Making Water Kefir (Introduction)

Different cultures and civilizations have been enjoying fermented foods for many centuries, but never so much as now, with the increased discourse around the importance of keeping a healthy gut.

While we can’t pinpoint an exact location and date, it is speculated that water kefir grains were first found in Mexico. There is evidence from the late 1800s of the grains being used in a fermented drink made from the sweetened juice of a prickly pear cactus in the country. Whatever its origins, water kefir cultures can now be found all over the world.

Water kefir is a probiotic rich superfood that pretty much allows you to grow healthy bacteria right in your own kitchen! Sounds good? It really, really is! A small glass a day will do wonders for your health, but you can also use it in a smoothie, in your overnight oats recipe… Also: you can flavor it a number of different ways!

One of the most incredible benefits of water kefir is its probiotic content. Probiotics are live microorganisms that contribute beneficial microbes to the populations within your gut.

Creating gut diversity is essential to a healthy body! Water kefir just so happens to be one of the best dietary sources of probiotics, with up to 40 different healthy bacteria strains including Lactobacillus casei, Lactobacillus nagelii, bifidobacteria, lactic acid bacteria, and Saccharomyces cerevisiae.

Thanks to a high concentration of good bacteria and incredible anti-inflammatory properties, water kefir could boost your immune system and help it fight several chronic diseases.

Drinking water kefir will also give your body extra antioxidants that can help protect your body’s cells from damaging free radicals, reducing your risk for cardiovascular, eye, and neurological diseases.

Additionally, there is evidence to suggest bacteria strains in kefir could help muscle cells increase glucose absorption, which in turn helps the body regulate glucose levels.-

• Water kefir, also known as tibicos, is an ancestral fermented drink made from water and kefir grains. This probiotic beverage is entirely dairy-free, grain free and vegan friendly. The basic recipe can easily be flavored with fruit and carbonated during a second fermentation.

• The magical kefir grains, which also go by sugar grains, tibicos, tibi, or Japanese water crystals, are actually a living culture made up of incredibly diverse bacteria and yeast strains. These microorganisms form a fascinating symbiotic relationship, held together by a polysaccharide matrix created by the bacteria. The bacteria and yeast feed on sugar, producing lactic acid, alcohol (ethanol), and carbon dioxide as they ferment. The end result is a delicious fizzy drink with a slight tang. The alcohol content is almost negligible, at less than 1%!

• Water kefir, not to be confused with milk kefir, is completely dairy-free. The grains used for each process are also different, though similar in function. Water kefir grains feed on sucrose instead of the lactose in milk.

• Compared to kombucha - another popular fermented beverage - water kefir is much faster to make, calling for a quick 24-48h fermentation instead of the 7-14 days kombucha could take. It’s also very diverse, with 400+ types of organisms that repopulate the gut and help boost your immune system. Flavor wise, water kefir is milder, less acidic than kombucha, which may be more pleasant to some people.

If you know someone who makes water kefir at home, chances are they have too many grains and would be happy to share some with you. You could also join one of the many fermenting groups on Facebook or find a reputable supplier online. After traveling by mail, the grains will need to be rehydrated in order to be activated.

The great thing about water kefir grains is that they can be reused almost indefinitely, as long as they’re well cared for. They’ll soon multiply and you’ll be able to brew larger quantities and even share some with friends and family.

Making water kefir at home doesn’t require specific sterilization, simply use clean hands and utensils. It’s enough to just use dishwasher or hot water and skip the heavy bleaches - anything chemical could leave a residue that would kill your bacteria.

Make sure to thoroughly wash your jars, and double check that your towels and lids are also clean before getting started. By nature, kefir keeps itself sterilized by inhibiting foreign microorganisms.

You will need:

• Water kefir grains
• Sugar (or other type of sweetener)
• Half gallon glass jars
• Fine mesh strainer
• Plastic or wood stirring utensils
• A butter muslin, dishcloth or paper coffee filter to use as a covering for the jar
• A rubber band or jar ring to secure the covering
• Bottles or jars for storing finished kefir

Carbonation happens mostly during the second fermentation! If you want bubbly, effervescent water kefir, it’s important to go through both processes.

To avoid explosions (yes, it happens), make sure to use glass bottles designed specifically to seal and handle high pressure. You should also leave an inch or so of space at the top of each bottle.

The first time you make water kefir at home, you need to check if your grains are dehydrated - in which case you’ll need to activate them before use. You may even need to do so with fresh grains that haven’t been used for some time.

You’ll need:

• 55g raw sugar
• 700ml non-chlorinated water
• 10g dehydrated water kefir grains

Instructions:

1. Pour 700ml of water in a glass jar.
2. Add 55g of sugar and stir to dissolve.
3. Add kefir grains.
4. Close the jar using a breathable cover and secure it with a rubber band. Leave to ferment in a warm location.
5. Check after 24 hours. The grains should have rehydrated and increased significantly in size, from 10 grams to about 70 grams. If they still look small and dry, let them rehydrate for another 24 hours.
6. Strain the grains and discard the water.
7. Now you can begin your primary fermentation!

Once you get your grains all healthy and going, chances are you’ll end up with more than you can use. If that’s your case, you can:

• Feed extra grains to your pets or chickens
• Add them to your morning smoothie for an extra kick of probiotics
• Share some with friends and family

Long-Term Storage (For up to 6 months)

1. Place your grains in a clean jar
2. Pour some of your already fermented water kefir or simply sugar water over grains. Make sure the grains are fully submerged in the liquid. If you plan to store for several months, we recommend using sugar water and changing the liquid about once every 2 weeks.
3. Cover the jar with a lid and store in the fridge for up to 6 months. You may need to reactivate your grains again before use.