Water Kefir – A healthy soda alternative

Soda addiction is common, and water kefir is a healthy alternative.

I was introduced to water kefir when my oldest daughter was a baby. I could not drink milk kefir because I eliminated dairy from my diet. I heard about a drink called water kefir, so I ordered some water kefir grains online and used them to make kefir.

I made a few batches to wake the grains from their slumber. When I received the water kefir grains, they were dehydrated, so they were not active. It took maybe 4-5 days to activate them. (I discarded the first two batches because they were not fizzy.) Once I saw tiny bubbles in the brew, I knew the grains were fermenting the sugar. The finished product tasted sort of like tea to me. 

Initially, I did not try the second ferment because I was scared the glass bottle might explode. If you use the correct bottle, explosions are unlikely to happen.

My other concern was I might get busy and forget about the brew, so I waited until I was more familiar with the water kefir process before attempting a second ferment.

The second ferment is worth doing because it makes the water kefir more fizzy and uses up more of the sugar. 

Sugar is needed to make water kefir. I use organic cane sugar.

Honey supposedly does not work because of its antimicrobial properties. Maple syrup “might” work, but I have never tried it. You can also use brown sugar, Rapadura sugar, or coconut sugar. Rapadura and Sucanut brews ferment faster, probably because of the mineral content). 

Water kefir may not affect blood sugar, but I have not tested my blood sugar after drinking it. I tested the sugar in a batch of water kefir once, and the test detected sugar, but this test did not differentiate between sucrose, fructose, and glucose. The kefir grains break down the sugar molecules into smaller components.

Either way, water kefir is a healthy alternative to soda.

Making water kefir is very easy. If you feed the grains regularly, they will stay alive for months or years. Kefir grains are a type of SCOBY (symbiotic colony of bacteria and yeast). They are probiotic organisms (aka the good bacteria and yeast). I do not know what the CFU (colony forming unit) is in a glass of water kefir, but it IS a healthy alternative to soda or juice that tastes good.

If you are doing a Candida cleanse or the GAPS diet, I don’t think water kefir is a good choice for you. Water kefir has sugar in the final product. 

So here is how you make it, it’s very easy.

Water Kefir 

Supplies
Water kefir grains
Grolsch Bottles
Strainer
Non-chlorinated water (chlorine can harm the grains)
Sugar
Cheesecloth
Pinch of sea salt or mineral drops

1. Order your grains. You can order them from Amazon. Cultures For Health is also a good source. (I recommend getting the grains live if possible. Dehydrated grains take longer to “wake up”).
2. Dissolve ¼ cup of sugar in a quart of water in a mason jar. If you add hot water first, it dissolves the sugar faster, but make sure the water cools down before adding the grains, or you will kill them.  I usually dissolve the sugar in cold water, and it works fine.
3. Add a pinch of sea salt or an eggshell for minerals. (I only need to do this when I use cane sugar. The Rapadura sugar and Sucanut seem to have enough mineral content.)
4. Add ¼ cup of kefir grains to the water. (If you have fewer grains, you need less sugar and water). Cover the jar with the cheesecloth. I use the metal rim of the mason jar lid. Let the water kefir ferment for 1-2 days. I ferment for two days. (If you don’t have cheesecloth, use a paper towel or a fermenting lid). Don’t forget about it!! If it ferments for more than 2 days, the water kefir grains will run out of sugar and can die. I write WK on a dry-erase board on my fridge so I won’t lose track.
5. You can stop here and flavor your beverage, but it won’t be as fizzy.
6. You can second ferment by adding dried fruit or juice. The second fermentation can be done directly in the mason jar or a Grolsch bottle. You must use a bottle designed to handle the pressure. When you do the second ferment, pressure builds up when the bubbles form. (If you use a mason jar, put the lid on instead of the cheesecloth, but remember to burp it). 
7. To get the final product, strain the water kefir. Do not use a metal strainer; metal can harm the grains. I like to use a funnel, place the strainer on top, and strain directly into a Grolsch bottle or mason jar. You can drink the water kefir immediately, but it tastes better when chilled. 
8. You can start the process again for a new batch or store the grains.

You can flavor the water kefir in many ways. Our favorite flavor is cream soda. I make it by adding a teaspoon of vanilla to the Grolsch bottle. To make cherry vanilla soda, I add a splash of tart cherry juice to the bottle.

I have read that second fermenting with raisins will make a “Dr. Pepper” flavor, but I have not successfully achieved this flavor yet. (I don’t think I used enough raisins). 

The second ferment can make the end product very bubbly. When it is warm, if I let the water kefir second ferment for 1-2 days, it will pop and spray when I open it. (It is like opening a bottle of champagne). Go slowly with the second ferment; maybe try it overnight first and make adjustments for temperature.

(One tip I learned is to refrigerate the water kefir before opening it because the cooler temperature relieves the pressure).

These water kefir grains are like little pets; you must feed them to keep them alive. However, if you go on vacation, you can store them in the fridge for up to two weeks by covering them with water. You can dehydrate the grains, but it takes longer to “wake” them up, and sometimes they do not revive well.

Consider water kefir as a healthy replacement for soda.

Have you tried water kefir? If yes, what is YOUR favorite flavor?