Water Kefir

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Water Kefir
Water Kefir grains are the granddaddies of today's soda! They feed off natural sugars (protein & fats too in milk kefir) complex carbs and turn them into simpler sugars + lactic acid bacteria + loads of probiotics, making certain nutrients more bioavailable. Carbonation is a byproduct, and these guys get mega fizzy! Each batch of grains to it's own, each prefer a different sweet spot, some even like a bit of salt or molasses! Try this simple recipe to make your own WK
Prep Time 5 min
Passive Time 24-48 hours
Servings
cups
Ingredients
Prep Time 5 min
Passive Time 24-48 hours
Servings
cups
Ingredients
Instructions
  1. Dissolve sugar(s) in H2O, make sure water is room temp
  2. Sift Water Kefir grains*, discard old liquid and pour into glass mason jar.
  3. Add the sugar water into the mason jar with any additional ingredients.
  4. Secure cheesecloth or coffee filter over the jar. Store in a warmish place (68°-85°F) to culture for 24-48 hours.
  5. You'll see small bubbles forming, and you'll see large bubbles floating to the surface. The longer you culture the more tart the brew. It is ready to drink!
  6. Optional: Bottle the water kefir and leave out for an additional day (or longer) for a fizzier drink. Burp the bottles daily* to clear built up gas and add fruits, juices or even herbs to play with the flavour profiles. Keep in fridge once reached desired carbonation and flavour.
Recipe Notes

See how to rehydrate grains

Always start with a clean work area and tools.

Metal can damage the Water Kefir grains, use glass or wood when possible.

Kefir Grains do not like fluoride or chlorine, so filtered water works best. However, the water is then stripped of natural minerals. I've found excellent results in introducing additional mineral ingredients such as molasses, or palm sugar.

Storing the bottled kefir in the fridge will slow down the fermentation, no need to burp!

Happy brewing! 

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