Water Kefir is a light, sparkling probiotic drink that is easy to make at home. Flavored your way, it makes a simple replacement for fizzy soda. Live probiotic bacteria are found in large quantities in water kefir; making it an excellent choice for gut health.
Dried grains need to be re-hydrated upon receiving. Once they are re-hydrated then they can be used indefinitely to make a light and refreshing sparkling beverage. Water kefir goes through 2 fermentations. The first one takes place in a jar with the grains, the second is in a bottle to provide extra flavour and fizz.
Our blog post is a must read for more information on water kefir, including notes about ingredients and FAQ.
Dried Heirloom Grains
3 teaspoons sugar
0.5 quarts (liters) un-chlorinated water
2 slices lemon
3.5oz. (100g) re-hydrated kefir grains
3.5oz. (100g) Sugar
2 slices lemon
Up to 2 quarts (liters) un-chlorinated water
Ripe Water Kefir
Flavours of choice
Glass Jars 1 quart (1 liter) jar for re-hydration and 2 quart (2 liter) jars for fermentation. The lids in this kit fit wide mouth mason jars of both 1 quart and 2-quart sizes.
Fermentation lid - the silicone lid is an airlock to keep oxygen, dust, and insects out and let gas escape.
Bottles - that can withstand pressure from a second ferment. Swing top glass or recycled plastic soda bottles are excellent.
Dissolve Sugar - 3 teaspoons in 500 ml (1 pint) of un-chlorinated, cold water.
Add dried grains, and the lemon slices, fit fermentation lid and leave at 20°-24°C (68°-75°F).
After 48 hours, strain the grains through a fine sieve, discard the liquid and repeat steps 1-3.
After these two cycles, your kefir grains are ready to use.
Dissolve sugar in water. Add grains, optional minerals, and dried fruit and fit airlock.
Ferment for two days away from direct sunlight between 18-28°C (64°-82.4°F).
Taste a spoonful - it should be sour with a yeasty smell.
Strain into pressure-proof bottles and discard any fruit used.
Clean the jar and return the grains to make another batch.
It is ready to drink now or complete the second fermentation in the bottle to add more fizz and flavour.
Store in the refrigerator and drink within two weeks.
Add your choice of flavors to the bottles, leaving at least 5cm (2 in) of space in each bottle. See blog post for flavor ideas.
Put the top on and leave for 24 hours at room temperature before refrigerating.