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Water Kefir Starter Instructions

New Cultures for Health Water Kefir Starter Grains pouch with active grains and finished water kefir

Your packet contains living water kefir grains. Give them the right sugar water and temperature, and they will make lightly tart, refreshing water kefir again and again.

Activation: about 2 daysFresh batch every 24 hours

Activate your grains

Before you start

Grab these first

Use these ingredients and tools for the best results.

1 packet of dehydrated water kefir grainsUse the entire packet for activation.

Water free of chlorine and fluorideBottled spring water is the easiest option.

Organic turbinado or organic cane sugarUsed to feed the grains.

Baking sodaYou will need 1/8 tsp for activation.

MolassesYou will need 1/2 tsp per sugar-water mixture.

A one-quart glass jarA food-safe plastic container also works during activation.

A thermometerTemperature matters for healthy grains.

Coffee filter or tight-weave cloth + rubber bandA breathable cover keeps the jar protected.

A mesh strainerFor separating the grains from finished water kefir.

Temperature is important

Keep your grains between 70°F and 85°F. Lower temperatures slow culturing; higher temperatures within this range speed it up.

New Cultures for Health Water Kefir Starter Grains pouch with the ingredients and equipment needed to get started

Phase one

Activate your water kefir grains

Do this once when opening a new packet of dehydrated grains.

Step 1 Step 2 Step 3 Ready?

ACTIVATION 1 Done

Build the sugar water

In a glass jar or food-safe plastic container, combine 1/2 cup hot water, 2 Tbsp sugar, and 1/2 tsp molasses. Stir until the sugar dissolves, then add 2 cups cool water.

Cool water being poured into an amber jar of prepared turbinado sugar-and-molasses water

What you will see: Your sugar water will look amber, not clear. Turbinado sugar and molasses give it that color, and it will look the same during activation and when you brew full batches. Only plain white cane sugar makes a lighter mixture.

ACTIVATION 2 Done

Cool it, then add the grains

Let the mixture cool to 75°F, then stir in 1/8 tsp baking soda. Empty the entire packet of dehydrated water kefir grains into the room-temperature sugar water.

Dehydrated water kefir grains being added to an amber jar of prepared sugar water

What you will see: The grains may still look small at first. They need time in the sugar water to become plump and active.

ACTIVATION 3 Done

Cover and rehydrate for 2 days

Cover the jar with a coffee filter or tight-weave cloth secured with a rubber band. Let the grains rehydrate for 2 days at room temperature.

Glass jar of amber-tinted water kefir grains rehydrating under a coffee filter secured with a rubber band

What you will see: After 2 days, look for plump grains and signs of activity such as bubbles. Because you feed the grains with turbinado sugar and molasses, healthy grains keep an amber tint even when fully active. They will not turn clear or white.

ACTIVATION CHECK

Plump, amber grains and a few bubbles?

Your grains are ready for Phase Two. An amber color is normal and expected with turbinado sugar. If you do not see signs of activity after 2 days, repeat the activation steps. Some grains need another 1-3 days.

Phase two

Make water kefir with activated grains

Once activated, your grains can make a fresh batch about every 24 hours.

Step 1 Step 2 Step 3 Step 4

BATCH 1 Done

Prepare fresh sugar water

In a clean glass jar, combine 1/2 cup hot water, 1/3 cup sugar, and 1/2 tsp molasses. Stir until the sugar dissolves, then add 3 cups cold water.

Fresh water being poured into prepared sugar water in a clean one-quart jar

BATCH 2 Done

Add your activated grains

Transfer the activated water kefir grains into the prepared sugar water.

Activated water kefir grains being added to fresh sugar water

BATCH 3 Done

Cover and culture for 24 hours

Cover the jar with a coffee filter or cloth secured by a rubber band. Let it culture at room temperature for 24 hours.

Covered jar of water kefir culturing at room temperature

What you will see: The liquid should begin to look cloudy. If it is still clear after 24 hours, let it culture for another 24 hours.

BATCH 4 Done

Strain and start again

Strain out the grains using a mesh strainer. The liquid is your finished water kefir. Move the grains directly into a fresh batch of sugar water and repeat the previous steps every 24 hours.

Finished water kefir being strained while the grains are saved for the next batch

What you will see: Finished water kefir is lightly tart and may have a gentle fizz. Your grains stay in the strainer and are reused.

FINISHED BATCH

Lightly tart with a gentle fizz

Refrigerate and drink your finished water kefir, or flavor it for a second ferment. Keep the grains moving into fresh sugar water.

Troubleshooting

Is this normal?

Water kefir can look different from batch to batch. Use these checks before you worry.

I do not see bubbles after the 2-day activation

That can happen. Repeat the three activation steps. Some grains need another 1-3 days to become fully active.

My grains are still small

Look for gradual changes. Active grains should become more plump over time. Keep in mind they hold an amber color from the turbinado sugar and molasses, so do not wait for them to turn clear or white. Repeat the activation mixture if you do not see activity yet.

The liquid is not cloudy after 24 hours

Give it another 24 hours. A cooler room can make the grains work more slowly.

I do not see many bubbles or fizz. Are my grains dead?

Most likely not. When you culture in a jar covered with a cloth or coffee filter, the batch is open to the air, so carbonation escapes and you will see little to no fizz. That is completely normal and does not mean your grains are inactive. To capture more bubbles and fizz, do a second ferment in a sealed, pressure-safe bottle such as a Grolsch-style flip-top bottle. Trapping the natural carbonation is what gives water kefir its lively fizz.

What temperature should I use?

Keep activating and culturing grains between 70°F and 85°F. Lower temperatures slow culturing; warmer temperatures within this range speed it up.

Can I use tap water?

Only if it is free of chlorine and fluoride. Bottled spring water is the simple, reliable choice.

Do I throw away the grains after straining?

No. Save the grains and place them into fresh sugar water. They can be used over and over.

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