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. A fermented beverage teeming with beneficial bacteria, it’s easily flavored, remarkably simple to prepare and more palatable than kombucha, offering a pleasant alternative to commercial sodas. Similar in flavor to a dry, mildly alcoholic and slightly fizzy lemonade, water kefir is pleasant and even small children can enjoy it. As with many probiotic foods and beverages, that faintly fermented flavor is an acquired taste – especially if you’re accustomed to overly sweet, sugary beverages. Impressively rich in micronutrients, enzymes and beneficial bacteria, water kefir numbers among the top ten 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 grains metabolize the sugar and turn it into actic acid. Grains are small, translucent, gelatinous structures and are comprised of assorted bacteria including lactobacillus hilgardii which gives them their characteristic crystal-like appearance. When properly cared for and regularly cultured, they produce a wonderful probiotic-rich beverage and will continue to grow and reproduce indefinitely.
Water Kefir: The Basics
Equipment
- Nonmetal Strainer
- Wooden or Plastic Spoon
- 1/2 Gallon Mason Jar with Lid
- 6 – 12 oz Bottles with flip-top lids
Ingredients
- 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
Method
- 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 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.
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!
Milk kefir grains eat-up and live-on lactose.
Water kefir grains ea-upt and live-on sugar. I was told the
milk kefir grains will work on sugar water, but every once in a while they will require milk (the lactose) to stay healthy.
I’d just get both for their respective natural environments of lactose or sugar/water.
I tried using milk kefir grains in coconut water and they died after two or three batches
You might already have found your answer…but water kefir grains and milk kefir grains are different. I’ve been making water kefir for a while now and my whole family loves it!
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?
I read in Ani phyo’s book that the tightness of the lid will determine the amount of fizziness. looser the flatter the water. hope this helps
The initial brew does really well with a loose covering so the grains can get oxygen (even a cloth secured on the lid with a rubber band works well). The “juice” will not be very fizzy but you can stick it in the fridge in a bottle or jar with a tighter cap for a few more days to get more bubbles/fizz. Continual brewing in a plastic bottle is not recommended because the plastic chemicals may leach into the juice; however, a few days in the fridge for extra carbonation seems to be okay.
I make raw milk kefir all the time and when I need it to be more fizzy rather than sour, I start it out in a cooler temperature, like on the porch or refrigerator, to give the yeasts a head start over the lactic acid bacteria. After about 12 hours at a low temperature, I put it in the kitchen to warm to room temperature until it’s done. Of course, I shake it every chance I get, and shake it kind of vigorously to also disrupt the bacteria from separating the curd and whey. I don’t know if this would work with water kefir, but it might. After it had done its thing, if I still want more fizz, I’ll add a teaspoon of maple syrup or other sweetener, just enough to feed the yeast without being detectable to someone drinking it. Really catering to the yeasts seems to bring on the fizz.
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?
Your grains will NOT multiply if you are adding fresh fruit or fruit juice to the primary ferment. Meaning, if your grains are in the mixture, you should not have anything other than sugar, water, grains, lemon, ginger, fig or raisins in the ferment. Once you have removed the grains, you can then add whatever you want for the secondary (aka flavor) ferment. This is where I would add raspberries, and allow the water kefir to rest in a lightly capped jar for 24hr in cupboard. Then cap tightly and transfer to refrig. The longer it remains in refrig, the more carbonated it will become. The key is tightly capped in refrig. If you leave it tightly capped on countertop, you risk exploding containers….unless you remember to release the pressure once or twice a day. Have fun.
Sara, when you remove the grains, do you store them in refrigerator until you are ready to start another batch? How long will they keep? Thanks for any hints!
I always add a fig, a few fresh cranberries, a few golden raisins and 1/4 of a lemon to my primary fermentation. My kefir grains double in volume (or more) with each batch. I eat some on my yogurt every day (and the now-delicious fig) but I am forced to throw some grains away every day, sometimes a cup or more. Anyhow, it must depend on which fresh fruit you add because lack of expansion is NOT a problem I have with my grains.
)
If you are throwing them away, please send them to me, I will pay shipping.
If you are throwing away extra i would love to have some as well! I will pay shipping:) my mothr made us milk kefir for awhile, and while i hated the taste i loved the benefits. I’d love to try water kefir instead.
If you are throwing away extra i would love to have some as well! I will pay shipping:) my mother made us milk kefir for awhile, and while i hated the taste i loved the benefits. I’d love to try water kefir instead.
We use a very raw and unprocessed sugar, called jaggery sugar (about 1 heaped tablespoon), in combination with blackstrap molasses (2 teaspoons on 1½L water). The water kefir absolutely loves it, and multiplies relatively quickly. Compared to making kefir with just sugar, it makes a more fizzy and slightly more tangy drink as well. If you don’t like the tangy taste, just use 3 TBS sugar. Yummy with figs, lemon/lime and ginger!
We use 1½L Fido jars. They are heat-shock resistant and have the clip-top lids and rubber seal. They can handle pressure very well, but do have to stand up, so any over-pressure does not cause leakage.
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!
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.
It’s normal for the first batch to not be very fizzy. Mine wasn’t at all until after it set in air-tight bottles for a couple days. Subsequent batches were a bit fizzy before I even bottled them. I bought my grains mail-order and they take some time to rehydrate and adjust before they work optimally.
I let the crystals work on the sugar water for about 48 hours, then strain and add flavor or unsweetened real juice and bottle for a secondary ferment.
I have a few bubbles on the top of the pitcher every morning, but the real carbonation occurs after you strain out the grains and add fruit juice (or not.) I bottle mine in tight bottles and leave it on the counter all day so the microbes in the kefir can eat the sugar in the blueberry/pomegranate juice I like to add. Then it goes in the fridge for a couple days and I get a nice sigh when I open the bottle along with nice bubbles as I drink. I call them “soft” bubbles–they’re definitely there but they’re smaller than the “hard” bubbles in commercial sodas. I like them better.
I’ve also found that how it behaves is affected by how full you fill the bottle. If quite full, the bottles have to be burped every few hours until cold or you’ll get a fountain. I leave the entire neck of my bottles empty and I just get a nice sigh.
With this, my third “brew,” the kefir is finally fizzing…guess it needs time after shipping. I love this beverage, so tasty AND healthy! I’ve used organic, fair trade sugar, slices of half a lemon, a few sliced dried organic figs, and a chunk of peeled ginger in a big canning jar with rubber-seal glass lid for 48 hours, not 24. This batch had a nice little kick. Bought a few glass bottles of 99c sparkling water for indy rebottling. Such fun!
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
I am having the same problem when I try to ferment a second time, thick like syrup and bubbles that rise really slow! ew. An answer to this problem would be great
I have been experimenting with different sugars to use with water kefir and also had the same problem; my family wouldn’t drink it syrupy like that. I found that if I use organic white sugar, then the consistency was more like water, but if I used palm sugar or sucanat or more raw sugars, even when mixed with the white, then the consistency would become more syrupy. The dried figs will also increase the syrupy texture, at least it did for me.
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).
You’re right, John: Too much sulphur is harmful to the grains because sulphur is actually anti-bacterial, and we’re trying to promote beneficial bacterial growth in the water kefir. Thus fruits treated with sulphur can actually be undoing the very good we want!
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
I have quite a few beer bottles just like the one shown in the video. They are Fischer Amber beer. I was buying the beer for the bottles for which I had another use at the time (and suffering through drinking the contents *smirk*). I do not know whether you can find these. But they’re great bottles with that clamping top.
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!
Yes, there are water kefir grains and dairy kefir grains!
Hello. Is it okay to use distilled water with my cultures? Thanks.
No, distilled water has all the mineral content removed and your tibicos will not be happy!
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
I also had a very good experience ordering from Yemoos, lots of good info and they will answer any questions you have. Is anyone else overrun with wkg…. they are mutltipying exponetially. I hate to throw them out, any ideas what to do with the extras. No one around me wants any. They quardruple in amount every day. I guess they are very happy.
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
I’d love to know the answer to this question, too!
Sophie, I’m sure you’re back from that holiday you mentioned, but for future reference, I found out you can keep the kefir frains in sugar water in the refrigerator for a week. You can also freeze them! Although if you chose to freeze them they will need some time to ‘reactive’ – a few batches of kefir, I imagine.
‘reactivate’, I mean. ; )
Will the ferment work with Xylitol or Agave or Maple, etc? I avoid cane sugar. Is distilled water ok to use? Thanks
1) Xylitol and agave nectar are not natural sugars, and I wouldn’t recommend them in water kefir or in other dishes. Agave nectar is manufactured using a process similar to that used in the manufacture of high fructose corn syrup. http://nourishedkitchen.com/when-natural-foods-arent-natural-agave-nectar/ I’d encourage you to avoid it. Xylitol is also heavily processed and because it doesn’t contain sugars, it wouldn’t be able to feed the water kefir grains – that’s what they need to grow. Maple syrup *might* work. There’s no reason to avoid cane sugar unless you have an allergy to it. It is a traditional, natural sweetener and most of its sugars will have been metabolized by the bacteria leaving very little remaining carbohydrate in the water kefir itself.
2) Distilled water would not work either. Distilled water lacks trace minerals and the water kefir grains need trace minerals to survive. If filtered tap water is unacceptable where you live, you could potentially use distilled water but you’d really need to add concentrace or an other mineral supplement to it.
Raw Chef Russell James reckons that maple syrup makes your grains grow faster than anything else. I’ve tried it but not really noticed any difference. I’d be really interested in hearing other people’s experiences with it.
Could you use rapadura? Would it give the same results? How much would you use?
Christal, rapadura does work. Because it’s not had anything taken out of it, it should have a much higher mineral content than other sugars, which the grains like. I used it when I first started making water kefir, but the flavor was too strong for me (even though I love the taste of rapadura sugar itself). So now I use organic, fair trade sugar.
Hello, I have moved from Germany back to Utah and I could not bring my kefir grains with me
Is there anyone in SLC Utah area that would be willing to help out with some starter grains ? email me if you can assist jimmyjames6903@hotmail.com
How much i should drink the tibicos mushroom daily.
Wow, your dried cherry flavored water kefir sounds delicious, and beautiful! I’d love to try some of that. I drink a lot of fermented drinks, kefir, kombucha and I must say that water kefir is my favorite by far. Partly because it is so versatile.
I use frozen blueberrie sin mine and it is SO GOOD.
Kris that sounds delicious! I have frozen organic blueberries, I’m going to try them tomorrow morning. So how do you use them? Do you put them into the first ferment, or blend them up and use them in a second ferment, or what?
I have never made water kefir before. I have a few questions:
1. Which is better for kids’ palates: kombucha or water kefir?
2. After first ferment, while the bottles are fermenting further and we’re later enjoying the 6 bottles of kefir, what do I do with the kefir grains? It will only take a day or two to make more but we won’t be done with the 6 bottles by then.
3. Do you add the lemon with the peel or not?
thanks
Soccy, most kids will definitely like water kefir better than kombucha. Some kids do like kombucha too, but water kefir is a better bet.
You can add the whole lemon, cut in half. The peel is fine. Just make sure the lemons are organic. I got an 18 kilo box of organic lemons one time and peeled mostly juiced them. I peeled them with a vegetable peeler and dried the peels. I’m still using the peels in my water kefir. The taste is not as strong as using the whole lemon, but I always squeeze lemon or lime juice into mine after it’s finished brewing. The peel does add a slight lemon flavor that’s really nice – not tart, just nice and citrusy.
Is there a proper serving size for this or is the more the better? How many ounces, how many times a day?
I recommend no more than 4 oz/day, like kombucha.
I have just started making water kefir this year. The recipe I was given with my “grains” includes a tiny pinch of baking soda. It is always fizzy.
My Biological practitioner instructed me to consume 2 liters per day for it to be the most benefical???
I’ve been making water kefir for a few weeks now, using palm (coconut) sugar. I have been using Duong Thot Not discs, a really light color so I think must be refined. I switched to unrefined palm sugar the other day because I ran out of the other, but now I’m getting a film on top of the kefir, looks kind of yeasty, it is bubbly and filmy. It still smells like water kefir, just looks strange. Have I contaminated my starter or is this OK?
Ginger Kefir Drink
Nice ginger kick. Not too much sugar. Healthy. This makes about a gallon. Here ’tis.
500 grams ginger root, mas o menos. Scrape off peel. Grate the big chunks. Finely chop the small chunks. Use dull side of paring knife or a spoon to scrape off peel. (just thought I’d offer a suggestion, while I have your attention)
The tea is optional, more for nutrition than taste.
4 liters water
4 tsp salt
5 green or white tea bags, or handful of tea leaves
1 cup sugar
1 cup lime juice
60 grams kefir grains, mas o menos
Steep tea in hot, not boiling, water for 10 minutes. Allow to cool. Mix all ingredients in suitable jar with lid. Cover tightly. Leave at room temperature for 2-3 days, swirling occaisionally. Strain and enjoy, iced or hot. Keeps in refrigerator for months, but it won’t last that long.
Does it hurt the kefir grains to put lemon juice in before fermentation? I read on one site where citrus juices can harms the kefir grains. Thank you for you reply.
I’m just starting. Can I use brown rice syrup instead of sugar?
Hello. Wondering if water filtered by a RO would be acceptable? We’re installing one this week. I know it takes out some minerals but not all, right?
I’m curious, is safe to drink water kefir during pregnancy? I’m considering making this, but since I’m pregnant right now, I didn’t know if I should wait until after baby is born.
It’s an alcoholic drink with a slightly varying alcohol content. You should avoid alcohol altogether when pregnant, including this.
Water kefir is not an alcoholic drink. The alcohol content of water kefir is about that of an overripe banana.
Can you make it with HONEY rather than sugar? Sugar is TOXIC and i’d rather use something natural??
“Sugar is TOXIC”
hahahahahahah
No, it isn’t. If it were, we’d be in big trouble, since much of what we eat is converted into simple sugars in our body eventually, even if it started out the wholest whole grain that ever was whole.
Due to honey’s antibacterial properties it will interfere with the natural action of the organisms which make up the unique matrix of water kefir. You CAN use it if you boil your honey and water together and allow it to cool before adding your kefir grains, but know that over time your grains will be destroyed.
In other words, honey is toxic
Must I use filtered water? Do I have to go out and buy it? Our water here in Oakland, CA is pretty good and I haven’t gotten a filter yet.
Do not use filtered water for water kefir grains, it will turn them to mush over time and they will not reproduce easily. If your tap water is drinkable, then it is fine for your water kefir grains.
Incorrect. Filtered water should be used on water kefir grains – as it removes chlorine and other chemicals which damage the grains. Using unrefined cane sugar or an other source of minerals keeps the grains healthy.
If your tap water is chlorinated, you can let it sit out for 24 hours before using it or boil it and the chlorine should evaporate out, but fluoride won’t. If your tap water is fluoridated, you need reverse osmosis filtration or some other type designed to remove fluoride. Kefir grains are made up bacteria and yeast and both chlorine and fluoride will harm them. I use water that has been through reverse osmosis filtration, organic cane and palm sugar, a bit of unsulphured molasses for every batch, and add a cup of organic coconut water every 2nd or 3rd batch. I’ve only been doing this for a couple of weeks but I have more than twice the amount of grains I started with and many of the individual grains have grown in size as well. They seem to be doing okay on filtered water.
My kefir water was super fizzy when I drained it, but after I let it sit out another 24 hours, it seemed flat. What did I do wrong? It still tastes ok, it’s just not as fizzy.
Becca, was it in an air tight container during the second ferment?
Is it possible to ferment coconut water? I have been making water kefir for a few months and am curious about using coconut… I would like to try the VitaCoco or other brands of coconut water- not a fresh coconut. Any thoughts?
Can anyone share what health benefits you have noticed drinking kefir? I have a 400 lb diabetic husband I so want to see some help for him. I have such bad arthritis pain that I have notices lots of relief from. I seem to crave heathier foods myself but think it is because since I am doing kefir for my body I want to encourage the good benefits.
Thanks and please share what it has helped with.
Karen
Wow, this is the greatest thing I’ve seen posted in forever! Thank you so much. I cannot wait to try this. I love Kombucha but just cannot afford it and have been so curious about how to make my own for ages. Thanks again!
Kombucha is cheap when you make it yourself. Look on YouTube for videos showing you how. You can grow a scoby from a bottle of Kombucha as long as it’s not pasteurized. As long as it’s warm it’ll grow a scoby for you.
I find that my water grains have better growth when I add a cleaned egg shell to the batch. According to Marilyn at Kefirlady.com, from whom we purchased our water kefir, the grains thrive with the addition of a calcium carbonate supplement. We started with a few tablespoons of grains and in 10 days were overflowing 1 cup. By 2 weeks we couldn’t keep up drinking as much juice as the grains were brewing so I gave my extras to a friend. She told me that they brewed well, but just “stared” at her if she didn’t add the eggshell.
When we get too many grains too fast now, we simply eat the extras in ice cream or oatmeal for additional probiotic benefits.
I’ve been using my water kefir grains for about a year without problems, but they now grow a film on the top of the liquid with every batch – - I’ve tried rinsing them a couple of times to remove whatever invasive “bug” is causing this film (similar to a young kombucha scoby), and have tried adding cleaned egg shell, sodium bicarb, etc… but the film keep reappearing – - any thoughts/help before I discard them (the grains still look healthy)?
I was given water kefir. It was shipped to my house in sugar water. I was told to only add organic sugar and bottled water. I have followed those instructions but it doesn’t get bubbly. I asked for help from the person that sent it to me and they said let it sit longer. I have let it sit for a week with no bubbles or fizzy. What am I doing wrong? What do I need to do? Thank you in advance!
I’ve just started with milk kefir, but the milk is getting expensive, so I want to do water kefir instead.
\oes anyone know the nutritional (probiotic) difference between the two beverages?
Thanks!~
Well think of it this way- which ever nutrients are in milk (protein, calcium, b vitamins, fat-soluble vitamins etc) will not be in water kefir as water itself does not contain these nutrients. But both drinks have similar probiotic benefits.
Hi Jenny,
I just found a jar of water kefir grains that I had stored in the refrigerator over a year ago in sugar water. Is there a way to tell if they are still good, or should I throw them away and start with fresh ones?
Thanks,
Deb Casey
They may take a while to perk up. It’s worth trying.
water kefir is exciting to me, but as with kombucha, it seems the culture has been unwilded. it can’t be that cane sugar was the original sweetener used to ferment these beverages — in the parts of the world where they supposedly originated, can sugar wouldn’t be available. has anyone had success fermenting these drinks with maple syrup? i’m hoping that, when the oil economy runs out, we can still make kefirs and kombuchas with the sweeteners available!
Have been brewing water kefir for a few weeks. I got the grains from a company who sells them through e-bay. Per quart of bottle Spring water, I use 3 T organic sugar, 1/4 lemon, 1 T molasses, and sliced ginger. It fizzes nicely after about 2 days. Tastes great at harvest with nice bubbles, but when I put in used kombucha bottles with screw top lids, it seems to lose the fizz in the fridge. Maybe I’ll try a secondary fermentation.
Grains look like they are thriving.
Does anyone know if it’s ok to eat the grains ? I will soon have too many for my needs. I know it’s ok to eat the milk kefir grains as a kind of live probiotic, but I don’t know if water kefir grains are edible.
I have been making water kefir for a year or so now and love it. I tried this lemon/raisin recipe and it was my kids favorite. I make a gallon at a time. When I poured in into 2 1/2gal. jars after the initial ferment (till raisins were floating), one jar was the normal water consistancy and great. The other jar had a thick syrupy consistancy. Same exact batch. It smelled fine and tasted ok (i think, i spit it out cuz i was nervous!). But I was a bit hesitant! I’ve never had it turn syrupy before. What’s wrong?! I threw that batch out. Any thoughts? Could there be too much sugar?
Thanks for your help.
I’m curious about a healthy amount to have a day. I’ve heard if your body isn’t used to probiotics to start off with a little at a time or you can become bloated/gassy.. Any thoughts on this?
I just found this and love the idea. I have rehydrated my kefir grains and finished my first fermentation with raspberries and lemon slices. The only question I have is about getting the fruit pulp out of the kefir grains before reusing it. How do you and do you have to? Thanks for this site, the ideas are fascinating and are having a tremendous impact on the way our family thinks about food and life.
Hi there, greetings to all…
I began to drink this wonder again after a few years…
I have been coming across information that then i didn’t know, such as adding extra ingredients to turn it into a nicer, frutier beverage and i am liking it…
But i have a question, maybe someone here knows… i don’t want to altere just yet the original water kefir brew, but i was wondering if once the grains are strained and the kefired water is in a bottle, could i then add a bit of fresh ginger juice? or do i need to add it to the fermenting jar?
Hope someone can guide me here, i want to drink it for my general health, as i am the first one that gets a cold, but specially i want, that my bf drinks it as he has IBS and i really want him to benefit from kefir and if adding extras like ginger can help, then i want to do it as well… but i am just wondering when is the best time to add it (while brewing or after)
Thanks in advance and great info!
True…but they aren’t the same grain, so you cannot use dairy grains to make water kefir, or water grains to make dairy kefir.