How it Works‐Fermentation
Culinary fermentation is the process by which bacteria, fungi, and the enzymes they produce tra nsform food. In the case of kefir water, the live orga nisms that comprise kefir grains digest sugar and transform it into a
combination of compounds, including lactic acid, carbon dioxide∙, and some alcohol. These compounds give kefir water its characteristic flavor and fizzy taste.
Some of the organisms that comprise kefir grains also produce a polysaccha ride gel that gives the grains their knobby, gelatinous appearance.
The organisms that make up kefir grains are alive and reproduce themselves. Under the right conditions (correct management of the fermentation process), they will contin ue to grow
indefinitely, reproducing themselves and their gelatinous polysaccharide homes in your fermentation vessel. Under healthy conditions kefir grains can double their n umbers in a couple of days, and you will inevitably have more than you can use. Excess grains can be eaten, blended into salad dressing, hummus, or other foods, given away to friends and neighbors, fed to chickens, or com ‐ posted.
Under the wrong conditions (poor management of the fermentation process) the grains will stop growing and eventually die.
Nutrition
Lots of people opt not to drink sodas because they are "not good for you". This is certainly true of sugary
industrial beverages full of preservatives, additives, and chemical colorings. But many years ago, people around the world had traditions of brewing healthy, naturally carbonated, medicinal sodas and beers in their own homes and communities. The original "Root Beer" and "Ginger Beer" or "Ginger Ale" were actually made from medicinal roots, rhizomes, and other plants. These beverages were made and drunk as refreshing healing tonics. Naturally
carbonated sodas like kefir water retain the medicinal properties of the herbs used in their production, as well as vitamins and minerals from healthy carbohydrate sugar sources and vitamins created through the
fermentation process. They also replenish the body with its necessary cohort of pro‐ biotic microbes.
Equipment
To make kefir water at home in its simplest form, you really just need a wide‐mouthed jar. It can be made of glass, ceramic, or food‐grade plastic. Never use tin or aluminum, since they can react with the acidity of the kefir water and can be detrimental to the life span of the kefir grains. The jar can have a tight‐fitting lid, or you can use a piece of cloth and a string to cover the top.
If you plan on carbonating your kefir water, as most people do, you will also need a plastic soda bottle with lid. Soda bottles are designed to hold carbonation and work very well for this. If you don't wa nt to use plastic, you can use a wine bottle with a tight‐fitting cork, or a bucket top grolsh bottle. However, be aware that under high
pressure glass bottles can break, corks can fly off, and fermented kefir water can spray everywhere. Fermenting
high pressure soda in glass can be dangerous and should be done carefully. A strainer or colander and a funnel
are also useful.
Process
Fully carbonated water kefir is made in a two‐part process (primary and secondary ferment) that lasts a total of
2‐4 days.
The following recipe makes 1 half gallon of water kefir, and can be scaled up infinitely depending on how much
you want to make. You can use a little more or less sugar depending on your taste.
Primary Ferment
Ingredients: 1 half‐gallon water
½ cup granulated sugar or ½ cup tapa duke syrup (see sugar section below)
½ cup water kefir grains
Instructions:
In a wide‐mouthed jar, dissolve the sugar in the water. Add the water kefir grains. Cover the jar with a tight‐
fitting cloth or cap. Let ferment at room temperature for 24‐48 hours, or until the water becomes mildly
effervescent, the color of the liquid changes, or the sweetness off the liquid decreases. Secondary Ferment Instructions:
Strain the kefir grains out of the fermented liquid of the primary ferment Set the grains aside to
make a new batch. Pour the strained liquid into a soda bottle. Add herbal tea, fruit juice, or other flavorings if
desired. Cap tightly and let ferment at room temperature for 24‐48 hours, or until the bottle is firm to touch. At
this point, carefully "burp" the bottle (release carbon dioxide by pointing the bottle away from you and partially undoing the cap so air escapes) and refrigerate. If you accidentally let you r water kefir ferment for many days and the bottle is very hard, be extremely careful when you open it! Water Ingredients
Use fresh, clean, unchlorinated water. If your only source of water has chlorine, you can leave the water out in an
open pot overnight and the chlorine will evaporate. (Chlorine is added to
Municipal water supplies to kill microbes, which could affect or kill the microbial cultures you will be
adding to it when you make you r kefir water.)
Do not use distilled, demineralized, or activated carbon filtered water, as it can negatively affect the growth of your kefir grains.
Sugar
The best source of sugar for your kefir grains is unrefined cane sugar. I n Costa Rica unrefined cane sugar can often be purchased locally in blocks called tapa dulce. In other countries these blocks may be referred to as panela or rapadura. Other sources of u nrefined sugar are palm sugar or granulated sucanat.
To use tapa dulce, first melt it into a syrup to make it more ma nageable to measure and dissolve. Tapa Duke Syrup Ingredients: 1lb tapa dulce (about 1block) 1cup water Instructions:
Put the tapa duke in a saucepan with the water and heat until melted. Strain into a jar and let cool. Refrigerate.
Refined Sugars and Minerals
Local unrefined cane sugar works well for kefir water fermentation because it contains no additives and retains its natural minerals which are necessary for the fermentation process. Cane sugar that is refined can also be used but will need to be combined with a source of minerals. Re‐ fined sugars that need additional minerals come u nder the following names: refi ned white sugar, cane juice crystals, turbinado, brown sugar, and raw sugar. When using these sugars, add 1/8 tsp unrefined sea salt, % tsp plain baking soda, or 1h teaspoon unsulfured molasses per quart of kefir water.
Supplementary Sugars
You can supplement up to half of the cane sugar with the following: honey, maple syrup, or molasses.
You can also use kefir grains to ferment pure coconut water, grape, apple, or pear juice.
You cannot use kefir grains to ferment non‐carboyd rate sweeteners like Stevia or NutraSweet. You cannot use water kefir grains to ferment dairy milk products. (Dairy kefir is made with a different type of kefir culture.)
Flavor
Fruit Juice
You can use fruit juice to flavor kefir water. The fruit juices we use here at the Ranch include passion fruit,
orange, lime, pineapple, mango, watermelon, banana, governor's plum, and ma n y more. Fruits can either be
juiced in a juicer or blended in a blender and strained to extract the juice.
Herbal Tea
Herbs and herbal teas can be used to flavor your kefir water, give it a beautiful color, and add medicinal
properties. You can add chopped herbs or fruits to your secondary ferment and let the flavors infuse into the
soda over time, or you can infuse the herbs or fruits into a tea and add the tea. Some herbs, like ginger, speed
up the fermentation process, while others, like lemongrass slow it down. Beets or beet peels, turmeric, or
hibiscus will give your ferments rich colors. Explore your garden and try different things. Some of our favorite
herbs to use include ginger, turmeric, lemongrass, tarragon, mint, tulsi, gala ngal, and pau d'arco, among others.
Extracts and Tinctures
Extracts like vanilla and orange are delicious and easy flavor additions. Medicinal tinctures can also be added,
just make sure you are aware of the correct dosage and indications!
Kefir Ale
Kefir water naturally contains a small amount of alcohol (less than 1%). If you want to make kefir water with a
higher alcohol percentage, you can add more sugar to the primary ferment and let it ferment for a longer
amount of time. This allows the kefir grains to tra nsform more sugars into alcohol, thus creating a higher
alcohol beverage.
Basic Kefir Ale Recipe
Makes 5 gallons
Melt 5‐8 pounds of tapa dulce in water. When it is cool, pour it into a clean five‐gallon carboy.
Add some water to the carboy and swish it around to mix with the tapa duke. Add four cups of kefir grains and
two cups of lime juice. Add any flavorings you want and fill the carboy up to the base of the neck with water.
Cap with an air lock (don't forget to top the airlock up with water.) When the airlock stops bubbling after about
3 weeks, strain the kefir grains and pour the liquid into bottles. Refrigerate, and enjoy. This recipe makes a
wine of about 4‐8 percent alcohol, depending on fermentation conditions and amount of sugar used.
Your First Culture
The best way to start your own water kefir production is to obtain water kefir grains from someone and start
culturing them immediately. Kefir grains grow quickly, so anyone who makes water kefir will have extras to
spare on a weekly basis. Once you receive your grains, just follow the instructions for making the primary
ferment. Your grains should start growing within a few days.
As your grains grow, you will have the option of scaling up your production. Soon you will have so many grains, you will need to feed some to your chickens, compost them, or give them away. Starting with Dehydrated Kefir Grains If you don't know anyone who can give you some of their kefir grains, you may need to order some online. In this case, they will probably come in dehydrated form. You can order them from a number of different websites. These grains will come with their own instructions for how to start them. Be aware that dehydrated grains may take several weeks to become fully active. Troubleshooting
"My Kefir Grains are getting larger/ smaller."
Kefir grains adapt to their environments. In general, they will take on a smaller form in warmer climates, and a
larger form in colder climates. This is normal. However, if your kefir grains start dissolving into little bits, this is
not normal, and something is wrong. Try straining out the grains, washing them, and replacing them in a new
sugar water solution.
"My Kefir Grains are slimy."
Microbes other than kefir water are living on your kefir water. Strain them out and rinse them well in water.
Add them to a new sugar water solution. "My Kefir Grains are moldy and/ or smell bad." Microbes other than kefir water microbes are living on your kefir grains. Strain them out and rinse them well in water. Add them to a new sugar water solution.
"I started reading about Water Kefir and now I'm confused."
There are lots of different ways of making kefir water. Follow a recipe that works for you in your climate. Enjoy!
