For a probiotic and enzyme-rich homemade soda, sugar, water kefir grains, and water is all you need. Photo by Shannon Stonger.
by Shannon Stonger
Health Impact News
Much like milk kefir grains, the origin of water kefir grains is shrouded in mystery. One thing is known, however, about this fermented beverage – it is one of the tastiest cultured foods you can consume. Many liken it to making your own probiotic soda without the high sugar content.
Indeed, a refreshing carbonated beverage can be made from water kefir through an airtight second fermentation. The first fermentation is where it begins, though, with a simple mixture of water kefir grains, sugar, and water. Many additions can be made to water kefir – even during the first fermentation – and it is up to the home brewer to decide for themselves what it is that they and their grains prefer.
Water kefir needs only a few things to thrive:
- Sugar
- Warmth
- Minerals
The water kefir grains – also called Tibicos in some cultures – consume the sugar as their food in order to produce the beneficial microorganisms and multiply themselves. Warmth is also key and, not surprisingly, water kefir is often made in cultures who live in warmer climates. Near an oven, heater, or on top of a refrigerator should suffice for the home fermenter.
Mostly, though, water kefir thrives on minerals.
Minerals: A Key Component to Water Kefir
Water kefir can be fermented from sugar water, sugar water mixed with dried or fresh fruits, or even fruit juice. Most water kefir grains prefer sugar water, however, as that is the food they have been grown in. Once the purchased water kefir grains are vigorous and well established, a portion of them can be split from the originals in order to try culturing in juice or with added fruits.
Whichever medium you choose to culture your water kefir in, minerals are very important. Water kefir thrives in a high-mineral sugar solution made in mineral-rich water. An unrefined mineral-rich sugar should be used. Depending on your water source, this may mean that you need to add in minerals in some form.
Water kefir grains are a gelatinous, living culture which take on the color of the sugar you are using. Photo by Shannon Stonger.
Minerals can be added in the form of:
- A teaspoon of molasses per quart.
- A pinch of mineral-rich salt per quart.
- Dried fruits that are rich in minerals.
- A pastured egg shell that has been rinsed.
- A real food mineral supplement.
All of these can be added to the sugar water and water kefir grains for the first fermentation. In order to determine if your grains are receiving enough minerals, you’ll have to pay close attention to how they are culturing and multiplying. A vigorous culturing with bubbles, a quick turnaround in water kefir production, and the multiplication of grains after every few batches are all good indications that your water kefir is getting what it needs.
Water kefir grains are persnickety and will not culture well if they are not getting the sugar, warmth, and minerals that they need. So if your fermentation doesn’t seem to be coming along, make sure that all of the needs of the grains are being met.
How to Make Water Kefir
First you will need to acquire water kefir grains. These can be found from a friend who is culturing water kefir, a local source, or through an online search.
Two common culture purveyors include:
Once the grains are procured, you will need to rehydrate them according to the directions given (if they come dehydrated), and then given some time to adjust.
The water kefir grains sit at the bottom of the sugar water and release bubbles as they ferment. Photo by Shannon Stonger.
First Fermentation
Culturing water kefir is as simple as creating the right ratio of water kefir grains to the sugar water you wish to culture. The two ratios to keep in mind are ¼ cup of sugar per quart of water and ¼ cup hydrated grains per quart of sugar water you wish to culture. Once established, these ratios can be played with depending on temperature and the temperament of your grains.
Simply dissolve the sugar in warm water and then add cool water to make one quart of water. Once the mixture is at room temperature, add your water kefir grains and any mineral additions from the list above.
Cover the vessel with a breathable lid such as a coffee filter, clean towel, or paper towel. Secure this to the jar with a rubber band or canning ring and put in a warm place. Allow this to culture for 24-48 hours. At this point, taste the water kefir to test its fermentation. It should be less sweet than when it started with some tangy and fermented undertones. If it is cultured then you can either proceed with a second fermentation to carbonate and flavor it, or allow it to ferment just another day or so longer, until most of the sweetness is gone.
(It is best to assume that the first few rounds of fermentation after hydration will not result in good water kefir. The liquid leftover from rehydration and the early rounds of fermentation can be put into the compost or poured directly onto the garden.)
Once the water kefir’s first fermentation is complete, the liquid can be strained from the grains and poured into waiting vessels. This can be mixed with fresh, organic lemon juice for water kefir lemonade or poured into airtight bottles for a second fermentation.
The process of creating the sugar water and starting the water kefir culture can then begin again.
Second Fermentation
After bottling and a second fermentation, the water kefir is deliciously carbonated, tangy, with the tiniest hint of sweetness. Photo by Shannon Stonger.
Many people prefer water kefir after a second fermentation as that is when much of the carbonation is achieved. This is also the place for various flavorings and there are several options for adding both fizz and flavor to your probiotic soda:
- 1-2 oz. organic fruit juice
- Slices of fresh fruit, ginger, or dried fruit
- Flavoring extracts such as vanilla or orange.
Simply add these flavorings to airtight bottles, top up with water kefir leaving at least ½” of headspace, and seal tightly. Place these bottles in a warm space to ferment for an additional 1-5 days, depending on the temperature. The second fermentation is complete when the water kefir is carbonated.
Once the fermentation is complete, the water kefir can be consumed immediately or stored in the refrigerator. Open carefully over a sink in case of over-carbonation.
About the Author
Shannon Stonger grew up in a small town in northern Minnesota. She studied chemistry in college, graduated, and married her husband one month later. They were then blessed with two baby boys within the first four years of marriage. Having babies gave their family a desire to return to the old paths – to nourish their family with traditional, homegrown foods; rid their home of toxic chemicals and petroleum products; and give their boys a chance to know a simple, sustainable way of life. They are currently building a homestead from scratch on two little acres in central Texas. There’s a lot to be done to become somewhat self-sufficient, but they are debt-free and get to spend their days living this simple, good life together with their four young children.