How to make water kefir
  • A typical ratio of ingredients:
  • ½ cup water kefir grains to half gallon water to ½ cup sugar.*
  • The sugar is for the yeast to eat. I just use organic white cane sugar. Do NOT use honey, it may negatively affect your kefir grains.
  • You can find water kefir grains here, here, and by asking a friend who is brewing water kefir
Note: You MUST avoid chlorine water.
  • If you can, use unfiltered well water; it will probably be high in minerals that will keep your water kefir happy and healthy. If you use filtered water (like me), you should occasionally add some minerals to the first ferment for your kefir grains. I usually add 1 tbsp. molasses every 4-5 batches (NOTE: this is why the pictures for this kefir batch are slightly brown. I had just added molasses). I have also read of people adding a pinch of sea salt, a pinch of baking soda, or a clean eggshell.
For the optional second ferment
  • Additional fruit/juice/etc. See notes for some suggested delicious flavor combinations.
  1. In your glass large mixing cup, add 1 cup hot water. Mix in the sugar (see ingredients for ratio). Stir with plastic/wooden spoon until the sugar is dissolved. Add the remaining water (cold). Make sure this sugar water is not too hot and then pour it into your first ferment glass jar. Add the kefir grains (and any additional minerals you might be adding).
  2. Cover your jar (with paper towel, a light cloth, cheesecloth, etc….it’s to keep out bugs/hair/dust) and let it sit, out of direct sunlight, for 24-48 hours. The longer you let it sit, the less sweet it will become as the grains consume more of the sugar.
  3. After 24-48 hours, prepare your flip-top bottles (or other glass bottles that you are using) for the second fermentation. I use a funnel and add a bit more sugar to the bottles as well as whatever flavor combination I am using for the day into the bottle. For the one in the picture, I used 1 Tbsp. freshly squeezed lemon juice and 5 frozen raspberries. See the notes of other flavor combination ideas. The more sugar you add to the second ferment, the more fizz you will probably get in your finished product.
  4. Now pour your water kefir through your mesh strainer and transfer the liquid into the prepared flip-top bottles.
  5. Rinse your grains (with non-chlorinated water!), clean out the jar from the first ferment, and start your next batch.
  6. Now, back to your second ferment bottles. Put on the lids (this is why flip-top bottles are so great for this!) and leave out at room temperature for 24 hours. I usually then strain my second ferment because I use frozen fruit and I don’t want chunks in my beverage. Open them carefully: you might get the ‘geyser effect’.
  7. Enjoy your delicious water kefir beverage. Get excited for your next batch. Repeat.
Recipe by Scratch Mommy | Pronounce Skincare at