Raspberry Fermented Sauce


170g – raspberries
3 Tablespoons raw honey
4 Tablespoons water Kefir
250ml jar

Mash raspberries with a fork and mix in honey and 2 tablespoons of the whey.
Pour mixture into a 250ml jar. Seal the jar tightly set out away fro direct light at room temperature. Allow it to ferment for 1-3 days.

Check it every 12 hours or so to check for pressure build up. You will need to “burp the jar” to release off gases from the jar. To do this, slowly and carefully untwist the cap, then tighten it right back up.

As soon as bubbles begin to appear, the sauce will have just a bit of tang to it, Its ready!

Transfer to the refrigerator. Consume within 4-5 days for optimal flavors.