By Ağustos 18, 2017 No Comments

Given the number of requests I received for the kombucha tea recipe, I thought that it would be a good idea to inform my readers on making water kefir this week.

I should point out at the outset that water kefir has an important advantage over kombucha:

It takes 7-10 days to brew kombucha, whereas only 1-1 ½ days to brew water kefir.

As with kombucha, I had written about water kefir before but only to point out it’s probiotic properties.

Furthermore, I didn’t know until last week that one could purchase water kefir grains in Turkey; I used to get mine from Amazon.

As I have gone over all the benefits of drinking kombucha tea last week, and even though it is a different combination of symbiotic bacteria and yeast, water kefir provides the same benefits.

In one research paper I read, it said that drinking water kefir was an excellent way to combat the candida parasite that ruins one’s immune system (please take a look at my post dated September 28, 2015). I’m sure kombucha tea has the same effect.

One of the interesting aspects of drinking water kefir is that it is a great substitute for sodas (coke, etc.), and can help addicted people quit the habit.

Now, I’m going to walk you through how I make water kefir.


Step 1



I buy dehydrated water kefir grains, so the first step is to hydrate them.

  • Find a jar that will hold 7 cups of water (6 cups cold, 1 cup hot),
  • Stir in ½ cup sugar,
  • Add in the 5-7 gm of kefir grains.

Let the kefir grains become hydrated in 3-4 days.


Step 2


This is my recipe and I’m sure you’re going to love it.





  • Find a jar that will accommodate 2-3 liters (about 8-12 cups) of liquid,
  • Pour in 1 liter of pomegranate juice and 1 liter of pure (non-chlorinated, non-fluoridated) water,
  • Add in the kefir grains (about 5-7 gm), and stir gently,
  • Cover with a breathable cloth cover and secure with a rubber band,
  • Keep the jar in a dark and warm place for 24 hours,
  • If you wish to make your water kefir more sparkly (fizzy), after 24 hours, pour the contents of the jar into 2 one liter bottles,
  • You must, of courese, strain the kefir grains first and put them in sugary water and refrigarate for your next batch.




  • Cover with a towel and keep it outside the fridge for another 8-12 hours,
  •  Now refrigerate.


That’s it; enjoy.

Some reminders:

  • Don’t use soap, just rinse with water and alcohol if need be,
  • Don’t use metal utensils (spoon, strainer, etc.).

See you all next time.

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