Water kefir is a highly probiotic drink made by fermenting fruit and sugar in the presence of kefir grains, also called tibicos.
In this article, we explain how to make water kefir quickly and easily. The traditional recipe is made of lemons and figs. If you want to flavour your water kefir, we will give you some ideas and tips in a future post.
A glass jar
A wooden spoon
Resealable glass bottles
Tips & tricks:
Kefir grains do not stand up well the contact with metal, so use wooden, plastic or stainless steel tools.
Be careful when choosing your bottles. Choose bottles that are strong enough since the pressure can increase during the second fermentation.
2. Ingredients (preferably organic 😊):
To produce 1L of water kefir, you will need:
1L of water
60g kefir grains
30g cane sugar
2 to 3 slices of lemon
2 dried figs
Tips & tricks:
We advise you to use only natural and organic ingredients (no concentrates, flavours or additives).
Tap water is perfectly suitable. If your water is highly chlorinated, let it stand for 24 hours in a jar before preparing your kefir so that the chlorine has time to evaporate. Use temperate water.
Cane sugar is ideal as it is rich in minerals but other types of sugar are also suitable.
Rinse well the lemons before use.
Pour in the water, add the sugar and stir so that the sugar dissolves.
Add the kefir grains, followed by the figs cut in half and the lemon slices.
Close loosely by simply placing the cap on the jar or with a towel hooked with a rubber band.
Leave your water kefir to ferment for 24 to 36 hours at room temperature (20-25°). This first fermentation is called "F1".
When the first fermentation is finished, filter your water kefir with the strainer to collect the fruits and grains. Keep the grains well, you can use them for your next production. We will explain how to store your grains in a future post.
If you want to flavour your kefir, add the fruits or herbs at this stage.
Using a funnel, fill your bottles and close them.
If you want your kefir to fizz, let it ferment a second time in the bottle for 24 to 36 hours at room temperature. This second fermentation is called "F2".
Keep your bottles in the fridge.
All you have to do now is enjoy your water kefir ! At lunch, dinner, or as an aperitif, with family or friends, any time is a good time to fill up on probiotics. Consume without moderation, but always fresh !
When to stop the fermentation?
When the figs come to the surface.
When a small layer of foam appears on the top of the liquid.
When you like the taste! During a 36-hour fermentation, about 80% of the sugar is consumed. If you want a less sweet drink, let it ferment longer.
Tips & tricks:
To make sure that your fermentation has started, shake the jar lightly. If small bubbles escape from the grains, it means that fermentation is underway.
- If you are doing a second fermentation, be careful when opening your bottles during your first tests. Open your bottles over the sink.
Water kefir is unpasteurised in order to preserve the micro-organisms and therefore the many benefits of the drink. This is why the taste and fizz may change slightly over time. Fermentation is greatly slowed down when the drink is placed at low temperature. It is therefore advisable to keep your kefir in the fridge.
You can keep your kefir in the fridge for up to two weeks and it is recommended to drink your kefir within 3 days after opening.
We hope that this article will help you in your future kefir production and that you have enjoyed learning more about kefir and its benefits. Feel free to adapt the recipe according to your taste and to share with us your experience in the comments.
If you have any questions or suggestions for a future article, feel free to post them in the comments. We'll be happy to answer them!
Ps: Don't worry if you're not ready to take the plunge yet, you can always order on our shop 😊