Water kefir is a beverage made of water, sugar and kefir grains. The process needed to make water kefir is fermentation. Due to fermentation, kefir is lightly carbonated, acidic and contains a very low alcohol percentage.

The main ingredient for the water kefir are kefir grains and water. And similar to milk kefir, the grains are a live culture needed for fermentation. They are transcluent and crystal-like in appearance. With every fermentation the grains are growing and sooner or later you have an abundance of grains that you can share with others.

KEFIRKO Waterkefir05

Kefir contains bacteria strains

Kefir grains and kefir contain combination of bacteria and yeasts. In comparison to milk kefir, water kefir contains less bacteria strains than milk kefir. Nevertheless, it’s still rich in beneficial bacteria and is considered a great probiotic drink.

A list of bacteria found in kefir grains and kefir listed below is informational. Since we do not test every batch of kefir and grains, they can differ in composition. This list is sourced from Sequence-based analysis of the microbial composition of water kefir from multiple sources published in FEMS Microbiology Letters.

Lactic acid bacteria

*species Lactobacillus
L. hilgardii
L. nagelii
L. hordei

*species Leuconostoc

Acetic acid bacteria

*species Acetobacter
*species Gluconacetobacter

*species Bifidobacteriaceae

phylum Ascomycota

*species Dekkera
D. anomala
D. bruxellensis

*species Saccharomyces
S. cerevisiae

*species Hanseniaspora
H. valbyensis
H. vineae

species Zygosaccharomyces
Z. lentus

*species Meyerozyma

How to make water kefir?


  • approx. 30 g active water kefir grains (many people share them, or you can get dehydrated kefir grains here)
  • 0,6 l water (non-chlorinated)
  • 40 g good quality sugar
  • fruit to taste

First of all put water kefir grains into the glass jar. Add water and sugar then stir. When ingredients dissolve, you can add fruit to the glass. Leave the lid slightly open to allow airflow. Traditionally people use figs or lemons to ferment kefir, you can also add other dry or fresh fruits. After 1-2 days when kefir is fermented you can squeeze fresh juice into the kefir to add some taste.

water kefir grains

It’s also possible to prepare kefir with juice instead of water. In this case you don’t have to add sugar separately, since juice already has it. You can also use coconut water to ferment kefir.

In conclusion, water kefir is a refreshing beverage that can be consumed as it is or used as an ingredient in probiotic cocktails. So, experiment with ingredients and tastes!


Buy Water Kefir grains: https://goo.gl/KHHF6y



  • My water kefir has been tasting of vinegar for the last couple of batches. Can I do anything to change that or should I start again?

    • Hi Laust Juul, thanks for posting your experience here. Maybe someone will share how they solved this.
      The “vinegar” smell can happen sometimes in the summer, when it’s hotter. It probably has something to do with faster fermentation. Usually the grains get more slimy also. It also depends what you use to make water kefir, which fruit you add. Not washing the jar between batches can be a factor too. You could try the revival (dehydrated water kefir grains) process and see if anything changes.
      Hope this helps.
      Regards, Urška from Kefirko team

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