Water Kefir

Water kefir uses different grains than milk kefir — they feed on sugar water instead of lactose. The result is a lightly fizzy, mildly sweet probiotic drink. Flavor it with fruit juice in a second ferment and you've made something that tastes like soda and is genuinely good for you.

What You Need

• 4 cups filtered water
• ¼ cup cane sugar (not honey — the pH is too low for the grains)
• 3–4 tbsp live water kefir grains
• 2 dried figs or apricots (adds minerals the grains need)
• Pinch of baking soda (adds minerals)
• For second ferment: fruit juice, ginger, or berries

Method

1. Dissolve sugar in a small amount of warm water. Add remaining cold water to bring to room temperature.
2. Add kefir grains, dried fruit, and baking soda to a clean jar. Add sugar water.
3. Cover loosely. Ferment at room temperature 24–48 hours until lightly fizzy and less sweet.
4. Strain out grains. The base kefir is ready to drink — light, slightly fizzy, mildly tart.
5. SECOND FERMENT: Add 25% fruit juice or fresh fruit to bottled kefir. Seal tightly. Leave 12–24 hours at room temperature for carbonation. Refrigerate before opening.

Tips & Notes

• Open second-ferment bottles over the sink — pressure builds up.
• Healthy grains plump up and look almost translucent and gem-like. Flat, slimy grains are stressed.

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