Did it come from Russia? Did it come from Mexico and the prickly pear cactus? While there are many origin stories about water kefir, one thing is clear: water kefir grains are symbiotic cultures of bacteria and yeast (also known as SCOBY).
In order to ferment water kefir at home, you’ll first need to get water kefir grains. If you don’t already have a friend with extra water kefir grains, I recommend getting these water kefir grains from Cultures for Health. They have great and consistent products.
How to Make Water Kefir At Home
Course: Fermented DrinksCuisine: MexicanDifficulty: Easy32
oz30
minutesWater kefir is easier than you think. This recipe calls for measuring in grams, which requires a kitchen scale. Don't have one? This is the Escali Digital Food Scale that I use now. I love it!
Ingredients
- Primary Fermentation:
1000 mL water
50 grams sugar
40 grams active water kefir grains
5 grams molasses or honey
2 grams sea salt
1 quart glass jar
- Secondary Fermentation:
Water kefir from primary fermentation
Pasteurized fruit juice
Pressure safe glass bottles with swing top closure
Funnel
Directions
- Primary Fermentation:
- Wash and sanitize fermentation equipment (a splash of cheap vodka will do the trick).
- Start boiling water.
- Set your scale on a flat surface and set it to weigh in grams.
- Place mason jar on scale and tare/zero the scale. Measure all of your ingredients into the bowl. Add the sugar, molasses, and salt
- Fill the jar containing the sugar with boiling water. Place the cloth covering on the jar, secure it with the rubber band and allow the mixture to cool down to room temperature.
- Once the mixture is cool to the touch, add in the active water kefir grains.
- Allow to ferment for 24-48 hours at room temperature.
- Secondary Fermentation:
- Wash and sanitize fermentation equipment (a splash of cheap vodka will do the trick).
- Place the funnel in the bottle's opening and pour the water kefir from the primary fermentation into the bottle, filling it only about 3/4ths of the way.
- Fill the bottle the rest of the way with pasteurized juice, leaving only about 1 inch of headspace.
- Close and secure the lid, making sure to snap the metal closure closed.
- Allow fermenting for 24-48 hours.
- Pop in the refrigerator and enjoy cold!
Notes
- The fermentation process with produce carbonation inside the bottles. Periodically burp the bottles to relieve built up pressure. Open bottles slowly.
- Don't forget to take pictures and please share your creations with us @beniciafermentory
