I can’t believe I’ve been making water kefir for over three years already.
That’s a long time!
I’ve changed my method a couple times, and after I posted the how-to video for water kefir last winter, I got some new advice and quite quickly changed my method again. (My water kefir grains are from Cultures for Health, by the way, and have lasted that long, more or less!)
For this fermented theme week, I thought I’d share a new video of how I make and flavor water kefir now:
If you can’t see the video above, click to see the how to make water kefir video on You Tube.
Video Notes
I always include a few notes for those of you who don’t have time to watch videos (although this one is really short, just over 2 minutes):
- I have ditched the bag since last year – I just pour off the finished kefir, leave the grains swimming (no strainer or rinsing) and add 1/4 c. sugar, some mineral drops, and de-chlorinated water.
- My Berkey takes the chlorine out; you can also just leave a jar on the counter, uncovered, for 24 hours to let it evaporate.
- I used to “season” it only with concentrated cherry juice (looks just like this one on Amazon but a different brand, from Traverse City, MI) – now I alternate with organic lemon juice from Costco. It’s about $8 for two large bottles, which last months each, and there are zero added ingredients. I prefer the lemon; my daughter still loves the cherry. The cherry juice has the added benefit of a hefty dose of antioxidants.
- I do a “second ferment” on accident most of the time, since I leave the finished kefir on the counter and we don’t drink it all right away. That depletes the sugar content of the added juice even further.
- For full “how to” and more flavoring options, see the first “how to make water kefir” post. Here is last year’s video with the bag method. GNOWFGLINS Fundamentals and Fermentation eCourses also have lots of ideas for other flavors.
- Buy water kefir grains at Cultures for Health. Code “KEFIR” takes 20% off starter kits and grains through 2/20!
A Little Background on Kefir
Water kefir and milk kefir are both probiotic beverages, fermented drinks that deliver healthy bacteria to your system.
As Tiffany mentioned in yesterday’s dairy kefir post, kefir has quite a few more strains of probiotics than yogurt, which makes it a powerful tool for immune-boosting and digestive health.
As it turns out, water kefir has a similar arsenal:
- 32 strains of bacteria from 5 different species
- 12 kinds of yeast from 5 different species
You can see a list of all of them HERE…Try fitting THAT on the side of a yogurt container!
A lot of people ask me, voices literally dripping with curiosity, “But what IS water kefir? What are “grains?”
Here’s the explanation from Cultures for Health:
Originating in Mexico, water kefir grains (also known as Sugar Kefir Grains) allow for the fermentation of sugar water or juice to create a carbonated lacto-fermented beverage.
I usually say, “It’s fermented water,” which gets me more quizzical looks. I have to add, “I add sugar to the water, which gives the bacteria something to consume, and they ferment the water by adding good probiotics. Then I can flavor it with juice.”
Health Benefits of Water Kefir
Ultimately, no matter how easy it is, WHY bother making kefir in the first place?
For us, it’s a way to offer choices other than “water or milk?” for our kids at mealtimes. Besides that, there are a lot of health benefits to water kefir source:
- probiotics – more than yogurt
- active yeast – which yogurt does not have and balances the system similarly to probiotics
- B vitamins
- folic acid
- may boost immunities
- may improve digestion
As far as “why are they called GRAINS,” I don’t know the answer, but they have nothing to do with grain, the food group, like wheat, oats, etc. The little globules are colonies of yeasts and bacteria. When I call them “the little guys” my friends kind of laugh uncomfortably, since it sounds like I am keeping pets in the kitchen. And I am, sort of. I feed them, they feed us!
Do you “kefir”? What kind? How do you flavor your water kefir?
Buy milk kefir grains and water kefir grains at Cultures for Health. Code “KEFIR” takes 20% off starter kits and grains through 2/20! Here are CFH’s instructions to make water kefir, if you’d like a second (and different) method.
As part of a detox diet, pair kefir with bone broth for super duper health benefits.
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Disclosure: There are affiliate links in this post to Cultures for Health and Amazon and GNOWFLINS from which I will earn some commission if you make a purchase. See my full disclosure statement here.
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Dairy kefir = love
Water kefir = not so much
[Reply to this comment]
Katie Kimball @ Kitchen Stewardship Reply:
February 2nd, 2013 at 8:17 pm
They’re totally, totally different beasts, for sure. I need to try making dairy kefir, even if every darn time I type it it turns out diary!!
Katie
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Stacy @ Stacy Makes Cents Reply:
February 2nd, 2013 at 8:27 pm
Ha! I thought I was the only one who did that.
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We’ve been making and drinking water kefir daily for 2 years now. We have grown to love it au naturale…..no flavorings added. It’s as simple as can be that way and so refreshing. Even our 6 kids enjoy it without anything added. We like it so much that even when we travel…..we bring our kefir so we won’t have to go a day without it.
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Katie Kimball @ Kitchen Stewardship Reply:
February 2nd, 2013 at 8:16 pm
Molly,
That is awesome!!
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Was thinking about trying this. I would love to know how the taste compares to kombucha.
Any comments?
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Katie Kimball @ Kitchen Stewardship Reply:
February 2nd, 2013 at 8:16 pm
Tina,
Katie
I haven’t had a lot of kombucha, but there’s that undertone “fermented” that is similar, for sure. If you like kombucha, you’d def. like water kefir. If you don’t like kombucha, there’s still a chance you would like kefir, flavored the right way!
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Dairy kefir doesn’t appeal to me at all, but water kefir does. Problem is that I have not been able to find the grains in Canada. Cultures for Health can’t ship them here. I’m not giving up hope yet, though.
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Katie Kimball @ Kitchen Stewardship Reply:
February 2nd, 2013 at 8:15 pm
Karen,
Katie
I just had a reader from Australia email about this place: http://www.ebay.com/itm/WATER-KEFIR-GRAINS-ORGANIC-FREE-SHIP-/390520445057?pt=LH_DefaultDomain_0&hash=item5aecd51881 because they would ship internationally. Worth a try!
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Karen Reply:
February 3rd, 2013 at 1:39 am
Thank you! I’ll check it out.
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Ken Reply:
March 7th, 2013 at 9:45 pm
I live in Alberta and have Water Kefir Grains to give away.
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Karen Reply:
March 8th, 2013 at 12:32 am
How wonderful, I’m in BC. And I’m interested.
Katie, can you put us in touch?
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I learned yesterday that the bucha at the farm market was much more vinegary than the “store bought” brands which are sweeter and would probably appeal to more people. We make water kefir at home and have for years. We drink a glass everyday with dinner. I don’t do much added flavorings but we fill a glass half full of kefir and top it off with sparkling waters.
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Hello,
Does water kefir have little bits floating in it sometimes, like “baby grains”? My kefir is never clear there is always something floating around in it after the first day it is cloudy. Is this normal? Thanks!
[Reply to this comment]
Katie Kimball @ Kitchen Stewardship Reply:
February 10th, 2013 at 11:55 pm
Gabreial,
Katie
Yes! You’re right, especially after that “second ferment” for 24 hours, there’s usually a film on the top. I think it’s just little pieces of kefir grains. Pretty typical in ferments of all kinds.
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Perfect timing! I got some dairy kefir grains from the farm we get our raw milk from (it helps that my bro who lives with us works there!), so I will be starting that tonight.
I’ve been talking about trying water kefir for over a year now, but hadn’t taken the plunge yet… I got online to go find the website and saw your blog, so I was able to get the discount too. Yay!
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Hi Katie, thank you for another great post! I would like to know how long these grains last. Same for the dairy kefir grains. Thank you!
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Katie Kimball @ Kitchen Stewardship Reply:
February 11th, 2013 at 8:53 am
Wendy,
Katie
Dairy kefir grains multiply, so you’ll have enough for you and your entire neighborhood for a really long time, maybe forever, as long as you take care of them. Water kefir grains can multiply but don’t always; I used the same ones for almost 3 years, then I think I killed them and just got some from a friend and started over. But with proper care, you’ve got a very long time on the same grains.
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Wendy C Reply:
February 12th, 2013 at 12:11 am
Thanks, Katie. So what happens when you go on vacation? Do you have someone babysit your kefir grains?!
I just got my package from Cultures for Health, but I’ll be going out of town soon. I think I’ll start making kefir drinks afterwards.
[Reply to this comment]
Katie Kimball @ Kitchen Stewardship Reply:
February 12th, 2013 at 9:17 am
Wendy,
Katie
For a week, they stay in the fridge just fine, fed with sugar before leaving. Longer than that and I’m usually with family so they come along!
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Wendy C Reply:
February 13th, 2013 at 1:15 am
Your kefir grains are well-traveled! Thank you for your help.
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I’ve made dairy keifr before but have yet to try water kefir. I definitely want to give it a try. Cultures for Health has great products so I think I’ll head over to do a little shopping!
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Hi Katie
Just curious, what minerals are you using, ie: what brand and where would I find them? Thanks!
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Katie Kimball @ Kitchen Stewardship Reply:
February 11th, 2013 at 9:14 pm
Hi Stefanie,
I use the exact brand I linked to at Amazon, because that’s what Wardeh at GNOWFGLINS told me to use.
Right here: http://www.amazon.com/gp/product/B004AC07G6/ref=as_li_ss_tl?ie=UTF8&tag=kitchestewar-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B004AC07G6
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I am starting water kefir this week! They are hydrating as I type! Can’t wait. We are a booch family so I am excited for a change.
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oh, drat! was hemming and hawing, yes! the bone broth posts were enough to keep me overwhelmed as is! ; )
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Oh, shoot! sorry gals!
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Katie,
I really appreciate your blog and all the helpful information you provide and inspiration to move our families towards natural health, thank you!
I just started my water kefir last week and have my second finished batch in the refridgerator. I was wondering if you have had any experience with (or your readers) with very stinky gas when starting kefir on an otherwise non-probiotic tummy? Thanks so much!
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Katie Kimball @ Kitchen Stewardship Reply:
March 11th, 2013 at 12:47 am
Heather,
Katie
That’s very interesting…I would not have noticed on myself, BUT gas can be a sign of bacteria “die-off” which is actually a good thing, but a sign that your body is detoxing a little, which means you had/have some imbalance. Hopefully it won’t continue indefinitely though…
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I have been making water kefir for almost a year now. My grain seem to be doing fine (and even survived a move). However I haven’t been able to get them to multiply. There is just a small batch sittin gin the bottom of the jar. I recently moved to making a half gallon at a time, 1) because we drink so much and 2) to see if that would encourage them to grow. Any suggestions?
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Katie Kimball @ Kitchen Stewardship Reply:
March 11th, 2013 at 12:44 am
L,
Katie
Mine never multiply either – water kefir grains don’t as much as dairy kefir, I understand. You might not be doing anything wrong!
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My kefir grains double in about 4 days. What I use is hard well water and raw organic coconut sugar.
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Katie, I am working on my 2nd batch of water Kefir and am wondering I use Berkey water do I need to add minerals?
I can’t find an answer anywhere:)
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Katie Kimball @ Kitchen Stewardship Reply:
March 16th, 2013 at 9:05 pm
Stephany,
Katie
I don’t think you’d need them, no, but I ended up using some because I don’t always use sucanat, so the grains were happier. Berkey water should be fine for water kefir grains without additional minerals.
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