Strawberry water kefir

Prep Time 10

Refrigerated infusion (minimum) 1

Total Time 1 10

Servings glasses

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Ingredients

▢ 1000 ml plain water kefir Fresh, unflavoured water kefir: ready-made, or homemade with the grains strained out.
▢ 100 g strawberries Weigh after hulling. For frozen berries, choose a pack labelled ready to eat after thawing.

You will need

2 bottles rated for carbonation, about 600 ml each
Knife and chopping board
Kitchen scale and measuring jug
Funnel and fine-mesh strainer
Clean kitchen towel

Instructions

Check that the clean bottles have no cracks and the closures are undamaged; use clean utensils throughout.
Rinse the fresh strawberries under running water and drain well.
Hull and slice the strawberries, then weigh out 100 g.
Divide the strawberry slices evenly between the bottles.
Pour the water kefir evenly into the bottles, leaving 2–3 cm of space below each opening.
Seal the bottles and keep them refrigerated at 4°C (40°F) or below for at least 24 hours while the strawberries infuse.
Open each bottle slowly over the sink, without shaking it and with a clean towel covering the closure, then pour through a fine strainer into glasses.

Use bottles rated for carbonation. Decorative bottles and ordinary storage jars can break under pressure.

Carbonation varies between batches. Refrigeration slows fermentation but does not stop it, so pressure can still build.

The times do not include making the plain water kefir if you brew it yourself.

Storage and safety

Keep refrigerated at 4°C (40°F) or below and plan to drink within 1 week of adding the strawberries; this is not a guarantee of shelf life. Cold slows fermentation but does not stop it, so pressure can still build. Handle bottles gently and open slowly over the sink. Homemade water kefir contains varying amounts of alcohol and is unsuitable for children, during pregnancy or for anyone avoiding alcohol.