Go Back
–+ servings

Kefir Soda

This new soda starter is so fun and easy to use and makes crazy bubbly soda. Our Kefir Soda Starter is one of the best ways to have your soda and fizz without all the harmful additives and unhealthy sugars and sugar replacements. This soda contains beneficial bacteria strains and good yeasts to help you make a fun bubbly, and healthy replacement for soda!
Each package can make you dozens of liters of kefir soda if you make it often.
The strains and yeasts metabolize the natural sugar found in fruit juice or coconut water by 85%+ resulting in an effervescent drink that is loaded with probiotics.
Servings: 32 ounces

Equipment

Ingredients

  • 1 packet Kefir Soda Starter or ½ cup from a previous bottle
  • 2 cups Fruit Juice fresh or store bought 100% fruit juice.
  • 2 cups Water spring or filtered with minerals lightly filtered or spring

Instructions

  • Add the Kefir Soda Starter packet to your juice and stir till dissolved.
  • Add your juice and starter to a 32-ounce bottle. Using a funnel makes it easier. (Make sure you use thick glass bottles such as Grolsch. Bottles bought at craft stores can explode.)
  • Fill the rest of the bottle with water leaving an inch of room at the top.
  • Allow it to ferment for 3-5 days or until bubbly and fizzy. If your home is 75°F or warmer it will usually take 3-4 days. Colder homes can take 5 days or longer, but you'll need to check it by popping the top and see if it's getting fizzy. It will start to bubble out the top if it does.
  • When it's done, you can pour in a glass and enjoy right away or place it in the fridge. Keep it stored in the fridge or it will continue to ferment and get overly fizzy and hard to pour. Burp daily & consume within 1-2 weeks for the best flavor and most benefit.

Re-Culturing From Your First Bottle

  • You can use ½ cup of this finished kefir soda as a starter to make a new bottle. Add 1¾ cups juice and 1¾ water to a 32 ounce bottle and ferment again. It should only take half to a full day to ferment. Check it often it ferments faster!

Video

www.CulturedFoodLife.com