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–+ servings
four bottles of water kefir with daisies to the right of them

How to Make Water Kefir

Print Recipe
Prep Time 5 minutes
Cook Time 1 day
Servings 2 bottles
Author Jodie Randolph

Equipment

Ingredients

  • 1 package Water kefir grains
  • 1 quart filtered water
  • ¼ cup white sugar
  • 1 tsp sea salt optional, but recommended: You can also use some dried fruit, baking soda, or a teaspoon of molasses.
  • ¾ cup Fresh fruit or fruit juice optional for second fermentation

Instructions

First Fermentation

  • Pour 1/4 cup white sugar into a quart sized mason jar
  • Dissolve the sugar in 1/2 cup warm water. Then top off the quart jar with cold water before adding the grains.
  • 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.
  • Add 1-2 tablespoons of water kefir grains to the sugar water (or use packet instructions).
  • Cover the jar with a cheesecloth, or coffee filter, or secure a paper towel with a rubber band.
  • 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. Once the mixture smells slightly tangy, you're first fermentation is complete.
  • After the primary fermentation, strain the liquid into a clean jar. This is your water kefir and you can drink as is though it won't be bubbly or flavorful until the second fermentation.

Second Fermentation (this is what makes it bubbly and tasty)

  • Pour the strained kefir into a swing-top bottle until half full. Top it off with a few inches of head space with fruit juice or fresh fruit
  • Cap the bottle. This helps to build up carbonation.
  • Let the bottles sit at room temperature for another 24-48 hours to carbonate. Refrigerate after this period to slow down fermentation.