Robust blackstrap molasses, rich spices and the zing of ginger create the comforting flavours of a classic holiday treat in this Gingerbread Water Kefir Soda recipe.

MAKES: about 4 cups

INGREDIENTS:

4 cups first ferment

1/4 tsp blackstrap molasses added to first ferment

1/4 tsp cinnamon or a cinnamon stick

5 Cloves

3 Cardamom pods

5 pieces candied ginger or 3 slices fresh ginger

INSTRUCTIONS:

• Make the first ferment and add 1/4 tsp molasses to it. Leave the jar in a warm place for 24-48 hours.
• Add all the ingredients to a clean and sanitized swivel top bottle.
• Strain the grains, and add the first ferment to the bottle. Seal the lid, and gently shake upside down to ensure all the ingredients are well mixed.
• Leave it in a warm place for 24 hours for the second ferment.
• Burp every 8 hours to ensure there is no overflow.
• Open slowly, strain and enjoy!

NEED TO KNOW:

The vitamins and minerals in blackstrap molasses are great for your grains, but you can easily over feed them and make them disintegrate. Use sparingly.