Water kefir, often hailed as the cousin of kombucha, is a powerhouse of probiotics and a refreshing fermented drink. Water kefir is made from water kefir grains. Did you know these live kefir grains are not grains at all? They are clusters of bacteria and yeast held together by a polysaccharide matrix.
What exactly is water kefir?
Water kefir, also known as tibicos, is a fermented beverage made from water, sugar, and kefir grains. These grains resemble small, translucent crystals. They are responsible for fermenting the sugar water, transforming it into a slightly sweet, and naturally carbonated drink.
The fermentation process of water kefir typically takes around 24 to 48 hours. This depends on factors such as temperature and the strength of the grains. During fermentation, the kefir grains consume the sugars in the water. While consuming sugars the grains produce lactic acid, carbon dioxide, and a variety of beneficial bacteria and yeasts. The result is a probiotic-rich beverage that’s not only delicious but also offers potential health benefits, including improved digestion and immune function.
Getting started
To begin your water kefir journey, you’ll need live kefir grains, (filtered) water, and a clean jar. Add the kefir grains to the jar, together with some dried fruit and sugar. Dissolve sugar in room temperature water, ensuring the water is non-chlorinated to protect the live kefir grains. Screw the lid on, cover with a coffee filter or breathable cloth secured with a rubber band, or use an airlock and let it sit on the counter.
Which sugar should you (or shouldn’t you) use?
When preparing water kefir, you have several options for sugars, each with its own characteristics that can influence the flavor and fermentation process. Some commonly used sugars for making water kefir:
Cane sugar
This is one of the most commonly used sugars for water kefir. It ferments well and provides a neutral sweetness to the final beverage. Organic or unrefined cane sugar will be best, overall it contains fewer contaminants than “normal” sugars.
Brown sugar
Brown sugar, whether light or dark, can add a rich flavor and color to your water kefir. It contains molasses, which adds depth to the fermentation process. Opt for less processed varieties for better flavor and nutritional content.
Maple syrup
Maple syrup adds a distinct flavor profile to water kefir, with its rich and caramel-like taste. It’s important to use pure maple syrup rather than artificial pancake syrups, which often contain additives that can interfere with fermentation.
Coconut sugar
Coconut sugar, made from the sap of coconut palms, offers a subtle caramel flavor and a lower glycemic index compared to other sugars. It can be a good option for those looking to reduce their overall sugar intake.
Date syrup
Date syrup, made from pureed dates, provides a natural sweetness and a hint of fruity flavor to water kefir. It’s rich in minerals and antioxidants, making it a nutritious choice for fermentation.
Dried fruits
When you don’t want to add any sugar you can add dried fruits to your water kefir. The amount of dried fruit depends on your taste. Play a little so you find your perfect amount of dried fruit. We use about 2 or 3 dried figs or 2 dried dates. The natural sugars present in the dried fruits will be sufficient to provide enough food for the kefir grains.
Raw honey
Water kefir grains are a live product and don’t like to be introduced to (raw) honey. Raw honey has antimicrobial properties so I don’t recommend adding it to your first ferment. You can, however, add it to your second ferment, the water kefir grains won’t be in touch with the honey in that stage of the fermentation so the honey won’t do any harm to them.
The first fermentation
Allow the kefir grains to work their magic at room temperature for 1-2 days. During this fermentation process, the kefir grains metabolize the sugars, transforming the water into a probiotic-rich beverage. Keep an eye on the fermentation jar, adjusting the sugar content and fermentation time to achieve your desired taste.
Normally we ferment our water kefir grains for 48 hours, the taste is at its best and there is a lovely fizz to the beverage. During my pregnancy, however, we decided to only ferment the grains for 24 hours. There is a small amount of alcohol made during the fermentation and to keep this at an as low as possible concentration we only ferment them for 24 hours.
Second fermentation (optional)
For extra fizz and a different flavor, consider a second fermentation. Transfer the fermented kefir water into a clean glass bottle, adding fruit juice, fresh fruit, or natural flavorings like lemon juice or raw honey if desired. Seal the bottle tightly and let it sit at room temperature for another day or two to carbonate. The microbes in the water kefir will ferment on the sugar that is still present in the water kefir this will change the sweetness of the drink.
Maintaining your batch
To maintain the vitality of your water kefir grains, feed them regularly with fresh sugar water and clean water. Avoid metal utensils and opt for a plastic strainer when handling the kefir grains to prevent damage. Keep your fermentation jar and equipment clean to avoid contamination.
Recipe: How to make water kefir
Weigh the water kefir grains when adding them to a clean glass jar. We add 80 grams of kefir grains so we have 2 fairly large glasses of water kefir every evening. Add sugar, we add about 40 grams of sugar. After we add the sugar, we’ll add two dried dates and fill the glass jar with water (about 800 ml).
In short, take a glass jar and add water kefir grains, sugar, and water in a ratio of 1 to 0.5 to 10. We then add two dried dates, close the lid, and shake the glass jar until the sugar is dissolved.
The only thing that needs to be done after the sugar is dissolved is to wait until the fermentation has reached your desired taste. Yes, it’s that easy!
We don’t ferment the water kefir further, we like the taste as it is, but if you want some extra fizziness, you can try a second fermentation by sealing the bottled kefir and letting it sit at room temperature for an additional 24 to 48 hours. Add some fresh fruits, fruit juice, or raw honey for extra flavor. See some recipes here!
Once the second fermentation is complete, refrigerate the water kefir to slow down the fermentation process and preserve its flavor. Enjoy it chilled over ice or flavored with fruit juice or herbs.
Repeat this process to maintain your kefir grains. Strain the water kefir grains with a plastic strainer, weigh the desired amount, and discard (or give away) the rest of the grains.
What to do when you temporarily can’t maintain your kefir grains
When you find yourself unable to refresh your water kefir batch, perhaps due to unforeseen circumstances or time constraints, there are a few steps you can take to ensure the health and vitality of your kefir grains.
Last year we went on a vacation to the south of France and took our water and milk kefir grains with us in a portable cooler. Because we drove with our own car this was possible. Normally we use raw, fresh milk but on vacation, we used store-bought UTH milk for our dairy kefir, and bottled water for our water kefir grains which was fine for a few weeks.
I don’t think it is a good idea to take kefir grains with you when you go on vacation on a plane. So if you need it, here are some tricks to take care of your water kefir grains when you’re not able to do it daily!
Use your fridge
If you need to pause the fermentation process temporarily, transfer your water kefir grains to a clean glass jar. Cover them with fresh sugar water, seal the jar tightly, and store it in the refrigerator. This will slow down the fermentation process and keep your kefir grains dormant for a longer period.
Dehydrated grains
If you anticipate an extended period without refreshing your water kefir batch, consider dehydrating your kefir grains for long-term storage. To do this, rinse the kefir grains with clean water and spread them out on a clean paper towel or cloth. Allow them to air dry at room temperature until they become completely dehydrated. Once dehydrated, store the grains in an airtight container in a cool, dry place until you’re ready to use them again.
Sharing or freezing
If you have a surplus of water kefir grains and cannot refresh your batch, consider sharing them with friends or fellow fermenters. They can care for them in your absence. Alternatively, you can freeze the kefir grains for short-term storage. Place the grains in a small amount of water or sugar water in an airtight container and freeze them until you’re ready to revive them.
Reviving dormant grains
When you’re ready to resume fermenting revive your dormant kefir grains by rinsing them thoroughly with clean water. This can be after a few days or after a few weeks. Then, introduce them to fresh sugar water and allow them to ferment as usual. It may take a few batches for the kefir grains to fully activate and regain their vitality. This depends on how long they were dormant.
Luckily water kefir grains are resilient and adaptable organisms. With a bit of care and attention, you can successfully revive them even after a temporary pause. By following these steps, you can ensure that your water kefir grains remain healthy and ready to ferment whenever you’re able to refresh your batch.
First aid for your water kefir
Despite your best efforts, sometimes things can go badly with your water kefir. If your batch of water kefir encounters issues like sluggish fermentation or off-flavors, adjust the fermentation conditions and cleanliness of your equipment. Mold growth indicates contamination and requires discarding the batch and starting anew with fresh kefir grains.
A few tips!
Here below I’ve added a few specific first-aid measures for your water kefir grains:
- Over-fermentation: If your kefir becomes too sour or vinegary, it may have over-fermented. You can simply dilute the kefir with fresh water to reduce the acidity and sweetness to your liking. Next time, reduce the fermentation time, lower the temperature, or adjust the sugar to kefir grains ratio.
- Sluggish fermentation: If your kefir grains seem inactive and aren’t fermenting the sugar water, they may need a boost. Try feeding them with fresh sugar water and placing them in a warmer spot to encourage activity.
- Mold growth: Mold can occasionally develop on the surface of the fermenting liquid, especially if proper sanitation practices haven’t been followed. If you spot mold, discard the entire batch, thoroughly clean your equipment, and start fresh with new kefir grains.
- Off-flavors or odors: If your water kefir develops unpleasant flavors or odors, it may be due to contamination or improper fermentation conditions. Ensure that all equipment is clean and that you’re using non-chlorinated water. Adjusting the fermentation time and temperature can also help improve the taste of your kefir.
As you can see, if you encounter any irregularities with your water kefir, play a little with the conditions, the sugar-to-kefir grains ratio, or check the cleanliness of your equipment.
I hope after you’ve read this you want to start your own water kefir journey! Water kefir offers a delicious and nutritious way to support gut health and indulge in probiotic goodness. With just a few simple ingredients and a bit of care, you can experience the power and taste of live kefir grains and enjoy the benefits of this homemade probiotic drink. Cheers and let me know in the comments if you have any questions!
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