Start with 4 cups/1-litre of room temperature, de-chlorinated water (if using tap water – boil and cool, or aerate the water for 24 hours).

Strain your Squamish Water Kefir Culture* with a strainer (kefir culture prefers plastic to metal), you should have about 1/4-cup of culture. We suggest keeping the water kefir liquid your crystals were sitting in and set aside, you can add it to your brew if you like.

* You can purchase our fresh, vacuum sealed water kefir culture through our online shop

Add 1/4-cup of cane sugar (or equal amounts of cane sugar to culture) stirring to dissolve.

Note: the better quality/less refined the sugar, the happier the culture, it likes the minerals.

Let sit in a warm area for 48-hours covered with cheesecloth or a lid.

Your brew may become slightly bubbly and cloudy and should have a mildly sweet taste but not as sweet as the sugar water.

After 48-hours, strain your water kefir with a strainer (not metal) and flavour. For a more carbonated beverage, you can do a second-stage ferment. After removing the culture leave the water kefir out for an additional 48 hours. This is when you may add flavouring as well.

Store your water kefir culture in the fridge sitting in water kefir until next time you wish to make a brew. If it will be a while, make sure you feed your culture once a week so they stay alive.