Bubbles with Benefits: The Beauty of Water Kefir

Water kefir is a tangy, probiotic-rich beverage with a fascinating history, bubbling its way into kitchens around the world. Its origins are somewhat mysterious, but its health benefits and simplicity in preparation have secured it a place in the wellness lifestyle.

Water kefir’s roots are believed to be traced back to Mexico, where the culture, known as tibicos, was discovered on the pads of the prickly pear cactus. Since then this beverage has been cherished for its natural fermentation and vitality-boosting properties.

To make water kefir you need water kefir grains. They are small, translucent clusters of bacteria and yeast, forming a symbiotic colony. When placed in sugar water, these grains start a fermentation process that transforms the sugary liquid into a lightly fizzy, mildly sweet, and slightly tangy drink. The beauty of water kefir is its flexibility - after the first fermentation, you can flavour it with fruits, herbs, or spices to create your own signature brew.

How to make water kefir (first fermentation)

Ingredients:

• ¼ cup water kefir grains (easily purchased online)

• 4 cups spring water (no distilled, and no tap water)

• ¼ cup cane sugar

• 1 or 2 dried fruits (optional, but kefir grains love them)

• slice of lemon (optional, to prevent kahm yeast).

Instructions:

1. Dissolve the sugar in water, ensuring it’s fully mixed.

2. Add the water kefir grains to the sugar water in a glass jar.

3. Cover the jar with a breathable cloth or paper towel secured with a rubber band to allow airflow while keeping contaminants out.

4. Let it ferment at room temperature (on the countertop, away from direct sunlight is fine) for 24–48 hours, depending on how tangy you want it. Don't keep it for more than 72 hours because the grains will dissolve!

5. Strain the grains and store them in fresh sugar water for the next batch, or rest them in the fridge.

At this stage, the strained liquid is ready to drink, but you can also do a second fermentation for carbonation and additional flavours and benefits.

Second fermentation

1. Transfer the strained kefir water into an airtight bottle.

2. Add ½ cup of fresh or defrosted fruits or vegetables, fresh herbs, edible plants or flowers, or sliced roots like ginger or turmeric. The options are endless!

3. If using herbs or low-sugar fruits, add 1-2 tablespoons of cane sugar for extra carbonation.

4. Let it sit for 1 day at room temperature and open the lid every 6 or 8 hours to release excess carbonation. Otherwise, the bottle could explode.

5. Once you’re happy with the fizz, refrigerate it to slow down the fermentation process. Enjoy it within the next day or two, as the taste will change over time.

Health benefits

Water kefir is packed with probiotics that support gut health. The microbial composition includes 70% Lactobacilli, 10% Leuconostocs, 10% Acetobacteria, 5% Bifidobacteria, and 5% other bacterial species. These probiotics aid digestion, improve nutrient absorption, and strengthen the immune system.

Water kefir is also hydrating and provides a boost of energy, along with vitamins, minerals, and enzymes that are naturally produced during fermentation.

Don’t worry about the sugar - you’re adding it for the yeast, which consumes it during fermentation and releases carbon dioxide as a byproduct.

Important: If you're new to probiotic-rich foods, it's best to start with small amounts and slowly work your way up. Jumping in too fast can lead to digestive discomfort or an upset stomach.

Although kombucha and water kefir share similar probiotic properties, I personally find kombucha too fizzy and high in caffeine. Water kefir, on the other hand, is much milder and has a gentle, subtle fizz.

In the photo: water kefir with defrosted blueberries & strawberries, fresh beetroot, and lavender for a touch of enchantment.