six seasonal fermented soda recipes

Guys, I have a problem: I am addicted to making water kefir.

I learned to make water kefir at the beginning of this summer, and I’ve been creating a new seasonal flavor every single week.

Summery tomato basil, fragrant cantaloupe, sweet & tart plum, refreshing cucumber lime, and my favorite… bright pink prickly pear soda.

It’s the highlight of my week. I’m staying so hydrated, my gut health and digestion have been on point thanks to all these gut-healthy ferments, and I’m definitely saving money on my bubbly fun drinks!!

It looks (and tastes) fancy and complex, but the whole process couldn’t be simpler. Learn to make water kefir soda so you can impress your guests with a cold, fizzy fermented beverage on a hot summer day and always have something fun to sip on in the fridge.

The first thing you need to do is make the base with a water kefir primary fermentation. You can find the step-by-step process in this post:

Once you have your initial fermentation finished, it’s time to bottle it up with your flavorings of choice to make soda! The options are endless but here are some current flavors that I have been loving:

Yield: 1 33 oz flip-top fermentation bottle

Ingredients

• 3 1/2 cups finished water kefir (see Stage 1 Fermentation)

• 1 cup chopped ripe cantaloupe

• 1/2 cup filtered water

• Juice of 1 lime

• Pinch sea salt

• 1 tbsp maple syrup or sugar (optional)

Directions

1. Pour in the strained fermented water kefir to a sanitized fermentation-safe swing-top bottle.

2. Use a juicer to juice the melon. If you don’t have a juicer, add the melon to a blender with the water, lime juice, and sea salt. Blend until smooth and then strain through a fine mesh sieve. Add the melon juice to the bottle. Add more maple syrup or sugar if you’d like a sweeter soda. Leave 1-2 inches of headspace in the bottle.

3. Seal and ferment for 12-48 hours, gently burping the bottle every 12 hours (or more if your house is very warm). Refrigerate completely before opening.

4. Enjoy within 2-3 weeks for the best flavor. While refrigeration slows down the fermentation, the soda will continue to build up gas so open slowly to avoid explosions.

Yield: 1 33 oz flip-top fermentation bottle

Ingredients

• 3 1/2 cups strained water kefir (see Stage 1 Fermentation)

• 1 cup chopped ripe pineapple

• 1/2 cup filtered water

• Pinch sea salt

• 1 tbsp maple syrup or sugar (optional)

Directions

1. Pour in the strained fermented water kefir to a sanitized fermentation-safe swing-top bottle.

2. Use a juicer to juice the pineapple. If you don’t have a juicer, add the pineapple to a blender with the water and sea salt. Blend until smooth and then strain through a fine mesh sieve. Add the juice to the bottle. Add more maple syrup or sugar if you’d like a sweeter soda. Leave 1-2 inches of headspace in the bottle.

3. Seal and ferment for 12-48 hours, gently burping the bottle every 12 hours (or more if your house is very warm). Refrigerate completely before opening.

4. Enjoy within 2-3 weeks for the best flavor. While refrigeration slows down the fermentation, the soda will continue to build up gas so open slowly to avoid explosions.

Yield: 1 33 oz flip-top fermentation bottle

Ingredients

• 3 1/2 cups strained water kefir (see Stage 1 Fermentation)

• 1 cup chopped cucumber

• Juice of 1 lime

• Pinch sea salt

• 1 tbsp maple syrup or sugar

Directions

1. Pour in the strained fermented water kefir to a sanitized fermentation-safe swing-top bottle.

2. Use a juicer to juice the cucumber and lime. Add the juice, pinch of sea salt, and 1 tbsp maple syrup or sugar to the bottle, leaving 1-2 inches of headspace in the bottle.

3. Seal and ferment for 12-48 hours, gently burping the bottle every 12 hours (or more if your house is very warm). Refrigerate completely before opening.

4. Enjoy within 2-3 weeks for the best flavor. While refrigeration slows down the fermentation, the soda will continue to build up gas so open slowly to avoid explosions.

Yield: 1 33 oz flip-top fermentation bottle

Ingredients

• 3 1/2 cups strained water kefir (see Stage 1 Fermentation)

• 1/2 cup pitted & chopped plums

• 1/4 cup filtered water

• Pinch sea salt

• 1 tbsp maple syrup or sugar

Directions

1. Pour in the strained fermented water kefir to a sanitized fermentation-safe swing-top bottle.

2. Add the plum to a blender with the water and sea salt. Blend until smooth and then strain through a fine mesh sieve. Add the strained juice to the bottle. Add more maple syrup or sugar if you’d like a sweeter soda. Leave 1-2 inches of headspace in the bottle.

3. Seal and ferment for 12-48 hours, gently burping the bottle every 12 hours (or more if your house is very warm). Refrigerate completely before opening.

4. Enjoy within 2-3 weeks for the best flavor. While refrigeration slows down the fermentation, the soda will continue to build up gas so open slowly to avoid explosions.

Yield: 1 33 oz flip-top fermentation bottle

Ingredients

• 3 1/2 cups strained water kefir (see Stage 1 Fermentation)

• 3/4 cup ripe cherry tomatoes

• 5 sprigs basil

• 1/4 cup filtered water

• Pinch sea salt

Directions

1. Pour in the strained fermented water kefir to a sanitized fermentation-safe swing-top bottle.

2. Add the tomato and basil to a blender with the water and sea salt. Blend until smooth and then strain through a fine mesh sieve. Add the strained juice to the bottle. Leave 1-2 inches of headspace in the bottle.

3. Seal and ferment for 12-48 hours, gently burping the bottle every 12 hours (or more if your house is very warm). Refrigerate completely before opening.

4. Enjoy within 2-3 weeks for the best flavor. While refrigeration slows down the fermentation, the soda will continue to build up gas so open slowly to avoid explosions.

Yield: 1 33 oz flip-top fermentation bottle

Ingredients