A refreshing and probiotic-rich beverage created by infusing homemade water kefir with a vibrant mix of fruits and a hint of liquorice root for unique depth. This second fermentation boosts flavor, carbonation, and nutrient profile.
Fruit Water Kefir Second Ferment
A refreshing and probiotic-rich beverage created by infusing homemade water kefir with a vibrant mix of fruits and a hint of liquorice root for unique depth. This second fermentation boosts flavor, carbonation, and nutrient profile.
Ingredients
- 1 liter prepared water kefir first ferment
- 0.5 cup banana sliced
- 0.25 cup raspberries fresh or frozen
- 1 medium mandarin orange peeled and segmented
- 0.5 medium apple diced
- 0.5 medium persimmon diced
- 0.25 small lemon sliced with peel
- 1 inch liquorice root small piece
- 2 tablespoons raisins
- 2 medium dates pitted and chopped
- 2 medium prunes pitted and chopped
Instructions
- 1. Ensure your first-fermented water kefir is ready. Strain out the water kefir grains.
- 2. Prepare all fruits: wash, peel (if necessary), slice or dice as specified.
- 3. Divide the prepared fruits and liquorice root among clean, airtight glass bottles. Aim for about 1/4 to 1/3 cup of fruit per 500ml bottle, or adjust to taste.
- 4. Carefully pour the first-fermented water kefir into the bottles, leaving about an inch of headspace.
- 5. Seal the bottles tightly and let them ferment at room temperature (68-75°F / 20-24°C) for 24-48 hours.
- 6. During this second fermentation, 'burp' your bottles once or twice a day by gently opening the cap to release built-up CO2 pressure, then re-sealing. This prevents over-carbonation and potential bottle explosions.
- 7. After 24-48 hours, or once desired carbonation and flavor are achieved, strain out the fruits (optional, but recommended for longer storage and smoother texture).
- 8. Chill the finished fruit-infused water kefir in the refrigerator. It can be stored for up to 1-2 weeks. Serve cold and enjoy!
Notes
Experiment with different fruit combinations. Ensure bottles are strong enough to withstand pressure. 'Burp' bottles daily (gently open and close cap) to release excess gas and prevent explosions. Adjust fermentation time based on desired fizziness and sweetness. Liquorice root adds a unique earthy sweetness; use sparingly.
