Giveaway: Kefirko and Rocky Mountain Water Kefir Grains from Masontops

Looking to get started making your own fizzy, probiotic beverages at home? Try starting with water kefir, using the Kefirko and grains from Rocky Mountain Kefir. They make it super easy!


I was first introduced to water kefir three or four years ago, at one of our Philly Food Swaps. One of my fellow swappers included several sets of grains in their collection of swappable goods. She told me they were easy to use and produced a fizzy, pro-biotic beverage that she liked better than kombucha. At the end of the night, one of those jars of water kefir grains went home with me.


I’d like to tell you that I still have grains from that food swap, but sadly, that would be false. I did end up making my own water kefir for a period of months after that initial introduction and liked it very much. Sadly, they ended up getting shoved to the back of the fridge and then thrown out during a no-holds-barred cleaning spree.


Happily, thanks to my friends at Masontops, I’m back making my own water kefir and am delighted with it once again. Several weeks ago, they sent me a set of their Rocky Mountain Water Kefir grains. Using my trusty Kefirko (Masontops sells this useful devise, though I bought mine during the Kefirko Kickstarter nearly two years ago), it is incredibly easy to hydrate dried water kefir grains and then keep them happy and productive.


In order to start making water kefir, you need a set of grains, four cups of filtered water, 1/4 cup of sugar, and a vessel like a Kefirko in which to combine them all (if you don’t have a Kefirko, a quart-sized mason jar will also work).


First, you dissolve the sugar into the water. You can do this by heating it and then bringing it back down to room temperature. Or a couple hours before you want to start your kefir, add the sugar to the water and stir it vigorously. Come back and give it a good stir every half hour or so. The sugar will eventually dissolve into the water.


Put the dried water kefir grains into the bottom of your vessel and add the sugar water. If you’re using a Kefirko, screw the lid down loosely, so that there’s still a bit of air flow. If you’re using a mason jar, put a small kitchen towel, paper towel, or coffee filter on top of the jar and use a rubber band to keep it in place.

Let the grains spend three or four days rehydrating before you try to use them.


Once the grains are nice and plump, they are ready to use. Drain off the initial liquid (this is super easy using a Kefirko. If you don’t have one, make sure to use a nylon mesh strainer rather than a metal one, as the grains aren’t fans of metal). Then mix up another batch of sugar water and add it to the grains.


I typically let my batches of water kefir ferment for two days (though I let it go for a little less during really hot weather) before straining the grains and starting another batch. Sometimes I drink it plain and chilled for a light, fizzy pro-biotic drink (and despite what you might think, it’s not super sweet. The sugar serves as a food source for the grains that is transformed into the bright, tangy element in the water).

Other times, I do a second ferment, in which I combine the water kefir with chopped fruit, or even a bit of plain fruit juice. Either way, it’s refreshing and good for the gut!


This week, thanks to my friends at Masontops, I’m giving away a Kefirko Home Kefir Making Kit along with a set of Rocky Mountain Kefir Water Kefir Grains. Use the widget below to enter!

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114 responses to “Giveaway: Kefirko and Rocky Mountain Water Kefir Grains from Masontops”

  1. This is very interesting, just reading about fermentation. Here in Santa Barbara they have a Fermentation Fest but have yet to attend. I would say wine is my fave fermented bec. Thank tou for your post

  2. I used to make kefir with organic milk and loved it, but eventually stopped when my supply of milk became unpredictable. I’ve never had water kefir, but would love to try it!

  3. Kefir is awesome, although, sour ales are a hard act to follow… Either way, I love probiotic beverages for their many benefits, and recommend them to nutrition clients regularly. Would like to give kefir a whirl at home. Thanks, and cheers!

  4. My favorite fermented food is Sauerkraut, lacto-fermented with dill and caraway. I also brew kombucha and have also brewed diary kefir. Dairy kefir is perfect for smoothies and also makes an amazing salad dressing with the right spices.

  5. This is exciting! I’m currently growing my own scoby to start make big Kombucha but can’t fall be any kefir grains locally! I love flavored kefir water but it gets pretty pricy to buy at the store!

  6. Probably wine! Maybe homemade ginger brew also.
    Kombucha is great but the DIY isn’t for me and I’ve really wanted to get into Kefir!

  7. I used to make both milk kefir and kombucha when I had more counter space. But I recently put a bookcase in my kitchen (who needs a table??) and water kefir sounds great!

  8. We made kombucha for a while before switching to water kefir! It is mouth more reliable, we love it! That bottle seems very awesome!

  9. I have taken a break from kombucha and kefir lately, but I’ve always wanted to try water kefir! And my favorite is definitely wine 🙂

  10. I’ve been making water kefir for over 2 years now. My favorite! I haven’t drunk soft drinks in over 36 years, so this is a nice fizzy treat.

  11. I’d never thought of embarking on this project until a friend introduced me via some of her homemade deliciousness. It is my favorite–though beer gives it a run for the money–more than booch for sure, though that is nice, too. As a former soda junkie, I love a healthy fizz. It is amazingly yummy. I don’t have a fancy jar like that though! Nice. Thanks for the chance to win some new grains.

  12. I love my sister’s grape kombucha….it’s almost like soda! My mother also makes a delicious water kefir drink with bright red hibiscus tea.

  13. While I love fermented foods, I actually have never tried kombucha or kefir, so I would have to say that wine is my favorite fermented beverage!

  14. Wine and kombucha are my favorites, followed closely by milk kefir. I tried water kefir before, but I got horrible cramps every time I drank it. I’m not sure if I got a bad batch it was just doing something wrong, but I would like to try again.

  15. I’m not supposed to drink wine/beer, so I guess kombucha is my current favorite. But I haven’t had water kefir — it sounds good.

  16. Love having a glass of wine! I never gave water kefir a thought until I read a Masontops email with three recipes. Now I am quite intrigued…

  17. I love wine and beer and we do make our own. I like kombucha but when I attempted to make my own it didn’t turn out. Water kefir sounds very interesting and I would love to try that!! Thanks for the great opportunity!

  18. I have made kefir in the past and loved it especially in the summer. Now we have a big batch of Kombucha going, but I thought the kefir was much easier. I would love to try it again!

  19. My husband and I have been enjoying making and drinking milk kefir for the past few years! I have been wanting to try water kefir. Thanks for the encouragement!

  20. Gluten free beer when I can find a good one that’s not too bitter and hoppy, hard cider if it’s not too sweet. Kombucha yeah! Want to try water kefir as I’m doing better on low or no dairy. Thanks for all the nice giveaways and chances to try things.

  21. Currently wine is my favorite. I have really wanted to try making healthy sodas with water kefir for ages but haven’t tried it yet.

  22. I love water kefir, I had it going great for a while and really must start again. I tried making kombucha but didn’t like the taste as much as the water kefir.

  23. I haven’t tried it but it sounds like a good kombucha alternative. I went through an obsessive kombucha phase but now would like something a little milder.

  24. Red wine, especially Merlot. Or certain beers: IPA and porter. Never tried kefirs, but I’m making some blackberry wine and have juice left over . . .

  25. Beer, hands down! But I do enjoy kombucha, wine, or cider at times. Been thinking about trying kefir for a while now – this would be a good opportunity.

  26. I certainly enjoy red wine and some good beer, but I’m in my third trimester, so I’ve been really liking fermented soda. It was a bit hard to babysit my Kombucha, but I had that going for awhile. I love vinegar, so a strong Kombucha is great! Haven’t tried water Kefir.

  27. I’ve been making milk kefir for almost 2 years now. We use it daily in smoothies and also strain off some of the whey to get a sour cream type product. We definitely feel the health benefits! I’m interested in reducing the dairy in my diet so water kefir sounds like the perfect option. Thanks for the post, can’t wait to get started?

  28. Is water kefir “safer” than Kombucha? We had a milk kefir going for awhile with no problems, but sadly it met the same fate as yours Marisa.

  29. I didn’t care for kombucha, but love Kevita, which I think is a water kefir beverage? The coconut water ones are so yummy. It would be neat to try to make some at home, and this kit looks foolproof!

  30. I’ve been making kvass recently with extra fruit from our garden, encouraging the fermentation with a little whey. We all love it and I’m curious how it would compare to water kefir in taste.

  31. I really like wine and kombucha. I’ve also made a drink from fermented pineapple peels and core, which was great! I’ve never tried water kefir, but I’d like to.

  32. I have enjoyed milk kefir and kombucha in the past, just got out of the habit with them I guess. I like the idea of the kefirko a lot, it seems like it would be easier to keep the grains going since it is all in one.

  33. Ginger beer is my favorite fermented beverage. I’m excited for the new water kefir toy, though… I’ll probably buy one if I don’t win!

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