Make your own water kefir | Guide and useful information

Sparkling, vibrant, full of microbial love – welcome to the world of water kefir.

Refreshing, probiotic & homemade: water kefir is the bubbly alternative to lemonade. In this article, you'll learn everything you need to know: what water kefir is, how to activate dried crystals, how to start your first batch, when it's ready, and how to create your own favorite probiotic lemonade with secondary fermentation.

Water kefir – also known as tibicos or Japanese crystals – is a sparkling, fermented beverage created by the activity of water kefir grains. These small, jelly-like spheres are a living community of lactic acid bacteria and yeasts. Together, they transform simple sugar water into a lightly fizzy, pleasantly tart drink – without artificial flavors, preservatives, or industrial sugar.

In terms of taste, water kefir is somewhere between a mild tonic, a dry "Federweißer" (partially fermented wine), and homemade lemonade. It's refreshing, slightly tart, and wonderfully customizable depending on the fruits and ingredients used.

Water kefir is completely vegan, lactose-free, and suitable for anyone looking for a natural alternative to industrial soft drinks.

During fermentation, a lot happens in the jar: the yeasts metabolize the sugar, producing carbonic acid and small amounts of alcohol. At the same time, the lactic acid bacteria convert some of it into lactic and acetic acid. The result is a drink rich in living microorganisms – the so-called probiotics.

What is created:

• Live lactic acid bacteria (e.g., lactobacilli) that can support gut flora
• B-complex vitamins and vitamin C
• Natural acids that promote digestion
• Enzymes and metabolic products of microorganisms
  
  

How much alcohol is in water kefir? Depending on fermentation time, temperature, and ingredients, the alcohol content is usually between 0.5% and 1.5%. For comparison: ripe bananas or freshly squeezed fruit juices contain similar amounts. For children, pregnant women, or those who wish to avoid alcohol, the rule is: ferment for a shorter time and taste regularly.

We deliver our kefir grains gently dried so that they remain long-lasting, sustainably shippable, and flexibly activatable at any time – without loss of quality. Before you can prepare your first finished water kefir, the dried water kefir grains must be activated. This step is important to make the grains alive and fermentation-active. You will notice that they have grown significantly after activation. They multiply with each new batch.

• Water kefir grains multiply on their own with each fermentation. You don't need an exact amount for a batch, but work with a rule of thumb:
  • about 3–5 tablespoons of grains per 1 liter of sugar water
    
    
• If you have less, it will still work, the fermentation will just take longer. If you have too many grains over time, you can remove some or increase the amount of liquid – otherwise, your water kefir will ferment too quickly and become very sour.
  
  
• During activation, we only use sugar water. Lemon and dried fruits are only added later during regular preparation, so that the still sensitive grains are not overstressed.
  
  

Ingredients

• You need
  • 5 g dried water kefir grains
  • 1–1.5 liters of water (activation phase)
  • 100–150 g sugar (activation phase)
  • Clean Oleni Mason Jar Wide 0.75 L
  • 1 kefir lid with cover
    
    
• For activation, you prepare fresh sugar water daily (300 ml water + 30 g sugar) and change it every 24 hours. Over several days, you will need a total of about 1–1.5 liters of water and 100–150 g sugar.

Suitable sugar

Normal household sugar or raw cane sugar is best. Avoid honey, sweeteners, or highly mineralized specialty sugars during activation, as these can hinder the activation process.

Step 1: Prepare sugar water

Dissolve 30 g of sugar in 300 ml of water. The water should be at room temperature. If you use warm water, let it cool completely before adding the grains.

Step 2: Add grains

Add the dried water kefir grains to the sugar water. Place the kefir lid including cover on the jar. Place the jar in a protected spot at room temperature. Avoid direct sunlight and let the batch ferment for 24 hours. At this stage, there may be little or no visible activity. This is normal.

Step 3: Change sugar water

After 24 hours, carefully pour off the old sugar water. The grains remain in the jar or are collected with a fine sieve.

Do not rinse the grains during activation, unless they smell unpleasant or appear contaminated. Then add fresh sugar water:

• 300 ml water
• 30 g sugar

Step 4: Repeat process

Repeat this process daily for about 3-5 days:

• pour off old sugar water
• prepare fresh sugar water
• put grains back in
• let stand for 24 hours at room temperature

Depending on the room temperature, activation can take faster or slower. In summer it is usually faster, in winter it can take a little longer.

How to tell if the water kefir grains are active?

The grains are active if:

• small bubbles form
• the liquid is slightly sparkling
• the batch smells fresh and sour
• the grains appear plumper
• the sugar no longer tastes completely sweet after 24 hours
• If there is still little activity visible after 4 days, continue the activation. Especially in winter, activation can take longer.

Once your grains are active or you already have active grains, you can start your first proper water kefir batch.

Ingredients

• You need
  • 30 g active water kefir grains
  • 600 ml water
  • 60 g sugar
  • 1–2 slices of untreated lemon
  • approx. 30 g unsulfured dried fruits, e.g., dates, figs, or raisins
  • 1 clean Mason Jar 0.75L 
  • 1 kefir lid with cover
    
    

Step 1: Prepare sugar water

Dissolve 60 g of sugar in 600 ml of water in a clean jar.

Step 2: Add grains, lemon, and dried fruits

Add the active water kefir grains to the sugar water. Add the lemon slices and the unsulfured dried fruits. The dried fruits provide additional nutrients to the grains. The lemon supports a stable, slightly acidic environment.

Step 3: Let ferment

Place the kefir lid including cover on the jar. Let the batch ferment for 1–3 days at room temperature.

The warmer it is, the faster the water kefir ferments. In summer, you should try it earlier. In winter, fermentation can take a little longer.

Step 4: Pour off finished water kefir

Pour the finished water kefir through the kefir lid into a clean jar or bottle. Remove lemon and dried fruits.

You can use the grains directly for the next batch.

How to tell if water kefir is ready?

Your water kefir is ready if:

• it is slightly sparkling
• it smells fresh and sour
• it tastes less sweet than at the beginning
• small bubbles form

You can drink it directly or start a second fermentation for more flavor.

Second fermentation

For the second fermentation, pour the finished water kefir without grains into a suitable bottle. Add fruit, herbs, ginger, or juice and let it stand for 1–2 days at room temperature.

Be sure to carefully open the bottle regularly to allow excess pressure to escape.

 Glass loosely, or use your kefir lid. Change the sugar water approximately every 7 days so that the grains continue to be supplied.

If you don't want to start a new kefir batch immediately, you can store your kefir grains in the refrigerator for 2–3 weeks. Store them in sugar water (30 g sugar per 300 ml water). Change the water every 7 days to "feed" the grains. Alternatively, you can dry the grains and store them in an airtight container in a cool, dry place. Before using them again, you will need to reactivate them.

There are two main types of kefir: water kefir and milk kefir. While water kefir is made with sugar water, milk kefir is made with milk. Both variants are rich in probiotic cultures, but water kefir is a great option for those who are lactose intolerant or prefer a dairy-free diet.

Would you like to try making milk kefir yourself? Then click here.

What happens during water kefir fermentation?

Water kefir fermentation is a fascinating process. The microorganisms in the water kefir grains break down the sugar, producing carbon dioxide and alcohol, and creating a slightly sparkling drink with a pleasant taste. This process usually takes 24 to 48 hours, depending on the ambient temperature and the ingredients used.

Why is water kefir so healthy?

Water kefir is not only refreshing but also extremely healthy. It is rich in probiotic bacteria that support gut health. These probiotic cultures can help restore the balance of the gut flora and alleviate digestive problems. In addition, water kefir contains important nutrients such as vitamins and minerals that strengthen the immune system and promote overall health.

What is the difference between activation and preparation?
Activation is a one-time step to bring dried grains back to life. After that, you can continue to use the water kefir indefinitely and prepare water kefir – without new activation.

Which sugar should I use?

You can use white sugar, brown sugar, or cane sugar for making water kefir. The choice of sugar influences the taste of the drink. White sugar often produces a more neutral taste, while brown sugar or cane sugar can add subtle flavors. It is important to dissolve the chosen sugar completely in water before adding it to the water kefir.

Can I use honey, maple syrup, or date syrup instead of sugar?

Basically yes – but with limitations. Raw honey contains natural antimicrobial substances that can inhibit or damage the cultures. If used, only use pasteurized honey and only as a supplement (not as the sole sugar). Maple syrup and date syrup work better, but they bring a distinct flavor and contain more minerals, which can affect fermentation. For beginners, we recommend sticking to classic sugar and only experimenting after several successful batches.

Do I need to rinse the grains before reusing them?

No – in most cases, you don't need to rinse your kefir grains. You can directly place them in fresh sugar water after each batch. Rinsing too often can unnecessarily stress the sensitive microorganisms and disrupt the balance of the cultures.

Only if a lot of fruit residue accumulates, the grains appear unusually slimy, or the smell is unusual, you can gently rinse them with some chlorine-free water.

Can water kefir be made with coconut water?

Yes! Coconut water contains natural minerals and a slight inherent taste – this makes for a delicious tropical water kefir. Coconut water can completely or partially replace the normal sugar water.