Besides a bag containing 70gr of premium quality water kefir grains, when you purchase this product you’ll be getting a regular and indefinite supply of some of the best probiotic strains (up to 30) and most common yeasts, as well as vitamins K, B12, B6, and B1, Magnesium, Folate, Electrolytes, and Enzymes. Amazing, isn’t it?

Some of you may be familiar with the process of making Kefir, but for those who are not, here’s what you need to know:


  • A jar, ideally made of glass (materials such as plastic, ceramic, porcelain, metal, and crystal are not recommended)
  • Something to cover the grains. The main requirement is that it allows the grains to breathe. Ideal candidates are dish towels, tissue paper, or butter muslin cloth.
  • A plastic strainer to remove the grains from the finished liquid.
  • A wooden spoon
  • Bottles with a tight seal for the second fermentation. Milk bottles are good. Flip-top bottles produce more carbonation but they can explode (speaking from personal experience!). A way around this would be to slightly open the bottle halfway through the second fermentation to let some pressure out.


For the first fermentation:

(Remember to always keep the right proportions of grains, sugar, and water as the grains grow.)

  • Sugar. Different types give different results. It’s a matter of finding the one that works for you.
  • Water, either mineral, filtered, or boiled (and left to cool)
  • Optional supplies:
    • Dried fruit (raisins and figs are the standard)
    • A slice of lemon
    • Himalayan salt 

For the second fermentation:

The sky is the limit

  • Fresh fruit – berries, orange peel, lime, melon, apple… 
  • Teas
  • Herbs such as lavender
  • Spices such as cinnamon and vanilla
  • Coconut water



First fermentation:

  • Mix the right proportions of water and sugar in the container
  • Add the grains
  • Add any extra ingredients
  • Cover and secure the tissue or cloth with a rubber band or piece of string
  • Leave in a dark spot for 24 to 48 hours (the first option will give you a sweeter beverage).


Second fermentation:

  • Separate the grains from the liquid
  • Pour into bottles
  • Add the extra ingredients – fruit, spices, herbs…
  • Close tightly
  • If you use clip-top bottles, I recommend that you release a bit of pressure halfway through to avoid explosions.
  • Tip: adding 4 or five raisins as a base will enhance the flavour of whatever fruit you use and will help with carbonation.
  • Leave to ferment for 12 to 24 hours.
  • After the second fermentation, you can leave the bottles in the fridge for up to six weeks.



Things can go wrong at times. Telltale signs are bad smell, your beverage tasting like just sugar, or lots of ‘dust’ at the bottom of the jar.

If that happens, wash the grains thoroughly and add a fresh batch with a pinch of soda bicarbonate and a slice of lemon. Do remember to boil the water and let it cool down if you’re not using filtered or spring water.

Another option would be to do this and also let them rest in the fridge for two or three days.

It may take them a couple of batches to recover.

They are very resilient, but if after the second batch you don’t see signs of things getting better, it may be better to just buy a new batch.













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