Did you know that both kombucha and water kefir can be flavored with fruit juice and bottled to produce a lightly carbonated probiotic beverage? Instead of giving your family soda pop full of high fructose corn syrup and artificial colors and flavors, give them a natural healthy beverage!
Once your kombucha or water kefir has finished fermenting:
Remove the culture from the beverage (and use the culture to begin a new batch).
Check the bottle for cracks prior to use as cracks will weaken the integrity of the bottle. This is an important step when bottling any substance that will be under pressure including water kefir, kombucha, lacto-fermented soda, beer, etc.
Add approximately 1 part juice and 4 to 5 parts kombucha tea or water kefir to the bottle.
Close the bottle securely and allow the bottles to sit at room temperature for anywhere from 2 to 14 days for kombucha and 24-72 hours for water kefir.
If you are using very airtight containers such as Grolsch-style bottles, we recommend "burping" the bottles occasionally to relieve excess pressure.
Place the bottles in the refrigerator. You can skip this step but both kombucha and water kefir tend to taste better chilled. Please note: water kefir tends to become a bit less carbonated as it is chilled so it's best not to place it in the refrigerator until shortly before you plan to drink it.
Use caution when opening the bottles! The contents are likely to build up pressure. If the caps are not secured to the bottles they can fly up and injure you. Also, the contents can spray and make a mess. We recommend placing a towel over the top of the bottle and applying downward pressure on the cap while opening the bottle to minimize problems. Opening over a sink is also suggested. Open a screw-top just slightly to allow some gases to escape, then a little more gradually to avoid rapid expansion of the bottle contents.