Water kefir is loved by many families everywhere!
The most fun about Water Kefir is the flavouring, the bubbles and fizz are quite amazing and everyone enjoys it. This is such a beautiful culture!
What you will need:
- 3 – 4 cups of water and something to boil it in.
- 1/4 cup of organic brown sugar
- 1 clean clear glass jar with a breathable cloth & rubber band
- 1 sieve & funnel & bottles for second ferment
- Unsulphured molasses, unsulphured / organic dried fruit like raisins / apricots / figs / dates
- 1 slice of organic lemon – remove skin if not organic. * optional
- Water Kefir Grains
This is how we do it:
STEP 1: Sweet sugar water mixture
- Boil your water and add a 1/4 cup of sugar
- leave your mixture to cool completely.
STEP 2: Add everything to a jar
- Take your water kefir grains and add them to your sugar solution in your clean clear jar.
- Add your molasses 1 teaspoon or less depending on how you like it.
- add your dried fruit of choice if you wish to add some
- add your lemon if you wish to do so.
- cover with a breathable cloth and elastic band. [updated] OR a solid lid – flip top/fido jar just don’t close it too tightly if using a plastic lid- don’t use metal, please.
- Place in warm spot 20°C – 30°C for 12-48 hours (you will see your raisins or dried fruit will be all puffy bobbing/floating)
STEP 3: Bottling & Second fermentation
- get your sieve, funnel and glass bottles ready for this part
- place your funnel over the bottle and your sieve over the funnel and empty your kefir in the funnel with the sieve catching all your kefir grains.
- make sure your bottle is filled say to 2/3 full of kefir (maybe less depending on your preferences.)
- now you can add your dried fruit / fresh fruit or juice (1/3 of the bottle) fill your bottle so that there is at least 2 – 3 cm headspace.
- Close your bottles tightly and let your kefir ferment for 2-7 days depending on temperature and preferences and extras (fruit / juice etc.) used.
- PLEASE check on your bottles often to make sure they don’t explode.
- Refrigerate & enjoy chilled!
- Always work with clean hands, utensils & surface areas.
- Avoid aluminum utensils. Rather use stainless steel, plastic or glass.
- Fermented foods often have a sour but clean aroma and flavour. Never consume anything that smells or tastes unpleasant.
- The ratio is 1/4 cup grains to 1 liter of water and 1/4 cup of sugar – increase the water and sugar as the grains increases.
- Temperature plays an important role- the hotter the quicker the ferment / the colder the slower.
Tap. In Cape Town, South Africa, I’ve brewed water kefir with boiled and cooled tap water with no problems. I also run the water through a charcoal filter before use. Tap water -It can be done, just make sure you boil your water for about 15 minutes and let it cool to room temperature before using it.
bottled. if using bottled water it’s good to make sure that the water is Chlorine and fluoride free.
Reverse osmosis. I know people say it’s fine to use reverse osmosis water if concentrace mineral drops or dried fruit are added in an attempt to add minerals back to the water. I’ve tried and it didn’t do my kefir crystals any good, they gradually deteriorated. From beautiful lively and active kefir crystals to deadish small “beads” of sand.
Ozone water. Not good for the culture, don’t use Ozone water.
For the best results use ORGANIC brown unrefined cane sugar. I use brown organic cane sugar and have found that it works best.
Clear clean see-through glass – no glaze or anything fancy. The wider the jar the better.
Choose a clean, dark and dry area free form moist and mold.
A dark cupboard Or a place on the kitchen counter out of direct sunlight will also do.
- how to make water kefir
- more about the ingredients
- water kefir and some health benefits
- second fermenting water kefir
- FAQ water kefir
Have fun ♥