Making Kefir Soda?
Check out our tips for making awesome bottles of this splendidly effervescent probiotic beverage!
- Fermentation creates strong carbonation. Use thick flip-top bottles made for brewing (not from a craft store).
- Leave some headspace in the bottle to let the mixture expand.
- Use a funnel. It will make pouring liquids into the bottles much easier.
- While fermenting, carefully burp the bottles several times a day to release pressure. You don't want to end up with Kefir Soda on your ceiling.
- Get creative and ferment mixes of different juices for new flavors and colors. For example, ferment a golden juice (like pineapple) together with a red juice (like mixed berries) for a peachy hue.
- Starting from the 2nd batch, you can make larger quantities. Keep all the ingredients in proportion. To make two bottles, just double the quantities: use one cup of kefir soda from your first bottle as a starter, four cups of juice or coconut water, and just under three cups of water. Mix well and pour evenly into your brewing bottles.
- Store the ready Kefir Soda in the fridge to slow down the carbonation. Consume within one to two weeks.
- Even after you've placed the ready Kefir Soda in the fridge, keep popping the top gently to release pressure from time to time.
- For best results, reculture within one week (make a new bottle using some of your prepared kefir soda as a starter).
- When reculturing, do not add new starter from a sachet. Use your prepared kefir soda as a starter. Mix the ingredients, and ferment in a sealed brewing bottle on the counter for a day or two, depending on the ambient temperature. Carefully pop the top several times a day to release pressure.
More about Kefir Soda on our FAQs page