Choosing Ingredients for Making Water Kefir - Cultures For Health (2024)

FAQs

Choosing Ingredients for Making Water Kefir - Cultures For Health? ›

Chlorine in tap water can damage the grains, as can preservatives added to dried fruit or sprayed on conventional produce. Kefir grains need minerals and unrefined whole cane sugar supplies a good amount of minerals. Refined sugar may be used, but distilled water is not advised unless you add liquid mineral drops.

How do you know if the grains are 'healthy'? Kefir grains are very resilient and will strive to maintain their health at all times. As long as your grains are converting the sugar-water mix to kefir that is not 'off' they are just fine.

Evaporated cane sugar (light blonde in color) is the most popular for fermenting water kefir grains. We use this sugar when we make water kefir for our families or customers to sample, as the mildness of the light sugar allows the kefir to be easily flavored and is appealing to more people.

For making kefir at home, we recommend using a 1 to 1.5 litre wide mouth glass jar, as well as a cotton filter, a fine sieve, and pressure resistant bottles. For ease of use, we recommend the Kefirko kit, an all-in-one container including a sieve.

The best fruit to use is dried figs. It provides the essential minerals needed for the kefir grains to develop properly. Dried fruit such as dates, raisins, and cranberries can also be used.

2. Feed the Water Kefir Grains Regularly. Water kefir grains should be switched to new sugar water every 24 to 48 hours to prevent them from running out of food. Once they run out of food, the yeast and bacteria that comprise the water kefir grains can move out of balance, making them work less effectively.

Water kefir grains can live indefinitely. They are hardy, alive micro-organisms that are in a constant state of reproduction. As long as you follow the Happy Gut Method for brewing and periodically give them rest by putting them into dormancy, they will reproduce and ferment indefinitely.

Is it possible to use too many water kefir grains? Yes but it is easy to remedy. If there are too many grains in the sugar water then they may ferment the sugar solution too quickly. This can lead to funkier flavors and a deterioration of the grains.

Rinse your grains. Doing so takes off the protective bacteria that makes them thrive. We would only recommend rinsing them as a last-ditch effort if they're covered in mold or about to die anyway.

Why add raisins to water kefir? ›

Add a small handful of raisins to your next culturing batch, ensuring the raisins are free of oil and sulfur. Your grains will feast upon the natural sugar. Fun fact, if you eat the raisins after the culturing time, they won't be sweet anymore. Bonus: because of the extra fruit sugar, extra carbonation should develop.

Agave, stevia, monk fruit, Splenda

Basically these are not sugars and therefore cannot be used. Unfortunately, as these are not an actual sugar tthese substitutes do not provide the food necessary for water kefir grains and to support fermentation. We DO NOT recommend using these for making water kefir.

Plain spring water is excellent, except “sparkling” or those with higher or added mineral content. Water labeled “drinking” is usually okay, but always read the ingredient label for additives.

Water kefir does not need to be refrigerated unless you want it chilled. It's best to consume within 10 days after opening a bottle. Unused grains can be fed and stored, covered, in sugar water (1/4 cup sugar to 1 quart water), and refrigerated for up to 2 weeks.

Prepare the second fermentation in capped bottles and leave them at room temperature for 24 hours or more. In this time, kefir will continue to ferment even though kefir grains are strained out. Add some sugar to get more bubbles. You can use a small amount of fruit juice, pieces of fruit, citrus peels, etc.

You can flavor your water kefir in one of two ways. First, you could put the hydrated grains into fresh fruit juice or coconut water instead of plain water. Or you can add small pieces of fruit, vegetables, or tea leaves (like blueberries, ginger, or hibiscus) to the kefir once you've strained out the grains.

Place your grains in a jar that is filled with filtered or spring water. Add minerals to your solution, unless your grains are mushy or syrupy. Cover with a piece of breathable fabric and a rubber band. Place your jar in the fridge for 2-3 days.

Add ONE of the following to strengthen the mixture: a pinch of baking soda, a pinch of sea salt, ½ tsp unsulphured blackstrap molasses for each quart of water, 1 eggshell (if no allergies), or mineral drops if using a low mineral water and sugar.