Have you ever tried second fermenting coconut water kefir? It’s refreshingly delicious.
I think my husband may be right, I do experiment quite a lot with food. He won’t eat any on the ferments I make in the fear it might kill him. The thing is with fermentation, there’s no limit and I love it. My recent experiment was second fermenting coconut water kefir.
Second fermenting makes the kefir really fizzy just like kombucha and it’s a great way to incorporate different flavours. You simply add fruit or juice to your coconut water kefir and allow it to sit for 12-24 hours. It enhances the flavour, and increases the nutritional content and for those that don’t like the taste of coconut water get excited because second fermenting gets rid of it.
When I first did it, I wasn’t aware that it would make it really fizzy so I wasn’t prepared for what happened after I opened the bottle. It came out at full force, and I lost about half of it so place the bottle in a bowl when opening.
Here’s a recipe for raspberry coconut water kefir. I have done all sorts of flavours; strawberry, turmeric and ginger, orange, lemon and honey, blueberry and mango.
- 1 Litre coconut water kefir
- 1/4 cup frozen raspberries (or any other berries)
- Swing top bottle/Glass jar
- Pour coconut water kefir into a jar or bottle, add frozen raspberries and seal tightly. Allow the coconut kefir to ferment for 12-24 hours then transfer to the refrigerator. Enjoy!
Explosion risk: I have never had any explosions, but have heard of them happening to others. Be very careful and attentive. Never let second fermentation go for longer than 48 hours, I get fizzy and bubbles within 12-24 hours. If you are after fizzy and bubbly kefir, use bottles with a tight seal otherwise you can use any glass jar with a lid which reduces the risk of explosion.