Water Kefir: From Dried Fruit to Natural Fizz

Evolution from a Simple Traditional Drink to a Naturally Sparkling Modern Beverage

Today, many people think water kefir is a new trend.

The truth is quite the opposite.

The more we spoke with our parents, grandparents and relatives, the more we realised that many of them had been making water kefir for decades. It simply wasn’t called a probiotic drink or a fermented beverage—it was just a refreshing homemade drink that was always ready to enjoy.

A large glass jar stood in the kitchen, usually filled with water, sugar, kefir grains and often dried figs, prunes or raisins. When the drink was finished, more water and sugar were added, and the fermentation simply continued.

Nobody talked about gut microbiomes or probiotics. It was an easy homemade drink that practically made itself.

Traditional First Fermentation with Dried Fruit

Adding dried fruit to the first fermentation isn’t just a traditional practice—it also has scientific support. Studies show that dried fruit provides nutrients and minerals that support the growth and activity of the microorganisms responsible for water kefir fermentation.

Among the fruits studied, organic dried figs produced the best results. Compared to dried prunes, raisins or dates, figs promoted faster fermentation, higher concentrations of lactic and acetic acids, and greater water kefir grain growth. One possible reason is their naturally high calcium content, which supports grain development and helps maintain a stable fermentation environment.

Source:
Yépez et al. Water Kefir: Microbiology, Fermentation and Health Benefits (2024).
https://pmc.ncbi.nlm.nih.gov/articles/PMC11395198/

Best Dried Fruits for First Fermentation

dried figs
dried prunes
raisins
dried cranberries
dates

You can also experiment also with other organic dried fruits, as long as they are free from preservatives and organic.

What to Keep in Mind

Always use organic dried fruit without preservatives, especially sulfur dioxide (SO₂), which can damage the beneficial microorganisms in kefir grains.

While dried fruit has many benefits, it also has a few drawbacks:

Small fruit pieces can become trapped between the kefir grains, making them difficult to remove.
The flavour developed during the first fermentation may not complement the flavours you want to create during second fermentation.
Non-organic dried fruit may contain preservatives, pesticide residues or added oils that can negatively affect fermentation adn grains.
Poorly stored dried fruit may develop mould, so always use high-quality, properly stored ingredients.

Modern beverage and second fermentation

The basics of fermentation haven’t changed—water, sugar and kefir grains are still all you need.

What has changed is how we prepare and enjoy water kefir.

Today, many brewers keep the first fermentation simple using only water, sugar and kefir grains. Once the grains are removed, flavour is created during second fermentation.

Fresh fruit, herbs, spices, flowers and juices create endless flavour combinations while natural carbonation develops. The result is a refreshing, naturally sparkling drink that fits perfectly into a modern lifestyle.

👉 Learn about procedure of first and second fermentation of water kefir.

Second fermentation explained: from flavouring to carbonation

FERMENTING WATER KEFIR – Learn

Traditional or Modern?

There is no right or wrong way to make water kefir.

Traditional first fermentation with dried fruit creates a mild, naturally flavoured drink that’s ready to enjoy immediately after fermentation.

Modern second fermentation opens the door to endless flavour combinations and refreshing natural fizz.

Both methods have their place—and together they show how water kefir has evolved from a simple homemade tradition into a modern naturally sparkling beverage.

If you’re looking for inspiration, explore our favourite recipes in the Kefirko Club or on our blog and discover your next favourite flavour combination.