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