Cranberry & Orange Water Kefir (Second-ferment fizz)

Makes: ~1 litre

Equipment: 1 litre swing-top bottle or two 500 ml bottles, funnel, sieve.

Ingredients (second ferment):

• 900–1000 ml first-ferment water kefir (strained of grains)
• 60 g fresh cranberries (or 1 handful)
• Peel of 1 orange (no pith) — cut into strips
• ½ tsp sugar (optional, helps carbonation)

Steps:

1. Ensure first-ferment water kefir is strained and at room temperature.
2. Put cranberries and orange peel into a clean swing-top bottle (or distribute between bottles).
3. Add the ½ tsp sugar if using.
4. Pour the water kefir over the fruit, leaving ~2–3 cm headspace. Seal tightly.
5. Leave at 18–24°C for 24–48 hours to carbonate; check after 24 hours (careful — pressure can build).
6. Refrigerate once it has fizzed to your liking (cold slows fermentation).
7. Strain when pouring if you dislike fruit pieces.

Tips: Burp once after 12–24 hours if you’re worried about pressure. Use ripe cranberries for tartness; cooking cranberries first will reduce fizz.

Storage: Refrigerate up to 2 weeks. Consume when fizzy.