How to Make Water Kefir

Water kefir is a bubbly fermented alternative to soda that is not only refreshing but offers loads of gut healthy probiotics.

I’ve recently gone down a few rabbit holes on how to take my family’s favorite foods and remake them in a healthier way. My kids love juice because what kid doesn’t? But we don’t give it to them very often, and we don’t even like to keep it in the house. But of course everyone loves a sweet drink, and we particularly prefer a good, fizzy one.

I found water kefir as an alternative to juice (which is basically just sugar water). In its essence, water kefir is fermented sugar water. I like it because through the fermenting process, the sugars break down. So it’s less sugary than just juice, and it has added probiotics because of the fermentation.

Does water kefir have alcohol?

I’ve had folks ask me if it’s alcoholic because the process sounds similar to that of wine. While the fermenting process does share some similarities, think more kombucha than beer. Water kefir is very similar to kombucha in that it has scant amounts of alcohol (between 0.02%-0.2%) as a result of the fermentation process. For reference, this is less alcohol content than a very ripe banana. We’re happy to give this to our children, but be sure to make the decision for yourself.

As far as the taste, I describe it as kombucha without the vinegary flavor. But it’s very distinct to itself, and it’s hard to explain through words. You’ll just have to make it yourself! Here’s how to do it.

Water kefir origins

First let’s learn about where water kefir even comes from and the story behind it. You may have heard of milk kefir before, and while the fermentation process is very similar, their respective starters are two very different things.

Water kefir originated in Mexico, and is a derivative of the prickly pear cactus. The sap from the pads is used to create the culture that starts the fermentation process. That culture comes from the little grains made from the cactus that are made entirely from a material called dextran. If you want to nerd out about it like me, this is a great resource with all kinds of cool information.

THIS POST CONTAINS AFFILIATE LINKS WHICH MEANS I MAKE A SMALL COMMISSION AT NO EXTRA COST TO YOU. SEE MY FULL DISCLOSURE HERE.

Supplies you’ll need

I was intimidated by the process at first, but once I had all the necessary supplies, it didn’t feel like anymore work than just keeping a sourdough starter alive. First, you’ll need your starter grains. I like to get mine from Cultures for Health (not sponsored).

It’s best practice to ferment in a glass jar, so I like to use mason jars. This is basically fermented sugar water. I use brown sugar because of the slightly higher mineral content compared to regular white sugar. And while it’s fermenting, I like to cover it with a coffee filter secured with a rubber band.

I always do a second ferment to add flavor and carbonation. This is done in a swing top bottle to build up that pressure. The product linked here includes a funnel, but if you go with something else, be sure to get one. In order to pour the water kefir into the bottles without losing any of the grains, you’ll also need a strainer.

• Water kefir starter grains
• Mason jar
• Brown sugar
• Coffee filters
• Rubber band
• Swing top bottles
• Strainer

Getting started making water kefir

First and foremost, you’ll need some starter grains. I like to get mine from Cultures for Health, but there are other sources out there too. They will come dehydrated inside of a little packet with detailed instructions on how to rehydrate them.

Rehydration of the grains

Rehydration takes 3 days and no more than 10 minutes of hands on time. Most of this is just a waiting game. they will look like plump, jelly-like grains similar to what’s pictured below. I used brown sugar in mine which darkened their color, so if you choose to use white sugar, just know that the color of your grains will be more translucent.

Fermenting into water kefir

After 3 days of rehydration, the grains are then considered activated. That 3 day old sugar water solution gets dumped out and the grains are added to a clean glass jar with fresh sugar water. I prefer to dissolve the sugar in a pot before adding it to the jar.

A quarter cup of sugar gets dissolved into a half cup of water, and then added to a glass jar. The grains cannot be added to hot water. It needs to be as cool as room temperature if not a little cooler. This solution will be added to the jar once the sugar is completely dissolved.

Then 3 cups of filtered water is poured on top which not only fills up the jar but also cools down the water enough to add the grains.

I like to add the grains after the water is poured in, so I can monitor the temperature before they’re added. The grains will sink to the bottom.

I cover my water kefir with a coffee filter secured with a rubber band. This allows for carbon dioxide to escape while keeping debris and dust from falling into the jar. I also always label my ferments with the date it was made. Some masking or painters tape and a sharpie will do the trick.

This then sits for 24-48 hours or until the liquid turns cloudy. After this period of a day or two, the grains get strained out and the fermented sugar water solution that’s left is your water kefir!

Optional second ferment

To add flavor and carbonation, ferment a second time. I like to add about a quarter cup of juice to a swing top bottle and fill the rest with the water kefir. Date and left sit undisturbed until enough carbonation has been added. The time this takes will depend on the ambient temperature of your environment. The cooler it is, the longer it will take and vice versa.

Important reminder: Open the bottle every day to check for carbonation. If it sits and builds up pressure with no release, it will explode when it is eventually opened.

Comment below and let me know what kind of water kefir you made! Still waiting on your starter grains to come in the mail? Save the image below to your favorite Pinterest board.