Water kefir is a delicious, fizzy fermented beverage, rich in probiotics, obtained from water kefir grains. Appreciated the world over, kefir is just as appealing for its benefits as for its unique taste!
This guide explains everything you need to know to make your water kefir at home!
Read the complete guide, or jump straight to the section that interests you:
- What ingredients to make your water kefir
- What equipment to make water kefir
- Water kefir recipe
- How to store your kefir grains
- Frequently asked questions
- Get started!
What Is Water Kefir?
Water kefir is a fermented fizzy beverage that can easily be made in just a few days. The basic ingredients are sugar water and water kefir grains.
These grains, which look like small translucent pale-yellow crystals, contain a host of beneficial bacteria and yeast, including probiotics. They transform sugar water into a fizzy, tangy beverage full of goodness. Their gelatinous texture is produced by the bacteria to protect their environment. (ref.)
Around the world, this beverage is known by various names: water kefir, sugar kefir, water based kefir, tibicos, tibi, ginger beer plant, California bees, Tibetan mushroom, aqua kefir, and Japanese beer seeds. (ref.)
Water kefir is appreciated for its pleasant taste and health benefits. Its fizz is no match for fizzy beverages! It’s extremely easy to make at home.
Differences Between Water Kefir and Milk Kefir
Although they share the same name and are prepared from ‘grains’, water kefir and milk kefir are very different.
- Milk kefir grains are used to ferment animal milk, creating a tangy milk beverage.
- Water kefir grains, on the other hand, ferment a sweet liquid to produce a fizzy, dairy-free beverage.
To find out more, see What’s the Difference Between Water Kefir and Milk Kefir?
4 Steps for Making Water Kefir
- Mix the water, sugar, dried fruit, kefir grains, and lemon.
- Ferment: allow the mixture to stand at room temperature on the counter (24 to 72 hours).
- Flavour (optional): add your favourite flavours, such as fresh fruit or herbs, after fermentation.
- Bottle.
⚠️ If you get dehydrated kefir grains, start by activating them. Follow our guide: How to Activate Dehydrated Water Kefir Grains.
Ingredients for Making Water Kefir
The success of water kefir depends on a good balance of nutrients (sugar, minerals) to ensure optimal fermentation and keep your grains healthy.
💡 Start simple: follow the basic water kefir recipe to get started. No need to have all the perfect ingredients right from the start.
🛠 Adjust with experience: observe, over the months, how fermentation progresses and evolves. Experiment with ingredients to find the right balance of nutrients and ensure the lasting health of your grains, as well as a successful fermentation every time.
Quick Summary of Ingredients
- 👉 Water kefir grains: live culture to start fermentation.
- 👉 Water: chlorine-free, adapted according to its minerality.
- 👉 Sugar: 1/3 to ½ cup, white or raw.
- 👉 Dried fruit: dried fig ideally, other options available.
- 👉 Lemon: organic juice or slices (without the peel), moderately.
1. Water Kefir Grains
Water kefir grains are the starter culture. They contain the microorganisms that transform sugar into a fizzy, healthy fermented beverage.
- Recommended quantity: about 3½ tbsp. (50 g) of grains per litre.
- Tips for good care: make recipes regularly and follow our storage advice.
💡 Advice: If your grains aren’t thriving, check the quality of the water or sugar, and adjust the mineral intake.
Water Kefir Grains
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Easily prepare a sparkling, tasty, and naturally probiotic-rich drink at home, ready in 24–48 hours after activating the grains!
Shop now2. Water
To make your water kefir, choose chlorine-free water. Here are your options:
- Tap water: leave for 30 minutes for the chlorine to evaporate.
- Filtered water: top up with mineral-rich ingredients (dried fruit, raw sugar).
- Bottled water: a practical option, but not essential.
💡 Water Hardness:
- Hard water (rich in minerals): promotes good fermentation.
- Soft water (low in minerals): compensate by adding dried fruit or a little raw sugar.
👉 See Which Is the Best Water for My Fermentations? for more advice.
3. Sugar
Sugar feeds the microorganisms and can also provide minerals.
- Recommended quantity: between 1/3 to ½ cup of sugar per litre of water (ref.).
- Preferred sugars: white, golden, brown, or raw sugar.
- Avoid: artificial sweeteners, and sugars with additives.
👉 Find out more: Best Sugars for Making Water Kefir.
4. Dried Fruit
Dried fruit adds essential minerals to keep your grains healthy.
- Ideal: dried fig (very rich in minerals).
- Alternatives: dried apricots, dried raisins.
- Tip: keep the fruit whole for easy removal.
🚫 Avoid: non-organic dried fruit, or with additives (sulphur, preservatives).
Lemon
Lemon is recommended (but not essential) to balance acidity and promote good fermentation.
- Preferred: organic lemon juice or slices without peel.
- ⚠ Caution: add moderately to avoid excess acidity, which can slow grain growth.
What Equipment Is Needed to Make Homemade Water Kefir?
To make water kefir, you need:
- Wide opening jar
- Fine mesh cloth (not cheesecloth)
- Pressure resistant bottles (⚠ avoid Mason jars)
- Funnel with filter
💡 Practical tip: The Kefirko kit combines the essential equipment to simplify water kefir preparation.
Kefirko Kefir Making Kit
$49.90 - $57.00
The Kefirko kefir making kit is specially designed to simplify the preparation of milk kefir and water kefir.
Shop now👉 Want to find out more? Check out What Equipment to Choose for Making Water Kefir.
Homemade Water Kefir Recipe
Ingredients
- 50 g water kefir grains
- 80 g cane sugar
- 1 dried fig
- 2 tbsp. lemon juice
- 1 L water
Steps
Preparation
- Pour the water into the jar.
- Add the sugar and stir until completely dissolved.
- Add the kefir grains, fig and lemon juice.
- Fit the lid or fine mesh cloth.
Fermentation
- Allow the kefir to ferment at room temperature for 24 to 48 hours. The fig will rise, and the kefir will acidify and develop fruity aromas.
- Taste after 24 hours: if you like the taste, go on to the next step. If not, extend the fermentation to 48 hours.
- Filter the kefir to remove the grains, figs, and lemon residue.
- Reserve the grains for your next water kefir recipe and compost the fruit.
Flavouring (optional)
- Add pieces of fruit, juice, syrup, or other ingredients to personalize your water kefir.
Bottling
- Using the funnel, pour the kefir into pressure resistant bottles.
- Store the bottles at room temperature for 24 to 48 hours.
- After 24 hours, open and close the bottles to check the fizz level. For a fizzier kefir, let it ferment longer.
- When you're happy with the level of bubbles, put the bottles in the fridge to slow down fermentation.
Notes
How to Store Kefir Grains
Never throw away your kefir grains after filtering your beverage! Properly fed, they can be used again and again. Here are the three best ways to store kefir grains, and one to avoid:
1. Immediate Use: The Best Option
Relaunch a new water kefir recipe immediately after each fermentation. Using quality ingredients in the right proportions will keep your grains vigorous and healthy.
⚠ Do not rinse your grains between recipes. Repeated rinsing can weaken them.
2. Refrigeration
Putting the grains in the fridge is ideal for a temporary break (maximum 3 weeks).
- Drain the grains.
- Place them in an airtight container.
- Cover with water.
- Add 1 tsp. sugar.
- Refrigerate.
💡 Important: After no more than three weeks, drain the kefir grains and restart at least one recipe to prevent them from weakening.
3. Dehydration
Dehydrate the water kefir grains at 40°C (104°F) with good air circulation to preserve the health of the microorganisms and avoid the risk of contamination. During dehydration, turn the grains over (if necessary) to ensure complete and even drying.
- Preservation: Dehydrated grains can be stored for up to 6 months in the fridge, in an airtight and very clean container.
- Activation: Before using, briefly activate your grains to prepare them for a new recipe.
4. Freezing (Not Recommended)
Avoid freezing kefir grains. Freezing damages their structure, makes them smaller, and reduces their ability to ferment.
How to Flavour Your Water Kefir
Plain water kefir is delicious, but it becomes even more irresistible when you add your own flavourings!
Ingredients for Flavouring
Add your favourite ingredients to create unique combinations:
- Fruit juices
- Herbal teas
- Chopped fruit
- Spices
Flavouring should be done after removing the kefir grains. This avoids contaminating the grains!
💡 In need of inspiration? Check out our guide on How to Flavour Water Kefir and discover our water kefir recipes.
Frequently Asked Questions
How to Tell if Fermentation Is Successful?
Your water kefir is successful if:
- It releases fruity aromas and develops a tangy taste.
- It is slightly fizzy before bottling and becomes fully effervescent after bottling.
Can I Use Dried Raisins, Apricots or Other Dried Fruit?
Yes, dried fruit provides nutrients that kefir grains love.
Dried figs give the best results, but apricots and raisins are also good options. If you want to use one of these options, use double the amount of fig (for example, 2 apricots and a small handful of dried sultanas). (ref.)
Can I Make Kefir Without a Slice of Lemon?
Lemons help to create an acidic environment to guide the fermentation of kefir grains. You can replace it with a slice of citrus fruit (without the peel) or 1 tablespoon of lemon juice.
Can Kefir Be Made Without Dried Figs?
Yes, it is possible to make a water kefir recipe without figs, but it is important to compensate for the lack of minerals and nitrogen to ensure a balanced and aromatic fermentation.
💡 How to Compensate?
Kefir grains need nutrients to grow and ferment. If you don’t use dried figs, here are some alternatives:
- Mineral-rich water: Use hard water.
- Low-processed sugar: Prefer brown sugar, rapadura, coconut sugar, or white sugar with a tiny amount of molasses…
Why Are Minerals Important?
Minerals play an essential role in fermentation, ensuring that it runs smoothly and that the kefir grains remain healthy and thrive.
The main sources of minerals are:
- Mineral-rich water
- Raw or unrefined sugar
- Dried fruit such as figs
If one of the ingredients you use is low in minerals, it is important to compensate by adding another mineral-rich ingredient. For example: If you only have white sugar, add two figs or use mineral-rich water.
🚨 Warning: An excess or deficiency of minerals can harm the health of your grains.
How Much Kefir Can I Drink a Day?
As with any new food, everyone is different, and your body may need time to get used to water kefir. Start with one glass a day, then increase to your liking.
Although lower than fruit juice or soft drinks, the amount of sugar in kefir is not negligible. Take this into account when balancing your diet.
💡 Find out more: See The Benefits of Water Kefir According to Science to discover its virtues.
Are There Any Dangers to Water Kefir?
Water kefir is a safe drink to make at home, as long as you use quality ingredients and clean equipment.
💡 Find out more: See Does Water Kefir Pose Any Health Risks?
How Do I Grow My Water Kefir Grains?
Kefir grains develop as a result of bacteria and yeast transforming the nutrients they find.
To encourage their growth, make sure you respect these conditions:
- Regularly prepare recipes.
- Maintain a constant temperature of between 20 and 25°C (68°F-77°F).
- Provide ingredients with sufficient minerals, without excess.
- Limit prolonged stays of grains in the fridge.
Can I Make Milk Kefir With Water Kefir Grains?
Yes, but with some reservations. Some studies show that water kefir grains and milk kefir grains share similar microorganisms, capable of adapting to the environment in which they ferment (ref.) It is therefore possible to make milk kefir with water kefir grains, and it works.
However, because the sugars and fermentation conditions are different, water kefir grains do not develop properly in milk. This leads to questions about their ability to sustain themselves long-term in this environment.
💡 Conclusion: It’s possible for occasional experimentation, but not recommended for prolonged use.
Can I Make Water Kefir With Liquids Other Than Sugar Water?
Yes, but be careful. The grains could weaken over time if the nutrients in the liquid are not adapted to their needs.
To experiment, use extra grains from your growing colony. This way, you preserve your basic beans while testing new liquids.
Plant-Based Milk Kefir
Plant-based milk such as coconut milk and soya milk can be fermented with water kefir grains. These milks ferment well, thicken, and become slightly acidic and effervescent.
We advise against almond or oat milk, as their low protein content often gives unsatisfactory results.
💡 Get Started: Check out our recipe for Coconut Milk Kefir.
Coconut Water Kefir
Coconut water kefir is a fizzy and naturally refreshing drink, perfect for an exotic touch and full of goodness.
💡 Get Started: Check out our Coconut & Pineapple Water Kefir Recipe.
Apple Juice Kefir
Turn your apple juice into a fizzy, flavour-packed beverage with water kefir!
💡 Get started: See our Apple & Cinnamon Water Kefir Recipe.
What Are Water Kefir Grains Made Of?
With their unique crystalline texture, water kefir grains are like small living laboratories. This structure is mainly due to Lactobacillus hilgardii, a bacterium that transforms simple sugars into dextran, an exopolysaccharide (bless you!). This dextran forms the perfect gel to house a happy community of microorganisms.
Main microorganisms present in kefir grains (ref.):
- Lactic acid bacteria: Lactobacillus nagelii, L. paracasei, among others…
- Yeast: Saccharomyces cerevisiae (mainly)
- Other bacteria: Acetic bacteria and Bifidobacteria
💡 Fun fact: The composition of grains varies greatly from house to house. Some microorganisms are permanent residents, others make fleeting appearances, but they all work as a team to produce the magic that makes kefir a unique (and literally fizzy!) beverage.
Can Vinegar or Another Acidic Liquid Be Used Instead of Lemon Juice?
Yes, lemon juice can be replaced, as its purpose is not to add flavour but to regulate acidity and guide fermentation. You can use another citrus juice or pasteurized cider vinegar.
⚠ Caution:
- Use pasteurized vinegar: This avoids introducing unwanted acetic acid bacteria that could disrupt fermentation or contaminate your grains.
- Avoid white vinegar, which is too acidic and could unbalance fermentation.
Where to Ferment Kefir?
Ferment your kefir on a stable countertop, at room temperature, between 20 and 25°C (68 and 77°F).
- Avoid: Places that are too cool (less than 10°C / 50°F) or too hot (more than 40°C / 104°F), which could slow down or stop fermentation. For more information, see Best Temperature for Fermentation?
- Prefer: A place away from direct sunlight (no windowsills).
Can Vinegar Be Made From Water Kefir?
Yes, but with limitations. If your kefir has fermented too long, it becomes very acidic and unpleasant to drink. At this stage, you can use it as an improvised probiotic ‘vinegar’ for salad dressings or other recipes.
However, water kefir will not produce a very stable, high-quality vinegar. The low initial alcohol content limits the acidification needed to ensure long-term preservation. It is therefore preferable to keep it refrigerated.
How Can I Reduce the Alcohol Content?
Kefir contains very little alcohol (generally <2%), produced by the effect of yeast on sugar. This process is essential for fermentation, which makes it difficult to significantly reduce the alcohol content. However, there are a few tricks you can try:
- Reduce the amount of sugar: Reduce the sugar used, but without going below 1/8 cup/L (2%), or you risk disrupting or interrupting fermentation.
- Encourage aerobic fermentation: Ferment with a cloth rather than an airtight lid. This reduces the alcohol content but attenuates certain aromas.
- After fermentation: Leave the bottle open for a few hours to allow the alcohol to evaporate, although the gas will also escape.
💡 Note: The alcohol content will always remain low, but these adjustments may be suitable if you’re looking to minimize it further.
How To You Make Water Kefir Grains From Scratch?
The origin of kefir grains is somewhat mysterious. According to some sources, they appear naturally on the leaves of a variety of cacti (ref.).
However, there is no known method for making kefir grains yourself. Take care of the ones you have; they will multiply with regular fermentations, allowing you to share them with friends and family or experiment further.
Is It Safe to Eat Kefir Grains?
Yes, there are no contraindications to eating kefir grains. They are mainly made of sugar, good bacteria (lactic and acetic), and yeast. In fact, you already consume them indirectly by drinking water kefir.
However, their gelatinous texture and taste don’t make them particularly appetizing. It’s better to preserve them to make delicious, fresh, fizzy beverages that you can flavour to your liking.
Get the Tools!
We recommend the following products for making water kefir.
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