My Water Kefir Rhythm

water kefir

Note from Shannon: I am pleased to bring the voices of our lovely contributors to this space every Tuesday. Please welcome Bonni, CFH Customer Service Rep & cultured kitchen-keeper.

Having a variety of cultures going on in one household can become overwhelming, especially when culturing water kefir in back to back batches every 48 hours. My husband and I love water kefir, so I was determined to figure out how to make it work. I knew that I just needed to find my rhythm and implement the simplest way for me.

Take 1: Didn’t Work For Long

I started off in the morning, heating water in my tea kettle. While that was going, I put 1/4 cup sugar into my quart size jars. When the tea kettle whistles, I pour a couple inches of boiling water into the jar and swirl it around, then fill the rest of the jar with room temperature water, pop a lid on it and let it sit all day.

This all takes just a couple of minutes, other than waiting for the water to boil. By the evening, the sugar water is completely cooled. I strain the water kefir grains from the previous batch and put them into the freshly cooled sugar water and proceed with flavoring the finished water kefir.

That was my process for a while. Then I realized that it wasn’t working for me. By the evening, after dinner clean up, I’m just done. I don’t want to do anything but the simplest tasks in the kitchen. I couldn’t stop making kefir, so what could I do? Aha!

Take 2: Success!

Switch things up! Now, at night I make my sugar water, just like I was doing in the morning, and let it cool all night. In the morning, I strain my grains get them into the cooled sugar water and flavor my finished water kefir.

This works so well for me and my schedule. It’s a simple procedure at night and I can get my water kefir flavored and the next batch going before I start work.

It’s perfect…for me. Have you found your rhythm?



Bonni started on the cultured foods path quite few years ago, beginning with sauerkraut. Since then, she has cultured yogurt, milk kefir, water kefir, kombucha, a variety of veggies, sour cream and gluten-free sourdough. She is a busy homeschool mom to her daughter, so is always looking for the most efficient and least time consuming ways to manage all of her culturing.

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  1. says

    I haven’t found my rhythm. Right now I’m doing sourdough and kombucha. I want to add water kefir to the mix, but I’m just so lazy in the kitchen. Plus, I’m moving in the next 4 weeks and I hate to lug all these full glass jars…
    Knowing me, I’ll wait to add the water kefir, and once it quiets down from the move, I’ll make a daily schedule to help me to remember what to do when. Thanks for sharing.

  2. Narelle says

    I don’t let it cool – I just add 1/2 cup of boiling water to the 1/4 cup sugar, then top up with cold water, put the crystals in with the flavourings… I then bottle and cap the liquid I have just strained to go fizzy – drink the next day : ) happy household of 5 enjoying water kefir every day : )

  3. Nancy says

    I have been making water kefir for about 4 months now, and my biggest problem is that the grains grow so quickly! I have probably given/thrown away over a gallon of grains so far. I have great well water and have used organic sugar, coconut sugar, reg. sugar – all of them work. I don’t heat water or dissolve the sugar I just swirl it around in some water, add grains, add the water to the right level and let it go! The sugar dissolves and the grains must help with that. I make milk kefir and also fermented veggies, so simple works well for me.

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