Mango water kefir

Prep Time 1

Refrigerated second fermentation 1

Total Time 1 1

Servings servings

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Ingredients

▢ 900 ml plain water kefir Use fresh, unflavoured water kefir: ready-made, or homemade with the grains strained out. Chill it first.
▢ 100 ml pure mango juice Use ready-to-drink 100% mango juice. Thaw frozen juice according to the package directions before measuring.

You will need

Measuring jug
Bottles rated for carbonation
Clean kitchen towel

Instructions

Divide the mango juice between the clean bottles.
Add 9 parts water kefir for every 1 part juice in each bottle (for example 225 ml kefir to 25 ml juice), leaving 2–3 cm of space at the top.
Tighten the bottle caps.
Gently turn the bottles to mix the juice and water kefir.
Immediately refrigerate at 4°C (40°F) or below for 24 hours.
Halfway through the 24-hour chill, release any pressure over the sink: cover each cap with a clean cloth and loosen it slowly, then tighten it and return the bottle to the refrigerator.
Slowly open the chilled bottles over the sink, covering each cap with a clean cloth to catch any spray.
Serve cold in four glasses, with about 250 ml in each.

Refrigeration slows fermentation, so extra fizz is not guaranteed during this cold rest.

Storage and safety

After the 24-hour chill, keep at 4°C (40°F) or below and drink within 2 days, or sooner if either ingredient’s label requires it. This keeping time is not a validated shelf life for homemade water kefir. Pressure can still build in the refrigerator; open bottles slowly and do not shake before opening. Fermentation can produce alcohol, so the drink is unsuitable for young children, pregnant people or anyone avoiding alcohol.