How to Make Water Kefir Recipe
A simple guide to making Water Kefir-a refreshing probiotic fruit-infused drink made with water kefir grains (cactus grains) that is bubbly, effervescent and so healthy!
How to Make the Best How to Make Water Kefir
Water kefir is a naturally fermented probiotic beverage that’s incredibly easy to make at home once you get the hang of it. Unlike milk kefir, this refreshing drink uses water kefir grains (sometimes called tibicos or cactus grains) to ferment a simple sugar-water solution into a tangy, slightly effervescent beverage that’s packed with beneficial bacteria and yeasts.
The two-stage fermentation process might sound complicated, but it’s actually quite straightforward. The first fermentation takes 2-4 days and allows the kefir grains to consume the sugar and create that signature tangy flavor. The second fermentation is where the magic happens—adding fresh fruit not only infuses delicious flavor but also creates those satisfying bubbles that make water kefir such a delightful alternative to soda.
Once you’ve established your water kefir routine, you’ll find it becomes second nature. The grains multiply over time, so you can share them with friends or experiment with larger batches. Try different fruit combinations, add fresh ginger for a spicy kick, or use seasonal produce to keep things interesting throughout the year.
How to Make Water Kefir
A simple guide to making Water Kefir-a refreshing probiotic fruit-infused drink made with water kefir grains (cactus grains) that is bubbly, effervescent and so healthy!
Ingredients
First Fermentation
Second Fermentation
Instructions
First Fermentation
- Fill two, half-gallon mason jars with 4 cups cool tap water in each.
- Add 1/4 cup sugar in each, stirring to mostly dissolve.
- Add 1/4 cup kefir grains to each jar.
- Add 1/4 cup kefir water to each jar (optional - you can only do this after your first batch of kefir, so leave it out for the first batch).
- Add 1/4 of a lemon wedge to each jar.
- Add 1 prune to each jar.
- Cover both jars with a thin kitchen cloth and leave on the counter for 2-4 days. 2 days if warm out, 3-4 days if cold. This allows the grains to eat the sugar. You want the water to get to the point where it is just slightly sweet and nicely tangy. If it tastes very sweet, it's not ready.
Second Fermentation
- After 2-3 days the kefir will have fermented slightly and taste tangy or lightly sour. Now it's time to add flavor and make it bubbly.
- Get your third jar ready and place 1-1.5 cups fresh, ripe fruit in it (berries, peaches, mango, pineapple, plums, concord grapes, apples, pears). Muddle them up a bit to release their juices. Add a few thin slices of ginger or whole spices if you wish.
- Strain both jars of the fermenting kefir water into the third clean jar with the fresh fruit in it, straining out the kefir grains. Set the grains aside and toss the lemon and prunes. Fill the clean jar to 1/2 inch from the top.
- Cover tightly with a lid and leave on the counter another 24 hours, allowing pressure to build up. Burp the lids (release the pressure) every 8-12 hours. Not burping may cause the jar to explode.
- After 24 hours, the fruit will float to the surface and it's time to refrigerate it. Burp it, place it in the fridge with a tight lid. Once chilled, strain as you pour, leaving the fruit in for maximum infusion.
Storing the Grains
- Store the strained kefir grains in a smaller jar with extra kefir water. You can refrigerate them and feed with a tablespoon of sugar every week. If trying to grow more grains, store on the counter and feed every couple of days. They grow faster at room temperature.
Notes
- The sugar will be metabolized by the kefir grains, so it will NOT end up in the finished drink.
- Metal lids allow pressure to build up for bubbly kefir, but can explode if not burped. Plastic lids are self-burping but produce less bubbly kefir.
- In winter when fresh fruit is limited, you can use 1 cup of fruit juice instead.
- The grains are happiest when they are actually making water kefir, so try to make a jar a week.
