch of space at the top)

Shake or stir until the sugars are completely dissolved. Cover with a non-air tight lid (most screw on lids are fine or cover with a coffee filter held on by rubber band) and allow to brew at room temperature for 24 to 48+ hours. Don't use canning lids and rings because your jars might explode...sparkley/kefir is naturally carbonated :-). I recommend for the first couple of batches, that you taste the water kefir every 12 hours after the first day. If it’s too sweet, let ferment longer. If you forget and it’s too sour, dilute with juice or sweetened tea when drinking.

When the water kefir’s done, strain the grains out, discard any fruit you’ve added and store the finished water kefir in the fridge in a covered jar or in airtight bottles. Decanting into airtight bottles while the brew is still slightly sweet and allowing to brew in the airtight bottles for a few hours at room temperature will yield a fizzy drink. Do not bottle in airtight bottles while the brew is too sweet or too much pressure may build up and you may end up with kefir soda all over your counters when you open the bottle.

NOTE: I have been using small mesh draw string herb/tea bags, made of muslin or cotton to hold my grains. You can find them online and sometimes even at Walmart. This keeps them safe and is much easier than straining. 

Directions for double ferment - this is the way we prefer to do it at our house!

Follow the directions for the first ferment but do not add fruit - only the sugar, water and raisins (if desired) with the grains. After 48 hours you will strain the kefir into another jar of equal volumn, and start another batch with the grains. To the strained kefir you will add a handful of fruit, we like either strawberries (for a really sweet drink) or a mixed berry (raspberry, blackberry, blueberry blend) for a more tart flavor. You can also add a few slices of fresh ginger or a 1/4-1/2 tsp of dried organic ginger powder, and let this ferment another 48 hours. You will have more probiotic activity this way. 

I use two gallon jars and fill only half way. I find this the easiest to work with and always have two jars fermenting on my counter. Our entire family, grandkids too, LOVE the water kefir. They call it "Bug Juice" because of the good bacteria (bugs) or "Sparkly" because the kefir has a natural fizz!

Here are the freshly made first ferment and the strained off second ferment,

ready to cover and let sit for two days....

This is the first ferment with only sugar, a few raisins (if you have them) and the kefir grains.

This will ferment for 24 to 48 hours. Then strain into the second jar.

I use a large canning funnel, a nylon strainer and a plastic sink strainer. 

I like to make do - don't use metal strainers or utensils when working with kefir.

This is my little sink strainer with the kefir grains strained out.

However, by using the mesh bags to hold the grains I skip this step, and the grains do not get bits of fruit in them... much easier decanting process...

This is the second ferment after straining - add ginger and fruit. 

This will ferment for 24 to 48 hours. Then strain into your pitcher

and refrigerate.

I cover my jars with coffee filters held on with rubber bands,

or plastic lids ...never cover with canning lids 

because the kefir builds up natural carbonation and you will have a mess on your hands :-).

Always mark the day and time you start your ferment...

if you are anything like me, you will not remember when you did it :-)

Note: It is not recommended to brew the kefir in a metal or plastic container as metal is reactive and the acidic nature of kefir may wear down and leach plastic into your brew. Avoid letting the kefir grains come in contact with metal utensils. Do not rinse or brew grains in chlorinated water as chlorine may damage or kill your grains.

Growing the Kefir Grains

The water kefir grains will grow better in a high-mineral environment. Using high mineral sweeteners such as sucanat, rapadura, or adding a bit of molasses to your brew will help your grains grow faster. I usually use raw sugar or plain white sugar so growth is slow, but if you do want your grains to grow you can brew one or two rounds with only sucanat, rapadura, or with some added molasses. Some juices are also high mineral and work well for growing your grains.

Storing the Grains

When you are not making water kefir, you can store your grains in a glass jar with anywhere from double to several times the amount of liquid as grains. Add one or two tbsps of sugar to feed the grains. You may store it at room temperature or in the fridge. If storing at room temperature, change out the liquid for new water and sugar every 2 to 3 days. If storing in the fridge, you can go up to a week or two. If storing in the fridge, the first brew that you make from the grains may take a bit longer since the bacteria and yeasts will take awhile to become active again.

Alcohol Content

Water kefir can contain anywhere from .2 to 2% alcohol with a 48 hour fermentation. To put it into perspective, wine is usually 7 to 15% alcohol. The alcohol content in water kefir varies widely depending on the type and amount of sweetener added, amount of grains, and fermentation time. A higher ratio of sugar will yield a more alcoholic drink, as will a shorter fermentation time. If you are alcohol sensitive, I would recommend using less kefir grain to sugar water ratio and doing a longer brew, tasting periodically.

What do I do with my extra grains? Eat them! They are a great source of probiotics!

Give them away. Give a tbsp or two to a friend so they can make their own healthful sodas and beverages. Lacto-fermented beverages aid in digestion, provide lots of good nutrients and enzymes, and are an excellent and inexpensive source of probiotics.

Use them to make lacto-fermented vegetables like sauerkraut. You can use kefir grains instead of whey to inoculate your lacto-fermented vegetables with good bacteria and yeast.

Compost them. If your grains are taking over your fridge and counters like they do mine, throw them in your compost pile. The bacteria will happily help you munch away at your compost pile. Microbials are great for soil health too!

What do I do with overbrewed water kefir?

Sometimes you let your water kefir go too long and make water kefir vinegar. If this happens, you can:

Use the water kefir vinegar as a cleaner. It smells great and works great – just place in a spray bottle and use on your counters.

Use it as a hair rinse. If you’re doing “no poo” (no shampoo), water kefir is great for rebalancing your hair PH after a baking soda wash.

You are welcome to email me anytime with questions: landeblew@gmail.com

Here is a good video from Wellness Mama showing how to brew water kefir - there are so many links on the internet with many recipes, many different ways to brew...I have been doing our kefir this way for years and it works well for us, but you can try other blends, other flavor additives...the sky is the limit!!  Wellness Mama