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.
{ 23 comments… read them below or add one }
I’ve been wanting to try this for awhile. Now I have a great tutorial as a reference
Approximately how long will it keep (and stay fizzy)?
Thanks!
I have always wondered if my milk kefir grains could be used in making water kefir. I know they are sold as separate things, but if anyone has experimented with this, let me know!
Ren –
It’ll stay fizzy as long as it’s tightly sealed. I’m not quite sure how long it’ll stay flavorful before turning into vinegar as we usually consume it within a week or two.
Kara –
You can convert milk kefir grains into water kefir grains but they are NOT the same cultures and if you plan to culture and reculture water kefir, you should purchase water kefir grains (see sources. I addressed converting milk grains to water grains in this post (Reader Questions: Homemade Cider,Water Kefir Grains.
I had water Kefir grains, but I killed them
I liked dried pineapple and 1/4 grapefruit in mine. I am the only one in my house to drink it, so I couldn’t keep up with how fast my critters ate there sugar water.
Oh well I will just have to try again later.
I’ve been loving my water kefir! Thanks for helping me get started. So far our favorite is made with white sugar and a drop of blackstrap molasses, with fresh pineapple added. Yum! But I have to say…it’s never fizzy, even when I use Sucanat. Thoughts?
Michelle –
It might be that you’re not screwing the lid on tight enough during fermentation. If you keep the lid on tight, the C02 that results from the bacteria will stay in the jar and make it fizz, but if you’re not screwing the lid on tightly that carbonation will escape. Hope that helps.
I’ve been making water kefir for a month or so now. I don’t have any jars bigger than a quart, so that’s what I use. I brew with just grains and sugar water. I strain the results into another quart jar, put a lid on it and put it right in the fridge. It’s delicious and carbonated enough for me.
The first time I made it I put some vanilla in after removing the grains. It was good, but I never bothered again. Once or twice I put the jar in a cupboard for a day or two before refrigerating it, but I guess I never noticed a difference. I’ll have to give it a try with the lemon and raisins and ginger. That sounds interesting.
I have been wanting to try some of the “sodas” in Nourishing Traditions. I think those take whey but I would love to try the water kefir grains. This looks totally yummy and I think my son would love it too. He loves “bubble” water.
thanks!
sarah
I have been making water kefir for a couple of months now and we love it. Our favorites have been black raspberry, red raspberry and peach. (although we like it with pretty much anything). I just add 1/4 c. sugar to a quart jar, then add 3 c. water, then shake until dissolved, then add kefir grains(about 2 T.) and then a handful of fresh or frozen fruit. It is pretty much always fizzy, but I brew every 24 hrs. and I notice that it is a lot better on the warmer days. The only problem I have is that they don’t seem to be multiplying. How much and how fast should they?
This is great Jenny! I just got my cultures to make dairy kefir, once I have that down, I will also try water kefir! It sounds really good. We hardly ever drink sodas. My husband enjoys an organic cola about 3-4 times a year, and I like ginger beer (another thing I want to try my hand out). But that is about it! This sounds yummy!
What happens if you use dried fruit that isn’t organic and is sulfured? I don’t have all organic stuff on hand, but I’m rehydrating my first kefir grains as I type! I hope I can make it work – didn’t know about sealing the jar and leaving it withOUT grains for a few days to increase carbonation. That’s a great tip.
I am finishing up my first batch, and it’s not fizzy at all. I’m wondering what I did wrong. The only thing that I see different is that the instructions that I got said to cover with a coffee filter for the first fermentation. Should I instead cover with an air tight lid? Thanks.
Diana -
If this is your first batch and you’ve used grains that have been stored either for shipping or for a length of time before they got to you, they may take a bit of time to liven up as it were. Reculturing regularly and frequently is likely to help. You can and I often do use a tight lid during the first fermentaton, but take great care to make sure that there’s plenty of airspace in the bottle or jar you use to prevent explosion. Also, water kefir is rarely as fizzy as people anticipate. It’s definitely not as fizzy as soda, though it makes a very good alternative to soda.
Take care -
Jenny
Hi,I’ve tried fermenting twice with the water kefir grains, along with dried figs & organic lemon. Both times, after 48 hrs, the water wasn’t fizzy, it was thick & “mucousy”. What am I doing wrong?? Lisa
A vidéo to learn how to make the Kéfir.
http://www.dailymotion.com/video/xal6rz_kefir-user-guide-how-to-make-the-fr_lifestyle
I have been enjoying Kefir water for 4 or 5 months now. I am always amazed at how refreshingly good tasting it is. I have learned that if you use sulfered dried fruits, you will bleach the crystal white: they will take on the color of your sugar (brown or turbinado), red from cranberries or blood oranges, slightly brown from dates, yellow from lemon, etc. I think if you use too much sulfered fruits you will kill the crystals. I love it with fresh peeled ginger plus what ever fruit I might have around. I think it is important to use organic fruits. The fizz is something you have to pay attention to or you might miss it. It does have some. If you want it very fizzy, just get one of the Nitrous oxide powered carbonizing containers, and charge it up. I have done that also. Lots of fun. I think it is very beneficial to your digestive system, especially if you are on antibiotics (like yogurt).
Hi John -
I love water kefir with fresh ginger too! It’s one of the best combinations, I think. Do you know where to get one of the carbonizing containers? At the farmers market years a go, a woman would make carbonated whole fruit that was a amazing stuff.
- Jenny
Jenny – Those are called Soda Siphons. I have always wanted one! iSi makes a good one -
http://www.amazon.com/iSi-Soda-Siphon-Quart-Black/dp/B00007JXR6/ref=sr_1_4?ie=UTF8&s=home-garden&qid=1265679715&sr=1-4
a 10 pack of the refill cartridges are like $5-9.
Hi Jenny,
I just love my Water Kefir/Tibicos.♥♥♥ I think it does so much good for me.
Mostly, just plain with some organic lemon slices, & a piece of fresh organic ginger root. It’s not very fizzy, but I like it that way:)
Also, I use a pinch of bicarbonate soda to get the water pH right, & 2 clean dried eggshell halves, for their calcium. You look after the grains, & they’ll (help) look after you.
A lot of people have great difficulty re-activating dried water kefir grains, so I don’t recommend them.
You will have the best success with fresh LIVE grains, direct from someone who’s been looking after them well. SKG like simplicity & consistency in their routine, & never over-fermenting .
If you’re in Australia, I can supply some. gamgo AT optusnet.com.au
I have my first batch of water kefir incubating, I’m excited to try it!
I got fresh ‘grains’ from Marily Kefirlady, & they are quite lively. I also got milk kefir culture, & used coconut milk for that – so yummy! I’ve read (Dom in Australia) suggestions of doing a second ferment with dried fruit, etc – Marilyn suggests getting two batches going & saving one set of grains for 1st ferment experiments.
I have a fairly cool home, & set them on top of my stove hood light, for a bit warmer winter incubation. Marilyn suggests cloth on top with a rubber band, & comments that it won’t fizz as much that way.
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.