This Easy Homemade Water Kefir is FULL of probiotics, so good for your gut and tastes amazing! Not to mention, way cheaper than buying store-bought!
Place enough kefir in the mason jar so that it fully covers the bottom of the mason jar. A little more is fine, you don’t want to throw any kefir out.
Then, boil your water. Add 1/4 cup of white sugar to the water. Once the sugar is dissolved, remove from heat and allow to cool to close to room temperature. It can still be a little warm.
While the water is cooling, slice up your fruit and place it on top of the kefir grains in the mason jar. Once the sugar water is fully cooled, add it to the kefir grains and fruit in the mason jar. Seal and store in a room temperature area for 24 hours.
After 24 hours, your next step is to fill the 750 ml bottle with your kefir mixture.
Using a funnel, add a heaping teaspoon of sugar, and the juice of half a lemon to each bottle. Shake the bottle a little bit to help the sugar dissolve.
Using a spoon, remove all of the fruit from the mason jars. The fruit should have risen to the top of the jar, so it’s easy to remove.
Pour the remaining kefir water from the mason jar into the bottle. Use a cheese cloth and a funnel to filter the kefir water. The displacement of the fruit and kefir reduces the volume of the 1 quart mason jar to about 750 ml.
Lastly, replace the kefir grains back into the mason jars and start the entire process again.
After 18-24 hours of fermentation, your water kefir is ready to enjoy!
Caution: The Kefir Water builds up a LOT of pressure during the fermentation process. This can allow it to open like a bottle of champagne. To try to alleviate this, "burp" the kefir bottles 1-2 times a day aka latch and unlatch the swing tops of the 750 ml bottles.
Do NOT use square bottles. They are not good at withstanding pressure.