This picture is bananas fermenting in kefir (from water grains). To make kefir you need to buy some grains (look in your local health food shop for grains) or some culture starters such as from Kultured Wellness then follow the instructions to make kefir. It’s SO easy, and I prefer kefir to kombucha as it’s a quicker turnaround time (about 2 days to have kefir ready!)
Fermenting fruit is amazing for supporting gut health, but it’s also good for anyone, as it adds so much beneficial bacteria to the fruit and removes a lot of the natural sugar.You are then left with fruit rich in probiotics, bioavailable minerals and nutrients, enzymes and easier digestion. Fruit is amazing for us – fibre, vitamins, minerals etc.. but it is still high in fructose – which has the potential to give that ‘sugar high’. SO.. I’ve been fermenting high fructose fruits such as dates, bananas, mangoes and cherries. Happy fermenting! Age appropriate: 1 meal a day +
- Glass Jar
- Cloth with Rubber Band
- Fruit of choice dates, bananas, mangoes and cherries all work well
- Place your fruit in a clean glass jar and top with enough kefir to cover
- Close the lid (or put a cloth over top secured with a rubber band) then leave on your bench.
- It will take about 12-24 hours (quicker in hot weather).
- You are then left with cultured fruit which you can freeze for smoothies (or use dates in bliss balls etc), delicious flavoured kefir to drink, or you can use that kefir to ferment the next batch of fruit!