Water Kefir for Beginners: A Dairy Free Probiotic Drink

What Water Kefir Is and How It Differs from Milk Kefir

Water kefir is a naturally carbonated, probiotic beverage made by fermenting sugar water with water kefir grains. Despite the similar name, water kefir grains are completely different organisms from milk kefir grains. They look like small, translucent crystals rather than the cauliflower-like clumps of milk kefir. Water kefir is dairy-free, making it an excellent probiotic drink for people who avoid dairy products.

Getting and Caring for Water Kefir Grains

You can purchase water kefir grains online from fermentation supply stores. When they arrive, they may be dehydrated and need a few batches to fully rehydrate and become active. Fresh grains from another brewer are ideal. The grains feed on sugar and minerals in the water, multiplying slowly over time. Unlike kombucha SCOBYs, water kefir grains are small and granular, resembling tiny crystals.

Basic Water Kefir Recipe

Dissolve a quarter cup of organic cane sugar in one quart of warm water. Let the water cool to room temperature, then add your water kefir grains. Cover the jar with a cloth and let it ferment for 24 to 48 hours at room temperature. The liquid should become slightly cloudy and develop a mild sweetness with a hint of tang. Strain out the grains and use them immediately for your next batch.

Flavoring Your Water Kefir

Plain water kefir has a mild, slightly sweet and tangy taste. Most people prefer to flavor it during a second fermentation. Add fruit juice, sliced fruit, ginger, herbs, or vanilla to the strained kefir in a sealed bottle. Let it sit at room temperature for another 24 to 48 hours to develop carbonation and infuse the flavors. The sugar in the added fruit feeds the remaining bacteria and yeast, creating natural fizz.

Troubleshooting Common Issues

If your water kefir grains are not growing or the ferment tastes flat, they may need more minerals. Adding a pinch of unrefined sea salt, a few drops of mineral concentrate, or a small piece of dried fig to each batch can help. If the kefir is fermenting too quickly and becoming very sour within 24 hours, try using less sugar or fermenting in a cooler location. Healthy grains should be translucent, plump, and gradually increasing in quantity with each batch.