I’ve written before about water kefir, and it is definitely my husband’s favorite way to get probiotics naturally. It doesn’t have the strong taste of kombucha and is faster to make.

Where to Get Water Kefir Grains?

If you’ve never made water kefir, it is really simple to make. I get live water kefir culture (called grains) from here and use them to make endless batches of water kefir. One small batch of water kefir grains can make hundreds of batches of water kefir and multiply itself if properly cared for.

From a previous post, here are the instructions:

Water Kefir Probiotic Drink and Variations

Water Kefir Recipe

Follow the instructions through step 6 for basic water kefir. Follow the rest of the steps to restart the water kefir making cycle and to flavor and carbonate your water kefir.

Prep Time 5

Fermenting Time 2

Total Time 2 5

Author Katie Wells

Print Recipe Pin Recipe

Servings

cups

Ingredients

water kefir grains
¼ cup sugar (per quart of water, do not use honey)
flltered water (make sure it's non-chlorinated)

Instructions

In a half gallon size glass jar, dissolve the sugar in small amount of hot water. If you plan on making the full half gallon you will need ½ cup of sugar. If you are only filling the jar halfway then you only need ¼ cup of sugar.
When sugar is dissolved, fill the rest of the jar with cool filtered water and make sure the water is not warm. It must be at room temperature!
Add the hydrated water kefir grains.
Cover with towel, cheesecloth, or coffee filter and rubber band to keep out insects or small children.
Leave on the counter (preferably at 70-75°F) for 24-48 hours.
After 48 hours, strain the water kefir grains through a bamboo or non-metal mesh strainer pouring the liquid into another container. I use a half gallon jar for the first process then strain into two quart size jars.
Restart the process by dissolving more sugar in water, adding cool water, and adding the same water kefir grains.
To make the water kefir carbonated, pour a couple ounces of fruit juice such as grape, pomegranate, apple, or cherry into the water kefir you just strained. I don’t recommend citrus for this part, as it makes stringy yeast-like things that are not tasty!
Once you’ve added the juice, cover the jars tightly with an airtight lid and leave on the counter an additional 1-3 days before drinking or refrigerating.
Repeat the process!

Nutrition

Nutrition Facts

Water Kefir Recipe

Amount Per Serving (1 cup)

Calories 0

* Percent Daily Values are based on a 2000 calorie diet.

Notes

The longer you let your kefir ferment, the more sugar ferments out. So if you’re limiting carbs, I recommend fermenting for the full 48 hours. Don’t leave it longer than that though or it can starve the grains, which need sugar to live!

Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!

My Favorite Water Kefir Variations

For flavors, I recommend using a secondary ferment. After making the water kefir with the instructions above through step 6, I remove the kefir grains and use them to create a new batch as described above. I then transfer the newly made water kefir to a quart size jar and add in any of the ingredients below. Then, I cap the new jar tightly and leave to ferment for 2-3 days on the counter. This allows it to develop a natural carbonation.

Here are our favorites:

½ cup grape or apple juice
¼ cup raisins or a few prunes (makes a Dr. Pepper-like taste)
½ cup fresh fruit such as mango, berries, etc. (just not citrus or pineapple)
1 tsp vanilla extract and 3-4 prunes or dates (makes a cream soda flavor)
a small piece of fresh ginger and ¼ cup apple juice
strawberries and then a splash of lime juice right before serving

Do you make water kefir? What is your favorite variation?

About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Co-founder of Wellnesse, has a background in research, journalism, and nutrition. As a mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.

Comments

99 responses to “Water Kefir Variations and Recipe”

Maz

February 19, 2019

I’m just making my first batch of water kefir. So exciting! Have some luscious ripe blackberries so will try blitzing a few with a bit of the made kefir, straining, then adding to the rest and second-fermenting. Fingers crossed. How do I rest the grains when going away for a few days?

Reply
Angelique

December 20, 2018

Have you ever thought about adding a little sole water for the minerals?

Reply
Phillip

September 29, 2018

Once the 15g of grains have grown – mine now weigh 130g but a lot of that is water – do you add more waster/sugar to each batch?

Reply
jennifer

September 11, 2018

Hi ? im new to trying raw milk kefir and ive noticed my stomach has way more activity then before, my nose is runny, diarrhea but now its getting soft. Is this normal ? Has this happened to you or others on their kefir journey as well?

Reply
Kacey

June 28, 2018

Would well water work for this?

Reply
Amanda

May 11, 2018

Is water kefir a replacement for probiotic supplements? I take a Garden of Life women’s probiotic with 85 billion live cultures and 32 probiotic strains..and it’s on the expensive side.

Reply
Sheila

February 17, 2018

I have Just started fermenting water kefir for my husband as he isn’t a fan of the taste of kombucha, which is my preference.
My question is how to take a break from fermenting w/kefir and still keep the water kefir grains strong? It ferments so quickly Chris can’t keep up with the supply!!
PS. I have learned so much about eating healthier from the information you post. Can’t thank you enough for sharing!

Reply
1. Katie – Wellness Mama
  
  February 17, 2018
  
  You can store them in the fridge:
  -Add water kefir grains to 1 quart fresh sugar water (¼ cup sugar dissolved in 1 quart water).
  -Put a tight lid on the container and place in the refrigerator (when storing the grains, if possible the sugar water should be changed out each week). The water kefir grains should be safe and healthy for up to 3 weeks.
  -When ready to make water kefir again, separate the grains from the storage liquid, place in fresh sugar water, and culture as usual. It may take a couple of batches for the grains to wake up and get back to work.
  -The storage liquid should be fine to consume, as long as it has a pleasing aroma and flavor.
  
  Reply
bob

June 1, 2016

being new to water kefir, after initial ferment I wanted to try some fruit so the second ferment I used very ripe pineapple and fermented for 24 hours, removed the older fruit, put fresh pineapple in the water kefir and fermented for another 24 hours and everyone who tries it is impressed how good it is, even me. I’m having a glass right now and it’s great.
Not sure what I did wrong/right. It tastes like a wine cooler, a little alcohol content, not much and a lot of carbonation.
I can see how problems could arise though so it must have been beginners luck.

Reply
Oleg

May 30, 2016

Hello. Thank you for the article.
I have question.
After the water Kefir is ready (second or even first fermentation), how long can it stand inside the fridge (when will it expire and become bad)?
More or less then a week?

Reply
1. Jenny
  
  June 14, 2016
  
  I’ve been researching and practicing how to make water kefir for months. A good resource is a site called Yemoos. There is a ton of info in the FAQ sections. You will enjoy.:) From what I’ve read it won’t go bad ever, it just continues to ferment (slower if chilled). It would eventually consume all the sugar and turn them to alcohol. The beneficial bacteria will be less if you wait too long. I’ve had mine in the fridge for over a month and still enjoy it. It tastes more on the alcohol side though. Without testing it I can’t say as to what percent alcohol it’s become, it’s alcohol content (%) is limited to and depends on the amount of sugar used and how long it’s been fermenting.
  
  Reply
Miriam

May 11, 2016

I know this is an old post, but how much of the water kefir grains do you use? And can you reuse the grains, or do you need new grains for each batch?

Reply
Alex

February 8, 2016

I’ve been having a ton of fun making water kefir at home, but the only version I’ve mastered is ginger. I tried making a vanilla one once, but I must have added the vanilla extract at the wrong time (I put it in after primary fermentation) because I think the alcohol in the extract killed all the beneficial bacterial and the final result was gross! I

Reply
Jenny

January 4, 2016

I’ve read that the longer the water kefir is stored the more it will ferment, causing a higher acidic and alcohol content. At what point is it unsafe to give to children and is there a way to prevent it from continuing to ferment to avoid altering the flavor, acidity and alcohol content?

Reply
Jenny

January 4, 2016

Is there a limit to how much kefir soda adults or children should consume?

Reply
Bea

November 24, 2015

HELP! I just realized I made a mistake! I left the grains in coconut water for 24 hours, took them out then added the apple juice and ginger BUT left coffee filter for another 24 hours instead of closing it tightly. Is my kefir ruined? Will we get sick if we drink it? Thank you!

Reply
Rosie

November 23, 2015

I have had my kefir going for about 12 months.
The last lot i made i left in the 1st batch for about a week.
Im worried that i might of killed them.
They usually bubble if i tap the glass, but this time they arent.
How can i tell if they are no good?

Reply
Deborah

November 18, 2015

My neighbor gave me some Kefir water. i loved it. so she gave me some seeds. Her directions were to put the seeds in the jar , dissolve brown sugar in water, then add sugar water to jar fill with water and add flavored herbal tea bags, 2 per quart and let sit with a coffe filter over it foe 48-72 hours, strain, start over. has anyone else here ever used herbal tea bags?

Reply
Faith

August 14, 2015

Could you use coconut sugar as an alternative? I’m trying to stay away from all sugar. I know it ferments away but would rather not even have it in there to start with.

Reply
Lynn

August 7, 2015

What about ph level? I have read that you have to add lemon, minerals? Am confused every site says something different! I have tried will different sugars and notice that they multiply more with coconut sugar but then then not at all with unrefined sugar…why is that?

Reply
Michelle Odrzywolski

July 26, 2015

Hi there,
I’m new to this so here goes…I fermented water sugar and Kefir grains for two days now.
do I put the water Kefir in the fridge after I add the fruit for a couple of days on back on the counter?
Thanks!
Michelle O

Reply
1. Katie – Wellness Mama
  
  July 27, 2015
  
  After you strain out the kefir grains, you use those to make a new batch with another round of cooled sugar water. The already brewed water kefir (once you remove the kefir grains), you add the fruit or juice and leave on the counter for a day or two to ferment before transferring to the fridge.
  
  Reply
2. Michelle
  
  July 28, 2015
  
  I am not kitchen savvy so I got ahead of my self and added the dates to the grains and water. Can I save my grains? I think I could be an example to all the dysfunctional kefir girls lol.
  Thanks for your time!
  Michelle
  
  Reply
  1. Debi
    
    April 8, 2018
    
    It should be fine. I’ve added molasses and ginger directly to the grains.
    
    Reply
Emily

June 16, 2015

I love your blog and podcast! 🙂 I’ve just started making my own water Kefir and we’ve been having pretty warm weather and it is usually around 80 degrees in the house. Should I ferment my Kefir water for less time? Is there any rule of thumb for temp increase or decrease? Thanks in advance!

Reply