Strawberry Rhubarb Water Kefir Infused With Ginger

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!

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 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:

Step 1

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

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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