Mineral-Rich Water Kefir Recipe

Mineral-Rich, Bubbly Probiotic Drink

Looking for a refreshing, naturally fizzy drink that supports gut health, hydrates, and tastes amazing? Water kefir is one of my favorite ferments—it’s quick, easy, and loaded with beneficial bacteria. If you’re new to fermenting, this recipe is a great place to start!

I like to add a little molasses to mine to give the grains an extra mineral boost. Just a few ingredients and a little patience will reward you with a lightly sweet, bubbly drink full of life.

🫙 Ingredients (for a ½ gallon jar – 64 oz)

• ½ cup water kefir grains

• ½ cup organic cane sugar

• 2 tablespoons blackstrap molasses

• Filtered water (non-chlorinated, to fill the jar)

First Ferment (24–48 hours)

1. In your clean half-gallon glass jar, dissolve:
   

• ½ cup sugar

• 2 tablespoons molasses
  in a small amount of warm filtered water.

2. Once fully dissolved, fill the jar with room temperature filtered water, leaving a little space at the top.

3. Add ½ cup water kefir grains.

4. Cover loosely with a cloth or fermentation lid.

5. Let ferment on the counter (out of direct sunlight) for 24–48 hours.
   

• Taste test after 24 hours.

• It should be less sweet and slightly tangy. The longer it ferments, the less sugar remains.

Second Ferment (12–24 hours)

1. Strain the finished kefir to remove the grains (save these for your next batch).

2. In a swing-top or tightly sealed bottle, add:
   

• ¼–⅓ cup fruit juice (e.g., grape, cherry, pineapple).

3. Fill the rest of the bottle with strained water kefir, leaving about 1 inch of headspace.

4. Seal and let sit at room temperature for 12–24 hours to carbonate.
   

• Watch closely—these can build pressure quickly and may fizz or explode if left too long.

• “Burp” the bottles occasionally if unsure (open briefly to release pressure).

5. Once bubbly to your liking, refrigerate.
   

• Note: carbonation will dull slightly in the fridge but will still be pleasantly fizzy.

Notes & Tips:

• Always use non-chlorinated, non-fluoridated water.

• Extra molasses gives minerals your grains love, especially if they seem sluggish.

• You can rotate juices or add fresh fruit/herbs in the second ferment for different flavors.