HOME   ABOUT   EVENTS   BOOKS   SHOP   RECIPES   LINKS

STRAWBERRY KEFIR SODA




Make your own probiotic fizzy strawberry sodas at home!

Ingredients for  STRAWBERRY KEFIR SODA
 
Yield: 3-4 cups
Boiling Water
3 1/2 cups
Raw Sugar
1/4 cup
Water Kefir Grains*
2-3 tablespoons
Strawberries, Fresh, Frozen or Dried
3/4 - 1 cup
* Water kefir grains are available online or from a health food store
  
METHOD:
1.  Pour water into a 1L jar. Add sugar and stir occasionally until sugar has dissolved. Cool to touch (hot will kill water kefir grains).
2.  Add water kefir grains.
3.  Cover jar with cloth and secure with string or elastic band. Culture for 24-48 hours at room temperature.
4.  Strain water kefir into a clean 1L jar or several 250ml bottles, filling to 3/4 of the container’s capacity.
5.  Top up water kefir bottles with frozen, fresh or dried strawberries (or a splash of strawberry syrup). Add airtight lid and culture at room temperature for 24 hours or more (this will carbonate the strawberry water kefir).
6.  Strained water kefir grains (from Step 4) can be used to begin a second batch with fresh filtered water and sugar.
7.  Refrigerate bottles of strawberry water kefir after the second ferment stage and consume within 3-4 weeks.
   
NOTES:
o    Water kefir grains will multiply rapidly every week if cultured a few times each week.
   
Author: Megan Radaich          
Image credit: Megan Radaich
Publication:Strawberry Preserving Guide, available HERE 
Acknowledgement 
Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
Hello and Welcome. Food Preserving acknowledges the Traditional Custodians of the land on which we live, work and play, the Nyoongar people. We recognise their connection to the land and local waterways, their resilience and commitment to community and pay our respect to Elders past and present.
 
Copyright © 2024 Megan Radaich. All rights reserved.
Permission for sharing links from this website is given for non-commercial use only.  
Except as permitted under the Australian Copyright Act of 1968, no other part of this website may be reproduced or utilised in any form by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system without written permission from the author. Disclaimer