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to repeat this process.
    Step 1: Warm 3 cups water and then stir in ¼ cup sugar and dissolve. Cool the water to 68° to 85°F and transfer to a storage container. Add the packet of dehydrated water kefir grains to the sugar water. Cover the container with a cloth or coffee filter and secure with a rubber band.
    Step 2: Place the container on a counter or in a cupboard and let sit for 3 to 5 days to allow the grains to rehydrate. The water kefir grains will have a translucent and plump look to them, which indicates that they are ready to be used for your first batch. Drain, and discard the sugar water. Use the grains to make your first batch by following the recipe.
    Water Kefir

storing water kefir grains
    You can refrigerate water kefir grains in a sugar solution (4 cups water with ¼ cup sugar) for up to 3 weeks. To store for a longer time, dry the grains by placing on a paper towel and letting them sit at room temperature for 3 to 5 days. Once dried, store in a storage bag or container in the refrigerator for up to 6 months.

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coconut water kefir
supplies
Two 1-quart glass jars with lids
Thermometer
Cheesecloth or coffee filter
Rubber band
Fine-mesh strainer
ingredients
4 cups coconut water (see Note)
1 tablespoon granulated sugar
¼ cup water kefir grains
    Coconut water is the base for this water kefir. The steps are the same as making water kefir. The primary difference is that due to the naturally occurring sugar in coconut water, the amount of added sugar is reduced. Serves 4 (1 cup each)
directions
    Sterilize the jars with boiling water or wash them well with warm soapy water.
    Add the coconut water to a saucepan and heat to at least 180°F (the water will begin to lightly bubble). Add the sugar and stir until it is completely dissolved.
    Transfer the sugar–coconut water to one of the prepared jars and let cool to 68° to 85°F. Once the water is cooled, add the kefir grains. Cover the jar with cheesecloth or a coffee filter and use a rubber band to secure it.
    Place the jar in a warm spot (68° to 85°F) and let it sit for 24 to 48 hours to culture.
    Strain the cultured water kefir using the strainer. Transfer the cultured liquid to the other prepared jar, cover with a lid, and store in the refrigerator for up to 7 days (see Storing Water Kefir Grains ) or consume!
    Note: Use store-bought plain coconut water or try Coco Hydro instant coconut water—follow the package instructions to mix the powder with water to make coconut water.
    nutrition facts* (per serving)
    5 calories, 0 g fat, 0 g saturated fat, 0 g trans fat, 0 mg cholesterol, 10 mg sodium, 7 g carbohydrates, 0 g fiber, 6 g sugar, 0 g protein, 0% vitamin A, 25% vitamin C, 0% calcium, 0% iron
    *
It is difficult to calculate the nutrition facts for coconut water kefir because the nutrition varies based on how much sugar is fermented by the kefir grains during the process.

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fruity water kefir
supplies
Two 1-quart glass jars
Thermometer
Cheesecloth or coffee filter
Rubber band
Fine-mesh strainer
ingredients
3½ cups water
¼ cup granulated sugar
½ cup 100 percent fruit juice (such as apple or grape)
¼ cup water kefir grains
    This nondairy water kefir with fruit juice makes a delicious juice-flavored, probiotic-rich beverage. Plus you gain the boost from the vitamins and minerals from the fruit juice. Serves 4 (1 cup each)
directions
    Sterilize the jars with boiling water or wash them well with warm soapy water.
    Add the water to a saucepan and heat to at least 180°F. Add the sugar and stir until completely dissolved. Stir in the fruit juice.
    Transfer the juice-water mixture to one of the prepared jars and let cool to 68° to 85°F. Once the water is cooled, add the water kefir grains and cover the jar with cheesecloth or a coffee filter and use a rubber band to secure it.
    Place the jar in a warm spot (68° to 85°F) and let it sit for 24 to 48 hours for the beverage to ferment. Note: The longer you