Fermenting your water kefir a second time is an easy way to boost flavour and fizz. The subtle taste of water kefir is a blank canvas for creating vibrant, interesting (and medicinal) flavour combinations. Learn to confidently second-ferment water kefir and use this handy guide to find the right flavour combinations for your palate.

What is a second ferment?

A second ferment is an additional step that enhances water kefir’s flavour, carbonation, and nutritional profile.

The process involves adding delicious, aromatic ingredients, such as fruits, herbs, and spices, to the strained water kefir as a new source of sugar and simply allowing it to ferment for a few extra days.

Why do a second ferment?

Second fermenting your water kefir offers several benefits that enhance the beverage’s taste and nutritional profile:

• AMP UP THE FLAVOUR: adding various fruits, herbs, and spices to enhance the taste. Tailor the ingredients to your palate and take advantage of fresh seasonal herbs and fruits.
• BOOST CARBONATION: the second fermentation process boosts the natural carbonation of water kefir, making a great alternative to
• INCREASE NUTRIENTS: depending on the ingredients you choose for your second ferment, you can
• TONE DOWN THE SUGAR: during the second fermentation, the yeast and bacteria consume the remaining sugars in the water kefir and added fruits.
• INTRODUCE MEDICINALS: you can add herbs and spices to enhance the therapeutic effect of water kefir. Keep reading to find out more.

Flavouring your water kefir

Time to release your inner mixologist! Plain water kefir has a mild, bland flavour that is both slightly sweet and slightly tart, with a gentle effervescence. The microbes present in the fermentation process contribute a subtle yeasty flavour, which some describe as having a slight “funk.”

Light and bright water kefir should be matched with predominantly light and bright flavours, with just a little spice to add depth and complexity. Second ferments can also introduce medicinal herbs and spices, which we will talk about in the next section!

Flavour pairing guide

Fruits

Start with fresh, in-season fruits or any you’ve preserved. Frozen fruits are a great option too, especially berries. They freeze well, retain their flavour, and bring brilliant hues to your creations.

By all means, use fruit leftover from another kitchen adventure, peels, scraps, cores, or seeds with plenty of flesh left around them. Smooshed, mashed, or juiced, it all works. Just don’t use whole fruit, you want to release all that inner flavour!

The choices are limitless – what you use will reflect where you live. Here at the end of the world in Tasmania, berries and stone fruit are the go.

• Berries: Strawberries, blueberries, raspberries, blackberries, blackcurrants …
• Citrus: Lemon, lime, orange, grapefruit (I have found that citrus produces lower carbonation, possibly due to the antibacterial oils in the skins).
• Tropical: Pineapple, mango, papaya, crushed fresh coconut flesh, all the tropical fruit!
• Stone Fruits: Peaches, cherries, apricots

Waste Not Tip: a great way to save excess fruit is to grate, mash, or blend it, then freeze it in ice cube trays. You’ll end up with a stash of flavour bombs ready for your second ferments.

Herbs

Fresh is best and complements the light taste of water kefir. When in season, you can freeze fresh herbs by packing them into ice cube trays and topping them with just enough water to cover the plant material. You can then pull out these fresh flavour bombs in the depths of winter to add brightness to your second ferments.

• Mint: Pairs well with lemon, lime, and berries
• Basil: Great with strawberries and peaches
• Rosemary: Complements apple and pear
• Lavender: Works well with blueberries and lemon

Spices

Spices are where you need to exercise caution. A little goes a long way, so add a conservative amount, no more than a teaspoon per litre/quart. After 24 hours, you will know if you want to add a little more. Add the bruised whole spice if you can, and avoid powdered spices.

Fresh roots such as ginger and turmeric are lovely.

• Ginger: Adds a spicy kick and pairs well with citrus and berries
• Cinnamon: Perfect with apple, pear, and peach
• Turmeric: Pairs nicely with ginger and citrus
• Vanilla: adds a creamy note, excellent with berries, tropical fruits and other spices

Herbs:

• Ginger: a warming spice that eases nausea, improves digestion, and reduces bloating. Grate the fresh root rather than slicing it to increase its surface area.
• Peppermint: cooling and soothing, reducing spasm in the gastrointestinal tract. Use fresh or dried leaves.
• Fennel: relieves gas and bloating and reduces intestinal spasms. Lightly bruise the seeds.
• Chamomile: soothes intestinal spasm and reduces inflammation.
• Liquorice root: protects the stomach lining and eases irritation. Add finely diced root or a teaspoon of powdered root per 1L/quart.
• Turmeric: reduces inflammation and supports liver function. Grate fresh root or 1 tsp quality root powder per 1L/quart with a twist of black pepper to enhance bioavailability.
• Gentian: stimulates digestive juices and improves nutrient absorption. Chopped fresh root or dried.

Spices:

• Cinnamon: reduces gas and bloating and improves digestion. Break sticks to increase surface area.
• Cardamom: eases indigestion and reduces stomach discomfort. Bruise pods.
• Cayenne Pepper: stimulates digestion and helps maintain a healthy stomach lining. A small pinch of powder or 1/4 fresh chilli per 1l/quart and then experiment until you find your heat sweet spot.
• Cloves: improves digestion and antibacterial. Lightly bruise the cloves.

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Water Kefir Second Fermentation

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Ingredients

• 750mL / 25oz freshly strained water kefir
• 250mL / 8oz of your choice of crushed, chopped fruit, herbs and spices (see blog post)
• One clean 1L / 1quart jar or bottle with lid that seals

Instructions

1. Add flavourings: add your choice of flavourings to the bottle/jar. They should fill approximately 1/4 (250mL) of the jar space.
2. Add water kefir: pour the strained water kefir into the bottle, leaving about 5 cm/1 inch of space at the top to allow for expansion during fermentation.
3. Seal and ferment: seal the bottle and leave it at room temperature for 1-3 days. The fermentation time can vary based on the ambient temperature; warmer temperatures speed up the process.
4. Monitor and burp: check the bottle daily and "burp" it by opening the cap slightly to release built-up gas. This helps prevent the bottle from exploding due to excessive carbonation. * be careful if you are using glass bottles *
5. Taste and refrigerate: after 1-3 days, taste your water kefir. If it has reached the desired level of carbonation and flavour, refrigerate it to slow down the fermentation process. Consume within one week for the best taste and probiotic benefits.

Notes

Troubleshooting

My ferment is not fizzy

Possible causes:

• Not enough sugar for the microbes to consume
• The room temperature you are fermenting in is too low
• Weak or unhealthy kefir culture
• Overly acidic environment
• Maybe too much citrus rind

Solution

1. Add more sugar or fruit juice to provide food for yeast.
2. Ensure fermentation occurs at room temperature (18°C/65°C-24°C/75°F).
3. Use fresh, healthy water kefir grains for the first fermentation.
4. Try adding a pinch of baking soda or a drop of molasses to balance pH.

My ferment is mouldy or just tastes plain "off"

Possible causes:

• Overgrowth of yeast
• Contamination

Solution:

1. Rinse water kefir grains thoroughly between batches.
2. Ensure all equipment is clean.
3. Ensure the balance of sugar content and fermentation time. Document fresh batches

There is sediment at the bottom of the bottle

Don't stress! This is a normal byproduct of fermentation. Gently invert the bottle to redistribute contents before serving.

My bottle exploded, and this can be dangerous

Possible causes:

• Too much sugar or fruit added
• Fermentation time too long
• High room temperature

Solutions:

1. Reduce the amount of sugar or fruit used for flavouring.
2. Shorten fermentation time and "burp" bottles daily.
3. Store bottles in a cooler location or refrigerate sooner.
4. Use high-quality, pressure-resistant bottles designed for fermentation.