Seabuckthorn has a pH of 2.9 – 3.1 – adding too much puree may stop fermentation (seabuckthorn is also very low in sugar). Seabuckthorn addition into fermented beverages enhance probiotic counts and significantly increase antioxidant activity.
Recipe Solberry Seabuckthorn Probiotic Kefir
1 litre water
4 tablespoons water kefir grains
4 tablespoons sugar
Solberry Seabuckthorn Puree
ginger to taste
food grade orange essential oil
Instructions Step 1 – First Fermentation
Solberry Seabuckthorn Probiotic Kefir
Thanks to #themalchemist from the light cellar for his guidance.
Add water kefir grains and sugar to water to start fermentation
After 2 – 3 days (look for robust activity – lots of bubbles) strain water from kefir grains into clean, sanitized, pressure proof container (Note: the container needs to be pressure proof as the kefir water will continue to ferment).
Feed the water kefir grains with water and sugar to keep the whole thing alive (you may have to divide the grains as they will grow if every thing is in sync – share with a friend, add water – no sugar – and put in the fridge to keep them dormant, throw them on the compost or do whatever you see fit (we like to give them to friends in the event that something goes wrong – so we know where to get them).
Instructions Step 2 – Secondary Fermentation
Add no more than 20%* Solberry Seabuckthorn Puree to the strained kefir water (we use 200 ml of puree – you can use less) to your sanitized, pressure proof container.
You can add the optional ingredients at this point – a few drops of the orange oil and ginger to taste
Start the “burping” after 24 hours 1 – 3 times a day (use caution – if the secondary fermentation if energetic – the secondary ferment could spill out of the container)