{
    "id": 24808,
    "date": "2026-05-16T07:17:39",
    "date_gmt": "2026-05-15T23:17:39",
    "guid": {
        "rendered": "https:\/\/kefir.link\/zh-tw\/?p=24808"
    },
    "modified": "2026-11-04T08:17:35",
    "modified_gmt": "2026-11-04T00:17:35",
    "slug": "water-kefir-second-fermentation",
    "status": "publish",
    "type": "post",
    "link": "https:\/\/kefir.link\/en\/water-kefir-second-fermentation\/",
    "title": {
        "rendered": "Mastering Water Kefir Second Fermentation: Control Fizz, Flavor, and Bottle Pressure"
    },
    "content": {
        "rendered": "<div data-elementor-type=\"wp-post\" data-elementor-id=\"24808\" class=\"elementor elementor-24808\" data-elementor-post-type=\"post\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-0ba6901 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"0ba6901\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-0ba6902\" data-id=\"0ba6902\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-0ba6903 elementor-widget elementor-widget-shortcode\" data-id=\"0ba6903\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"shortcode.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-shortcode\"><trp-tag data-no-translation><div class=\"k10\" lang=\"en\">\n<aside class=\"k10-rail\"><nav class=\"k10-toc\" aria-label=\"On this page\"><p class=\"k10-toc-title\">On this page<\/p><ol><li><a href=\"#takeaways\">The short answer<\/a><\/li><li><a href=\"#how-we-checked\">How we checked<\/a><\/li><li><a href=\"#method\">The method, step by step<\/a><\/li><li><a href=\"#amounts\">How much fruit or juice<\/a><\/li><li><a href=\"#heat\">Taiwan\u2019s heat and the timing<\/a><\/li><li><a href=\"#squeeze\">The squeeze test<\/a><\/li><li><a href=\"#storage\">Opening and storing<\/a><\/li><li><a href=\"#fine-tune\">Fine-tuning fizz and taste<\/a><\/li><li><a href=\"#faq\">FAQ<\/a><\/li><\/ol><\/nav><div class=\"k10-railcta\"><p class=\"k10-railcta-eye\">\u6771\u6b50\u56b4\u9078\uff5ckefir.link<\/p><p class=\"k10-railcta-title\">Live water kefir grains.<\/p><p class=\"k10-railcta-text\">100 g of living grains, organic cane sugar, a plastic sparkling-water bottle and a printed guide.<\/p><a class=\"k10-railcta-btn\" href=\"\/en\/product\/water-kefir-grains-starter-kit%ef%bd%9c100g\/\">See the kit \u2192<\/a><\/div><\/aside>\n<div class=\"k10-main\">\n<p class=\"k10-byline\"><img src=\"\/wp-content\/uploads\/2026\/10\/chef-nik-author.webp\" width=\"176\" height=\"176\" alt=\"\" decoding=\"async\">By <a href=\"\/en\/about-us\/\" rel=\"author\"><strong>Nik<\/strong><\/a>, founder of \u6771\u6b50\u56b4\u9078\uff5ckefir.link and former chef \u00b7 First published 15 May 2026 \u00b7 Updated 4 November 2026<\/p>\n<p class=\"k10-lead\">Your first batch of water kefir tastes lightly sweet and gently sour. The second fermentation turns it into a fruity, sparkling drink, a little like a homemade fruit soda. All it takes is a plastic bottle, a splash of juice and about a day. Here is the method, the amounts, and how to time it in a warm Taiwanese kitchen.<\/p>\n\n<section class=\"k10-takeaways\">\n<h2 id=\"takeaways\">The short answer<\/h2>\n<ul>\n<li><strong>The bottle:<\/strong> pour strained water kefir into a plastic sparkling-water bottle or a PET bottle, 70\u201380% full.<\/li>\n<li><strong>The flavour:<\/strong> for every 500 ml, add 50\u2013100 ml of fruit juice, or 2\u20133 tablespoons of fruit pur\u00e9e, or 2\u20133 thin slices of ginger.<\/li>\n<li><strong>The time:<\/strong> close the cap and leave it at room temperature for 12\u201324 hours. In Taiwan\u2019s summer, 8\u201312 hours is usually enough.<\/li>\n<li><strong>The fizz check:<\/strong> press the side of the bottle. When it feels hard, the fizz is ready.<\/li>\n<li><strong>The finish:<\/strong> chill the bottle for a few hours, then open it slowly over the sink so the gas escapes. It keeps in the fridge for up to 45 days.<\/li>\n<\/ul>\n<p class=\"k10-ctas\"><a class=\"k10-btn k10-btn--yellow\" href=\"\/en\/product\/water-kefir-grains-starter-kit%ef%bd%9c100g\/\">Start with live grains<\/a><a class=\"k10-btn k10-btn--ghost\" href=\"\/en\/product\/water-kefir\/\">Try our ready water kefir<\/a><\/p>\n<\/section>\n\n<h2 id=\"how-we-checked\">How we checked this guide<\/h2>\n<ul class=\"k10-points\">\n<li><strong>Fruit and juice amounts:<\/strong> water kefir guides from Cultured Food Life (<a href=\"https:\/\/www.culturedfoodlife.com\/how-to-second-ferment-your-water-kefir\/\" rel=\"noopener\" target=\"_blank\">Cultured Food Life<\/a>) and Freshly Fermented (<a href=\"https:\/\/freshlyfermented.co.uk\/instructions\/why-is-my-water-kefir-not-fizzy-second-fermentation-troubleshooting-guide\/\" rel=\"noopener\" target=\"_blank\">Freshly Fermented<\/a>).<\/li>\n<li><strong>The squeeze test:<\/strong> plastic-bottle checks from Casa de Sante (<a href=\"https:\/\/casadesante.com\/blogs\/fermented-food\/second-fermentation-water-kefir\" rel=\"noopener\" target=\"_blank\">Casa de Sante<\/a>) and from a kombucha guide written for hot kitchens (<a href=\"https:\/\/instacuppastore.com\/blogs\/main-page\/kombucha-second-fermentation-how-to-get-fizzy-flavoured-bottles\" rel=\"noopener\" target=\"_blank\">InstaCuppa<\/a>).<\/li>\n<li><strong>Opening bottles:<\/strong> bottling advice from Kombucha Kamp (<a href=\"https:\/\/www.kombuchakamp.com\/bottling-kombucha-tea-jun-water-kefir-and-milk-kefir-without-explosions-geysers-or-blowouts\" rel=\"noopener\" target=\"_blank\">Kombucha Kamp<\/a>) and a Taiwanese home maker\u2019s water kefir notes (<a href=\"https:\/\/catherine3142.pixnet.net\/blog\/post\/256476799\" rel=\"noopener\" target=\"_blank\">\u51f1\u7199, in Chinese<\/a>).<\/li>\n<li><strong>Taiwan\u2019s temperatures:<\/strong> monthly averages from the Central Weather Administration (<a href=\"https:\/\/www.cwa.gov.tw\/V8\/C\/C\/Statistics\/MonthlyMean\/MOD\/Taiwan_tx.html\" rel=\"noopener\" target=\"_blank\">CWA, in Chinese<\/a>).<\/li>\n<li><strong>Our own kitchen:<\/strong> the method, the amounts and the 45-day storage time come from the guide we print for our grain customers.<\/li>\n<\/ul>\n\n<h2 id=\"method\">The method, step by step<\/h2>\n<p>Start with a finished first batch. Read <a href=\"\/en\/five-secrets-about-water-kefir\/\">our water kefir guide<\/a> for the first fermentation.<\/p>\n<ol class=\"k10-steps\">\n<li><strong>Strain out the grains.<\/strong> Put the grains straight into fresh sugar water. The fruit goes only into the strained drink.<\/li>\n<li><strong>Fill a plastic bottle.<\/strong> Pour the strained water kefir into a clean plastic sparkling-water bottle or a PET bottle. Fill it 70\u201380% full, so the gas has room at the top.<\/li>\n<li><strong>Add the flavour.<\/strong> Add juice, pur\u00e9e, fruit slices or ginger. The amounts are in the table below.<\/li>\n<li><strong>Close the cap tightly.<\/strong> A closed bottle keeps the gas in the drink, and that gas becomes the fizz.<\/li>\n<li><strong>Leave it at room temperature.<\/strong> Stand it in a shady spot for 12\u201324 hours, or 8\u201312 hours on hot summer days.<\/li>\n<li><strong>Let the gas out once or twice.<\/strong> Open the cap slowly, let the gas escape, and close it again.<\/li>\n<li><strong>Press the bottle.<\/strong> When it feels hard, move it to the fridge.<\/li>\n<li><strong>Chill it, then open it slowly over the sink.<\/strong> After a few hours in the fridge, the bubbles are finer and the bottle opens more gently.<\/li>\n<\/ol>\n<p class=\"k10-note\">Plastic is the safest bottle for this step. It gives a little under pressure, and you can feel how much gas has built up.<\/p>\n\n<h2 id=\"amounts\">How much fruit or juice to add<\/h2>\n<p>These amounts are for one 500 ml bottle of strained water kefir.<\/p>\n<div class=\"k10-table\">\n<table>\n<thead><tr><th scope=\"col\">Flavour<\/th><th scope=\"col\">Amount for 500 ml<\/th><th scope=\"col\">What it gives<\/th><\/tr><\/thead>\n<tbody>\n<tr><th scope=\"row\">Fruit juice: passion fruit, pineapple, orange or grape<\/th><td>50\u2013100 ml<\/td><td>The most fizz and the steadiest result. The sugar in the juice feeds the fermentation.<\/td><\/tr>\n<tr><th scope=\"row\">Fruit pur\u00e9e: berries or mango<\/th><td>2\u20133 tablespoons<\/td><td>Strong fizz and a fuller fruit taste. Strain out the pulp before you drink it, if you like.<\/td><\/tr>\n<tr><th scope=\"row\">Fruit slices: lemon, apple or strawberry<\/th><td>1\u20135 thin slices<\/td><td>A gentle flavour that develops more slowly, and a pretty bottle.<\/td><\/tr>\n<tr><th scope=\"row\">Ginger, with the skin on<\/th><td>2\u20133 thin slices<\/td><td>Lively bubbles and a warm bite, like a homemade ginger ale.<\/td><\/tr>\n<tr><th scope=\"row\">Fresh herbs: mint or rosemary<\/th><td>1 sprig<\/td><td>A fresh aroma. Pair it with juice or fruit.<\/td><\/tr>\n<tr><th scope=\"row\">Spices: star anise<\/th><td>1 piece<\/td><td>A warm, rounded taste for autumn and winter.<\/td><\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<p>Other water kefir makers use similar amounts. Cultured Food Life adds 60\u2013120 ml of juice to a 470 ml bottle. Freshly Fermented adds a few pieces of fresh fruit to a 500 ml bottle.<\/p>\n<p>Juice ferments faster than whole fruit, so a juice bottle is usually ready first.<\/p>\n<ul class=\"k10-points\">\n<li><strong>Pineapple and ginger:<\/strong> sweet, sharp and very lively. Chill it well before you open it.<\/li>\n<li><strong>Lemon and rosemary:<\/strong> light, fresh and gently sparkling.<\/li>\n<li><strong>Mango and mint:<\/strong> round, fruity and cool.<\/li>\n<li><strong>Passion fruit on its own:<\/strong> fragrant, tangy and bright.<\/li>\n<\/ul>\n<p>Our ready <a href=\"\/en\/product\/water-kefir\/\">canned water kefir<\/a> is flavoured the same way, with dried fruit or flowers in a second fermentation. Taste the blueberry, osmanthus or strawberry can for ideas.<\/p>\n\n<h2 id=\"heat\">How Taiwan\u2019s heat changes the timing<\/h2>\n<p>Warmth makes the yeasts work faster, so the gas builds up sooner.<\/p>\n<p>Many second-fermentation guides from Europe and America give one to three days. They are written for rooms of about 18\u201322\u00b0C.<\/p>\n<p>In Taipei, the average temperature is about 28\u201330\u00b0C from June to August. In Kaohsiung, it is still almost 20\u00b0C in January.<\/p>\n<div class=\"k10-table\">\n<table>\n<thead><tr><th scope=\"col\">Your room<\/th><th scope=\"col\">When in Taiwan<\/th><th scope=\"col\">Second fermentation time<\/th><\/tr><\/thead>\n<tbody>\n<tr><th scope=\"row\">Below 20\u00b0C<\/th><td>Cold spells in winter<\/td><td>The fizz builds slowly. Move the bottle to the warmest spot in your home, or add half a teaspoon of sugar.<\/td><\/tr>\n<tr><th scope=\"row\">20\u201325\u00b0C<\/th><td>Roughly November to April<\/td><td>12\u201324 hours. Check the bottle at 12 hours.<\/td><\/tr>\n<tr><th scope=\"row\">26\u201330\u00b0C<\/th><td>Roughly May to October<\/td><td>8\u201312 hours. Check the bottle at 8 hours.<\/td><\/tr>\n<tr><th scope=\"row\">Above 30\u00b0C<\/th><td>Hot summer afternoons<\/td><td>Use the coolest spot in your home, use the smaller amount of juice, and check the bottle every few hours.<\/td><\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<ul class=\"k10-points\">\n<li><strong>Pick a calm spot:<\/strong> a shady cupboard or counter away from the stove, the window and the top of the fridge.<\/li>\n<li><strong>Trust the bottle more than the clock:<\/strong> the squeeze test tells you when it is ready.<\/li>\n<li><strong>Keep your grains cool too:<\/strong> they ferment best at 20\u201325\u00b0C and stay healthy below 35\u00b0C.<\/li>\n<\/ul>\n\n<h2 id=\"squeeze\">Checking the fizz with the squeeze test<\/h2>\n<p>A plastic bottle tells you how much gas is inside.<\/p>\n<ol class=\"k10-steps\">\n<li><strong>Press the side of the bottle with your thumb.<\/strong> Do this when you first close it, so you know how soft it feels at the start.<\/li>\n<li><strong>Press it again every few hours.<\/strong> In summer, start at about 8 hours.<\/li>\n<li><strong>Soft and easy to press:<\/strong> the fizz is still building. Give it a few more hours.<\/li>\n<li><strong>Firm, like a new bottle of soda:<\/strong> the fizz is ready. Put the bottle in the fridge.<\/li>\n<\/ol>\n<p class=\"k10-note\">Fermenting several bottles at once? Press one of them as your test bottle. When it feels firm, move them all to the fridge.<\/p>\n\n<h2 id=\"storage\">Opening and storing your bottles<\/h2>\n<ul class=\"k10-points\">\n<li><strong>Chill it first:<\/strong> put the bottle in the fridge for a few hours. Cold water kefir holds the bubbles better, and the bubbles become finer.<\/li>\n<li><strong>Open it straight from the fridge:<\/strong> a cold bottle opens more gently than a warm one.<\/li>\n<li><strong>Open it slowly over the sink:<\/strong> hold the bottle upright and press a clean cloth over the cap. Turn the cap a little, let the gas escape, then open it fully.<\/li>\n<li><strong>Keep it closed in the fridge:<\/strong> water kefir keeps for up to 45 days. It slowly becomes more sour.<\/li>\n<\/ul>\n<p>A Taiwanese home maker once opened a warm pineapple bottle, and half of it sprayed out. Chilling first keeps every drop in the bottle.<\/p>\n\n<figure class=\"k10-video\"><iframe width=\"640\" height=\"360\" loading=\"lazy\" title=\"Making fizzy water kefir at home (video in English)\" src=\"https:\/\/www.youtube.com\/embed\/RenRiafoUK8?autoplay=1\" srcdoc=\"&lt;style&gt;*{margin:0;padding:0;overflow:hidden}html,body{height:100%}a{display:block;height:100%}img{position:absolute;top:0;left:0;width:100%;height:100%;object-fit:cover}span{position:absolute;top:0;right:0;bottom:0;left:0;margin:auto;width:72px;height:50px;border-radius:14px;background:#e00;color:#fff;font:26px\/50px sans-serif;text-align:center}&lt;\/style&gt;&lt;a href='https:\/\/www.youtube.com\/embed\/RenRiafoUK8?autoplay=1'&gt;&lt;img src='https:\/\/i.ytimg.com\/vi\/RenRiafoUK8\/hqdefault.jpg' alt='Play the video: making fizzy water kefir at home'&gt;&lt;span&gt;&#9654;&lt;\/span&gt;&lt;\/a&gt;\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe><figcaption>Making fizzy water kefir at home, from The Homemade Haven on YouTube (in English).<\/figcaption><\/figure>\n\n<div class=\"k10-banner\"><div><p class=\"k10-banner-title\">Trying your first fruit bottle?<\/p><p>Send us a photo of your bottle on LINE. We will help you with the fruit, the timing and the fizz.<\/p><p class=\"k10-ctas\"><a class=\"k10-btn k10-btn--yellow\" href=\"https:\/\/lin.ee\/ZI19qB8\" rel=\"noopener\" target=\"_blank\">Ask us on LINE<\/a><a class=\"k10-btn k10-btn--ghost\" href=\"\/en\/product\/water-kefir-grains-starter-kit%ef%bd%9c100g\/\">See the grains kit<\/a><\/p><\/div><\/div>\n\n<h2 id=\"fine-tune\">Fine-tuning fizz and taste<\/h2>\n<p>Change one thing at a time, and write down what you did. After a few bottles, you will know your kitchen.<\/p>\n<div class=\"k10-table\">\n<table>\n<thead><tr><th scope=\"col\">You want<\/th><th scope=\"col\">What to do next time<\/th><\/tr><\/thead>\n<tbody>\n<tr><th scope=\"row\">More fizz<\/th><td>Add a little more juice or half a teaspoon of sugar. Check that the cap closes tightly and its seal is in good shape. Keep the bottle in a room above 20\u00b0C.<\/td><\/tr>\n<tr><th scope=\"row\">Gentler fizz<\/th><td>Use less juice and a shorter time. In summer, 8\u201312 hours is often enough.<\/td><\/tr>\n<tr><th scope=\"row\">A less sweet drink<\/th><td>Let the first fermentation run the full 48 hours, and add 50 ml of juice instead of 100 ml.<\/td><\/tr>\n<tr><th scope=\"row\">A fresher, fruitier taste<\/th><td>Move the bottle to the fridge as soon as it feels firm. Fresh juice gives the brightest flavour.<\/td><\/tr>\n<tr><th scope=\"row\">A softer, less sour taste<\/th><td>Chill the bottle earlier, and choose sweet fruit such as mango or grape.<\/td><\/tr>\n<tr><th scope=\"row\">A clear drink<\/th><td>Use juice instead of pur\u00e9e, or pour the drink through a strainer into your glass.<\/td><\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<p class=\"k10-note\">Check each bottle with your eyes and nose. A fresh, fruity, sour smell means all is well. If you see fuzzy mould, throw the bottle away.<\/p>\n<p>Making milk kefir as well? Read <a href=\"\/en\/milk-kefir-second-fermentation\/\">milk kefir second fermentation<\/a> for fruit amounts and timing with milk. Following a plant-based diet? Read <a href=\"\/en\/%e5%85%a8%e7%b4%a0%e8%80%85%e6%80%8e%e9%ba%bc%e8%a3%9c%e5%85%85%e7%9b%8a%e7%94%9f%e8%8f%8c%ef%bc%9f%e8%a9%a6%e8%a9%a6%e6%b0%b4%e5%85%8b%e8%8f%b2%e7%88%be%e5%90%a7\/\">Vegan probiotics: why try water kefir?<\/a><\/p>\n\n<section class=\"k10-endcta\">\n<p class=\"k10-endcta-title\">Your own fruit soda, batch after batch.<\/p>\n<p>Our water kefir grains starter kit has 100 g of living grains, 1 kg of organic cane sugar, a plastic strainer, a plastic sparkling-water bottle for the second fermentation, pH strips and a printed guide. The grains are full of lactic acid bacteria and yeasts, and they keep growing with every batch.<\/p>\n<p class=\"k10-ctas\"><a class=\"k10-btn k10-btn--yellow\" href=\"\/en\/product\/water-kefir-grains-starter-kit%ef%bd%9c100g\/\">See the grains kit<\/a><a class=\"k10-btn k10-btn--ghost\" href=\"\/en\/product\/water-kefir\/\">Try our ready water kefir<\/a><\/p>\n<\/section>\n\n<h2 id=\"faq\">Frequently asked questions<\/h2>\n<div class=\"k10-faq\" itemscope itemtype=\"https:\/\/schema.org\/FAQPage\">\n<details class=\"k10-faq-item\" itemprop=\"mainEntity\" itemscope itemtype=\"https:\/\/schema.org\/Question\" open><summary><h3 class=\"k10-faq-q\" itemprop=\"name\">Why is my first batch only lightly fizzy?<\/h3><span class=\"k10-faq-icon\" aria-hidden=\"true\"><\/span><\/summary><div class=\"k10-faq-a\" itemprop=\"acceptedAnswer\" itemscope itemtype=\"https:\/\/schema.org\/Answer\"><div itemprop=\"text\"><p>The cloth on the jar lets the gas float away. The fizz builds in the closed bottle of the second fermentation.<\/p><\/div><\/div><\/details>\n<details class=\"k10-faq-item\" itemprop=\"mainEntity\" itemscope itemtype=\"https:\/\/schema.org\/Question\"><summary><h3 class=\"k10-faq-q\" itemprop=\"name\">How long should the second fermentation take?<\/h3><span class=\"k10-faq-icon\" aria-hidden=\"true\"><\/span><\/summary><div class=\"k10-faq-a\" itemprop=\"acceptedAnswer\" itemscope itemtype=\"https:\/\/schema.org\/Answer\"><div itemprop=\"text\"><p>Usually 12\u201324 hours at room temperature. On hot summer days in Taiwan, 8\u201312 hours is often enough. When the plastic bottle feels firm, it is ready.<\/p><\/div><\/div><\/details>\n<details class=\"k10-faq-item\" itemprop=\"mainEntity\" itemscope itemtype=\"https:\/\/schema.org\/Question\"><summary><h3 class=\"k10-faq-q\" itemprop=\"name\">Which bottle should I use?<\/h3><span class=\"k10-faq-icon\" aria-hidden=\"true\"><\/span><\/summary><div class=\"k10-faq-a\" itemprop=\"acceptedAnswer\" itemscope itemtype=\"https:\/\/schema.org\/Answer\"><div itemprop=\"text\"><p>Use a plastic sparkling-water bottle or a PET bottle. You can feel the pressure through the plastic, and it gives a little as the gas builds.<\/p><\/div><\/div><\/details>\n<details class=\"k10-faq-item\" itemprop=\"mainEntity\" itemscope itemtype=\"https:\/\/schema.org\/Question\"><summary><h3 class=\"k10-faq-q\" itemprop=\"name\">Can I put fruit in with the grains?<\/h3><span class=\"k10-faq-icon\" aria-hidden=\"true\"><\/span><\/summary><div class=\"k10-faq-a\" itemprop=\"acceptedAnswer\" itemscope itemtype=\"https:\/\/schema.org\/Answer\"><div itemprop=\"text\"><p>Add fruit only after you strain out the grains. The grains stay clean and healthy in plain sugar water.<\/p><\/div><\/div><\/details>\n<details class=\"k10-faq-item\" itemprop=\"mainEntity\" itemscope itemtype=\"https:\/\/schema.org\/Question\"><summary><h3 class=\"k10-faq-q\" itemprop=\"name\">How long does bottled water kefir keep?<\/h3><span class=\"k10-faq-icon\" aria-hidden=\"true\"><\/span><\/summary><div class=\"k10-faq-a\" itemprop=\"acceptedAnswer\" itemscope itemtype=\"https:\/\/schema.org\/Answer\"><div itemprop=\"text\"><p>Keep it closed in the fridge for up to 45 days. It slowly becomes more sour.<\/p><\/div><\/div><\/details>\n<details class=\"k10-faq-item\" itemprop=\"mainEntity\" itemscope itemtype=\"https:\/\/schema.org\/Question\"><summary><h3 class=\"k10-faq-q\" itemprop=\"name\">Why does it taste different every time?<\/h3><span class=\"k10-faq-icon\" aria-hidden=\"true\"><\/span><\/summary><div class=\"k10-faq-a\" itemprop=\"acceptedAnswer\" itemscope itemtype=\"https:\/\/schema.org\/Answer\"><div itemprop=\"text\"><p>Water kefir is alive, so the room, the season and the fruit all change the taste. Use the same juice and the same time to get a result you can repeat.<\/p><\/div><\/div><\/details>\n<\/div>\n<div class=\"k10-faq-more\"><p><strong>Any question?<\/strong> Just message us on LINE. We\u2019re always happy to help.<\/p><a class=\"k10-faq-line\" href=\"https:\/\/lin.ee\/ZI19qB8\" rel=\"noopener\" target=\"_blank\">Message us on LINE<\/a><\/div>\n\n<aside class=\"k10-author\">\n<img loading=\"lazy\" src=\"\/wp-content\/uploads\/2026\/10\/chef-nik-author.webp\" width=\"176\" height=\"176\" alt=\"Nik, founder of \u6771\u6b50\u56b4\u9078\uff5ckefir.link\" decoding=\"async\">\n<div>\n<p class=\"k10-author-title\">About the author<\/p>\n<p>Nik is the founder of \u6771\u6b50\u56b4\u9078\uff5ckefir.link and a former chef from Europe. He runs the company in Taiwan, develops our products, from milk, soy and water kefir to granola and kefir soap, and writes the articles on this blog. <a href=\"\/en\/about-us\/\">About us<\/a> \u00b7 <a href=\"\/en\/blog\/\">More articles<\/a><\/p>\n<\/div>\n<\/aside>\n\n<nav class=\"k10-related\" aria-label=\"Related reading\">\n<p class=\"k10-related-title\">Related reading<\/p>\n<ul>\n<li><a href=\"\/en\/five-secrets-about-water-kefir\/\">What is water kefir? Taste, easy home method and tips<\/a><\/li>\n<li><a href=\"\/en\/milk-kefir-second-fermentation\/\">Milk kefir second fermentation: fruit, time and safe bottles<\/a><\/li>\n<li><a href=\"\/en\/%e5%85%a8%e7%b4%a0%e8%80%85%e6%80%8e%e9%ba%bc%e8%a3%9c%e5%85%85%e7%9b%8a%e7%94%9f%e8%8f%8c%ef%bc%9f%e8%a9%a6%e8%a9%a6%e6%b0%b4%e5%85%8b%e8%8f%b2%e7%88%be%e5%90%a7\/\">Vegan probiotics: why try water kefir?<\/a><\/li>\n<\/ul>\n<\/nav>\n<p class=\"k10-float\"><span>Live water kefir grains<\/span><a class=\"k10-btn k10-btn--yellow\" href=\"\/en\/product\/water-kefir-grains-starter-kit%ef%bd%9c100g\/\">See the kit<\/a><\/p>\n<\/div>\n<script>(function(){var r=document.querySelectorAll('.k10-toc a');if(!r.length||!('IntersectionObserver' in window)){return;}var o=new IntersectionObserver(function(es){es.forEach(function(e){if(e.isIntersecting){r.forEach(function(a){a.classList.toggle('is-active',a.hash==='#'+e.target.id);});}});},{rootMargin:'0px 0px -70% 0px'});document.querySelectorAll('.k10-main h2').forEach(function(h){o.observe(h);});})();<\/script>\n<\/div><\/trp-tag><\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>",
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