Culturing: 48 hours (24 hours first ferment then 24 hours second ferment)
Storage: Refrigerator (3-4 weeks)
Yield: 3-4 cups per batch
Make your own probiotic fizzy fruit drinks at home!
4 cups filtered water
¼ cup raw sugar
2-3 tablespoons water kefir grains (available online or from a health store)
Frozen, fresh or dried fruit
  1. Pour water into a 1L jar. Add sugar and stir occasionally until sugar has dissolved. Cool to touch (hot will kill grains). Add water kefir grains.
  2. Cover jar with cloth (allows it to breathe but prevents dust/insect contamination). Culture for 24-48 hours. 
  3. Strain water kefir into a clean 1L jar or several 250ml bottles, filling to ¾ of the container’s capacity. Top up water kefir with frozen, fresh or dried fruit (or a splash of fruit syrup). Add airtight lid and culture at room temperature for 24 hours or more (this will carbonate the fruity water kefir).
  4. Grains can be used to begin a second batch with fresh filtered water and sugar.
  5. Grains will multiply rapidly every week if cultured a few times each week.
  6. Refrigerate bottles of water kefir after the second ferment, and consume within 3-4 weeks.
Combine 300-400ml fresh coconut water with 2tbsp water kefir grains and a cinnamon stick. Ferment for 24-48hrs, strain and carbonate (optional). Store in the refrigerator.

Water Kefir (after first ferment).
Grains have tripled within a week!

Far Left: Water Kefir (first ferment) then mixed berry Water Kefir (second ferment). Next to Milk Kefir and Kombucha.
Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
Hello and Welcome. Food Preserving acknowledges the Traditional Custodians of the land on which we live, work and play, the Nyoongar people. We recognise their connection to the land and local waterways, their resilience and commitment to community and pay our respect to Elders past and present.
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