Ok, My name is Lesley and I am addicted to making fermented foods and drinks!!

Basically…I have different things fermenting and bubbling all around my kitchen, under the radiator in the dining room and I am now wondering it the airing cupboard is viable option.

One of my favourite ferments is water kefir … it is quick and easy to make plus you can play with the flavourings, sugars and the amount of fizz you produce.

I ferment water kefir which is a different grain/crystal to the ones used to ferment milk kefir. Milk kefir can be found in the majority of supermarkets now and most people are familiar with this slightly fizzy yogurt-y drink but water kefir is less commonly available.

I decided on water kefir for a number of reasons….

a really bad yogurt making experience (we won’t go into that here BUT just to say I will not be repeating that little experiment ever again!!)

during a conference the keynote speaker talked about it tasting like non-alcoholic prosecco (now that has got to be worth a try!!)
sometimes you just don’t want to eat your probiotics!

What is water kefir?

Water Kefir (pronounced keh-FEER) is created from grains (sometimes also referred to as crystals) that are teaming with good bacteria and yeasts that ferment a specific liquid. Milk kefir in milk and water kefir in a sugar, water and fruit liquid. This mix produces is a slightly carbonated, light and refreshing drink.

The origins of this drink are unclear but some researchers believe it originated in pre-Columbian Mexico. It can be still found in the Mexican drink tepache, which is made from corn or pineapple. Milk kefir can be traced back to Eastern Europe and Russia.

It is a probiotic drink and part of the probiotic food group that included yogurt, sauerkraut, natto, kimchi, kombucha, miso, pickles, apple cider vinegar and sourdough bread.

Does kefir have health benefits?

Kefir supports gut health. The grains use the mixture to metabolize the sugar, producing a variety of beneficial acids, food enzymes, B vitamins and more beneficial bacteria.

Water Kefir is a probiotic food meaning that it is teaming with beneficial bacteria and yeasts. The exact variation of bacteria and yeasts varies from culture to culture but it will include strains of lactobacillus and saccharomyces, Lactococcus and Leuconostoc. [1]

It is believed that there are more 56 different strains of bacteria and yeasts in one set of kefir grains. [2]

Research is growing in the field and in a small number of trials kefir has been noted to improve transit time for people with constipation and help fight h.pylori. [3] There are also early signs that probiotic foods and drinks can support the immune system and be protective on a cellular level. [4]

Getting started

You need to get your kefir grains before you can get started. You can buy them online and apparently Lakeland now stock them. I got mine from amazon but the supplier no longer has them available but there are many other stockists on the site.

If you have a friend that ferments their own kefir ask for some of their grains - they will be grateful to get some off their hands as the grains multiple and very soon that tablespoon of grains has filled a Kilner jar!

Make sure that they are water kefir grains as the milk ones won’t work.

Basic kit:

a couple of large Kilner jars (1ltr)

a couple of flip top bottles

a plastic funnel

a plastic sieve

a measuring jug

a wooden or plastic spoon

The grains do not like metal so glass, plastic or wooden utensils are needed.

Ingredients:

1750ml / 4 cups room temperature, filtered water or boiled water you have poured and left to cool

4 tbsp organic sugar . I like organic caster sugar for a lighter drink or coconut sugar for a darker, stronger drink (see images below)

2 tbsp (or more) of Water kefir grains

3 slices of unwaxed and lightly washed organic lemons

1-2 tbsp raisins (these add necessary minerals to keep the kefir grains happy - I don’t always do this and the grains have been fine)

Method:

Add the sugar to the sterilised jar and add the water. Mix until dissolved.

Add all other ingredients and mix with a wooden spoon.

Close the lid.

Leave in a warm place, out of direct sunlight, for 28 to 48 hours. When the raisins raise to the top of the mix your ferment should be ready. You can leave for an extra 24 hours if you want. I do a taste test and the sweetness should have gone.

Using a plastic sieve and a funnel decant the mix into sterile flip lid bottles . This is called the first ferment.

You can drink this straight way or you can add fresh fruit or herbs at this stage and allow it to ferment a bit longer.

If you are using fresh fruit replace every day. The longer you leave the ferment the more fizzy it should become but if you are not going to drink it within a couple of days store it in the fridge. This is called the second ferment. Everyone likes their kefir in a slightly different way … Often my first ferment has tasted like ginger beer so I have drank it straight away and other times I have wanted something more fizzy and fruity so I have left it a few days.

Remove the fruit from the grains in the sieve. Rinse the grains and discard the fruit. Your grains are now ready to use again.

Kefir grains work like sourdough starter in that they are a continuous ferment. If you don’t want to use them again straight away you can store them in an airtight (glass) container with half the amount of sugar and water.

Because the drink is fizzy you need to ‘burp’ the bottles every day .. just open the lid to release the build-up of gases. If not … you will have a mini-eruption on your hands!!!

Now it is time to play .. add your favourite fruits, fresh herbs, slices of ginger and adjust the second fermenting time to get a taste that you like.

Making kefir water is not an exact science as there is variation between cultures, the conditions that you keep it in and the sugars/fruits that you use.

It might seem like a complicated thing to do but once you have made it once or twice it is very simple and rewarding to do.

A word of caution …

…. although the bacteria in the water kefir grains consume the sugar in the water mix during the fermentation process there will still be some sugar still in the drink. If you have blood sugar regulation problems fermented foods will be more suitable for you.

…. as with all fermented foods a very small amount of alcohol will be produced (about the same as an overripe piece of fruit).

…. probiotic foods and drinks can upset your gut if you are new to taking them. Thing gurgling, bloating or needing to rush to the loo. This is just your system getting used to them, start with half a cup of water kefir and see how you feel before increasing the amount.

Links to research papers