Water Kefir – a fizzy, fermented beverage – the new rosé!
- Denise DeGaust
- Jun 13, 2025
- 3 min read
by Denise De Gaust: originally published in KinesiologiNytt.
It sounds a little strange and foreign. You may have been to the grocery store and thought it might be something that might be good for your health, but what is water kefir?
Similar to kombucha, which is made from fermented tea, water kefir is a slightly fizzy, fermented drink with added fruit. It is made with live water kefir grains – small, rubbery clumps made up of a symbiosis of yeast and bacteria. These grains, believed to originate from a Mexican cactus plant, can be reused over and over again to make new batches of water kefir.
The actual fermentation process occurs when water with added sugar is combined with water kefir grains and fruit. Over the course of a few days, the sugar in the water ferments, and the end result is a fresh, sparkling, and slightly acidic drink with very low sugar content.
Water kefir differs from milk kefir in that it is both gluten-free and dairy-free – a natural probiotic alternative that suits most people.
I usually have one to two batches of water kefir going at the same time, which means I always have something fresh and invigorating available – either as a follow-up to a meal or as a little energy boost during the day.
You will need:
• 1 package of water kefir grains (available at health food stores)
• Cane sugar, preferably organic
• Organic dates and raisins
• Fresh or frozen fruit
• 2 liters of water
• Lemon juice or lemon slices
• Juice (optional flavoring)
• 2–3 glass containers with patent lids, approx. 2.5 liters
• Strainer
First fermentation
Use one container
1. Dissolve approx. 100 g of cane sugar in 2 liters of room temperature water. Avoid hot water, as it can damage the kefir grains.
2. Add the water kefir grains along with 5–6 raisins, 2 dates and either a slice of lemon or a few drops of lemon juice.
3. Cover the opening with a cloth and secure it with a rubber band – this allows the fermentation process to start without blocking out air.
4. Place the container in a quiet, undisturbed place and leave it for 2-3 days while nature does its work.
Second fermentation
Here you will need one or two new containers
1. Remove the used fruit that is now floating in the container.
2. Strain the water kefir into a new container and put the kefir grains back into the original one to start a new batch.
3. Add 4-6 tablespoons of juice, a few drops of lemon juice or a few lemon slices, and a few pieces of fresh or frozen fruit to the new container.
4. Put the lid on and leave it at room temperature for one to two days for further fermentation. Remember to "crack" the lid once a day to release excess pressure.
5. When the drink is ready, put it in the refrigerator - and enjoy a glass whenever you want!
To keep production going, simply make a new batch by dissolving 100g of cane sugar in 2 litres of water, and follow the same process as described. With this system, you always have two containers in the works – and preferably another jar of cold, water kefir already in the fridge!
What happened to all the sugar??
“Kefir grains are a wonderful symbiotic matrix of bacteria and yeast that work together to feed off the natural sugars (and sometimes proteins and fats, especially in the case of milk kefir) found in the sugar water and dried fruit. The yeast and bacteria work together, making the nutrients available to the one that is unsustainable. Yeast breaks down the simple sugars like glucose and fructose, turning them into ethanol and acetic acids (like lactobacilli) convert sugars (like sucrose) and complex carbohydrates (starch, etc.) into simpler sugars and lactic acid which is a natural and natural acetic acid has had much of the sugar converted into simpler sugars, lactic and acetic acids, carbon dioxide and ethanol. It also contains millions of probiotics and is more nutritious in some respects due to the more bioavailable and digestible nutrients from the sugar and dried fruit, including an increase in vitamin C and many B vitamins.”
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