Rhubarb & jasmine water kefir

Rhubarb & jasmine water kefir

By
From
Pickled
Makes
1 litre jar

I came across water kefir not very long ago at my friend Dougie’s Brighton-based restaurant, Silo. They make pretty much everything in-house: their ‘espresso mushrooms’ are grown from the coffee grounds from the restaurant (and are incredibly delicious) and they mill their own flour on site. Their basement is a collaborative project with Old Tree Brewery, where they make their own beer, cider and delicious fermented soft drinks, such as water kefir, ginger beer and kombucha. It’s sustainability taken to the next level. I drank their sea buckthorne water kefir and I was sold immediately. It’s a yummy, fermented soft drink and it’s good for your gut, and I’m all for things that taste nice and are good for you!

Ingredients

Quantity Ingredient
2 jasmine tea bags
160g granulated sugar
2 rhubarb stalks, sliced into 2 cm chunks
4 tablespoons raisins
1 slice lemon
2 tablespoons water kefir grains

Method

  1. Brew the tea in a large, clean jar with 1 litre of boiling water. Add the sugar and stir to dissolve. Leave to cool completely.
  2. Add the rhubarb, raisins, lemon and water kefir grains.
  3. Cover the jar with muslin and secure with butcher’s string. You don’t want to close the jar with a lid as you need to let out the rising carbon dioxide. Leave it in a warm place for 24 hours.
  4. Give the kefir a taste. The longer you leave it, the more sour and bitter it will get. After 2–3 days you can strain it and remove the fruit and spices. Store in the fridge for up to 1 week.

Note

  • You can find water kefir grains online. Experiment with different fruits, herbs or tea to create your own favourite concoction.
Tags:
pickles
kimchi
fermenting
ferments
vinegar
sides
condiments
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