{"id":545,"date":"2026-08-30T00:13:38","date_gmt":"2026-08-29T16:13:38","guid":{"rendered":"http:\/\/kefir.tw\/en\/watermelon-basil-water-kefir\/"},"modified":"2026-08-31T22:30:19","modified_gmt":"2026-08-31T14:30:19","slug":"watermelon-basil-water-kefir","status":"publish","type":"post","link":"https:\/\/kefir.tw\/en\/watermelon-basil-water-kefir\/","title":{"rendered":"Watermelon Basil Water Kefir"},"content":{"rendered":"\t<div id=\"ktw-main\" class=\"ktw-main ktw-recipe-page\">\n\t\t<header class=\"ktw-recipe-hero\"><div class=\"ktw-shell ktw-recipe-hero__grid ktw-recipe-hero__grid--visual\">\n\t\t\t<div><p class=\"ktw-kicker\">Water kefir<\/p><h1>Watermelon Basil Water Kefir<\/h1><p class=\"ktw-lead\">Watermelon is delicate, so the small basil measure matters. It adds enough green aroma to sharpen the melon without turning the bottle into an herb drink. Add the flavor after the first fermentation, then chill the bottle before opening. This gives finished water kefir a fresh, distinct flavor without putting fruit into the grain jar.<\/p><div class=\"ktw-recipe-facts ktw-recipe-facts--inline\"><div><span>Time<\/span><strong>10 minutes, plus 8 to 18 hours<\/strong><\/div><div><span>Makes<\/span><strong>About 500 ml<\/strong><\/div><\/div><\/div>\n\t\t\t<figure class=\"ktw-recipe-finished\"><img fetchpriority=\"high\" src=\"https:\/\/kefir.tw\/wp-content\/plugins\/kefir-design-system\/assets\/images\/recipes\/watermelon-basil-water-kefir-finished.webp\" width=\"1448\" height=\"1086\" alt=\"A finished serving of watermelon basil water kefir\" fetchpriority=\"high\" decoding=\"async\"><\/figure>\t\t<\/div><\/header>\n\t\t\t<nav class=\"ktw-article-utility\" aria-label=\"Recipe tools\" data-ktw-save-scope=\"recipe\">\n\t\t<button type=\"button\" data-ktw-save aria-pressed=\"false\"><i class=\"fa-regular fa-bookmark\" aria-hidden=\"true\"><\/i><span>Save<\/span><\/button>\t\t<button type=\"button\" data-ktw-utility-copy><i class=\"fa-solid fa-link\" aria-hidden=\"true\"><\/i><span>Copy<\/span><\/button>\n\t\t<button type=\"button\" data-ktw-print><i class=\"fa-solid fa-print\" aria-hidden=\"true\"><\/i><span>Print<\/span><\/button>\n\t\t<p class=\"screen-reader-text\" role=\"status\" aria-live=\"polite\" data-ktw-utility-status><\/p>\n\t<\/nav>\n\t\t\t<section class=\"ktw-section ktw-section--cream\"><div class=\"ktw-shell ktw-recipe-grid\">\n\t\t\t<aside class=\"ktw-recipe-ingredients\">\n\t\t\t\t<p class=\"ktw-eyebrow\">What you need<\/p>\n\t\t\t\t<h2>Ingredients<\/h2>\n\t\t\t\t<ul>\n\t\t\t\t\t<li>500 ml finished, strained water kefir<\/li>\t\t\t\t\t<li><strong>Flavor:<\/strong> 80 g seedless watermelon, diced, and 3 basil leaves<\/li>\t\t\t\t<\/ul>\n\t\t\t\t\t\t\t\t<figure class=\"ktw-recipe-visual ktw-recipe-equipment\"><h3>Equipment<\/h3><img loading=\"lazy\" src=\"https:\/\/kefir.tw\/wp-content\/plugins\/kefir-design-system\/assets\/images\/recipes\/water-equipment.webp\" width=\"1448\" height=\"1086\" loading=\"lazy\" decoding=\"async\" alt=\"A pressure-rated swing-top bottle, funnel, knife, cutting board, and measuring spoon\"><figcaption>Use one clean, pressure-rated bottle with enough empty space for carbonation.<\/figcaption><\/figure>\t\t\t<\/aside>\n\t\t\t<div class=\"ktw-recipe-method\">\n\t\t\t\t<p class=\"ktw-eyebrow\">Make it<\/p>\n\t\t\t\t<h2>Method<\/h2>\n\t\t\t\t<figure class=\"ktw-recipe-visual ktw-recipe-steps\"><img loading=\"lazy\" src=\"https:\/\/kefir.tw\/wp-content\/plugins\/kefir-design-system\/assets\/images\/recipes\/watermelon-basil-water-kefir-steps.webp\" width=\"1448\" height=\"1086\" loading=\"lazy\" decoding=\"async\" alt=\"Four illustrated steps: prepare the flavor, fill the bottle, pour the chilled drink, and open the bottle slowly over the sink\"><figcaption>Add the flavor, fill the bottle, let it carbonate, then chill before opening.<\/figcaption><\/figure>\t\t\t\t<ol><li>Put the flavor ingredients into a clean, pressure-rated 750 ml bottle.<\/li><li>Pour in the water kefir. Leave at least 5 cm of headspace, then close the bottle.<\/li><li>Leave at 20 to 24\u00b0C for 8 to 18 hours. In a warm room, start checking at 6 to 8 hours.<\/li><li>Refrigerate for at least 6 hours. Open slowly over the sink, strain if you want a clear drink, and serve cold.<\/li><\/ol>\n\t\t\t\t<div class=\"ktw-recipe-why\"><h3>Why these flavors work<\/h3><p>Fruit, juice, herbs, or tea add aroma and a small amount of fermentable sugar. The sealed bottle holds the carbon dioxide produced during this short second fermentation.<\/p><\/div>\n\t\t\t\t\t\t\t\t\t<div class=\"ktw-recipe-help\" aria-label=\"Storage, substitutions, and quick fixes\">\n\t\t\t\t\t\t<section><h3>Store it<\/h3><p>Once the bottle has enough fizz, refrigerate it and use it within 3 days for the clearest flavor. Open it slowly while cold.<\/p><\/section>\n\t\t\t\t\t\t<section><h3>A substitution that works<\/h3><p>You can swap in another fresh fruit, herb, juice, or cold tea. Keep the amount small and leave the grain jar plain.<\/p><\/section>\n\t\t\t\t\t\t<section><h3>If the texture is wrong<\/h3><p>Too flat? Give the next cold bottle a little more warm time. Too forceful? Chill sooner and shorten the next second ferment.<\/p><\/section>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div><\/section>\n\t\t<section class=\"ktw-section\"><div class=\"ktw-shell ktw-next-step\"><div><p class=\"ktw-eyebrow\">Keep exploring<\/p><h2>Find another way to use kefir<\/h2><\/div><a data-no-translation-href class=\"ktw-button\" href=\"https:\/\/kefir.tw\/en\/recipes\/\">Browse all recipes<\/a><\/div><\/section>\n\t<\/div>\n\t\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":0,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[1],"tags":[],"class_list":["post-545","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/kefir.tw\/en\/wp-json\/wp\/v2\/posts\/545","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kefir.tw\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kefir.tw\/en\/wp-json\/wp\/v2\/types\/post"}],"replies":[{"embeddable":true,"href":"https:\/\/kefir.tw\/en\/wp-json\/wp\/v2\/comments?post=545"}],"version-history":[{"count":1,"href":"https:\/\/kefir.tw\/en\/wp-json\/wp\/v2\/posts\/545\/revisions"}],"predecessor-version":[{"id":732,"href":"https:\/\/kefir.tw\/en\/wp-json\/wp\/v2\/posts\/545\/revisions\/732"}],"wp:attachment":[{"href":"https:\/\/kefir.tw\/en\/wp-json\/wp\/v2\/media?parent=545"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kefir.tw\/en\/wp-json\/wp\/v2\/categories?post=545"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kefir.tw\/en\/wp-json\/wp\/v2\/tags?post=545"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}