WATER KEFIR
DO IT YOURSELF

What is water kefir?

One culture with many names. Tibicos, Japanese crystals or water kefir. Water kefir is a culture of translucent, crystal-like grains made from yeast and bacteria, which can very quickly and easily turn water and sugar into a tangy drink. The process is very simple and requires only water, sugar and dried fruit.

What is the difference between water kefir & milk kefir?

The key difference lies in what each culture feeds on. While milk kefir thrives on lactose, water kefir multiplies rapidly when fed on fructose. Caster sugar contains fructose and is therefore suitable. Water kefir also needs calcium and nitrogen during fermentation. For this reason, mineral-rich water and the addition of dried fruit are necessary for its development.

How do I use water kefir crystals?

Take a clean jar with a screw-top lid. Add sugar — caster sugar, fructose or cane sugar all work well. Use between 40–60 g of sugar per litre.

Add the crystals, a small handful of dried fruit and a splash of lemon juice. Put the lid on and you are good to go.

Taste after 24 hours. The drink can be a little sweeter than you ultimately want it to be. If it is still too sweet, leave it for another day.

The duration of fermentation depends mainly on the following factors:

- the room temperature (even a degree or two makes a noticeable difference)

- how active your culture is (crystals that have been fermenting regularly tend to be more vigorous)

Bottle your kefir and leave it out for one day at room temperature for the second fermentation. Then store in the fridge. Chilling your water kefir improves the taste and extends its shelf life.

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Water kefir culture | Augora

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Recipe for water kefir

Pink kefir

equipment

1 liter screw jar

ingredients

1 liter of water (not filtered, but not chlorinated)
50g sugar
5-10g dried fruit (dates, apricots, figs)
50ml of organic pink grapefruit juice
1 tablespoon of water kefir crystals
1 dried hibiscus flowers (optional)

Mix water with sugar. Add dried fruit, crystals, juice. Add the squeezed grapefruit peel to the glass. The pods add extra flavor.

The hibiscus leaves give the kefir, which is otherwise more of a milky color, a beautiful pink color.

As soon as it meets your expectations in terms of taste, strain into a plastic sieve. Remove grapefruit peel, dried fruit and flowers from the crystals. Rinse briefly under cold running water and your water kefir is ready for the next batch.

Pflege Wasserkefir

Tips & tricks for making water kefir.

How do I care for water kefir?

Your water kefir loves fructose. This is abundant in all types of sugar. Caster sugar, cane sugar or even dextrose will encourage a wonderful increase in crystal numbers. After a few batches, your kefir will be in top shape — producing lots of crystals and fermenting faster and faster.

This is when you should start setting some crystals aside in your fridge. Take a small jar with 2 tablespoons of sugar and fresh water and place the excess crystals there. Put the jar in the refrigerator. You now have a backup for your kefir production or a wonderful gift for friends. Once a month, give your kefir a fresh batch of water and sugar and repeat the process described above.

How many crystals do I need for how much water?

The amount or size of the crystals is not the most important factor — it is their activity and liveliness that determines the result.

As a guide, use one tablespoon of crystals per litre of water. Once your kefir has settled in, the crystals will multiply quickly. Follow the steps described above to manage the surplus.

Can my water kefir crystals come into contact with metal?

Yes — as long as it is stainless steel.

Which dried fruit is suitable? Can I also use fresh fruit?

While fruit added to kombucha primarily serves as flavouring, in water kefir it plays a nutritional role. The crystals need nitrogen, which they draw from the dried fruit. In principle, any dried fruit is suitable, but it should be organic and unsulphured, as sulphur can inhibit fermentation.

My crystals are not really multiplying?

This can have various causes and sometimes the crystals just need a little time to settle. As long as they are still producing good kefir, there is no need to worry. It may help to ensure they are getting enough calcium and nitrogen — add some dried fruit and possibly a few washed eggshells if you are using water that is too soft.

My crystals are multiplying like crazy?

Congratulations — your kefir is happy and thriving! For managing the excess, see here.

My water kefir crystals are slimy. What can I do?

Not ideal. Sliminess is usually a sign of imbalanced fermentation — unwanted bacteria have gained the upper hand. Try adding more lime, lemon or grapefruit juice to your next batch. This will quickly lower the pH and allow your fermentation to start safely. If the problem persists, you may need to replace your crystals with fresh ones.

Can I ferment with less sugar?

Yes. Your kefir may become less tangy over time as the yeast uses up the sugar more quickly. Ultimately, the amount of sugar is something you can experiment with. Trial and error.

Can I ferment without sugar or with sugar substitutes?

No. Your culture needs to be fed. The process only works if your kefir receives fructose.

My kefir is not carbonating?

Two potential causes:

You have not used enough sugar, or you have filled it into a container that is not fully airtight and the carbonation has escaped.

My kefir is too fizzy?

Unfortunately a very common issue with water kefir and not entirely avoidable — but the following tips help:

- Refrigerate the kefir as soon as it is carbonated (in summer, sometimes after just a few hours)

- Use good-quality pressure-rated glass bottles

- Open the bottle over the sink and hold a cloth over it, with a glass ready for immediate pouring

- Reduce the amount of sugar — avoid using too much

I am getting a lot of gas from kefir!

Start slowly. Even if it tastes good, if you are not used to fermented drinks, limit yourself to 1–2 glasses a day to begin with. You can increase the amount gradually over time as your body adjusts.

Also, make sure your kefir is not over-carbonated. If it is, pour it into a glass and allow some of the fizz to settle before drinking.