Make root beer water kefir, a naturally fermented drink, rich in probiotics!
Did you know that root beer was first commercialized in 1875 by an American pharmacist?
Sassafras and other roots that make up the blend have been used for years by First Nations and herbalists in decoctions, for their taste and virtues.
This recipe uses a combination of 8 plants and roots for an authentic root beer taste, which blends perfectly with the sweetness of water kefir (also known as fruit kefir).
Root Beer Water Kefir Recipe
Make root beer-flavoured fruit kefir, for a naturally fermented drink rich in probiotics! This recipe uses a combination of 8 plants and roots for an authentic root beer taste, which blends perfectly with the sweetness of water kefir.
Equipment
- Small saucepan
Ingredients
- 1 L filtered water (+ 1 cup for the decoction)
- ¼ cup cane or brown sugar
- 2 tablespoons water kefir grains
- 1 dried fig
- 1 organic lemon slice (or without the peel)
- 2 tablespoons root beer plant blend (30 ml)
- 2 tablespoons fancy molasses (10 ml)
- 1 tablespoon vanilla extract (5 ml)
Steps
Fermentation of the Water Kefir
- Pour 1L of water into the glass jar. Add sugar and mix well to dissolve it.
- Add the water kefir grains, fig, and lemon slice.
- Cover the jar with a cotton cloth and attach it with a rubber band.
- Let it ferment 24 to 48 hours at room temperature, or until the fig has risen to the surface.
- Filter the kefir and compost the fig and lemon.
- Set the kefir aside and save the grains for the next recipe.
- To learn more about making water kefir, check out the complete guide to succeed in making water kefir.
Preparation of the Decoction
- In a saucepan, put the root beer plant blend in 250ml (1 cup) of water.
- Bring to a boil. Reduce heat to low and let simmer for 1 hour.
- Filter the decoction.
- Add molasses and vanilla. Stir to dissolve.
- Let it cool.
- Note: It is possible to reuse the root beer plant blend one to three times, but it will become less and less concentrated.
Bottling
- Add the warm decoction to the kefir and mix well.
- Bottle in pressure-resistant bottles.
- Leave at room temperature for a day or two, or until you like the fizz level.
- Refrigerate and enjoy!
Notes
Note: The root beer plant blend can also be used to flavour kombucha or fermented beverages made with ginger bug.
Have you tried it?Share and tag @revolutionfermentation!
