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Strawberry Rhubarb Water Kefir Infused With Ginger

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Strawberry rhubarb water kefir

This sweet and bubbly strawberry rhubarb water kefir is so delicious I had to make my husband promise not to drink it all until I had taken a photo for this post. Yes, my friends, this thirst-quenching rhubarb soda is that good. You won’t be disappointed.

I had never thought of using rhubarb to make this naturally fermented soda pop until an Instagram follower (@healthymaritimemama) suggested it after reading my previous post on how to make water kefir. She first tried experimenting with stewed and strained rhubarb but, sadly, it was a flop. The second time she used rhubarb syrup and it was a success although not as fizzy as some of the other flavors she had tried. I took a different twist and added chopped rhubarb, strawberries, and a chunk of ginger for a sweet and spicy kick. I think you’ll love it!

water kefir grains
Water kefir grains are not grains. They are actually a symbiotic culture of bacteria and yeast, which is gluten and dairy-free.

WHAT IS WATER KEFIR?

Water kefir (also known as tibicos or Japanese Water Crystals) is made with what are called kefir grains. It’s a strange name because these “grains” are not grains. They are actually a symbiotic culture of bacteria and yeast that look like translucent caviar.

Kefir grains may have originated centuries ago in Mexico where the grains “tibicos” were harvested from the paddles of the prickly pear cactus and later used to create this fruit-infused drink.

Although kefir can be made from milk, water kefir, as the name suggests, is completely dairy-free! It’s made with water and sugar. When you add the magic grains to the sugar water mixture and let it sit for 24 to 48 hours, the grains consume the sugar. You are left with a low-sugar, carbonated beverage filled with beneficial bacteria.    

WHAT’S SO GREAT ABOUT WATER KEFIR?

Instead of popping expensive probiotic pills, pour a glass of this probiotic sparkling drink. Clean Eating Magazine recently did a test to discover which fermented foods contained the most probiotics. Water kefir came out as the probiotic heavyweight champion with 27.7 billion CFU (colony forming units) per 1 cup serving.

But that’s not all, according to this research study, kefir grains may contain up to 56 different bacterial and yeast strains. Let’s hear it for water kefir and happy, healthy guts!

strawberry rhubarb water kefir

Strawberry Rhubarb Water Kefir Infused With Ginger

The perfect sweet, refreshing and bubbly probiotic-rich soda to enjoy on a summer’s day.

MAKES: about 4 cups

INGREDIENTS:

4 cups first ferment

4 strawberries, quartered

1 stalk of rhubarb, sliced and diced

one-inch chunk of ginger, peeled

Note: This recipe uses four cups of liquid from your first water kefir ferment. If you haven’t made water kefir before, here’s how to make the first ferment.

INSTRUCTIONS:

chopped strawberries and rhubarb

Step 1

Strain and pour the liquid from your first ferment into a swivel top bottle and add the chopped rhubarb, strawberries, and ginger.

chopped ginger

Step 2

Seal the bottle and leave it in a warm place for 24 hours. Water kefir prefers temperatures of 68-78°F (20-26°C). I place my kefir in the oven with the light on during the winter to keep it at optimal temperature. 

You’ll notice that your kefir will start bubbling. The bacteria and yeast are converting some of the sugar into carbon dioxide and as it continues to ferment, more and more gas and pressure are created. Note: The tighter you place the lid, the more carbonation. But you do not want your kefir to explode. It is recommended to burp (opening the bottle to release pressure) once a day unless the temperatures are over 75°F/24°C. Then you may have to burp your bottles more frequently. Once refrigerated, you only have to burp your kefir weekly.

Step 3

Once it’s ready (in about 24 hours), strain out the fruit and try not to slurp it all down in one sitting. If there happens to be leftover soda, store it in the fridge. Enjoy!

strawberry rhubarb water kefir

So, who is ready to add more probiotics to their diet and boost their health? Are you in? Will you try making this strawberry rhubarb water kefir? Let me know in the comments.

Strawberry Rhubarb Water Kefir Infused With Ginger

The perfect sweet, refreshing and bubbly probiotic-rich soda to enjoy on a summer’s day.
Print Recipe Pin Recipe
Servings 4

Ingredients
  

  • 4 cups first ferment
  • 4 strawberries quartered
  • 1 stalk of rhubarb sliced and diced
  • 1 inch chunk of ginger peeled

Instructions
 

  • Strain and pour the liquid from your first ferment into a swivel top bottle and add the chopped rhubarb, strawberries, and ginger.
    Note: If you've never made a first ferment before, visit https://theoldwalshfarm.com/how-to-make-water-kefir-in-4-easy-steps/ to get started.
  • Seal the bottle and leave it in a warm place for 24 hours. Water kefir prefers temperatures of 68-78°F (20-26°C). I place my kefir in the oven with the light on during the winter to keep it at optimal temperature.
  • You’ll notice that your kefir will start bubbling. The bacteria and yeast are converting some of the sugar into carbon dioxide and as it continues to ferment, more and more gas and pressure are created. Note: The tighter you place the lid, the more carbonation. But you do not want your kefir to explode. It is recommended to burp (opening the bottle to release pressure) once a day unless the temperatures are over 75°F/24°C. Then you may have to burp your bottles more frequently. Once refrigerated, you only have to burp your kefir weekly.Once it’s ready (in about 24 hours), strain out the fruit and try not to slurp it all down in one sitting. If there happens to be leftover soda, store it in the fridge. Enjoy!

Notes

Note: This recipe uses four cups of liquid from your first water kefir ferment. 

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Filed Under: Beverages, Fermentation, Preserves

How to make water kefir: in 4 easy steps!

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Three bottles of water kefir (tibicos)
Jump to Recipe

12-MONTH FERMENTATION CHALLENGE: Month #1 – How to make water kefir (also known as tibicos or Japanese Water Crystals)

My kids have entire sets of sweet teeth. I don’t think they possess even ONE sour tooth. So, enticing them to eat fermented foods will be the challenging part of this 12-month fermentation challenge.

But I hit the fermentation jackpot with our first experiment – water kefir. Shhhh….it’s actually healthy soda pop. This sweet, bubbly, probiotic-rich drink can be flavoured to everyone’s taste buds – even those with the sweetest teeth.

Cue the music. “Just a spoonful of sugar helps the medicine go down.”

Boy enjoying a glass of water kefir
This sweet, bubbly, probiotic-rich drink can be flavoured to everyone’s taste buds – even those with the sweetest teeth such as my son. Here he is enjoying a glass of mixed berry water kefir.

What are the benefits of water kefir?

Water kefir is not only delicious. This low sugar beverage is packed with probiotics. Instead of popping expensive probiotic pills, pour a glass of this probiotic sparkling drink, which may actually contain more beneficial bacteria than a pill. In fact, some research shows that kefir grains may contain up to 56 different bacterial and yeast strains.

“Probiotics contain “good bacteria” that both support gut health and influence the function and regulation of the immune system. They also can decrease the number of respiratory infections, especially in children.”

– Chris D’Adamo, PHD, director of the Center for Integrative Medicine at the University of Maryland School of Medicine

From clearing skin to preventing cancer, probiotics have been touted to have tonnes of health benefits – some of which may even be true. I don’t actually know. But, according to Harvard Health Publishing, probiotics can be helpful in the treatment or prevention of:

  • diarrhea
  • irritable bowel syndrome
  • ulcerative colitis
  • Crohn’s disease
  • vaginal infections
  • urinary tract infections
  • recurrence of bladder cancer
  • eczema in children

Although I’ve tried making kombucha (another fermented drink made with tea) in the past, my enthusiasm fizzled over time. Water kefir is not only just as tasty as kombucha (in my humble opinion), it’s easier and quicker to make. You can also ferment smaller batches.

How to make water kefir
Water kefir is immune-boosting and delicious. Doesn’t that bring a smile to your face? I thought so. PS. This is me enjoying a glass of water kefir flavoured with 1/4 cup of freshly squeezed orange juice and slices of orange rind.

What is water kefir?

Water kefir (also known as tibicos or Japanese Water Crystals) is made with what are called kefir grains. It’s a strange name because these “grains” are not grains. They are actually a symbiotic culture of bacteria and yeast that look like translucent caviar.

Kefir grains may have originated centuries ago in Mexico where the grains “tibicos” were harvested from the paddles of the prickly pear cactus and later used to create this fruit-infused drink.

Although kefir can be made from milk, water kefir, as the name suggests, is completely dairy-free! It’s made with water and sugar. When you add the magic grains to the sugar water mixture and let it sit for 24 to 48 hours, the grains consume the sugar. You are left with a low-sugar, carbonated beverage filled with beneficial bacteria.    

Water kefir grains (also known as tibicos)
Water kefir grains are not grains. They are actually a symbiotic culture of bacteria and yeast, which is gluten and dairy-free.

What are kefir grains?

Kefir grains are actually not grains. They are a symbiotic culture of bacteria and yeast, which is gluten and dairy-free. Kefir grains may have originated centuries ago in Mexico where the grains “tibicos” were harvested from the paddles of the prickly pear cactus and later used to create this fruit-infused drink.

Equipment to make water kefir

How to make water kefir

Step 1 – Order water kefir grains

I bought mine on Amazon from Happy Gut.

Step 2 – Feed Your Grains

Mix 4 cups of warm, chlorine-free water with ¼ cup of sugar. Stir to ensure the sugar dissolves. Then add 2 tbsp of water kefir grains. Cover with a kitchen cloth (so the grains can still breathe) and let sit for a day or two.

Water kefir prefers temperatures of 68-78°F (20-26°C). I place my kefir in the oven with the light on during the winter to keep it at optimal temperature. 

Water kefir keeping warm in the oven
Water kefir prefers temperatures of 68-78°F (20-26°C). I place my kefir in the oven with the light on during the winter to keep it at optimal temperature. 

What type of water should I use to make water kefir?

It is not recommended to use chlorinated, filtered, or bottled water. Without enough minerals, your water kefir grains could die. Instead, use mineral-rich tap or well water, which is nourishing to your grains. If your water isn’t rich in minerals, try adding a couple of raisins, molasses, or a dash of sea salt to your kefir.

What type of sugar should I use to make water kefir?

I use plain white sugar, which is easy for the grains to consume. You can also try sugars with higher mineral content such as rapadura, piloncillo or turbinado, which will help the grains reproduce. You can also use molasses but avoid raw honey. Raw honey has its own bacteria that can compete with water kefir grains. For more information on kefir and sugar, check out this post from Cultures for Health.

How much sugar is in water kefir?

The amount of sugar remaining at the end of a water kefir ferment will depend on the ingredients used and the length of culturing time. According to this study, all of the sucrose is converted after 24 hours. There will still be some fructose and glucose left in your beverage, which is why it has a sweet taste. However, the longer you ferment your kefir, the more the sugar will be reduced.

Lemon and ginger
Lemon ginger is our family’s favourite water kefir flavour.

Step 3 – Spice it up!

Your water kefir should have fermented by now. Taste it and if it is overly sweet, it may not be ready. Leave it for another day and taste it again. It should still be sweet but with a slight tang. However, the longer you leave it sit, the tangier it will become as the kefir consumes more of the sugar.

Once you are satisfied with the taste, filter your kefir grains and add 1/4 cup of your favourite flavourings to the liquid. Our hands-down favourite was 1/4 cup freshly squeezed lemon juice mixed with a teaspoon of fresh ginger.

Bottle and let sit for another day. You’ll notice that your kefir will start bubbling. The bacteria and yeast are converting some of the sugar into carbon dioxide and as it continues to ferment, more and more gas and pressure are created. Note: The tighter you place the lid, the more carbonation. Of course, you do not want your kefir to explode.

Squeezing lemons

It is recommended to burp (opening the bottle to release pressure) once a day unless the temperatures are over 75°F/24°C. Then you may have to burp your bottles more frequently. Once refrigerated, you only have to burp your kefir weekly.

Step 4 – Repeat

You will need to keep feeding your kefir grains every day. If left longer than 72 hours, your grains can starve and disappear. If you want to take a break from feeding them, store them in the fridge in sugar water and change it out every 7 days to keep them fresh.

THE TASTE TEST

Over the past few weeks, we experimented with different flavourings including fresh berries, lemon-lime and pomegranate blueberry. They were all tasty but our favourite was lemon ginger – 1/4 cup freshly squeezed lemon juice mixed with a teaspoon of fresh ginger. Here are some other ideas from Cultures for Health.

What do you do with extra water kefir grains?

Over time your grains will grow and you can spread the kefir love and share them with friends and family.

How do I keep my water kefir grains healthy?

Keep feeding them! The more you strain and feed your little friends fresh sugar water to culture, the healthier they will become.

So, who is ready to add more probiotics to their diet and boost their health? Are you in? Will you try making water kefir? Let me know in the comments.

Want to make more fermented foods? Check out my other recipes in the 12-month Fermentation Challenge series:

Month #11 – HONEY FERMENTED CRANBERRIES – 3 WAYS!
Month #10 – FERMENTED TOMATOES – THE FASTEST WAY TO CAN TOMATOES
Month #9 – HONEY & PUMPKIN PIE SPICED FERMENTED APPLESAUCE
Month #8 – EASY FERMENTED BELL PEPPERS & TOMATO LEAF “SALSA”
Month #7 – SPICY FERMENTED GREEN BEANS WITH CURRY & GINGER 
Month #6 – SPICED LACTO-FERMENTED RHUBARB WITH ORANGES & CINNAMON
Month #5 – EASIEST FERMENTED SAUERKRAUT RECIPE
Month #4 – LACTO-FERMENTED RADISHES WITH DILL
Month #3 – FERMENTED GINGER CARROTS
Month #2 – FERMENTED ZUCCHINI WITH DILL AND GARLIC
Month #1 – LEMON GINGER WATER KEFIR

How to Make Water Kefir: In 4 easy steps!

Sweet, fizzy and probiotic-rich, this refreshing and energizing beverage is the perfect way to kick start your day.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 0 mins
Fermenting time 3 d
Total Time 3 d 5 mins
Course Drinks
Cuisine American
Servings 4

Equipment

  • a mason jar or wide mouth container to hold your kefir grains
  • Strainer
  • Wooden spoon
  • Kitchen towel
  • Glass bottles

Ingredients
  

  • 4 cups chlorine-free water
  • 1/4 cup plain white sugar
  • 2 tbsp water kefir grains
  • a few raisins, a date, or a dash of sea salt (optional). If your grains fail to reproduce, they may need additional nutrition. Try adding a few of these optional ingredients.

Instructions
 

  • Order water kefir grains
    Find a source of water kefir grains. I bought mine online from Happy Gut.
  • Feed Your Grains
    Mix 4 cups of chlorine-free, warm water with ¼ cup of sugar. Stir to ensure the sugar dissolves. Then add 2 tbsp of water kefir grains. Cover with a kitchen cloth (so the grains can still breathe) and let sit for a day or two.
    Water kefir prefers temperatures of 68-78°F (20-26°C). I place my kefir in the oven with the light on during the winter to keep it at optimal temperature. 
  • Spice it up!
    Your water kefir should have fermented by now. Taste it and if it is overly sweet, it may not be ready. Leave it for another day and taste it again. It should still be sweet but with a slight tang. However, the longer you leave it sit, the tangier it will become as the kefir consumes more of the sugar.
    Once you are satisfied with the taste, filter your water kefir grains and add 1/4 cup of your favourite flavourings to the liquid. Our hands-down favourite is 1/4 cup freshly squeezed lemon juice mixed with a teaspoon of fresh ginger.
    Bottle and let sit for another day or two. You'll notice that your kefir will start bubbling. The bacteria and yeast are converting some of the sugar into carbon dioxide and as it continues to ferment, more and more gas and pressure are created. Note: The tighter you place the lid, the more carbonation. But you do not want your kefir to explode. It is recommended to burp (opening the bottle to release pressure) once a day unless the temperatures are over 75°F/24°C. Then you may have to burp your bottles more frequently. Once refrigerated, you only have to burp your kefir weekly.
  • Repeat
    You will need to keep feeding your water kefir grains every day. If left longer than 72 hours, your grains can starve and may disappear. If you want to take a break from feeding them, store them in the fridge in sugar water and change it out every 7 days to keep them fresh.

Notes

  • You will need 2 tablespoons of water kefir grains to ferment 4 cups of water kefir. You may scale the ratio depending on what size batch of water kefir you want to make. 
  • It is not recommended to use chlorinated, filtered, or bottled water. Without enough minerals, your kefir grains could die. Instead, use mineral-rich tap or well water, which is nourishing to the water kefir grains. If your water isn’t rich in minerals, try adding a couple of raisins, molasses, or a dash of sea salt to your kefir. 
  • I use plain, white sugar. However, you can also try sugars with higher mineral content such as rapadura, piloncillo or turbinado, which will help the grains reproduce. You can also use molasses but avoid raw honey. Raw honey has its own bacteria that can compete with water kefir grains. For more information on kefir and sugar, check out this post from Cultures for Health.
Keyword fermented, water kefir

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How to make water kefir

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Disclosure: Some of the links above are affiliate links, and at no additional cost to you, I will earn a small commission if you decide to make a purchase after clicking through the link. Thank you for your support!  You can find the full disclosure here.

Filed Under: Beverages, Fermentation, Preserves Tagged With: Japanese Water Crystals, tibicos, water kefir

Stress Busting, Sleep Inducing Homemade Tea

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Homemade tea
Learning to dry herbs and make homemade tea

The nursery plant tag read: “Easy to grow”. What it should have read was: “This is a weed.”

I have now learned to be skeptical of any plants that are “easy to grow” because what this usually means is they spread uncontrollably. Of course, I didn’t know this when I first started my perennial herb garden earlier this summer. What was supposed to be an attractively arranged herb garden mixed with vegetables and flowers turned into a jungle where only the fittest survive.

herb garden gone wrong

Herb/vegetable garden gone wild.

Who is responsible? Two big garden bullies named chamomile and lemon balm who are overtaking everything else in their vicinity. Both herbs should come with this warning: Plant only in locations where nothing else will survive.

This week I showed them who is boss. It was time to dry herbs. I think this is my favourite homsteading skill so far. My husband says it’s because I don’t have to do anything, but the real reason is because of the smell. Our house is now filled with the sweet and spicy smells of chamomile, lemon balm and lavender. They also happen to make the perfect cup of soothing, homemade tea, but more on that later.

I harvested my herbs in the morning after the dew had dried and before it started to get hot. Normally, it’s not recommended to harvest more than 75 per cent of one plant at a time, but I wasn’t worried about this when it came time to cut the lemon balm. I’m pretty sure it will survive.

Drying herbs

Various herbs drying in my bathroom with the help of a dehumidifier.

So I cut huge swaths of it, wrapped them in twine and hung them in my bathroom until they turned dry and crispy. Yes, the bathroom. It’s a tiny room with a dehumidifier, which means things dry fast. I will admit there is one drawback to this method. You can’t shower. But that’s okay. My family was happy to hose off outside for a couple days. Well, the kids were. My husband not so much.

Anyway, if this doesn’t sound like your cup of tea, you can also hang your herbs in any dry location in your home out of direct sunlight – but it will take longer.

You can also speed up the process by placing them in the oven. This is a great way to dry herbs such as chamomile. Simply preheat your oven to 170 degrees. Arrange your herbs on a baking sheet and bake for 20 minutes. Then turn the oven off and leave them there overnight. Crumble and store until you’re ready to steep.

Drying herbs

By the way, did you know chamomile tea is made with the flowers? Those teeny, tiny white daisy-like flowers? I just learned this fact this week. If I had known earlier, I might have thought twice about buying a chamomile plant because, of course, you have to pick those flowers by hand. So I cheated and added some leaves too. They aren’t as strong tasting as the flowers, but still give off a nice flavour.

Despite the extra work of harvesting the chamomile, it was worth it. Chamomile, or the night time tea as it is often called, promotes a good night’s sleep. And who can’t use more of that?

In fact, the only thing better than chamomile tea to help you relax after a long week is chamomile mixed with calming lavender and lemon balm.  Lemon balm is a stress reducer and may even boost your mood thanks to its ability to soothe the nervous system.

So the next time you’re feeling stressed out and sleepless, brew up a cup of this calming, herbal, homemade tea.

Stress Busting, Sleep Inducing Homemade Tea

1 part chamomile
1 part lavender
2 parts lemon balm
1 tsp honey per cup (optional)

Mix the herbs together and add a heaping teaspoon to your tea brewing cup, infuser or good old-fashioned strainer. Cover with boiling water and steep the herbs in your favourite tea cup for about 10 to 15 minutes.

Homemade herbal tea

Enjoy before drifting off to sleep. I would love to hear what you thought of this homemade tea. Let me know in the comments below.

PIN IT FOR LATER!Homemade tea

Filed Under: Beverages

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