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So, water kefir, have you heard of it? It’s a bit of my current favorite. I’ve always loved fizzy drinks, but without the excessive sugar found in sodas. Kefir is just what you need. Easy to make, natural, and as a bonus, it’s full of good bacteria for your gut.
I’ll warn you right away, it’s not rocket science, but you need a bit of patience. You quickly forget the fermentation time, then you’re rewarded with this mild, slightly tangy, lightly sparkling drink that you can flavor as you wish. Honestly, it changes your life.
Come on, I admit, at first I was a bit skeptical, even a little disorganized with my kefir grains, the temperature, etc. But once you get the hang of it, it’s child’s play. Not to mention the pleasure of telling everyone “I made this!”.
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And personally, I love experimenting. I’ve tried plenty of recipes: lemon, dried figs, red fruits, and even a bit of ginger to spice it up. Wait, let me tell you all about it!
The essential ingredients to easily succeed at making your own water kefir at home
First of all, you need to equip yourself with a few basic ingredients, not many, but be careful about their quality so as not to ruin the taste and fermentation.
- Water kefir grains: this is the base, the living ferment that transforms water into this sparkling and probiotic drink.
- Non-chlorinated water: I often use mineral or filtered water because chlorine can kill the ferments, and that would be a shame.
- Unrefined cane sugar: energy for the grains. Yes, we use sugar, but they transform it, don’t worry.
- Dried fruits: like figs or raisins to feed the kefir and give it a nice fruity taste.
- Lemon: for acidity and freshness. I also use the peel, but organic, of course!
There are also variations that I love, and you’ll see a bit further down how to incorporate them to flavor your drink.
Essential equipment to prepare your water kefir at home
I was lost the first time with the equipment, but honestly, it’s super simple. No need to bring out the barista kit, I promise. Here’s what I use all the time:
- A glass jar: medium size, about 1 liter, with a wide neck, it makes cleaning and maintenance easier.
- A plastic strainer: definitely not metal, otherwise the grains get damaged.
- A wooden or plastic spoon: for stirring, always avoid metal.
- A glass bottle with an airtight cap: for the second fermentation and to get that sparkling touch we love.
Well, if you have a thin cloth to cover the jar instead of a lid during fermentation, that’s even better to let air through and keep dust out.
Steps to prepare your homemade water kefir with ease
Let’s start the preparation. Personally, I like to prepare my kefir at the beginning of the week, so I always have some on hand. Here’s how I do it:
- Put 4 tablespoons of water kefir grains in your jar. No less, it’s the right amount to ferment properly.
- Add one liter of non-chlorinated water.
- Add 2 tablespoons of cane sugar. Yes, I often add a bit more if the fruits are less sweet.
- Drop one or two dried figs and 3 or 4 raisins.
- Add a slice of organic lemon, with the peel. It gives a kick!
- Stir gently with the wooden spoon.
- Cover with a cloth and let ferment 24 to 48 hours at room temperature. Here, depending on the heat, I taste after 24h, sometimes 48h if I prefer it milder.
After this first step, I strain the grains to start a new cycle and put the drink into the bottle for a second fermentation, airtight closed at room temperature for 24h. This step gives the sparkling magic.
Tips to avoid troubles with kefir
- Take care of the grains: they are alive, so no metal or excessive heat.
- Taste regularly: adjust fermentation according to your taste, it’s not an exact science.
- Vary your fruits: dried cherries, frozen raspberries, fresh ginger, everything is possible.
- Keep the grains active: if you take a break, put them in a bit of sugary water in the fridge.
Personally, I often forget to strain quickly, and I get surprises with kefir that’s a bit too strong or too acidic. But honestly, you learn best by trial and error.
How to customize and enjoy your homemade kefir according to your desires
My favorite moment is adding flavors after the main fermentation. That’s when you can really unleash your creativity:
- Lemon and ginger: refreshing and slightly spicy.
- Frozen red fruits: for an intense fruity taste.
- Fresh mint: great for summer.
- Honey or agave syrup: if you like it a bit sweeter.
I let the fruit infuse during the second fermentation. And if you want a more sparkling effect, feel free to extend this step—with caution, it can sometimes be a bit wild!
The often forgotten benefits of water kefir
If you were still hesitating to get started, know that this drink is a real blessing for your microbiome. Fermented, probiotic, it helps with digestion, strengthens the immune system, and honestly, it feels great.
I’ve noticed that my little fatigue spells pass more easily since I’ve been drinking it regularly. Not to mention the feeling of lightness in the stomach it provides.
- Rich in natural probiotics for good digestion.
- Refreshing effect and naturally low in alcohol.
- Healthy alternative to sodas and industrial sugary drinks.
For a little natural boost in your routine, honestly, you shouldn’t miss out on this.
How long can water kefir be stored?
Water kefir can be stored in a cool place in a well-closed bottle for up to one week, but it’s best to consume it within 2-3 days to get the most benefit from its probiotics.
Can kefir grains be reused?
Yes, kefir grains can be reused indefinitely if well maintained, you just need to rinse them with non-chlorinated water and feed them regularly with sugar and water.
Is water kefir alcoholic?
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Yes, but very slightly, often less than 1% alcohol. It’s a natural product of fermentation, so generally without intoxicating effects.
Should specific fruits be used?
Dried fruits like figs and raisins are ideal, but you can experiment with other dried or fresh fruits according to your tastes. Just be careful not to use chemically treated fruits.
