From left to right: Water kefir; Passion pop water kefir; Strawberry fizz.

Water kefir

I have no idea why we aren’t all drinking water kefir every day. A naturally carbonated soft drink, it is slightly sweet and full of probiotics, so it is also very good for you. Not unlike kombucha, kefir is made using water kefir grains, which aren’t real grains at all, but resemble clear jellybeans in the shape of cauliflower florets. Water kefir grains are in fact a type of scoby (a colony of beneficial yeasts and bacteria), which is what makes it probiotic as well as carbonated. You can buy kefir grains online and at good health food shops.

This recipe explains how to make your basic Water kefir, which takes 2–3 days and will give you a slightly carbonated drink. Jazz it up by experimenting with different flavour additions.

MAKES: 1 x 1 litre (35 fl oz) bottle

INGREDIENTS

55 g (2 oz/¼ cup) raw sugar

250 ml (9 fl oz/1 cup) hot filtered water, plus an extra 750 ml (26 fl oz/3 cups) filtered water

2 cm (¾ inch) knob of fresh ginger, sliced

1 thick slice of lemon

6 sultanas (golden raisins), 1 fig, or a few raisins

50 g (1¾ oz/¼ cup) water kefir grains

EQUIPMENT

2 x 2 litre (64 oz) glass jars and lids

small fine-mesh sieve

1 x 1 litre (35 fl oz) bottle, for storing the strained water kefir

small jar, for storing your water kefir grains for your next batch

WATER KEFIR METHOD

1.

Prepare your jar: Wash a 2 litre (64 oz) jar in very hot soapy water, then rinse well and air dry.

Make the sugar water: Dissolve the sugar in the 250 ml (9 fl oz/1 cup) hot filtered water and leave to cool.

2.

Fill the jar: Add the sugar water to the jar, along with the remaining 750 ml (26 fl oz/3 cups) filtered water, the ginger, lemon, fruit and water kefir grains.

Seal and leave: Seal the lid so it is airtight. Leave the jar on the work bench at room temperature for 2–3 days, out of direct sunlight, where the temperature will stay between 20–26˚C (68–79˚F).

Check in daily: During those first 2–3 days, remove the lid each day and have a taste. You’ll notice the liquid becoming less and less sweet. When it is barely sweet, it is time to strain it. The amount of time it takes to get to this point will vary depending on the temperature in your kitchen.

3.

Strain: Set a fine-mesh sieve over your other 2 litre (64 oz) jar. Strain the water kefir into it, reserving the jelly-like grains.

Store the reserved kefir grains: Store your reserved kefir grains in a small jar, with about 125 ml (4 fl oz/½ cup) of the strained water kefir, to start your next batch.

To drink now: Pour the strained water kefir into a clean 1 litre (35 fl oz) swing-top bottle. Store it in the fridge and use within 1 week.

To add further flavours: You can also flavour your kefir by adding a second ferment stage (here). Keep your strained water kefir in the new 2 litre (64 oz) jar and proceed with one of the recipe variations here, adding your chosen flavourings.


4.

To make the next batch: Repeat the process outlined in steps 1 to 3, using 50 g (1¾ oz/¼ cup) of the reserved kefir grains from step 3 above, and 125 ml (4 fl oz/½ cup) of the strained water kefir as a starter culture.

To take a short break: Store the kefir grains in water in an airtight glass jar in the fridge; they will keep for up to 3 weeks.

For a long break: Find a friend to take care of your kefir grains, or dehydrate 50 g (1¾ oz/¼ cup) of the grains at a temperature below 42˚C (108˚F). Once the kefir grains are fully dry, store them in a snap-lock bag in the fridge, where they will keep for up to 6 months. To rehydrate, simply use 2 tablespoons of the dried granules to make your next batch.

HOW TO USE

  • Use as a base for fruity cocktails in summer.
  • Freeze in ice-block or popsicle containers for a healthy summer treat.
  • Serve in small amounts to children as an alternative to sugary soda.