How To Make A Flavorful & Fizzy Batch of Probiotic Water Kefir

How To Make A Flavorful & Fizzy Batch of Probiotic Water Kefir | Growing Up Herbal | This water kefir recipe is sure to turn out with a delightful flavor and fizz that will make your tounge and tummy happy in more ways than one!

Making fermented foods, like probiotic water kefir, a regular part of your diet will support your health in a variety of ways. Not only does it encourage beneficial bacteria in your gut, but it keeps the immune system strong as well. One way I personally add ferments to my diet is through the use of fermented beverages like kombucha and water kefir.

I’ve been a longtime kombucha drinker… starting with basic black tea kombucha and then later switching to jun kombucha. Most recently, though, I’ve been enjoying drinking lots of flavorful, fizzy probiotic water kefir.

Water kefir is a fermented sugar water, and like kombucha, it’s full of probiotic bacteria. Here’s the thing though. If you’re new to fermented drinks, probiotic water kefir is the one to start with. In my opinion, water kefir is much easier to make and keep up with than kombucha. Not only that, but it has a milder taste that’s easier to get used to as well.

This week, I’d like to share a basic probiotic water kefir recipe with you that will result in a fizzy, flavorful drink that is not only satisfying but healthy. You can even check out a video below the recipe where I show you exactly how I make my homemade water kefir as well.

Flavorful & Fizzy Probiotic Water Kefir

Yields 4 cups



  1. Combine 1/4 cup of sugar with 1/2 cup of boiled water. Stir until dissolved. Add in 3 1/2 cups of cool distilled water and trace mineral drops. Let cool to room temperature.
  2. Add hydrated water kefir grains, and cover with a coffee filter and rubber band. Sit in a cool, dark space for 2 days.
  3. Strain water kefir grains from water and set aside for another batch following steps 1-2.
  4. Combine fermented water kefir with 1 cup of organic grape juice. Pour this mixture into two swing-top bottles and let sit on the counter for 24 hours. After 24 hours, pop the tops on the bottles to release the pressure. At this point, you can begin drinking your water kefir if you want, or you can choose to let it sit for another day to continue to ferment. Store it in the refrigerator and pop the tops every 1-2 days to release pressure. If you’d like your water kefir to be fizzier, let it ferment on the counter for another 24 hours before refrigerating.


  • If you’re starting with dehydrated water kefir grains, follow the instructions to hydrate them before making your first batch of water kefir.
  • A new batch of water kefir can be made every 2-3 days.

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  1. Alex | BigBlueWaves Wellness says:

    Hey Meagan, thanks for sharing the recipe!

    I have some experience brewing kombucha but haven’t tried out myself with kefir before. It’s definitely on my to-do list. Kefir, like other fermented beverages, has a unique blend of probiotics and healthy organic acids.

    Unfortunately, I only have access to milk kefir grains (but my belly doesn’t seem to tolerate it well). Do you know if those grains could somehow be switched to water and sugar?

    Best wishes!

    • Meagan Visser says:

      I don’t think milk grains can be converted to water grains. I think you have to order them or get them from someone.

  2. Anonymous says:


  3. Tessa Simpson says:

    I have always wanted to make my own kefir…we love it around here…but have only ventured into kombucha!

    • Meagan Visser says:

      Kombucha is a great start! However, I notice that I’m better at drinking water kefir since it’s less sour or vinegary tasting, but I’d say, go with whatever works for you at the moment! Thanks for the comment, Tessa!

  4. Raia Todd says:

    I’m so awful at keeping kefir alive! I love the taste, but my grains are never happy. Gotta get some new ones and try again!

    • Meagan Visser says:

      My first set of grains did much better than my second set, but I did notice that my first set was used during the warmer months and my second set was used during cooler months so maybe the temperature difference had something to do with it.

  5. ChihYu says:

    I’ve never had water kefir so am really intrigue to try. Thanks for sharing!

  6. David says:

    Okay so I got it fizzy.. after 1 couple days it stops being so fizzy. Does that mean the fizzy probiotics are now dead? Awesome idea by the way!

    • Meagan Visser says:

      No, it would still have the healthy bacteria in it. I’m sure there are several reasons as to why water kefir is fizzy or less fizzy. I’ve found that adding some extra sugar during the second ferment helps my water kefir to be fizzier as does keeping it in a warm location. Hope that helps!

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