Lychee water kefir soda / Fermented wine lychees
2 cans lychees canned in syrup (I like the brands from Thailand and look for the ones with just lychees, water, and sugar; I also liked the brands in the Asian market better than the one at Whole Foods)
2 tbsps water kefir grains
Chlorine free water
- Place cans of lychees and water kefir grains in a 1/2 gallon jar. Add enough water to fill the jar, leaving about 1/2 to 1 inch of space from the top. (If you leave the lychee liquid undiluted, the soda will be alcoholic instead of tangy.) Cap with a regular plastic or other non-airtight cap.
- Let ferment at room temperature 1 to 2 days, or to taste. If you want to make a fizzy soda and have airtight bottles, stop brew when it is slightly sweeter than you like it.
- Scoop out lychees and eat or store in a pyrex bowl, with a bit of the liquid. You can let the lychees go a bit longer at room temperature if you want them more fermented. They will taste slightly tangy, slightly sweet, with a lychee wine flavor, since they start out sweeter than the liquid, they get a bit alcoholic.
- To make a fizzy drink, when brew is still slightly sweeter than you like it, strain out kefir grains, and decant liquid into EZ cap bottles or other airtight containers. Let brew for a few hours at room temperature in the bottles, and then chill in the fridge. Don't leave in the fridge for more than a couple of days without opening the airtight tops since it will continue to ferment and so much air will build up, you may end up with a mess when you go open the bottle.
You get approximately 26 oz of liquid after scooping out lychees, and using some of the liquid for storing the lychees.
You can half the recipe for a quart sized jar, although you don't get very much soda.
I'm going to try this with canned pineapples next.