Plums, spice and everything nice. A wonderful nod to autumn, this plum cinnamon soda has a great balance of seasonal fruit and earthy spice.
1/2 cup or 3 diced plums (we used Italian, but any kind will do)
1 2″ cinnamon stick, or 1/4 tsp ground cinnamon
4 cups first ferment water kefir
Make the first ferment and leave the jar in a warm place for 24-48 hours.
Add diced plums to a swivel top jar, and then add cinnamon.
Strain grains, and add the first ferment to the bottle with the cinnamon and plums.
Seal up the swivel top bottle, and leave it in a warm place for 24 hours for the second ferment.
Refrigerate until well chilled.
Open slowly, strain and enjoy!