Has a lost love of soda pop been nagging at you too long? We’ve developed a love of water kefir or tibicos in our home. Water kefir is a fermented beverage teeming with beneficial bacteria. Easily flavored, remarkably simple to prepare and more palatable than kombucha, water kefir offers a nice, pleasant alternative to commercial sodas. Water kefir is similar in flavor to a dry, mildly alcoholic and slightly fizzy lemonade. Like many probiotic foods and beverages, water kefir is an acquired taste – especially if you’re accustomed to overly sweet, sugary beverages. It’s also on my list of 10 dairy-free probiotics.
Water kefir, like kombucha, is first cultured by introducing a scoby (symbiotic culture of bacteria and yeasts) into sugar water. The beneficial bacteria and yeasts present in the water kefir grains metabolize the sugar and turn it into actic acid. Water kefir grains are small, translucent, gelatinous structures and are comprised of assorted bacteria including lactobacillus hilgardii which gives them their characteristic crystal-like appearance. When water kefir grains are properly cared for and regularly cultured, they produce a wonderful probiotic-rich beverage and will continue to grow and reproduce.
Water Kefir: The Basics
Equipment for Preparing Water Kefir:
- Nonmetal Strainer
- Wooden or Plastic Spoon
- 1/2 Gallon Mason Jar with Lid
- 6 – 12 oz Bottles with Lids
Ingredients for Preparing Water Kefir:
- 1/3 Cup of Water Kefir Grains (see sources)
- 3 Tablespoons Organic Raisins or Other Unsulphured Dried Fruit
- 1/2 Cup Organic Sugar (Yes, sugar.)
- 1/2 Organic Lemon
- 1 Thin Slice Fresh Ginger, Peeled
- 1 Quart to 1 1/2 Quarts Filtered, Chlorine-free Water
Instructions for Preparing Water Kefir:
- Disolve sugar into water. Do not use honey in place of sugar. Honey has antimicrobial properties and will damage your water kefir grains or delay their proliferation.
- Add water kefir grains, raisins, half a lemon and slice of ginger to the mixture of sugar water in a 1/2 gallon mason jar.
- Allow your water kefir to brew in a lidded mason jar at room temperature for 24 – 72 hours depending on the strength you prefer and the temperature of your home. The warmer your home is, the faster water kefir will brew.
- Strain the water kefir grains, raisins, lemon and ginger from the water kefir and bottle the liquid into smaller containers.
- Allow the smaller bottles to sit out for another 24 – 48 hours to continue fermentation and produce natural carbonation.
- Serve cold over ice and enjoy!
Water kefir is remarkably versatile. This basic recipe for water kefir can be altered slightly to introduce different beneficial herbs or flavors to produce a wide array of probiotic beverages. Some people enjoy replacing the ginger with fresh mint, anise or cardamom while others replace raisins with figs. I’ve even used dried cherries for a lovely rose-hued water kefir.
Cross-posted at Real Food Wednesday.
I have my very first batch of kefir brewing right now, what a coincidence! Are the raisins or other dried fruit necessary? I thought it could just be done with water and organic sugar. I am sensitive to fruit, and while I know the kefir grains eat up the sugar in fermentation, but I don’t want to add any more sugar than necessary. I am also allergic to lemon; is the lemon really needed? Thanks!
Are there different kinds of kefir cultures? I was gifted one by a friend, but I was under the impression that she used dairy with it. Is that different then the water kefir?
thanks for sharing!
Hello. Is it okay to use distilled water with my cultures? Thanks.
I’ve been drinking water kefir every day for about a month now. I use spring water and about a half cup of organic juice (rather than fruit which is harder to keep around). I sometimes float a dried apricot or a handful of raisins but it’s not necessary. I like it better with raw cane sugar than white sugar. When I drink it on a totally empty stomach, I can sometimes feel a slight alcohol effect but very slight. I also like the plastic wide mouth mason jar lids rather than the metal because they seal tighter and don’t get rusty. No matter how tight I secure the lid, I can always hear a small bit of air escaping when the fermentation gets going. What are the benefits most people experience from drinking it every day?
I am looking for some WKG as a starter. Does anyone have a surplus that I can buy, or can you point me in the right direction? I found DKG at the co-op, but not WKG. Thanks, Jenn.
I’ve tried Water Kefir Grains from three sites so far and my favorite by far for the grains and the follow up information is: http://www.yemoos.com
Amazing customer service and AMAZING information for Water Kefir, Kombucha, Ginger Beer and Sourdough Bread!
klah
Just got done with a 68 hour rehydrate from some WKG I got from Cultures for Health. It smelled pleasant, but yeasty. It was thicker than water, maybe a few bubbles. Tea like in appearance. Tasted better than it smelled. ( did not smell bad, but I was expecting a really yeasty flavor.) Tasted like slightly sweet water.
I have seen some videos of people drinking it with out fermenting it a second time ( minus the grains) Is this Ok? Does it change in its health strength if you let it sit another 24 hours?
Do you have to refrigerate it for the second ferment?
Thanks
Steph
How many calories are in water kefir? I put 2 tablespoons of sugar to nourish the grains in about 1 litre of water… will they eat it or will I have to include sugar in my kcal count?
That’s what I want to know, too -How many calories are in water kefir? There not really any sugar for a start is it just water or kinda like a beer or champagne now? (-Less than 1 % alcohol of course).
I mean the sugar is eaten up so the sugar is not part of the calorie count.
& after drinking it should eat up sugars inside. -it’s supposed to balance our sugar along with intoducing good probiotics to the body.
Is there anyway to do it without the lemon? My kids are allergic to citrus..
The lemon is optional.
Some like ginger.
PH balance can be addressed by lemon or a pinch of baking soda, or not at all.
Enjoy.
Is there a way to use a bit of one batch to start a new on, without having to use more crystals? Or is it necessary to use fresh crystals every time a batch is made? Someone just gave me some water kefir, and I’d like to make my own, but I was hoping I wouldn’t have to buy the crystals. Any thoughts?
Hi Rosie –
You reuse the crystals from the previous batch to start the new batch – as long as they’re recultured more or less regularly, they’ll continue brewing water kefir indefinitely. You shouldn’t have to buy them again.
If I understand your question: ” Is there a way to use a bit of one batch to start a new one, without having to use more crystals? ”
I think the answer is no, if your suggesting the brewed is a starter. -although (I heard from either a ‘youtube’ or read in Ani Phyo’s Raw Food cookbook), the brew continues tol eat up sugar. Still I think you need the living water kefir grains. -Whoever gave you the brew could also be you source for a starter of 1/4 cup or so. Soon you’ll have grown to more than a 1/4 cup of grains and you can blend them into a smoothie, make more Water Kefir, or share the wealth with someone else interested in starting some at their home!
I have just received my water kefir grains, but I am going on holiday for 8 days on Friday, what should I do with them for that length of time, will they starve or go funny if I leave them in the same jar fermenting for 8 days? And should they be in the fridge or the cupboard?
Thanks