By Natalia Gill, from An Appetite For Joy
Water kefir is a lightly sweet and refreshing tonic, bubbling over with healthy bacteria (You can read about the health benefits of fermented foods here) . The taste is pleasant on its own or it can be elevated with an endless combination of flavors. Spicy lemon ginger and cultured grape soda are pictured here (our current favorites!)
As part of the 21 Steps to a Nourishing Diet Series, water kefir can be a nice segue into home fermentation. This cultured drink is very inexpensive to make, virtually fail-proof and packs a healthy wallop of probiotics. I can’t think of an easier, more instantly rewarding way to start fermenting.
Basic water kefir is made by dropping water kefir “grains” (which are not really grains at all but a symbiotic culture of bacteria and yeast or SCOBY) into sugar water and allowing it to ferment on the counter for a few days. The grains (which look like small, clear jellies) can be used over and over indefinitely, and usually multiply, allowing them to be passed on to others.
Our experience with water kefir
My family started drinking water kefir about a year ago. At the time, I was getting into home fermentation in an effort to get a wider range of probiotics into our diet. Probiotic-rich foods not only create a more favorable balance of gut flora, but amazingly, the bacteria work to physically repair the gut lining.
After purchasing a crock, I successfully (and to my surprise, quite easily) made this No-Pound Old Fashioned Lacto-Fermented Sauerkraut. I was preparing to embark on Continuous Kombucha Brewing when some water kefir grains dropped into my lap at the playground of my son’s school. Not literally, although wouldn’t that be something! They came freshly prepared by a friend in a wide-mouth quart-sized mason jar (as pictured in “step 1” below).
Several days later, I nervously strained the finished water kefir and reused the grains to make my first new batch. Within hours it started coming to life. I relaxed as the mixture bubbled away happily in a dark and formerly stagnant corner of my kitchen counter. It was fun to check in now and then, giving the mason jar a little twist to encourage bubbles to surface (I read later that this is a good thing to do if you think of it.) Plus, the taste was quite pleasant!
My children and I benefited right away. My 2-yr old daughter had recently snubbed her nourishing diet for a phase of picky eating that was starting to affect her digestion. Her digestion normalized after the first round of water kefir. I was also thrilled to be getting probiotics into my son again, who at the time did not like soured milk products or sauerkraut.
My husband obliged but never really noticed any benefit. If anything, he felt better without it, so he gave it up after a while. Lately though as I’ve been experimenting with new flavors, he’s been giving it another try. I’m wondering if the added complexity of flavored water kefir (the tang of cultured grape or the sour-spicy combo of lemon-ginger) will allow his body to receive it better. Taste does impact digestion.
Follow these step-by-step photos to brew your own water kefir
(see recipe for exact measurements and variations)
- If you receive grains from a friend, they will likely come mid-ferment as shown in Step 1.
- If you purchase dehydrated grains from a place like Cultures for Health, you will receive detailed instructions on how to rehydrate them, which will probably be very similar to the diagram below, but it may take a few rounds for the grains to recalibrate before your water kefir is enjoyable.
Questions and Answers about Water Kefir
What types of sugars can I use? What about coconut palm sugar, honey and maple syrup?
- Unrefined cane sugar is recommended with molasses (added and/or still intact) to provide minerals that the grains need. Lately I have been use sucanat (#affiliatelink) and my grains are thriving. However, I started with organic cane sugar (fine granulated) and that also worked well and is more cost effective. *With sucanat, I use a generous 1/4 cup + 1t molasses and ferment for 48 hours. With organic cane sugar I use a level 1/4 cup + 1t molasses and ferment for 72 hours.
- It is possible to use coconut palm sugar, honey and maple syrup as well (substituting equally) but over time the grains will weaken as the sugar makeup isn’t optimal. This should only be done when you your grains have multiplied and you have extra to experiment with. I recently experimented with honey and it made a nice drink, though the grains did not multiply as they usually do. Maple syrup may work better because it is typically not as antimicrobial as is honey.
How much should I drink?
As you might imagine, there are no hard and fast rules. We started out drinking an ounce or two after each meal. This was a good way to see how our bodies responded to it. You may want to start with even less if your diet doesn’t include a lot of fermented foods. Now we are a little more erratic, but I’d say we have about 2-6 ounces on most days. We sometimes take breaks by putting it into hibernation. It’s always wise to listen to your body and practice moderation, even with the good stuff.
Can I take a break from making it?
Yes! Grains can be put into hibernation mode or dehydrated. To hibernate, just mix up a new batch (as pictured in “step 6”) and stick it in the fridge instead of leaving it out to ferment. I’ve left mine there for almost a month with no problems but I’d suggest checking on them after 1-2 weeks as all grains are different.
I have yet to dehydrate our grains, but here is how to do it from what I understand. Rinse the grains with filtered water and spread them out between two sheets of parchment and leave in a safe, but ventilated place to dry out at room temperature for 1-4 days. You want them to be very dry. You can also use a dehydrator. They should keep for several months.
What is the alcohol content and is it safe for kids?
The alcohol content is very low – well below 1% which is less than overripe fruit. It climbs a little if using straight juice or when doing a second fermentation (as described in the recipe notes) but it would be a challenge to get even mildly intoxicated by drinking water kefir.
My children might drink it once or twice a day, in small 2-3 ounce glasses (less if it’s a second fermentation). It is an individual judgement call as there are no strong warnings against giving it to children. I did read once, in a book by Maria Montessori, that she did not recommend giving fermented drinks to children. I assume she was referring to alcohol, but it did make me take pause.
How much sugar remains after fermentation?
This is taken from the Q & A section about water kefir grains from Cultures of Health. “The sucrose is converted to glucose+fructose. The glucose is used by the kefir grains for grain-building and reproduction, and the fructose remains in the drink at about 20% of the original level. The longer the finished kefir sits, the less sweet it will be, so some fructose is apparently converted in that process as well.”
Where did kefir grains originate?
Water kefir is truly cosmopolitan. From Italy to the Far East to Mexico, various names and twists exist. It’s origins are unclear, but it is speculated to have originated in Mexico, where, according to research, “tibicos” culture forms on the pads of the Opuntia cactus (read more here). Milk kefir grains, which have a different composition, likely originated in the Caucasus Mountains region.
Do you have any questions or an experience to share? We would love to hear!
- ¼ - ⅓ cup unrefined sugar
- 1t unsulphured blackstrap molasses (or your chosen source of minerals)
- 2.5 - 3 cups spring water (leave enough room for your grains and extra space at the top for fermentation gas)
- ¼ - 1 cup of water kefir grains
- Shake up the sugar, molasses, and spring water in a wide-mouth quart-sized mason jar until dissolved. (You don't want your grains getting stuck in a bottleneck on their way out!) Leave an inch or two at the top to allow for the build-up of carbon dioxide.
- Add in rinsed grains and close the lid. Some people use cheesecloth with the mason jar band in lieu of the lid, but I've always sealed it. (If you purchased dehydrated grains, follow instructions for rehydration. The directions are similar, but it will take a few rounds to get them going before the water kefir is palatable.)
- Leave the grains to ferment at room temperature for 48-72 hours (2-3 days). It's good to taste a spoonful of the drink at 48 hours. If it is too sweet for your liking, let it go another day. It isn't recommended to go beyond 72-96 hours because the grains will weaken.
- Strain your finished water kefir and store it in the fridge. I use old juice jars or swing top bottles for this.
- Rinse your grains (filtered water is best, but tap is ok) and repeat. Again. And again...
Cultured juice sodas: take your finished water kefir (pictured in step 3) and add about ¾-1 cup of juice. I love using a quality, not-from-concentrate grape juice for this. Cherry would be wonderful as well. It is critical to leave even MORE room at the top because it is going to get VERY fizzy! Do not add the grains back in. Leave it to ferment on the counter for another 12-24 hours. (Sometimes I let it sit for only a few hours.) The longer it goes, the less sweet it will be. Refrigerate when you're happy with how it tastes. This is called a second fermentation.
You can also add juice straight to your finished water kefir (after straining the grains) without a second ferment. Pop it into the fridge, and enjoy as is. Try the juice of one lemon and a tablespoon of finely grated ginger for a beautiful probiotic lemonade! I've even heard of making cultured mojitos this way, by adding the juice of a lime and muddling some fresh mint.
Dried and/or fresh fruit: It's common to add dried and/or fresh fruit into the batch either before it ferments, or into the finished, strained water kefir. Pineapple, lemon slices and dried unsulphured figs are popular choices. Tepache is a traditional drink of Mexico made with pineapple, brown sugar and cinnamon.
Coconut Water Kefir: follow the instructions using coconut water instead of spring water. You will not need any sugar or molasses. Add the grains right in. The fermentation is MUCH faster. Check it in 6 hours and don't let it go for much longer than 12-15. Some may like the taste, but many will not. It is dry (unsweet) and quite yeasty. But this could be a great option for those avoiding sweeteners.
Cultured Herbal Teas: Steep herbs and/or spices in your spring water and let cool before following the basic recipe. Rosehip and/or hibiscus is delightful!
Dairy Kefir: Water kefir grains will weaken when used in milk (milk grains are best), but if you have extra grains and want to experiment just add the grains to milk with no sugar or molasses. Alternatively, you can add an ounce of finished, strained water kefir directly to milk. Check it after 24 hours or so.
Coconut Milk: This is also a fun thing to experiment with although it will weaken the grains over time. Transfer half a can of coconut milk into a glass container and add 2 tablespoons of grains. Taste it after 24 hours and keep it going if it's not tangy enough for you. The coconut milk can thicken during the process, especially after it is refrigerated and could be used to make cultured coconut whipped cream.
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Looks great and I can’t wait to try it. Are the grains the same kind that somone might normally use for kefir with milk? Ie, can I take the grains I already have to make cows milk kefir and make water kefir with them? Thanks!
We’re trying to not eat dairy for a few weeks, so this helps solve “how do we get probiotics in w/o yogurt or kefir?” Thanks!!
Hi Bethany. Thanks, that’s a great question! Milk and water kefir grains are not the same. However, when I was researching, I came across an article where someone had converted their (extra) milk kefir grains to water kefir grains. She basically rinsed them very thoroughly with spring water and went through the water kefir process pictured above several times to recalibrate them permanently into water kefir grains. I’m not sure how their appearance changes, but it sounds like she had great success with it!
Here is a link to the article: http://marly67.wordpress.com/2010/03/05/converting-milk-kefir-grains/
I hope it works for you! This could be a great way for those who already have milk grains and no access to free water kefir grains to save a little money.
I wonder why you rinse your kefir grains. I’ve heard the suggestion when things go wrong with them, but otherwise been told not to.
Hmm… Terri. Good question! When I got the grains, that was what I was instructed to do. This is a robust and thriving batch and I think everyone who has received them is rinsing. I did ask if I needed to use spring water, but the person who gave them to me said that tap was fine for rinsing, but she was brewing in spring water. This may not be the case if a batch of grains is particularly sensitive to chlorine.
Intuitively I feel that a quick rinse cleans the slate and allows them to better receive their new “food” (sugar/minerals).
Maybe this is one of those gray areas that can help people with troubleshooting? For instance, if you are rinsing and your grains seem to not like it, try not rinsing (and vice versa?) I appreciate you adding to the discussion!
I love the thoroughness of this post! I suddenly have a renewed desire to start brewing again. I have grains that have been sitting in my fridge for an embarrassing amount of time, I want to find out if they are still alive…
Grape and cherry sound like awesome flavors to start afresh with!
Anna, that’s so funny! I guess we’ve all been there. Eternal little critters.
I’m so glad you’re inspired to get them out again. Once you try the grape you’ll be very glad you did 🙂
I, too, have grains in my fridge, and you’ve inspired me to take them out and revive them. I’m looking forward to delicious drinks in the near future. Thanks!
I’m so glad, Annie. Enjoy! But it’s nice to have the option of taking a break, isn’t it? 🙂
Interesting……… my water kefir grains love coconut palm sugar. THey bubble as never before and multiply too fast… I sometimes just use organic sugar to keep them under control.
Norma, that IS interesting. Coconut palm sugar is one thing I haven’t personally experimented with, but now I’m looking forward to giving it a try. I bet it tastes great. And it is so rich in minerals, you probably don’t need another source, correct?
How long do you leave it to ferment? Is it faster with the coconut palm sugar?
Good morning.
I use a bit of organic sugar with it also, the coconut sugar does give it a stronger taste. I let if ferment for 48 hours.
Have a great day.
What is your sugar ratio when you include two different sugars?
Do you have to use spring water, or do you think filtered water (like from my Berkey) would work alright? This might be a nice way to get my kids to drink kefir. They don’t like milk kefir and I think it loses too many health properties when I bake with it (as I am left doing when they don’t drink it 😉 ). But I do sneak it into smoothies, which they drink. I will look into water kefir grains, as we go through lots of milk without even making it into kefir. 😉
Vicky, I think that might work.
From what I understand the Berkey removes fluoride well and that is one of the reasons tap isn’t recommended. The other reason is that tap water lacks minerals, so just be sure to add them back in with the molasses or whatever source you choose. I think it’s worth a shot! I guess worst case, you could switch them over to spring water quickly if they don’t like the filtered water. Or add a mineral concentrate.
OR, if you want to stay on the safe side, start the grains in spring water until you get to know how they act & multiply in their ultimate environment. Hopefully they will multiply and you can use the extra grains to do a few rounds of experimentation in your filtered water to see the difference.
If you think of it, come back and tell us how it goes! 🙂
I’m gathering from other questions that I can’t use my fluoridated/chlorinated tap water to brew water kefir. We have a basic filter on our refrigerator, but it doesn’t work right now and it is my understanding that it only filters our chlorine, not fluoride. How do you get your spring water?
Yes, Melinda, that’s right. I’ve just been buying gallons of spring water from Whole Foods for 99 cents. We have a local service that delivers spring water in large glass jugs and ultimately I would love to do this!
Just made my first batch of coconut water keifer, but think I goofed up. I added 1/2 cup of brown sugar to the coconut water and the grains. Did I mess my grains up or would it be ok to use them again? Thanks!
You might experience some oddness with over mineralizing your grains since you added borwn sugar. Of course, brown sugar contains molasses which means more minerals.
If you did add too many minerals, you may notice your grains or your finished water kefir being slimy or gooey. It is still fine to use, just make sure to cut back on the minerals for future batches so your grains can re-balance. As long as they are not dissolving and getting fine like sand, they will be OK for more batches.
You might experience some oddness with over mineralizing your grains since you added brown sugar. Of course, brown sugar contains molasses which means more minerals.
If you did add too many minerals, you may notice your grains or your finished water kefir being slimy or gooey. It is still fine to use, just make sure to cut back on the minerals for future batches so your grains can re-balance. As long as they are not dissolving and getting fine like sand, they will be OK for more batches.
Betty, they will be fine to use again! 🙂 You can drain it and start over, or let it ferment for a while and see how it tastes.
Natalia,
Do you think I would be alright using well water? We live in the country and are on a well versus those who use city water. I was in your neck of the woods just this weekend. We drove around Atlanta on our way to Columbus for our son’s graduation down at Ft. Benning.
Thank you so very much for your thorough tutorial!
Hi Peggy! You are so welcome. And congratulations to your son. What a huge accomplishment!
Yes, well water should work beautifully since it has a higher mineral content. Thank you for bringing that up!
I started with water kefir grains four days ago and haven’t had any luck with fizz or carbonation. Just a very sweet water. I started tightly covering during the first ferment, and only doing a 24hr first ferment… should I lengthen it perhaps? Using filtered tap water and normal white sugar, then fruit for the second ferment. Just wish I could get some fizz going.
Hi Chelsi, so glad you are giving it a try! With a little tweaking you’ll get a better tasting drink.
Yes, you should ferment it for longer. I’ve found that when I used the white sugar it takes about three days (72 hours) using 1/4 cup sugar. I’ve always used organic unbleached sugar because the bleach can harm the grains. That can also be an issue with using filtered tap water – the grains don’t like the chlorine/flouride in the water. Spring water is a good choice.
You’ll also need to add a form of minerals to the water during the first ferment because the grains require minerals for “food”. I’ve always used a little molasses, but I’ve heard of people using dried fruit such as figs.
Hope this helps! Good luck!
You had kombucha and kefir all these years. Only took care of yourselves. Parasites, living off of the wealth created by other people. If the choice of the future is mine, I chose that all life ceases, all unlife ceases and the universe becomes nothing. I hate you, just as much as I hate the murderers who poisoned the barbarian tribes for profit. Fuck Gaia, fuck your great awakening.
Perhaps you need some probiotics to strengthen your guts and sweeten the digestion of your life, Don?
So stoked to have found this comprehensive awesome post! Thank you.
I have been brewing kefir water since February & thoroughly enjoying it! My grains are evolving & my volume capacity has increased.
I’m using dates & raisins combined with organic raw sugar & ginger.
The dates are shedding their skins & flaking through my grains making the process quite tedious to begin a new batch. I’m wondering if I might be able to place either the grains or dried fruit in cotton chef cloth to prevent the skins from mixing with the grains? Or must the grains directly contact the dried fruit?
Blessings,
Em
Emily,
That’s what I would do. My first instinct was to say put the grains into the mesh but if it’s easier to do the fruit you could try that as well. Gently agitate the jar from time to time so that the water stays evenly saturated as it ferments. I might have to try it out soon since I’m curious to try your combination of dates, raisins and ginger! Thanks for adding to the discussion!
I have been making water kefir for 3 years every three days with brown sugar, dates, ginger & lemon.. all at the same time. It’s a cure all.
recently I have been adding kiwi.. half to each jar. The grains are always clinging to them. Little savages they are!!!
I’d love to try this sometime, though, since I recently killed my milk kefir grains, I think I’ll stick with just kombucha for now and see how long I can keep that scoby alive. 🙂
I really liked your comment about how taste affects digestion! It really bothers me when health food people are all about nutrition and pay NO attention to flavor, as though food is only a nutrient delivery system and not also intended for enjoyment. Do you know of any articles I could read that expand on that thought and go into more details about how taste and the eating experience affect how the body receives the food?
Hi Raquel! I love that you zeroed in on that. This is something I was looking into a while ago so I don’t remember specific articles but here are some pointers and I bet you can find the info you are looking for.
Look up the 5 Tastes. This is mostly associated with Chinese medicine. I think they are sweet, salty, sour, bitter and umami.
The typical American diet is almost devoid of “bitter”. This is one reason why Swedish Bitters can work instantly for digestion. When the bitter taste hits your tongue it’s like your digestion moves immediately toward balance. There are medicinal qualities as well, but it often works on contact indicating that taste powerfully impacts digestion.
Water kefir on its own is a bit sweet and not as complex as Kombucha. That’s why I thought adding tart grape might make it better on my husband’s digestion which doesn’t tolerate “sweet” well.
Hope you find some good stuff! If you think about it, please come back and share!
Hi,
Thanks so much for this article. I’ve been making milk kefir for years, but want a break and now trying the water version. So excited to get started 🙂
Also, have you not noticed that horrible horrible comment from “Don” above? Ugh. I urge you to delete it, please!
I’m wondering if anyone has had problems getting their water kefir fizzy. The first few batches I did were fizzy (using apple juice mixed on a 2nd ferment, then using beer bottles and putting a beer bottle cap on).
I’ve tried both limeade and grape juice, and I’m not having much success. I’ve switched to a swivel cap bottle, and have tried mixing up kefir:sugar ratio. But I’m just not getting fizzy kefir anymore. I currently am doing 1:1 kefir-to-sugar ratio, and use about 1/3 cup kefir grains and a 32oz mason jar
Thanks
Just keep to Demerara sugar, lemon & root ginger…. It will be very lively
Christine
I am really excited to try this! But I’m concerned about the “fermentation” – perhaps needlessly, so forgive me if this is a “stupid” question… My hubby is a recovering alcoholic (over 20 years), and I’m so cautious about the possibility of reawakening the hunger that I never cook with any alcohol beyond vanilla extract. Is this a legitimate worry?
Hi my grains have gone very tiny they seem to be fermenting ok but they are very slow at growing ….I think I left them to long ant suggestion on how to get them strong again
Use Demerara sugar.. & wrap the jar in a tea towel. Sounds as though your grains are cold.
Christine
That happens to me from time to time if they have a change in routine. I just go back to 1/4 organic sugar and 1 teaspoon molasses and after a few batches they build back up.
I’ve used organic palm sugar from day one when I started and it was about 1 tbsp of grains and my grains always multiply really well (almost double) and the taste is great.
I do 48 hours in the grains with 1ltr water / 50g sugar then strain and split into x4 250ml bottles and add fresh fruit juice.
Ginger and lemon has to be my favourite so far, just above lemon with pommegranite.
Thanks for the great tips John!
I was wondering where you got that cute lil strainer from!! It’s perfect for a mason jar!! I’ve been searching Amazon and can’t find one similar!! Thanks for all your help!
Kortney, I actually found these at Home Decorators Outlet. I wasn’t even making water kefir at the time but I had to get them because they were so cute (set of 3). I wish I remembered the brand!
I’ve seen those at home goods, but they also sell them online at Montessori Services. Mine came as a set of 3.
My grains multiplied to much &still are, solo, last week I gave a soup spoonful to each of my dogs in their food….. Guess what !!!!!! It got rid of their wind..”……… I now do this once a week. Good tip for dog owners
Regards from saffron Walden . england
HA! That’s awesome. I had heard of people feeding their kombucha SCOBY to dogs. Great idea with the kefir grains! Say hi to my family in Shepperton 🙂
Hi,
I am on to my 5th batch of water kefir. I have been using 1/4 white sugar with 1-2tsp regular molasses with about 1ltr water, sometimes with a little bit of fruit & a slice of lemon and I ferment it for 1-2days. But I can’t seem to get my Kefir to go fizzy.. I’m thinking there isn’t enough pressure in my bottles or something? Should the kefir be fizzy before it goes into bottles then into the fridge, or does it go fizzy once in the bottles? Do I just need to get some better bottles, or am I doing something wrong?
Thanks,
Esther.
Hi Esther. Hmm, is it not bubbling at all? Mine is always just mildly fizzy unless I do a second ferment as described in the post. Then it gets bubblier. Swing top bottles could help. Another reader recommended demerara sugar to get a good fizz.
I have gone back to doing mine the way you described. 1/4 cup organic sugar (not sucanat) and 1-2 teaspoons molasses. It just keeps my grains the happiest.
You mentioned that you could do herbal tea, but can you also do other kinds of tea, like black tea? I’d love to create a healthy probiotic version of a “sparkling lemon tea” drink that my husband really likes to buy.
Hello,
I was wondering if I could use Turbinado sugar to make the kefir water?
Thanks so much,
Lisa
Lisa,
Yes, really you can use whatever type of sugar you’d like. 🙂
I’m a bit worried because I got a really nice, healthy batch of water kefir grains and started brewing with organic dark brown sugar. I then read on another site that this is ” not recommended” for kombucha. I was surprised, but happy to see this post. Any ideas why that would be? Thanks. I just hope I didn’t destroy these beautiful grains! Kara
Hello!
Nice website! And thanks for the tips. I will start culturing kefir myself.
My questions lie with the jars.
I see that you use Mason Jars for the first fermentation and use the lid. That looks to me much more convenient that using a cloth or a paper napkin. Do you leave it a bit loose so that air can come in? Also, the Mason jars that I have a metal like lid. Is that okay for the kefir? I thought we are not supposed to have metal next to kefir. So I wonder if they are also okay to kee the kefir in. Anyone knows?
Thanks much!
Regarding using tap water: My husband works for the “water company”. He says fluoride is a mineral. Why would the grains have a problem with fluoride in the water. The chlorine I can boil away…no problem. I hate to buy water in plastic bottles to make kefir.
Fantastic, thank you so much! I got water kefir grains last weekend and have been disappointed with the results, but the water:sugar:grain ratio was way off (lots of recipes said to use much more water and far less grains and sugar) and my poor wee babies were struggling. I corrected it to your recipe last night, and there are bubbles today!
So glad this worked for you!
Hi!
Thanks for this very detailed information. I just have 1 question: “1t” is 1 tablespoon or 1 teaspoon?
Thanks 🙂
Valerie, I wondered the same thing and found in the comments that Natalie mentioned using 1/4 cuz sugar and 1-2 teaspoons of molasses and the grains are the healthiest so I am also assuming that is what she using in the main recipe. 🙂
I have been doing water kefir for 3 months and had some happy grains but over the last week they just stopped bubbling. They seemed to be a little less in weight also. They were growing by .05 ounces every 48 hours but now they’ve decreased a little. My kids have fallen in love with it. It is something I feel good about giving my daughter who has JIA. I’m curious if this means I’ve killed the grains or if there is something I should try.
Thanks for any help!
Thanks for the clear recipe. I do have one question, though. My MIL (who gave me the grains) said to tightly cap the jar during the first fermentation. However, all the instructions I’ve seen online say to keep a coffee filter or cheesecloth over it… What is the difference, and which way should I do it?
Hi! I am wondering if there is such a thing of having toooo many cups of Kefir in a batch?
Thanks!
Kindly,
Tamera
I believe I killed off my first batch of grains because I had too many grains. We must remember, the more grains the more sugar they need. I was feeding sugar according to the size of the container.
My grains are growing like crazy, but during the second fermentation they just are not carbonating well. I’m using grolsch bottles, so I know they are sealed. I am just stumped because I know they’re growing — but why aren’t they carbonating?? PLEASE HELP! ????
I have looked, and looked, how do I know when is the right time to split my water kefir grains ( how much is enough to keep?) and/or have enough left over to make the next batch of kefir? I can’t seem to find that information anywhere
Hi Becky. I split them when they are about 3/4 cup or 1 cup.
Hi thanks for the article. I want to make water kefir from organic molasses and should get a sweetless molasses bcos I have Candida issue will fermentation affect the mineral and vitamin content of molasses pls reply
Hi Natalia, ive been making water kefir for over a year now not for any particular health ailment but just to optimise my health having heard all the buzz about probiotics and the brain gut link etc. i have a question but first the background to it. i found a jar of malt extract when cleaning my cupboard out having been there for years. i decided to experiment and do a kefir and see what happened. i dissolved the contents of the jar using hot water and when it cooled i adjusted the mix so it was sweet but not too concentrated and through in a couple of tablespoons of grains and presto with 24 hours all the sweetness had been devoured and i was left with this almost black liquid with no sweetness and instead the characteristic tartness you get with the normal brews. is this water kefir and is it ok to consume ? i look forward to your reply.
I have been making water kefir for over a year now. But I don’t know how some of you can drink so little of it per day. I drink at least a quart a day.
I make mine in a 1/2 gallon wide-mouth jar with a pin-hole silicone fermenting lid. And let it sit for around 48 hours. I use only Demerara Cane Sugar or Turbinado Sugar. (1/4 to 1/2 cup) and filtered water to which I add a pinch of Baking Soda. My gains love my mixture and I LOVE my grains resulting product so much I can’t seem to get enough. Other than filtered water there is nothing I would rather drink then my water kefir.
Hello 🙂 I am curious as to whether I could use Date Sugar in my kefir? I picked up a bag the other day out of curiosity to use in baking and now I wonder if I can use it for kefir.