Water Kefir – Core Recipe

Understanding The Process

First Fermentation

The first ferment begins once you mix the grains with the sugar water, which allows the bacteria and yeast in the grains to feed off the sugar, converting them to carbon dioxide (carbonation), acids, and more bacteria and yeasts.

The first, or primary fermentation, is the most crucial step of the water kefir brewing process. Simply mixing the grains and sugar water together, creates the perfect environment for the magic to happen.

At the end of this stage, your water kefir is ready to be consumed if you wish, but it will be unflavored and not yet properly carbonated. (We strongly recommend letting it ferment a second time for ideal results).

Bottling and Second Fermentation

The second fermentation is the step when you strain out the grains from the liquid and bottle it. Basically, it’s a second process where you can carbonate and / or flavor your water kefir by letting it culture for some extra time.

Carbonation Tips and Tricks

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.

Exploring Unique Flavoring Options

One of the best parts of learning to make water kefir at home is you get to flavor the basic recipe however you like. Experimenting with new flavor combinations is so much fun!

You can start with the easiest option: fresh fruit pieces or fruit juice. Mix and match to make your own blend of flavors, if you feel inclined. You can also use herbs and other aromatics such as cinnamon and ginger to make syrups - the possibilities really are endless. 

Ideal Type of Water for Making Water Kefir

Yes, the water you use can influence your results. As a general rule, it’s best to use chlorine-free water. Water kefir grains also benefit from water sources with higher mineral content, such as well water or spring water. Filtered or bottled water may also be used if that is what’s available to you.

Although tap water can be suitable, it may contain some chlorine. To make sure it won’t hurt the grains, let the water stand at room temperature for 30 minutes to let some of the chlorine evaporate.

When using one of these types of water (with no mineral levels), you could opt to use a high mineral sugar or even add a mineral supplement to the water, such as a small pinch of unrefined sea salt or plain baking soda.

Experimenting with Different Sugars

Water kefir fares better with sugars that still retain some mineral content, so evaporated cane sugar and raw sugars such as demerara and turbinado are all good options. A lot of other types of sugar will also work, like rapadura or brown sugar, but they may impact the overall flavor of your water kefir.

If all you have on hand is refined cane sugar, that is fine to use. Although not ideal, it is the easiest option. Since it’s low in minerals, consider boosting it by adding another source of sugar to the mix: By itself, honey, molasses, maple syrup or coconut sugar don’t provide the proper nutrition the grains need, which can damage them in the long run. However, a small amount of either of these can be added to your sugar water mixture for the mineral content.

Sugar substitutes (including stevia, agave and Splenda) won’t work. Since they don’t contain fructose or sucrose, they’re not able to feed the kefir grains.