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How to make healthy probiotic water kefir natural soda
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How to Make Water Kefir Soda (Recipe)

Katie WellsApr 8, 2011Updated: Jan 3, 2020
Reading Time: 3 min

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Wellness Mama » Blog » Recipes » How to Make Water Kefir Soda (Recipe)
Table of Contents[Hide][Show]
  • Water Kefir Culture+−
    • Equipment Needed
  • How to Make Water Kefir Soda (Recipe)+−
    • My Favorite Kefir Variations
  • Water Kefir Recipe Video Tutorial

It’s a probiotic… it’s a carbonated drink… it’s water kefir!

I started making this as part of my mission to get more probiotics in our diet and it has worked like a charm! The kids love it and ask for it each morning.

Water Kefir Culture

You will need one unusual ingredient for this recipe: water kefir cultures (also called water kefir grains). They aren’t really grains, but are a symbiotic colony of beneficial bacteria that create probiotics and enzymes during the process of breaking down natural sugar.

I got my water kefir grains from this family-owned company. You’ll also need…

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Equipment Needed

  • Glass jar (1 quart or half gallon)
  • Wooden spoon for stirring (avoid metal)
  • Towel, cheesecloth, or coffee filter to cover jar
  • Rubber band
How to make healthy probiotic water kefir natural soda

How to Make Water Kefir Soda (Recipe)

Katie Wells
A healthy probiotic-rich drink that you can make quickly and easily at home for pennies.
4.55 from 40 votes
Print Recipe Pin Recipe
Prep Time 5 mins
Total Time 5 mins
Course Drinks
Cuisine Fermented
Servings 4 +

Ingredients
  

  • water kefir grains (hydrated)
  • ¼ cup sugar (per quart of water, do not use honey)
  • water (non-chlorinated and filtered)

Instructions
 

  • In a half gallon size glass jar, dissolve the sugar in a 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 the 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 a towel, cheesecloth, or coffee filter and rubber band to keep out insects and 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 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 n additional 1-3 days before drinking or refrigerating.
  • Repeat the process!

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!
Tried this recipe?Let us know how it was!

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My Favorite Kefir Variations

  • After the first fermentation, cap the water kefir without adding any juice and leave on the counter. After two days, put in refrigerator and add vanilla extract before drinking — tastes like cream soda!
  • Add lemon juice and drink right after the first fermentation — tastes like lemonade!
  • Do the second fermentation with grape, apple, cherry, or pomegranate for a fizzy fruit flavored soda.
  • Add raisins or prune juice for the second fermentation — tastes like Dr. Pepper.
  • Make a grape or berry flavored second fermentation and mix with iced herbal tea for a carbonated fruity iced tea drink.
  • Add pineapple juice after the first fermentation, but drink right away — don’t allow to ferment or it gets slimy!

Water Kefir Recipe Video Tutorial

This video that explains this in more detail and gives step by step instructions. You can also check out Cultures for Health to find the supplies to make water kefir soda and other great fermented probiotic-rich foods and drinks!

Have you ever made water kefir? What’s your favorite flavor?

Water Kefir is a naturally fizzy fermented drink that is full of probiotics and enzymes for a delicious and healthy drink!

Category: Drink Recipes, Recipes

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About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Wellnesse, has a background in research, journalism, and nutrition. As a wife and 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.

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Reader Interactions

Discussion (336 Comments)

  1. Chris

    September 14, 2012 at 1:00 PM

    Does the acidity in kefir harm our teeth? How much kefir might be too much in a day? I have been making and drinking kefir made with milk and seem to be getting good results with my GERD issues. My sons won’t drink it because of the tartness. I think they may like this if I use the word “soda”!

    Reply
    • Wellness Mama

      September 14, 2012 at 1:18 PM

      From everything I’ve seen as long as you have good oral health this won’t harm your teeth at all… It actually isn’t very acidic either

      Reply
      • Melissa Nowack

        January 25, 2020 at 2:42 PM

        I just discovered aqua kefir at Trader Joe’s last week and love it! I’ve been making kombucha for a couple years but recently got tired of trying to balance the “fermented” flavor. Sometimes I would get a strong flavor that I didn’t like and other times I didn’t.

        I’m wondering if you have ever gotten that with this recipe? I could convince my whole family to drink this if it doesn’t have that flavor in it.

        Also, how long can you use the same “grains”? Do they create more over time like the kombucha scoby? Or would I need to purchase them again every few months? Sooo many questions!

        Reply
        • Jenni Wilson

          February 23, 2022 at 4:35 PM

          5 stars
          You can keep using the same batch, as long as it doesn’t starve for too long that it dies. I used mine for at least 2 years. It does multiply. And the fermented taste is not very strong, like it is in kombucha. My kids loved this soda!

          Reply
  2. Vicki

    July 28, 2012 at 5:54 PM

    Should you add lemon and other dried fruit for the first fermentation?

    Reply
    • Wellness Mama

      July 28, 2012 at 8:27 PM

      It can actually mess up the grains if used with them, but is fine after for the second ferment.

      Reply
  3. Oriana

    July 10, 2012 at 11:53 AM

    Hi, Kefir soda is an absolute godsend.  I have a very imbalanced digestive system and the use of probiotics is life changing, I can’t stress that enough. Thank you very much for helping spread this knowledge to others! However, I’ve been making my own kefir soda and I have a problem… my latest batches (using the finest ingredients) aren’t carbonating!    First I was using a simple Apricot nectar from a can plus some lemon juice. no preservatives but not organic and had added sugar. still, i got some carbonation. next i used an all natural, no preservative fruit punch of apple cherry pear and grape…a little fizzier but not as great. then i got an all organic, no added sugar, no preservative pomegranate cherry lime juice and…NO carbonation. wha? I always leave my 1st and 2nd ferments for 24-30 hours. should I try leaving them longer? are my grains dead? I’m confused! Thanks!!!

    Reply
    • Nick

      April 14, 2014 at 12:51 PM

      Sometimes the carbonation is just slow to come. I have noticed that if I add a bit (1 tsp per quart) of honey to the SECOND fermentation then it kicks the yeast in butt and says, “Wake up!” Also, if your house is < 70 degrees then you might have to let it ferment longer/ move it to a warmer spot. Another thing to think about is sealing the second fermentation tight. I usually let mine ferment for 24 hours unsealed and for 12-18 hours sealed tight, to lock in the bubbles. This makes an incredibly fizzy beverage, especially when paired with fresh berries or juice!

      Reply
      • Kelly

        January 18, 2016 at 11:28 PM

        This is yeast based? Wouldn’t that defeat the purpose of a probiotic? I thought yeast caused candida overgrowth?

        Reply
        • Bailey

          October 15, 2017 at 4:58 PM

          Not all yeast are the same. Candida is a specific type of yeast.

          Reply
  4. Jena Demarco

    July 3, 2012 at 11:16 AM

    I have been doing water kefir for about 6 months now and I have noticed some things and wondered if you had any thoughts on them. I really like it with lemon, but with the price of lemons and not wanting to go to the store so often with my 3 youngsters I bought some organic lemon juice. I feel good about the source and feel its an ok substitute, but I noticed my kefir doesn’t get bubbly with it. Is that bad? Do you think it’s killing the good stuff? I would really love to get your opion.

    Reply
    • Wellness Mama

      July 3, 2012 at 12:04 PM

      It is probably fine to use, especially if its organic. There is probably more available sugar in fresh juice, so that is why it gets bubblier. As long as you aren’t adding the juice to the ferment with the kefir grains, it should still be high in good bacteria…

      Reply
    • Maurice

      August 4, 2014 at 9:14 PM

      Lemon is not used as a flavor, it is used to feed the grains. They get a lot of what they are after from the skin, that is why lemon juice is not as good.

      Reply
  5. Heather

    June 26, 2012 at 8:50 PM

    Can I use black strap molasses in place of sugar?

    Reply
    • Wellness Mama

      June 27, 2012 at 9:34 AM

      You can add it but it doesn’t have quite the same chemical composition to completely replace the sugar…

      Reply
      • Nick

        April 14, 2014 at 12:46 PM

        It also tastes incredibly strong. I have used 1/4 Tbs. Molasses in conjunction with other sugar fuels, just for the mineral content.

        Reply
    • Wellness Mama

      June 27, 2012 at 9:34 AM

      You can add it but it doesn’t have quite the same chemical composition to completely replace the sugar…

      Reply
      • Roxana

        August 3, 2015 at 8:22 PM

        I actually use 1/4 c sugar and 1 tsp molasses. Yummy!

        Reply
  6. Carrie Saagim

    May 16, 2012 at 12:24 PM

    where can I get the kefir grain at? What kind od store do I got to?

    Reply
    • Wellness Mama

      May 16, 2012 at 1:08 PM

      This is the only place I’ve ordered them https://wellnessmama.com/go/kefir/ I’ve never seen them locally…

      Reply
      • Kait

        August 28, 2013 at 3:13 PM

        You can also order it on amazon.

        Reply
    • Saba

      May 29, 2015 at 8:01 PM

      5 stars
      I found them from a wonderful company called Keysands and they delivered well. I have just begun my first batch.

      Reply
      • Brenda

        October 24, 2015 at 4:52 PM

        5 stars
        Keysands is great! I lost my grains during a move – they had lasted for 2 years. I ordered again from Keysands. Customer Service is great and the grains are healthy.

        Reply
    • Rochelle Watters

      March 20, 2021 at 12:40 PM

      Check Craigslist! People give it away or sell healthy fresh kefir grains for next to nothing- just bring a container… it’s part of “kefir culture” to share the good health with others. Vancouver BC CL has about 20 listings at the moment! It’s really caught on and it’s a great way to share your ever multiplying grains.

      Reply
  7. Deborah Wilson

    October 17, 2011 at 2:20 PM

    Just an FYI… I started drinking kefir water about two weeks ago and now have my first yeast infection in 5 years. Saw my chiro/nutritionist and kefir is the culprit. He said there are 700 types of probiotics and not all of us respond favorably to them. 🙁 Even “good” probiotics can mess up your flora. I just say this in case other woman experience the dame thing and don’t consider it might be the kefir cause it’s a probiotic.

    Reply
    • Sarah

      January 30, 2013 at 1:37 AM

      Could that possibly be a ‘healing crisis’ or some kind of detox reaction/flare up? I have read that if you already have an imbalance you’re likely to feel worse before u feel better, it’s like the ‘bad’ bacteria is protesting =)

      Reply
      • Samantha

        March 6, 2015 at 12:28 PM

        Wondering the same thing as it’s what happened to me also.

        Reply
      • Aimee

        April 12, 2015 at 11:13 PM

        thinking that too- look up “candida die-off”

        Reply
    • Nicole

      May 17, 2016 at 11:38 PM

      5 stars
      Interesting about your yeast infection. My first infection dragged on for 6 months until I discovered water kefir.

      But you’re right, people are not one size fits all!

      Reply
      • Tammy lundberg

        December 7, 2019 at 10:32 AM

        Can you add fresh fruit for second fermentation?

        Reply
  8. Kelly Dolan Glass

    September 18, 2011 at 3:33 AM

    I’ve tried several batches of water kefir, but my kids don’t like it (and to be honest, neither do I). Mine tastes very alcoholic, like bad wine. Not at all like the fizzy fruit soda that I tried from the woman who gave me the grains.  Any idea what I’m doing wrong?

    Reply
    • Ivana Jiménez Juárez

      November 23, 2012 at 1:16 AM

      If it tastes too alcoholic, you’re probably leaving them for too long (or it’s warmer there, as temperature accelerates the process). Try leaving the grains+sugar water for 24 hours at room temperature, then filtering the kefir grains out, adding fruit juice and putting it in the fridge (instead of outside) for a day.

      Reply
  9. Sarah Smith

    May 14, 2011 at 9:44 PM

    We’ve been enjoying water kefir soda for a few months now, but I’ve never tried adding juice and doing a second ferment.  We usually drink it with fresh lemon juice squeezed in, but a second ferment would certainly be more convenient. Thanks for the tips on what juices work best!  Have you ever tried using strawberries/strawberry juice for the second ferment? Just curious as we’re swimming in strawberries from our garden right now.

    Reply
    • Wellness Mama

      May 14, 2011 at 10:01 PM

      I haven’t tried it because our strawberries aren’t producing yet, but
      I’ve had friends who added in sliced strawberries or strawberry juice
      and they said it was great!

      Reply
      • Sarah Smith

        May 15, 2011 at 2:13 AM

         Thanks!  I’ll try it with the batch that is fermenting right now!

        Reply
      • Christy Irelandis

        January 1, 2016 at 9:03 PM

        I’m wondering how much juice to add to the water keifer and also what is the difference between first and second fermentation?

        Reply
      • Christy Irelandis

        January 1, 2016 at 9:15 PM

        Sorry, I just noticed your recipe says a couple of ounces for the fruit juice?

        Reply
  10. Lisa

    April 15, 2011 at 2:19 PM

    Can’t wait to try this! I’ve made water kefir before, but never using the method you describe. Thanks for sharing (found you at FBF). Blessings, ~Lisa

    Reply
    • Noreen Hobbs

      June 3, 2014 at 5:24 AM

      Hi.
      My friend has recently given me some kefir plant and now I am trying to grow it. But is seems to have died…..how can i tell if it is still alive.

      Reply
    • Noreen

      August 1, 2014 at 3:09 AM

      Hi I’m not sure that this is the right place to post this comment??
      I have been struggling to make kefir water for about 2 months now….I have traveled a lot.
      But i have finally got to the point where i can see some new clear grains. But my drink does not seem to be carbonating at all or just a very little. why is that. Not even in the second fermentation. In our country we are now in winter. Could that be the cause?

      Reply
      • Shelli

        November 28, 2014 at 1:04 AM

        Go to the cultures for health website for help. The kefir grains must be fed enough sugar water to be healthy….sometimes every 24 hours until they get healthy again. Read the information on that website and it will help you a lot.

        Reply
      • Grant Claycomb

        December 16, 2014 at 10:13 AM

        I brew my water Keifer in a sealed canning jar (wire clamp kind 1 liter) and add dried cranberries. 2 days on the countertop then leaved sealed and place in refrige until needed. After I’m ready for it, I keep it in a wire clamped bottle to hold carbination.

        Reply
      • Betsy

        July 26, 2016 at 8:04 AM

        I use swing top bottles for my second firementation and either a little bit of dried fruit (peaches or pineapple are our favorites), or one half can of nectar (like the soda cans) in each 34 oz bottle. It’s important if you use the swing too bottles to use bottles that are round in the bottom and not square, as the square ones have a tendency to explode.

        Reply
    • Amber

      December 20, 2014 at 1:43 AM

      In the recipe you say avoid metal strainer but…I can’t seem to find a mesh strainer that isn’t metal. I mean all the strainers I find are metal or plastic but as far as small strainers go there isn’t a mesh one that is not metal.

      Reply
      • Ling

        December 23, 2014 at 6:07 PM

        I started making kefir drink two ago. I checked everywhere to find a non-metal strainer, places like Macy’s, whole food, target, bath bed and beyond … But none of them has it. Finally, I went to a chinese store in Chinatown, Manhattan nyc. I found a pack of three plastic strainers with nylon nets, costed only $1.19. Their sizes are 3 1/4 , 4 1/2 and 6 inches.

        Reply
      • Ashley

        January 16, 2015 at 4:13 PM

        I just placed a cheese cloth over my metal/mesh strainer and it hasn’t harmed the grains at all. Plus it makes transferring the grains easier.

        Reply
      • Jena

        May 3, 2015 at 4:12 PM

        I use a sprouting lid, works like a charm!

        Reply
      • Pete

        July 5, 2015 at 7:41 AM

        I found a set of three plastic mesh strainers (just cheap-y ones) at Walmart for under $2

        Reply
      • Guerry

        August 17, 2015 at 11:13 AM

        Dollar General has a small plastic strainer that is perfect

        Reply
      • Heather

        January 22, 2016 at 1:43 AM

        Silicone works great. Bed Bath and Beyond has a small one with tiny holes (not as fine as metal, but works great).

        Reply
      • judy beckemeyer

        February 1, 2016 at 4:55 PM

        Walmart has a set of three sizes for under $2

        Reply
      • Carrie

        February 8, 2016 at 2:28 PM

        Try WalMart for mesh strainers.. They have a set of four mesh strainers small to large sizes

        Reply
      • Anne-Marie

        April 25, 2016 at 5:01 PM

        I use a plastic drain cover! lol

        Reply
      • Andrea

        May 25, 2016 at 10:58 PM

        5 stars
        I use a cheesecloth to cover with a rubber band, and found just pouring it into another glass jar for the second fermentation works well. Then I take off cheesecloth (after tapping any grains down into original jar), add the sugar water to grains, move the cheesecloth to a dry part and put rubber band back onand repeat 🙂 saves me a step, once I lost my plastic strainer moving from Denver to Austin! 🙂

        Reply
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