How to Make Water Kefir

Fermented foods and drinks are something that I will often ask my clients to include in their diet on a daily basis. Adding a variety of fermented foods into the diet helps to increase the variety and quantity of probiotics we introduce into our microbiome, and we know from research that taking steps to support our microbiome helps to support our overall health and wellbeing.

The thing to remember with fermented foods is that a little goes a long way.  Aim to have 2-3 types of fermented foods per day, and remember to introduce these slowly, especially if you are new to fermented foods.  Also keep in mind that not everyone can tolerate fermented foods – if you have issues tolerating fermented foods, I recommend booking in with a naturopath to get to the bottom of what is happening for you. 

So one of my favourite fermented drinks is water kefir.  It is really easy to make at home yourself.  The main thing you need is to track down some water kefir grains – these are available at some healthfood stores, organic supermarkets or online.  If you know someone who makes water kefir, they may even have some spare kefir grains they can share with you. My other top tip for successfully making water kefir is to have some fermenting bottles that have been pressure tested and specifically made for fermenting purposes.  My preference is repurposed Grolsch bottles with swing tops.  

Equipment you will need:

• Large glass jar

• Muslin cloth with rubber band

• Strainer and large glass bowl

• Medium glass jar for storing your kefir grains after the first ferment 

• Fermenting bottles (I recommend Grolsch swing top bottles)

• Funnel if using narrow necked bottles 

Ingredients:

• Filtered water

• Kefir grains (if you have purchased dried kefir grains, you need to rehydrate them first)

• Slice of fresh lemon

• 1 dried fig

• Raw or white sugar

• Molasses

• Fruit such as berries or citrus or other fruit (this will be to flavour the kefir for the second ferment) – cut to to allow ease of removal from the bottles after the kefir is consumed. I recommend cutting your fruit into small pieces or slivers.

Method:

First ferment:

1.     Half fill your large glass jar with filtered water.  My jar is about 1.5L in capacity and I add 4 heaped tbsp of raw sugar at this point (adjust this ratio depending on the size of your fermenting jar).  Stir until the sugar is almost all dissolved.  

2.     Into the jar, add your kefir grains (I have about ¾ cup of kefir grains to my 1.5L fermenting jar), slice of fresh lemon, 1 dried fig, and also stir in ¼ tsp of molasses.  

3.     Top up your jar with filtered water, then give the mixture another stir.

4.     Pop the muslin cloth on top of the jar and secure with a rubber band.

5.     Leave to ferment on your benchtop for 24-48 hours (this depends on the weather – this process occurs more quickly in warmer weather). 

6.     Taste the kefir after 24 hours to see if the sweetness has reduced. If not, give it another 24 hours and taste again. You should be able to start to taste a slight bit of acidity, and less sweetness than before. 

7.     You are now ready to start the second ferment.

Second ferment:

1.     Strain your kefir into a large glass bowl, using a strainer to separate the liquid from the kefir grains. Dispose of the fig and lemon (I put these into my compost).

2.     Prepare a glass jar with some filtered water and 2 tbsp of raw sugar, dissolved.  Add your strained kefir grains to this jar, pop the lid on, and put into the fridge for the next time you want to make water kefir.

3.     Prepare your fermenting bottles (Grolsch or similar) by adding your fruit of choice into each bottle.  I usually need 4 of these bottles, and into each I add a few berries or a few slivers of citrus.

4.     Using a funnel, pour the kefir liquid equally amongst your bottles. Seal the bottles and leave to ferment on the bench for 24-48 hours (less in warmer weather). 

5.     Burp the bottles 2-3 times daily to release any excessive pressure.  

6.     Store the bottles in the fridge after fermentation. Be sure to continue burping the bottles periodically while they are stored in the fridge, to prevent pressure buildup.  When removing a bottle from the fridge to consume, it may also be a good idea to open the bottle over the kitchen sink to prevent any potential mess if you have a particularly fizzy kefir.   

About Magnolia Naturopathy

Magnolia Naturopathy is owned and operated by Brisbane naturopath and herbalist Iwa Brown. At Magnolia Naturopathy, we offer online telehealth naturopathy consultations to assist our clients all over Australia to reach their health goals. Contact us here to find out more, or book your online telehealth naturopathy appointment here.