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How to Make Water Kefir GingerAle

A healthier alternative to today's pop and a great way to support digestive health one sip at a time.
Prep Time 30 mins
Total Time 54 mins
Servings 2 litres


  • 2 litres filtered water
  • 1/8 tsp celtic or himalayan sea salt
  • 1/2 cup organic cane sugar
  • 1/4-1/2 cup sliced ginger root
  • 4 tbsp water kefir grains
  • 1/8 cup organic cane sugar (optional)
  • 1 cup filtered water (optional)


  • Place sugar and water into pot and place on the stove over low heat for 3 minutes, stir with a spoon to dissolve. Add ginger and simmer for 20 minutes.
  • Strain the ginger and allow the sugar mixture to cool to room temperature. This is important because water kefir grains can't survive in high heat.
  • Once the ginger sugar water is cool add it to your 2 litre jar then fill the reminaing space with water.
  • Scoop in 4-5 tbsp of water kefir grains. Secure the lid and place the jar in a dark and warm place for 24-36 hours. I like to cover with a towel to block out any light.
  • Strain the kefir grains and pour your ginerale into new bottles. You will need your bottles to have a closing lid or you will lose the "fizz" to the drink.
  • Now your drink is ready to enjoy, but the sugars have been consumed by the water kefri grains in the fermentation process so if you want more sweetness in your ale then mix the optional sugar and water into your gingerale and then bottle to drink.


When you open the jar after 24-36 hours you should hear the sound of carbonation (like when you open a pop). You also should see bubbles forming along the surface.