• Water Kefir – what is it and why should I care ?

Updated: Jun 11, 2020

Today it is unknow where Water Kefir originated. allthough the word "kefir" is known in Russia sinc at least 1884. It is found in variouse cultures from the Caucasus to Turky and in parts of Japan.

Water Kefir is a “SCOBY” (symbiotic culture of bacteria and yeasts) which forms small grains and hosts up to 40 different types of probiotics.

Together they do a wonderful work of fermentation resulting in a unique taste and great benefit for your gut. Kefir has been around for meny centuries, but the benefits have only recently been studied and partially understood. Why you should care: Probiotics play a major role in variouse body systems from your mouth to your gut. At the right amounts poribiotics help your body to control harmful microorganisms and aid in nutrient absobation. Water Kefir hosts some of the best probiotic strains that are out there for you (and your gut). It keeps your digestion healthy and in addition it tastes fantastic. Here are some of the Strains commonly found in Kefir:


  • Acetobacter fabarum

  • Acetobacter orientalis


  • Bifidobacterium aquikefir (proposed name)

  • Bifidobacterium crudilactisand

  • Bifidobacterium psychraerophilum


  • Lactobacillus nagelii

  • Lactobacillus hordei

  • Lactobacillus hilgardii

  • Lactobacillus casei

  • Lactobacillus brevis


  • Leuconostoc mesenteroides

  • Leuconostoc citreum

  • Zymomonas mobilis

Yeast Strains

  • Dekkera Anomala

  • Dekkera Bruxellensis

  • Hanseniaspora valbyensis

  • Lachancea fermantati

  • Saccharomyces cerevisiae

  • Zygosachharomyces s. Lentus

  • Zygotorulaspora florentina


  • streptococcus lactis

  • streptococcus thermophilus

So without further Teachings – lets jump into Making Water Kefir.

What do you need: (Basic)


  • 2 Jars 1L or 0.5L - for half receipt (swingtop is best)

  • 1 Strain (don’t use metal)

  • 1 funnel (don’t use metal)

  • 1 Strain-Cloth, Coffeefilter or old Thigts - to Cover the Jar

  • 1 Rubber Band to fixate the Cover


  • 1L Water

  • Water-Kefir Grains

  • 70g Sugar (Cane Sugar works best… more below)

  • Optional:

  • 30g Dried Fruits (for flavor) – Dates, Figs, Goji, Cranberry, Apricots)

  • 1 Lemon (Juice Optional)

If you have everything from above ready you may begin with:

Step One

Fill the Water, Sugar and “optionals” in the first Jar, Stir it well until the sugar is well desolved.

Step Two

Fill the Kefir Grains into the Jar, cover it with your strain-cloth and place it at a place where it can ferment in a quiet place. (no direct sunlight)

Step Three

Monitor the Process (learning by doing), after 12-24 hours you should try it the first time. The more time passes the more acidity it builds and the fewer Sugar is present.

Step Four

Strain everything to the clean Jar Nr. 2 and separate the kefir grains from the liquid (and fruits) Seal the Jar, and let it ferment another 12-24 hours to build up some Fizz (optional) – be aware that pressure is building up.

Step Five

Here you might Start again with Step One and the Kefir Grains that you just strained to keep the Supply steady. If not read below “important”

Step Six

Enjoy your refreshing slightly Fizzy Kefir (tastes best with family and friends)

Good to Know:

  • Clean your Hands and Glass(es) prior the start. (to much yeast bacterias will bring the kefir out of balance)

  • Storing and restarting: If you want to make a break – store your Kefir in the fridge with plain Water for up to 3 Weeks (you may add a pinch of Sugar). If you want to restart production it may take 1-3 cycles until the Kefir awakens to full life again.

  • Kefir lives from Minerals and Sugar, your Waterquality and Sugar of choice may affect growth.

  • Kefir likes consistency – use the same Environment, sugar typ and water to get clear consistent results and that the Kefir grains can get familiar with their enviroment.

  • Size dosent matter - Small grains have more surface area then the big ones.

  • If you are unsure about your Waterquality you can Boil it prior usage (let it cool down to room temperature again!).

  • If your Kefir gets smelly or cloudy (milky) you can try to "reset" it by placing it in plain water in the fridge for about 1-2 Weeks, check every 2-3 Day's how he is feeling and then Start again.


If you mastered the Basic recipy and your taste receptors are craving for more you might want to experiment a little further. Here are some tipps:

  • Green Tea, or any other – make sure its room temperature again as HOT temperatures will destroy your Kefir Grains!

  • Fruit Juices – Kefir love’s this (specially pineapple) but be aware that you might reduce the overall fermentation time or Sugar content.

  • Herbs / Spices: Ginger, Cinnamon, Basil, Rosmary, Lemongrass – depending on your need’s and taste. It can either be integrated with Step Two or after Straining the Grains (less intens taste)

If you have further questions write them below and i will try to help you out. Stay healthy

although all informations above have been carefully checkd this is not suitable as Medical or Health advice. Sources: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3993195/ https://pubmed.ncbi.nlm.nih.gov/22000549/ https://www.fairment.de/wissen/wasserkefir/wasserkefir-bestandteile/ https://happygutpro.com/ https://en.wikipedia.org/wiki/Tibicos https://www.merriam-webster.com/dictionary/kefir

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