water kefir.... or another foray into fermentation.

It was lovely daughter who first introduced me to water kefir, the slightly carbonated fermented drink which is full of beneficial probiotics.
Like many fermented foods, its origin is uncertain but it has probably been consumed in certain countries such as Mexico and Tibet for centuries.
Making water kefir at home is simple, though initially you do need some water kefir grains.
The term water kefir grains is a slight misnomer, as they are not actually grains, but resemble jelly- like crystals.
The grains are a symbiotic culture of bacteria and yeasts, which when fed with sugar and water produce the beneficial drink.

There seem to be different methods for making the kefir and this website has lots of interesting information, but the method I used was as follows:
Place 4 tablespoons of water kefir grains, 4 tablespoons of granulated sugar and 800ml water into a clean kilner jar (or similar).
Stir, cover with a cloth, (but do not close the lid) and leave on the worktop for 48 hours during which time the liquid should start to ferment and may bubble slightly.
After this time, strain, reserving the liquid and place the water kefir grains into a small jar, cover with water, add a teaspoon of sugar to feed them, place the lid onto jar and store in the fridge ready for next time.
The reserved liquid will be quite sweet at this point.
It is now time for the second fermentation,which is best done in a flip top bottle.
So pour the liquid into a suitable bottle and again leave on the worktop for 24 to 48 hours.

 During this stage the bacteria feed on the sugars;
the liquid becomes cloudy, more carbonated and far less sweet.
It is important to 'burp' the bottle from time to time by gently opening the lid, otherwise when the lid is finally released the contents will spray in a huge fountain covering walls, floors and yourself with precious liquid!
I speak from experience!

During the second fermentation, you can flavour the water kefir with lemon rind and pieces of root ginger which can be placed in the bottle, alternatively it can be flavoured by adding ingredients afterwards.
Having tried both methods, I think the latter is probably preferable as each drink can be flavoured in a different way.
For example, lemon, lime or fruit juice can be added to the glass and then topped up with water kefir.

Unflavoured, the water kefir is an acquired taste, rather like a cross between flat lemonade and ginger beer, but it becomes more interesting when flavoured.
I'm definitely a 'newbie' when it comes to fermentation but it's a very interesting subject.


  1. This is a fascinating subject that I would love to try and learn more about. We tried fermented green tea for the first time this year which was interesting.

    1. Yes it's fascinating! I bought a book 'Fermented Vegetables':Kirsten and Christopher Shockey which was recommended by CJ at 'Above the river'. It's a very good informative book for beginners. My only thought about the water kefir is how it can be so healthy when it contains quite a lot of sugar. As it ferments, the sugar is used up so it doesn't taste particularly sweet, but surely it must still be present in some form or maybe I am missing something!

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  3. I'd heard of kefir (the milky kind) but had no idea how it was produced. Similarly, have never fermented anything (well, not intentionally!). Not sure I'll be having a go (with my record, it's best I avoid anything with a tendency to ignite or explode!) but I love reading about your ventures.

    1. Haha! Maybe not! Though it's a very interesting subject.

  4. First time I've really paid attention to kefir, so thanks for sharing your foray into fermentation. My first thought was, like you, what about all that sugar. I guess it's like alcoholic bevvies - the calories are still there but not the sweetness.

    1. Hi Colleen. I think you are probably right. It's all very interesting!


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