Each type of sugar is different in its structure and mineral content and has a unique effect on the kefir grains leading to diverse tasting water kefir.
- Organic Sulphur less cane sugar or crystals – Less refined than white sugar with a very low mineral content.
- Brown sugar – White sugar with molasses added back with high mineral content. Makes a stronger-flavored water kefir
- Coconut palm sugar – Sugar extracted and dried from coconut palm trees with a very high mineral content. Usually too rich for water kefir and can damage water kefir grains. Only use in small amounts in combination with cane sugar.
- Maple sugar or syrup – Made from the sap of the sugar maple tree. Too rich for water kefir and can damage water kefir grains. Only use in small amounts in combination with cane sugar.
- Molasses – Very high mineral content. Using molasses on its own can be damaging to water kefir grains. Use ½ teaspoon (2 grams) as a mineral supplementation per batch, as needed.
- Fruit juice – Some people use straight organic juice because it has natural sugars. Although it may have different fermentation times based on the sweetness of the fruit, it works just fine.
- Dried fruit – Gives further mineral and nutrient support and great flavor. It is especially helpful if you’re only using white sugar. Dried unsulfured fruit is best. Avoid using sulfured fruit. A preservative added to many dried fruits that can suppress or even harm the grains.
- Honey – Natural sugar from bees with high mineral content. Raw honey has its own bacteria that can compete with water kefir grains. Some honey may be contaminated with high fructose corn syrup. NOT recommended for using to make water kefir.
- Stevia, Monk fruit, Splenda, Erythritol, Xylitol (sugar substitutes) – These sweeteners do not provide the food necessary for water kefir grains. It is not recommended using these for making water kefir.