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Kefir Soda Sunday

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cherry limeade

We have a cherry tree in our backyard. My husband is constantly telling me to get all the cherries before the birds do, but I seldom do. In the early hours of the mornings I hear the birds singing a sweeter song than normal as I watch them eat the cherries. 

People ask me all the time which I like better – kefir soda or kombucha? I prefer kombucha over kefir soda but I still like kefir soda, too. Kombucha has always given me more health benefits than kefir soda and here’s why. Kombucha assists the liver in detoxification which has helped me greatly and is something I reach for after my daily workouts. Nothing like sweating and working out and then reaching for a cold glass of kombucha to help your liver flush out toxins. I love it!! Kombucha also has a special probiotic yeast called saccharomyces boulardii which is one of the most researched probiotics. It works in a myriad of ways by creating digestive health and protecting the gut lining. This probiotic yeast cannot be killed by antibiotics and will help you greatly if you do have to take antibiotics. It will only last a few days in your body after you consume some kombucha. This is one of the reasons I recommend you have kombucha often.

limeadeKefir soda also has benefits with its many healthy strains of good bacteria. It is easier to make than kombucha and also is a great dairy-free alternative. I mostly drink kefir soda in the summertime. I love to make it with the summer fruits. It’s refreshing and my favorite thing to have at the lake and holidays when everybody else is drinking sugar-laden alcoholic drinks. You can make unlimited combinations of kefir soda and it’s really fun to experiment.  You can even make it with coconut water and it gives you a tart, bubbly drink with all the benefits of coconut water and much less sugar.

Here is a new summer recipe that you will love, and it’s pretty, too! Cherry Limeade Kefir Soda

 

Cherry Limeade Kefir Soda
Add lots of fresh cherries to your glass for a pretty presentation and extra flavor. You can also tweak this recipe and make this into a delicious limeade. See instructions at the bottom of the recipe. ~Donna
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Ingredients
  • 3cups Water
  • 1/4cup lime juiceFreshly squeezed or juiced if possible. About 5 -6 limes
  • 1/4cup Honey
  • 1/2cup cherry juice
  • 1packet Kefir Starter PackageOr 1/2 cup Kefir Whey Or water kefir grains
Servings: ounces
Units:
Instructions
  1. Combine lime,cherry juice and water and stir thoroughly. Whisk in honey and mix again.
  2. Add the Kefir packet (or the kefir whey) to the mixture and mix again. (You can also use water kefir grains, but it will require a jar with a wider opening to remove the grains after fermenting.)
  3. Pour contents into a 32 ounce fermenting-safe bottle, leaving just a little room at the top.
  4. If you use the culture package, let sit for 2 to 3 days or until bubbly and fizzy. If you use the kefir whey it can take longer - 2 to 5 days to become fizzy. You should check it by opening the lid. When you hear and see the fizz, it is ready. It should also not be overly sweet but a little tart.
  5. Then place in refrigerator.
To Make More Bottles of Cherry Limeade
  1. To make another bottle: If you use the powder packages, you can take ½ cup of this fermented soda mixture and add some more juice, honey and water, then ferment again. It will only take a half to a full day to become bubbly. Check it often. You can do this up to 20 times or until it stops becoming fizzy. Then you will need another culture package.
  2. If you used the kefir whey: Start with fresh kefir whey and let ferment again for 3 to 5 days.
To Make Limeade,
  1. Use 3/4 cup of the lime juice, and eliminate the cherry juice and then make recipe according to directions.
Recipe Notes

Buy bottles made for brewing and watch out that you don't ferment it too long on your counter because it could explode. Check it after a day or two by opening the lid and release the pressure. When it gets really fizzy when you open it, then it is ready. Place in the fridge to calm it down and then serve ice cold.

CulturedFoodLife.com

 

 

 

28 Responses to "Kefir Soda Sunday"
  1. I made the cherry limeade kefir soda with the kefir package and after 4 days its starting to get fizzy but it looks like mold floating on top? Is it possible for mold to form and if so is it okay to drink?

  2. My body is highlt intolerant of yeast. I almost need hospitalized if I eat fresh yeast rolls. No stretch. I am so limited in foods I can eat. I tried cultured veggies but it made me start running a high fever. I am so tired of reactions to everything. I would just rather starve. I need hope. I am at endurance’s end. 🙁 Drs think I make it up or don’t know what to do. I feel… so tired of fighting. And so hungry. Any words of wisdom? I just want healing. :’-(

    • Don’t be discouraged there are many ways for the body to heal. Cultured foods do have beneficial yeasts in them but if I were you and couldn’t handle them right now, I would do a juice fast. It’s just fruits and vegetables and it heals the body so well and one of the ways it does this is flooding the body with prebiotics (food for bacteria) in the form of juices. Juices are mostly prebiotics and they hit the bloodstream fast and flood the body with so many nutrients that the body starts to heal. Plus the juices change the gut and would greatly help you. My favorite juice fast is the one by Jason Vale. He’s terrific and has so many different juices and programs to choose from and he helps so many people heal from so many things. I drink green juices daily because of his influence and often mix them into my kefir smoothies. Here is a great video on his work. I hope this helps you. http://www.superjuiceme.com/

      There is always hope. Even when it looks the darkest. Hugs to you.

  3. In your recipes when you have 2 quart jars and 1/4 cup liquid.
    Do you divide the liquid or add 1/4 cup to each quart?

    • I usually use a 32 ounce bottle but you can divide it between to 16 ounce bottles. You combine all the juices together and then divide it between the two.

  4. Dear Donna.
    I have been flirting with the idea of making fermented food but I find it difficult to begin for this reason: KOMBUCHA ? ? I want to start there but there seems to be so many items needed and that horrid looking Scobey, UGH! will I be able to handle it all? Sounds silly, yes? but keep in mind that I am 90 years old and it all looks too much for me. Please encourage me to begin. Humbly, thank you.

    • Kombucha is really fun to make and my husband was scared about the socby too, but now he loves it and even bought a dog and named it Scoby ha!I have a video to help you with kombucha and it shows you what to do. https://www.culturedfoodlife.com/how-to-make-kombucha/

      I think you really might really like kefir too. The kefir powder is super easy. You just put milk in a jar with the powder and let it culture on your counter for 24 hours and then your done! It where i started and I couldn’t believe how easy it was. And what a difference it has made in my life. Hope this helps.

  5. Hi Donna,
    Can I use the whey (clear strained liquid) from my coconut milk kefir. I’ve been making the coconut kefir with date paste for quite a while. No dairy for now.

      • Hi Donna,
        Very happy to report that the coconut (whey) worked fantastically. It has only been 2 days and my soda this morning is very bubbly. I followed your grape soda ratios using a real juice that I already had. (Rescued it from the freezer having previous gone off all sugars.) Must also let you know that the date, coconut kefir idea has worked very well for me. Kudos to the person who sent in the idea! Thank you so much for your web site. You are an inspiration. I have been following you for years and now ferment all manner of foods and teach those who want to learn. Keep up the good work.
        Respectfully yours,
        Lesley

  6. My question is–when preparing this recipe, can I substitute Agave Nectar for Honey. I have T2 diabetes and the Agave is lower glycemic than honey.

  7. Hi, Donna
    I made the carrots and celery. The carrots are okay but the celery was soft and had the white stuff on top and in the liquid.
    I cut off the soft part and ate the rest but I don’t know if they are still okay to eat.

  8. Donna, would you please clarify? So you aren’t using any kefir in the soda, right? Just the kefir whey or the powder for fermentation? I share your love for all things fermented and always enjoy your new recipes to try. Thank you for spreading the love so graciously as you do. You are making such a difference in this weary world!
    Blessings, Deana

  9. Hi Donna, my question is about kombucha. I have made the tea and it’s on my counter. Is it supposed to be fizzy when it’s done? I have made a few batches and they are good but not really fizzy

  10. Oops! I just bought the case of 12 bottles you show in your store…not the 32oz. Can I just put the mixture into 2 of the 16th bottles? Also, will bottle explode if I leave it too long? 🙂 thx

  11. I am already registered but I can’t find a link to download your free book. Can you send me a link.
    You have so many good ideas and recipes. I really enjoy your emails

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