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Experimenting with water Kefir in the Tropics


My first attempt at making water kefir ended up in the compost – a disaster to say the least! I gave up on it for awhile and returned my attention to my favourite coconut milk kefir and Kombucha while playing with a few other ferments such as Kvass and Sauerkraut. Then my husband found a zip lock bag with an

unusual looking substance in the fridge and fortunately asked me what it was before he tossed it in the rubbish.

I did a bit more research on water kefir, and decided I would approach this as an experiment and with confident gusto! I found this video and have basically followed instructions, however my kefir grains look nothing like hers!

Here’s my washed and ready to go water kefir grains – looking more like water crystals than Wellness Mama’s water kefir grains, however as the weeks have gone by, I’m pleased to report they are growing.

5998332F-A3D3-4CFC-AEB7-36D2AFC8CC23.pngMaking water kefir takes a bit of time in my experience. Living in the tropics fermenting happens a whole lot quicker than in colder climates. It’s important to check your kefir regularly and rest the grains in between ferments. I rest my water kefir grains in a sugary water and sometimes add peeled chopped apple and ginger. 

My first batch tasted pretty ordinary, so I decided to continue with the experimental approach and after straining the grains to rest for a bit in the fridge, I added a frozen cube of smashed strawberries to the brew and treated it like Kombucha. Sealed the lid and let it stand for 24 hours before tasting.

I’ve now poured off this brew in to a small soda bottle (top picture) which I guess you could call a third fermentation stage and after leaving it 24 hours, can say it tasted delish!

Water Kefir
Serves 4
This is the first ferment stage of making water kefir.
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Prep Time
2 min
Total Time
2 min
Prep Time
2 min
Total Time
2 min
  1. 1 litre cool water - not chlorinated or demineralised. (I use Nobles cask water available in supermarkets throughout Australia.)
  2. 1/4 cup sugar
  3. 1 tbsp water kefir grains
  1. Dissolve sugar in some water water, then add remaining water and kefir grains.
  2. Cover with a clean cloth and seal with a rubber band.
  3. Leave to stand for at least 24 hours and check for signs of fermentation by smell and action.
  1. I prefer to have the wild yeast and bacteria eat up as much of the sugar content as possible so I leave mine to ferment for up to 48 hours.
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