You may be familiar with milk-derived kefir drinks (similar to natural yoghurt), but for those who want to avoid milk or simply aren’t keen on the taste of milk-based kefir, water kefir is a great alternative.
Water kefir is a fizzy fermented drink made using water, water kefir grains and sugar, to which many different flavours can then be added – from fruit to vegetables, to herbs and flowers.
Follow our simple instructions to create this refreshing drink, brimming with beneficial bacteria to support gut health.
It’s important to note that you need specific water kefir grains (not the usual milk kefir grains) and that, as they are live cultures (which can die-off), they require ongoing attention and are best used as part of a regular routine. They also need minerals to keep them in top condition and should not be used with distilled water – it may also be useful to add a few drops of liquid minerals to your fermentation.
We have included instructions for a double-fermentation process for additional flavour, but you can drink your water kefir after the ‘first ferment’ if you prefer.
50g organic sugar
1 liter of filtered water (filtered)
a few drops of liquid minerals
1 or 2 tsp molasses or 2 tsp maple syrup
2 tbsp water kefir grains
Flavouring: herbs/fruit/veggies of your choice
You will also need:
- Plastic sieve (metal is not recommended as it can affect the grains)
- Wooden or plastic spoon
- Cheesecloth, muslin or kitchen towel
- Sterilised large glass jars to ferment
- Dissolve the sugar and molasses (or maple syrup) into a cup of hot water.
- Let the mixture cool to room temperature and pour into your fermenting jar.
- Add the liquid minerals and water kefir grains and fill with the rest of your water to make up one litre.
- Allow to sit at room temperature for 12-36 hours. Place the jar in a cupboard or other dark area – exposure to UV light can damage the bacteria that you are trying to create.
- The length of the fermentation will vary depending on the temperature of your house and how active your grains are. You want most of the sugar to be eaten by the water kefir grains and the final taste should be only slightly sweet and a bit yeasty. Batches can take anything from 16 hours to 6 days, depending on the temperature.
At this point, you can strain off the grains and start a new batch in the same way as the first.
You can drink the finished kefir as is or do a second ferment to add more flavour.
- Pour your water kefir into bottles and add whatever flavouring you want – fruit, dried fruit, mild vegetables, vegetable juice or herbs.
- Leave the bottles out at room temperature for 24 hours, placing them in a cupboard or box to avoid UV light and keep any potential ‘explosion’ contained.
- After 24 hours, move to the fridge and leave to chill before serving.
Want to know more?
Pro-Ven Probiotics aim to provide the best support for both you and your health. If you wish to know more about gut health please do not hesitate to call us on 01639 825107 or alternatively, learn more via our blogs or in-depth ProVen research.
ProVen Probiotics, Unit 2 Christchurch Road, Baglan Industrial Park, Port Talbot, SA12 7DJ. Tel: 01639 825107