Basic Water Kefir

Recipe Description:

This is your most basic water kefir, which you can drink as is or turn into water kefir sodas.

Prep Time: 5 Minutes

Cook Time: n/a

Servings: 4

Difficulty: Easy

Recipe Ingredients:

1/4 cup water kefir grains

1/4 cup organic Sucanat or other natural sweetener*

soft or chlorine-free water**

1 quart glass (wide mouth is best) canning jar

canning jar ring

1/2 coffee filter or a napkin

Recipe Instructions:

Put grains and sweetener into the glass jar.

Fill with water up to the first line on the neck of the jar.

Cover with 1/2 of a coffee filter (or napkin) and secure with the metal jar ring.

Let ferment on the counter for 24 hours - 48 hours.

Strain grains out and start another batch of water kefir.

Drink water kefir or make it into soda. Store extra in the refrigerator.

Notes:

* Do not use honey or agave nectar for water kefir. The honey has antibacterial properties

that will eventually kill the grains. The grains do not grow well on agave nectar.

** Do not use reverse osmosis water or distilled water. The grains will eventually die using those.

How quickly the grains eat the sugar and reproduce depends on the temperature of your home. Don't ferment for more than 48 hours.

If you want to take a break from making water kefir, or you are going on vacation, etc., you can put the grains in a glass canning jar with sweetener and water, tightly covered in the refrigerator, and they will keep that way for a while. Rinse them every week and add fresh water and sweetener if you aren't using them.

Author: persimmonpudding

I'm a wife of 19 years and a stay-at-home- mother to three daughters ages 15, 10 and 5. I enjoy reading, photography, blogging and gardening. I majored in history in college. I live in the desert southwest. View all posts by persimmonpudding

3 thoughts on “Basic Water Kefir”

Can a few fresh stevia leaves be substituted for sucanat?

Eat Nourishing Admin says:

April 17, 2012 at 12:10 pm

No, unfortunately. The sucanat is necessary for the bacteria and yeast to multiply and thrive and turn the sugar water into nutritious kefir. The bacteria and yeast will metabolize most of the sugar during the fermentation. Without sucanat there would be no fermenting and then no good B vitamins or beneficial bacteria.

Reply
1. wj1 says:
  
  April 17, 2012 at 12:15 pm
  
  Ah, that makes sense. Thanks!
  (I have a very healthy stevia plant in my garden this year, and I’m on the lookout for new ways to use it.)
  
  Reply

Recipe Description:

Recipe Ingredients:

Recipe Instructions:

Author: persimmonpudding

3 thoughts on “Basic Water Kefir”

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