GET JUICY

WATER KEFIR SODA

Traditionally, kefir is a fermented milk product of Russian origin made by using a culture of kefir grains composed of a number of different bacteria and yeasts. The yeast ferments the sugar in the milk to create carbon dioxide and alcohol. Water kefir grains are available from health food stores or are readily available to purchase online.

MAKES: 1 litre (4 CUPS)

PREPARATION TIME: 30 MINUTES PLUS THREE 30ml (2 tbsp) raw sugar

60ml (1 ¼ cup) boiling water

1l (4 cups) bottled filtered water 15ml (1 tbsp) hydrated water kefir grains — see introduction

1 lemon, sliced

1 dried apricot or fig

1 Sterilise a 1.25l (5 cups) glass jar: see tips under kvass. 2 Place sugar and the boiling water in a sterilised jar; stir until sugar dissolves. Add the filtered water. Check mixture is at room temperature; if it’s not, leave it to cool. 3 Add kefir grains, lemon slices and dried fruit; cover the top of the jar with muslin and secure with an elastic band or kitchen string (this allows kefir to breathe and prevents contamination). Leave the jar on a work bench at a stable, cool room

Water kefir soda.

temperature, away from direct sunlight, for at least three days. In warmer months, kefir will ferment faster. Taste it after 24 hours; it should taste slightly sour. The longer it is left, the more the sugar will be converted to carbon dioxide and the more sour the taste will be. 4 After first ferment, strain liquid into a sterilised 1-litre glass jar or bottle with a tightfitting lid; add one of the following suggested flavour combinations. (See list on the right.) 5 Refrigerate after the second ferment to slow down the fermentation process. Strain flavourings before serving. Certain flavour combinations will fizz more than others, so open carefully when ready to drink.