About nine years ago I started brewing both kombucha and water kefir to have something healthy in the house to drink. Due to some life changes and a huge move, I trailed off and stopped making it for some time. But our family started brewing both again in the last year!
We really love the simplicity, small turnaround time, and small batches that homemade water kefir brings to the table.
With 4 children in the house, it’s nice to have something that doesn’t take a week to brew. They anxiously await kombucha, we actually have 3 gallons going at any given time, but to know that we can have water kefir done in just a day or two and have it going on the in between days means everyone is happy!
Related: How to make easy Spiced Pear Kombucha with leftover fruit
My sister-in-law introduced me to the idea of making a homemade sugar blend for brewing my water kefir that I hadn’t done before. I am not even 100% what hers has in it and I know mine continue to evolve.
But I was doing some research and Cultures for Health dives into all the different ways that sugar and sweeteners can affect the appearance and flavor of your probiotic drink. See their sugar chart here.
One thing I have done too to have a higher nutrient density when I didn’t have turbinado or raw sugar in the house was that I used white sugar with a dried date infusing in it.
So I encourage you to make a homemade mixture based on your own tastes and desires! Some sugars really do provide a more distinct water kefir flavor.
Our Water Kefir Supplies
Most people have most brewing supplies on hand even if they don’t realize it. Affiliate links are included and we earn from qualifying purchases.
- Water kefir grains. I got some from a friend almost a decade ago and then recently also got some from family. If you don’t know anyone with some baby kefir grains, then order here.
- A tea strainer
- A quart or half gallon size glass jar {depending on the size of my brew}
- Raw sugar and sweeteners of your choice. I will discussed this above with a helpful link in a bit, but honey is not appropriate and things like maple have to be used in moderation to keep kefir grains healthy.
Water kefir brewing process
First thing is that I typically skim off the top layer if one develops. It’s almost like a tony kombucha scoby. It gets tossed in our compost bin.
We then pour all the water kefir through a fine mesh strainer into a clean jar so that my grains are ready to go into a new batch.
I set aside those sweet, healthy kefir brain babies {because they multiple when healthy}.
Then I add 4 Tbsp of raw sugar, 1 Tbsp of homemade sugar mix, and enough HOT water to dissolve the sugar. Then I either let it cool or add cold water up to the 4 cup mark. I know that my sister in law has hot enough tap water she just dissolves directly in the jar.
I add my grains when the water is cooled or at the very least, not hot to the touch.
I cover tightly with a small woven cloth and rubber band.
Often, I will make a double batch in a half gallon jar. In this case, I almost always do one less tablespoon of raw sugar.
The beauty of fermenting is that there is a math and science to it, but there is also an art. Often the taste dictates changes and obviously individual preferences do too.
Homemade Water Kefir {Probiotic drink}
An easy, nutrient dense drink for reular gut healthor healthy soda alternative,or for an extra dose of yum to your week.
Ingredients
- 4 Tbsp. water kefir grains
- 1 Quart {4 cups} of water
- 1 Tbsp. homemade sugar mixture
- 4 Tbsp. cane sugar
Instructions
- Clean and sanitize a quart size glass jar {or larger if you are doubling the recipe}.
- Dissolve sugar into hot water either by pouring hot water over it or however you find to be easiest.*
- Let cool or add cold water to sugar mixture until desired water measurement is reached. We often do a double batch in a half gallon jar.
- Add in water kefir grains.
- Label jar with what's inside and the day you started.
- Cover in tightly woven fabric and secure with a rubber band. We typically use a flour sack towel for this.
- Set in a cool, dark-ish place 24 to 48 hours. Healthier grains and hotter temperatures tend to speed the process. I have had one brew that took a full week, but it is an anomolie.
- Second ferment with fruit flavors as desired. We ad a small pinch of sugar in our second ferments.
Notes
* I often dissolve sugar in a tony bit of hot to boiling water and then cover with cold water so I do not expose my kefir grains to high temps.
Healthy grains will continue to multiply. I keep a small jar of extra grains in my fridge that I feed periodically to keep them alive!
My homemade sugar is a combination of some of the less refined sugars like panela which give it a distinct flavor while adding nutrients to the water. You do not have to, but typically straight white sugar isn't going to be very nutrient dense or maintain healthy grains.
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Don’t miss some of our other fermenting and preserving recipes!
- Salsa-Inspired Spicy Sauerkraut {quart batch}
- How to intuitively make and brew homemade fire cider
- Preserving the canning tradition: the best tools of the trade
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