Very Berry Summer Quencher (Non-Alcoholic*)


Very Berry Summer Quencher (Non-Alcoholic*)

When the days turn hot, the tendency is to pop open cans of soft drinks to assuage thirst and get a hit of sugar. But as we know well, those liquid ounces from big pop producers are filled with toxic chemicals, diabetes inducing sugars, or nerve damaging fake sugars. Is there a healthy alternative to quench our desire for effervescent beverages? Yes! Please welcome lacto-fermented beverages that you can make in your very own kitchen, using Kraut Source! As lacto-fermentation is anaerobic, using Kraut Source will keep the air out while the cultures multiply.


  • 1-1/2 cups (360 ml) organic strawberries and raspberries**, mixed
  • 1/4 cup (60 ml) maple syrup or Sucanat
  • 4 cups (840 ml) cold filtered water
  • 1 capsule probiotic powder*** OR 1/4 cup (60 ml) whey (Watch our video "Whey to Go" on how to make your own whey)


1. Place the sweetener of choice into a quart-size, wide-mouth mason jar.
2. Pour filtered water over the sweetener and stir to dissolve
3. Add in the probiotic capsule by pulling the capsule apart and releasing only the powder within, OR add whey and mix well.
4. Add in the mixed berries.
5. Place the Kraut Source moat onto the jar, and secure with the standard mason jar ring.
6. Fill the moat 3/4 up with tap water, and place the cap on.
7. Place your ferment in a warm spot for 2 - 3 days. (Unlike fermenting vegetables/fruits, lacto-fermented beverages can be placed warm spots and it's OK if exposed to sunlight)
8. After the initial fermentation of 2 - 3 days, filter the liquid into a flip-top bottle (see image below), and allow to ferment further for 2 - 3 days. This will help to produce a more effervescent drink. Store in the refrigerator when ready.

Tip: Enjoy it straight from the bottle, over ice, or dilute it with sparkling mineral water.

Note: As the flip bottle creates a seal, the carbon dioxide that is produced during fermentation cannot escape. This is what will give the beverage bubbles; however, the carbon dioxide can also cause the bottle to explode if too much pressure is built up. Follow these steps a couple of times a day while at room temperature:
Open the cap, allow the carbon dioxide to go "whooosh," and then close it up again. Once in the fridge, the cooler temperature will slow down the buildup, and you will not need to "burp" the bottle.

*"Non-alcoholic" beverages are defined as having no more than .5% alcohol-by-volume. As there is a small amount of alcohol produced in lacto-fermented beverages, be mindful of consumption by children.
**As conventional berries are sprayed with pesticides, it's highly recommended to get organic whenever possible.
***Get a probiotic supplement that is in capsule form, and containing several strains of lactobacilli cultures.


3 Responses

Kraut Source
Kraut Source

August 17, 2020

@Heather Pacan: Was your press fully sitting on top of the fruits? Make sure your press is fully deployed to push the fruits to be submerged beneath the brine. If not, they could be exposed to air and that’s what causes fuzz to develop. If the fuzz is green, pink, or grey, compost the contents and start over. If not, open the jar and remove the affected bits, and resume fermenting. I’d recommend keeping the berries as chunky as possible so they don’t escape through the press easily.

Kraut Source

Heather Pacan
Heather Pacan

August 17, 2020

I have been in the initial fermentation for 48 hours. The berries floated to the top of my jar and there is a mold like fuzz on top. Is that normal?

Sunny Rivers
Sunny Rivers

August 17, 2020

I just watched your fermented beverage webinar and now have a new avenue for fermented drinks. I have done both Kombucha and water kefir. Over time I forget to regularly feed my water kefir. And regular feedings also produce too much beverage for just me. I have wondered about using a probiotic capsule, and never even thought about using whey. I always have whey on hand, as I strain my homemade yogurt. I am now so excited to use your recipes as
catalyst for my own creations. Using just probiotics will make fermented beverages so much easier. I will not have to worry about being ‘a good culture mother feeding her babies.’

When I was doing water kefir, my favorite flavor was lemon (or lime) ginger. Sometimes I would also add grated fresh turmeric root. So refreshing on a hot day, and ginger has so many health benefits.

Thank you from the bottom of my heart for so freely sharing your professional wisdom with us all. I now rely on you as a trusted source of knowledge.

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