I started making my own water kefir about a year ago, after my friend Laura gave me the magical kefir grains. I loved the drink from the very first sip—and so did my husband. Since then, I haven’t stopped making it.

What is water kefir?

Water kefir is a naturally fermented beverage made with water, kefir grains, fruit, and a touch of sugar. During fermentation, it becomes lightly sparkling and consumes most of the added sugar in the process. The result is a refreshing drink with a delightful flavor and numerous health benefits—especially for your gut microbiome.

Why not give it a try and see if you’ll join the growing community of water kefir drinkers?

What You’ll Need:

• One large jar for fermentation – I use 2-liter jars with a tightly sealed lid
• Two 1-liter bottles – For storing the finished kefir, as well with tightly sealed lid
• Fine mesh strainer (stainless steel) – To separate the grains from the liquid
• Small funnel – Make sure it fits the neck of your bottles

Ingredients:

• Approx. 2 liters of water
• 70 g brown sugar
• 70 g water kefir grains
• 3–4 dried figs, halved
• ½ lemon (with peel)
• A few slices of fresh ginger

Step by step:

• To ensure the sugar dissolves properly, I first mix it with a small amount of hot water.
• Then, I add the remaining water along with the other ingredients.
• You can substitute brown sugar with any other type of sugar.
• As for dried fruits, feel free to use dates, raisins, apricots, or any others you like.
• Ginger is optional, but I find it adds a lovely, spicy note to the mix.

• I let the kefir ferment in a closed jar at room temperature for 36 to 48 hours.
• The fermentation is complete when all the dried fruits have risen to the surface. I usually let it ferment a bit longer to achieve a more sparkling, fizzy texture.
• Carefully remove the fermented fruits using a spoon or your hands. I usually add them to my compost, though some people suggest making jam or purée with them — I haven’t tried that myself.
• Next, strain out the kefir grains along with any small bits of fruit.
• Finally, pour the kefir into 1-liter bottles.

• Once the kefir is strained, you can either keep it as is or add some flavoring. In one of the bottles, for example, I added a ginger buckthorn shot.
• Then, I let the bottles ferment for another 24 to 48 hours.
• Be sure to open the lids carefully, as a lot of gas can build up — you might lose some of your kefir if it overflows.
• After that, store the bottles in the fridge and enjoy!

How to keep kefir grains?

• To store kefir grains, keep them in a closed jar with some water.
• Once in a week or two weeks – add a spoon of sugar.
• Kefir grains will multiply with the time, so you might soon need more than one jar that you can share with your friends or family.