How to Make Water Kefir: A Step-by-Step Guide

What is Water Kefir?

Water kefir is a refreshing, probiotic-rich fermented drink made using water kefir grains. These grains, a symbiotic culture of bacteria and yeast (SCOBY), thrive on natural sugars, creating a slightly fizzy, tangy beverage. Unlike milk kefir, water kefir is dairy-free and can be flavored with various fruits, herbs, and juices.

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Possible Origins of Water Kefir

Water kefir, also known as tibicos, Japanese water crystals, or sugary kefir, has a history that is somewhat mysterious and not as well-documented as other fermented foods. However, there are several theories about its origin.

1. Mexico: One of the most commonly cited origins of water kefir is Mexico, where the grains are known as tibicos. The traditional Mexican method involves fermenting the grains in sugary water made from the juice of the prickly pear cactus (Opuntia), which grows abundantly in the region. This practice is believed to have been known to indigenous peoples long before European contact.
2. Asia: Another theory suggests that water kefir grains may have originated in Asia, particularly in regions where rice water or other sugary plant-based liquids were fermented. The grains are sometimes referred to as “Japanese water crystals,” although this name is somewhat misleading, as there is no concrete evidence linking the grains specifically to Japan.
3. Caucasus Region: Similar to milk kefir, which is believed to have originated in the Caucasus Mountains, water kefir may also have a historical presence in this region. The practice of fermenting sugary liquids might have been an extension of the methods used to ferment milk.

Here is a great resource from Cultures for Health.

The Spread and Popularity of Water Kefir

The grains have been passed down through generations, often shared between families and communities, much like a sourdough starter. This tradition of sharing has helped water kefir grains proliferate around the world. In recent years, the growing interest in probiotics and fermented foods has led to a resurgence in water kefir’s popularity, with many people making it at home or purchasing it from health food stores.

Seasonality of Water Kefir

Summer is the ideal time to make water kefir. The warm temperatures accelerate the fermentation process, making it quicker and more efficient. Additionally, the abundance of fresh fruit in summer allows for creative and delicious flavor combinations. Plus, a cold glass of water kefir is a perfect, healthy way to stay hydrated and cool in the summer!

Reducing Waste with Water Kefir

The only packaging that you will come across in this recipe is with the initial grains. Once you buy your grains, you can keep them going forever with proper care, so there is little need to re-purchase. However, if you do decide to purchase additional grains, the packaging waste is likely far less than what you would have by buying canned or bottled sodas on a regular basis. 

What are the Health Benefits of Water Kefir?

Water kefir is a probiotic drink that supports gut health by introducing beneficial bacteria into your digestive system. These probiotics can improve digestion, boost the immune system, and enhance overall well-being. Water kefir is also low in calories and sugar compared to other carbonated drinks, making it a healthier alternative.

What You Need to Make Water Kefir at Home

To get started, you’ll need:

• Water kefir grains: These are the small risotto-like grains with a gelatinous texture that culture the water kefir. They can be purchased online or at health food stores.
• Quart of water: Filtered or spring water is best, as tap water can contain chlorine and other chemicals that may harm the grains. We use our Berkey filter with Pro One filters and it does the trick. 
• Sugar: White sugar, brown sugar, coconut sugar, or even maple syrup can be used. We have used honey in our kefir before, but there are some who advise against this due to honey having its own antibacterial properties that could compete with the fermentation or damage the grains. 
• Minerals (optional, but recommended): During the primary fermentation, you’ll want to re-mineralize your water since you’ll be using filtered water. You can do this by adding a pinch of sea salt, some dried fruit, baking soda, or a splash of molasses. This not only helps mineralize the water kefir but keeps the grains healthy.
• Glass jar: A wide-mouth quart jar or larger works well.
• Cheesecloth: For covering the jar.
• Strainer: Metal can react with the grains, but I don’t own a plastic one. If you have plastic, it might be safer for this type of straining. However, I don’t worry much about it. 
• Optional for second fermentation: Fresh fruit, dried fruit, fruit juice, lemon or lime juice, and fresh herbs for flavoring.
• 2 Swing-top bottles: this will be for the second fermentation (I use two 16oz bottles)

How to Make Water Kefir

First Fermentation:

1. Dissolve Sugar: In a wide-mouth quart-sized mason jar, dissolve 1/4 cup of sugar in 1/2 cup warm water. Then top off the jar with cold water before adding the grains. Doing it this way ensures that the grains won’t be harmed by the temperature of the warm water.
2. Mineralize: Add a mineralizing agent such as a pinch of baking soda or sea salt, a teaspoon of molasses, or a few pieces of dried fruit.
3. Add Grains: Add 1-2 tablespoons of water kefir grains to the sugar water (or use packet instructions). 
4. Cover the Jar: Cover the jar with a cheesecloth, or coffee filter, and secure with a rubber band.
5. Ferment: Let it sit at room temperature, out of direct sunlight, for 24-48 hours. The longer it ferments, the less sweet and more tangy it will become as the grains eat the sugar. Once the mixture smells slightly tangy, your first fermentation is complete. 
6. Strain: After the primary fermentation, strain the liquid into another clean jar using a mesh strainer. This is your water kefir and you can drink it as is though it won’t be bubbly or flavorful until the second fermentation.  

Second Fermentation (Optional):

1. Flavor: Pour the strained kefir into a swing-top bottle until half full. Top it off with a few inches of head space with one or more of the following: a slice of lemon, fresh herbs (mint is a great option), or a cup of juice to the strained liquid. You can also add dried fruit like raisins or apricots. The sky is the limit here. Be creative with your flavoring.
2. Bottle: Cap the bottle. This helps to build up carbonation.
3. Ferment Again: Let the bottles sit at room temperature for another 24-48 hours to carbonate. Refrigerate after this period to slow down fermentation.

Word of caution: you can create so much pressure that the bottles burst. The best way to mitigate this is to burp the bottle every 12-24 hours to release some of the gasses. Always release the air slowly.

How to Store Water Kefir Grains

Short-term storage (up to 2 weeks)

Storing water kefir grains properly is essential to maintain their viability and ensure they remain healthy and active. Here are several methods to store water kefir grains after they have been activated:

In Sugar Water:

1. Prepare a Sugar Solution: Dissolve 1/4 cup of sugar in 2 cups of filtered water.
2. Add Grains: Place the water kefir grains into the sugar water solution.
3. Store in the Refrigerator: Cover the jar with an airtight lid or a paper towel secured with a rubber band and store it in the refrigerator. This will slow down the fermentation process, keeping the grains viable.

Long-Term Storage (up to 6 months)

In Sugar Water:

1. Prepare a Sugar Solution: Dissolve 1/4 cup of sugar in 2 cups of filtered water.
2. Add Grains: Place the water kefir grains into the sugar water solution.
3. Store in the Refrigerator: Use the same method as short-term storage, but refresh the sugar water every 2-3 weeks to keep the grains healthy.

Dehydrating the Grains:

1. Rinse the Grains: Gently rinse the grains with filtered water.
2. Dry the Grains: Spread the grains on a clean, non-metal surface (like a plastic or glass plate) and allow them to air dry at room temperature away from direct sunlight. This process can take several days.
3. Store in an Airtight Container: Once the grains are completely dry and hard, store them in an airtight container or a zip-lock bag in a cool, dry place. For extra protection, you can store them in the refrigerator or freezer. Dehydrated grains can last up to 6 months or longer.

How to Reactivate Stored Water Kefir Grains

When you are ready to use your stored water kefir grains again, follow these steps to reactivate them:

1. Rinse the Grains: If you have been storing the grains in sugar water, simply strain and rinse them with filtered water. If dehydrated, soak them in filtered water for a few hours to rehydrate.
2. Prepare Fresh Sugar Water: Dissolve 1/4 cup of sugar in 2 cups of filtered water.
3. Ferment: Add the grains to the sugar water and allow them to ferment at room temperature for 24-48 hours. It might take a few cycles of fermentation before the grains are fully active again and produce the desired taste and carbonation.

Brewing Tips

• Best Water: Use filtered or spring water to avoid chemicals that can harm the grains.
• Type of Sugar: Experiment with different sugars, but avoid honey.
• Fermentation Time: Adjust the fermentation time to suit your taste preferences.
• New Batch of Sugar Water: Always keep a new batch of sugar water ready to start your next fermentation cycle.
• Storage: Store kefir grains in a clean jar with a little sugar water in the fridge when not in use.

Making water kefir is an easy and rewarding process that offers numerous health benefits. By following these steps and tips, you can enjoy a refreshing, homemade probiotic drink. Experiment with different flavors and find what you like best. Happy brewing!

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