Water Kefir Encyclopedia
Probiotic sparkling beverage fermented with water kefir grains
Prepare Sugar Water
Dissolve ¼ cup sugar in 4 cups of water. Use filtered or dechlorinated water as chlorine can harm the grains. Add a pinch of unrefined sea salt and mineral drops for grain health.
Add Kefir Grains
Add ¼ cup of water kefir grains to the sugar water in a glass jar. The grains are translucent crystal-like symbiotic colonies of yeast and bacteria. They'll multiply over time.
First Fermentation
Cover with a breathable cloth and rubber band. Ferment at room temperature (68-78°F) for 24-48 hours. The grains consume sugar and produce probiotics, CO2, and light carbonation.
Strain Grains
Strain out the grains using a plastic or nylon strainer (avoid metal). The grains can be immediately reused for a new batch. Store finished water kefir in the fridge or proceed to second fermentation.
Second Fermentation (Optional)
Add fruit juice, fresh fruit, or flavorings to the strained kefir. Bottle in airtight bottles and ferment 1-3 more days for increased carbonation and flavor infusion. Burp bottles daily to prevent explosions.
Enjoy and Maintain
Refrigerate finished water kefir and consume within a week for best taste. Keep grains continuously fed with fresh sugar water, or store in sugar water in the fridge for a break (change water weekly).
Temperature
68-78°F (20-26°C) ideal. Warmer = faster fermentation.
Fermentation Time
24-48 hours first ferment, 1-3 days second ferment (optional).
Water Quality
Use filtered, non-chlorinated water. Chlorine kills beneficial cultures.
Grain Care
Feed grains regularly, add minerals, avoid metal contact.