It’s flavored with fruit and can even be carbonated (like kombucha) during a second fermentation.
Be sure to use water kefir grains and not milk kefir grains.
Pour into a glass or plastic bowl.
Add sugar and stir to dissolve.
Divide the sugar water between 2 half-gallon jars.
Add 3 1/2 cups of room-temperature tap water (65-70 degrees F) to each jar.
Add 1/4 cup kefir grains to each jar and stir.
Place 1 lemon wedge and 2 tablespoons dried fruit in each jar.
Place cheesecloth over each jar and secure with a rubber band.
The warmer the temperature, the quicker the water will ferment.
Using a nonmetal strainer, strain out the kefir grains and save for making another batch of kefir.
Use the water kefir as is or continue onto a second fermentation to add carbonation.
To make carbonated water: Divide the water kefir among bottles that have sealable, nonmetal lids.
Leave 1 inch of air space at the top of each bottle.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
