Dried water kefir grains are an excellent way to start making your own delicious probiotic drinks at home. Unlike fresh grains, dried grains have a longer shelf life, making them ideal for shipping or storage. However, they do need a little extra care to wake them up and get them ready to ferment. This guide will walk you through rehydration and first fermentation so you can enjoy your own water kefir quickly and easily.
What Are Dried Water Kefir Grains?
Dried water kefir grains are dehydrated clusters of beneficial bacteria and yeast. When rehydrated, they regain their gelatinous, active state, allowing them to ferment sugar water into a lightly sparkling, probiotic-rich beverage.
While they look small and crumbly when dry, they’ll plump up over a few days in sugar water. This rehydration process is essential before using them to ferment your drinks.
How to Rehydrate Dried Water Kefir Grains
You’ll Need:
- 15–30 grams of dried water kefir grains
- 1 litre of non-chlorinated water (filtered or spring water works best)
- 4 tablespoons (about 60g) of organic sugar (white, raw, or unrefined cane sugar)
- Optional: a pinch of minerals (like molasses or a tiny piece of eggshell) to help nourish the grains
- A clean glass jar
- Breathable cloth or paper towel and rubber band
Steps:
- Prepare sugar water. Dissolve the sugar fully in the water. If you heated water to dissolve sugar, let it cool to room temperature before proceeding.
- Add the grains. Place the dried grains in the sugar water.
- Cover and rest. Cover the jar with a cloth secured with a rubber band to allow airflow but keep dust out.
- Ferment. Let the jar sit at room temperature (20–26 °C) for 3–4 days. Stir gently once daily to help circulation.
- Check readiness. The grains will plump up and look translucent. When fully rehydrated, they’re ready for your first fermentation batch.
- Discard the rehydration liquid. This liquid is not usually consumed.
First Fermentation After Rehydration
Once the grains are plump, they can begin fermenting your water kefir.
Ingredients for First Batch:
- 1 litre fresh non-chlorinated water
- 4 tablespoons sugar
- Optional: a slice of lemon or dried fruit (unsulphured) for minerals and flavour
Instructions:
- Make fresh sugar water.
- Place rehydrated grains in the solution.
- Cover and ferment 24–48 hours, tasting after 24 hours for mild sweetness.
- Strain grains and repeat for your next batch.
Tip: The first 2–3 batches may be weaker in carbonation and flavour as the grains fully recover. This is normal.
Water Kefir Brewing Tips
- Use clean glass containers, not metal.
- Keep the grains out of direct sunlight.
- Never use chlorinated or distilled water—chlorine and lack of minerals will damage your grains.
- If your grains don’t rehydrate fully after 5 days, discard and start with new grains.
- Regularly feed grains with sugar water between batches to keep them active.
Common Questions
How do I know my grains are active?
They will appear plump, gelatinous, and start producing small bubbles. Your brew will taste less sweet and lightly tangy after fermentation.
Why does my first batch taste weak?
This is normal. Dried grains need a few batches to regain full strength.
How do I store rehydrated grains?
If you need a break, place grains in sugar water in the fridge for up to 2 weeks, changing the solution weekly.
Benefits of Making Water Kefir
Homemade water kefir is a refreshing alternative to sugary soft drinks and provides natural probiotics that may support digestive health. You can also flavour your finished kefir with fruits, spices, or herbs for endless variety.