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Fermented Strawberry Soda

July 11, 2015

The perfect summer drink for those fresh, ripe strawberries! This fermented strawberry soda is crisp & bubbly, strawberry sweet, and filled with nourishing, gut friendly probiotics!

Fermented Strawberry SodaA few weeks ago we visited our local strawberry U-Pick and loaded up 30 pounds of beautiful, bright red juicy strawberries!

It is always a bit of work tending to all those strawberries, but every year I never regret it. The girls always have a ball, and I can really tell they are starting to understand where their food is coming from.

Fermented Strawberry SodaPutting away about half of what we pick to the freezer to enjoy throughout the year is a big reward…and so is this amazing strawberry soda. It took about a week to ferment fully this year since it has been so cool, but it is always worth the wait.

Fermented Strawberry SodaThis is a great recipe to use up strawberries that are starting to get too mushy to eat. You can also pull out strawberries that you have already frozen to make the soda. The hands on time is super minimal, and there is no need to have water kefir grains if you don’t have them. Just some simple whey dripped from some yogurt to culture it is all I use.

Fermented Strawberry SodaWe don’t have “regular” soda around the house, so this is a big time treat for my girls – and I hope you can give it a try this summer. It sure puts a smile on the faces around here!

Fermented Strawberry SodaProduct links in this section are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

Print Recipe
5 from 3 votes

Fermented Strawberry Soda

The perfect summer drink for those fresh, ripe strawberries! This fermented strawberry soda is crisp & bubbly, strawberry sweet, and filled with nourishing, gut-friendly probiotics!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Drinks
Cuisine: American
Keyword: fermented strawberry soda, fermented strawberry soda recipe
Servings: 8 servings
Author: Renee - www.raisinggenerationnourished.com


  • 5 cups strawberries
  • 1 cup organic pure cane sugar
  • 7 cups of water
  • 1/2 cup whey (Just scoop a container of plain whole yogurt into a dishtowel, tie it up onto a cupboard door and let it drip into a jar - the liquid dripped off is probiotic rich whey! The leftover yogurt in the towel is like Greek yogurt or cream cheese - yum! If you are dairy free you can use water kefir grains or a ginger bug.


  • Put the strawberries, sugar, and water in a large pot and bring to a boil. Reduce to a simmer about 15-20 minutes.
  • Squish the strawberries in the pot (I use a potato masher), and pour the strawberry sugar water through a fine mesh strainer into a large bowl.
  • Add the whey to the strawberry sugar water in the bowl and stir. Pour the soda mixture into flip top bottles and set in a warm area of your home.
  • After a couple days you can open a bottle to check for taste and let the fermented gasses out so it doesn't build up too much. Fermentation can take anywhere from 3 days to a week. Our home has been quite unseasonably cool this month so it took mine more like a week. Move the bottles to the fridge once they are ready.

For more nourishing drink ideas you can follow my Drinks board on Pintrest!

More real food recipes you might like:
Fermented Lemonade

Simple Fermented Lemonade :: Bring that classic summertime drink up a few notches with a big probiotic boost from this simple fermented lemonade! Refreshing *and* nourishing all in one!
Strawberry Quinoa Granola

Strawberry Quinoa Granola
Strawberry Birthday Cake

Fresh Strawberry Ice Cream


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  • Reply Jessica July 12, 2015 at 11:20 am

    How lovely. I wouldn’t have thought to try strawberry. Awesome.

  • Reply Anna @Green Talk July 12, 2015 at 4:20 pm

    I love this idea since sometimes I don’t catch my strawberries in time. I wonder what you can use instead of whey to ferment for us dairy free peeps.

  • Reply Emily @ Recipes to Nourish July 13, 2015 at 2:19 pm

    I am loving these fermented drinks! I can’t wait to make this one. My Tiny Love is going to love this!

  • Reply Dena Norton July 13, 2015 at 5:26 pm

    I LOVE the simplicity of this – definitely sharing and trying!

  • Reply Ronica July 14, 2015 at 12:00 pm

    Can you do this with honey in place of the sugar?
    I’m wishing I had some yogurt or whey handy right now! I have berries that may be past using in the fridge.

    • Reply Renee Kohley July 14, 2015 at 3:20 pm

      Hi Ronica! I have not tried it with honey, but typically ferments thrive better using real sugar versus honey. The bugs in the whey need something to feed on and from everything I have read they just do better with sugar. The sugar content is much lower than what you add in there since the bugs eat it up 😉 You can let it ferment even further to make it less sweet.

  • Reply Katherine July 15, 2015 at 11:58 am

    Can you use something other than the flip top bottles? I do not have any of those on hand.

    • Reply Renee Kohley July 15, 2015 at 1:46 pm

      Hi Katherine! You can try a lidded Ball jar – you may not get all the fizz of having the flip top seal but it should still be good 🙂 If you end up liking it, you can find those flip top bottles at even regular grocery stores now 🙂

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  • Reply Ashley Fancher July 24, 2015 at 3:42 pm

    How many bottles does this typically fill?

    • Reply Renee Kohley July 24, 2015 at 8:37 pm

      Hi Ashley! You’ll get at least 4 of the bottles I linked in the post 🙂

  • Reply Cathie July 28, 2015 at 3:41 am

    Can less or no sugar be used…..the strawberries will be sweet enough without it.
    Won’t the culture grow by feeding on the natural fruit sugars?

    • Reply Renee Kohley July 28, 2015 at 7:06 am

      Hi Cathie 🙂 The probiotic bugs will not have enough to feed on with the fruit exclusively.

  • Reply Shannon @ GrowingSlower July 30, 2015 at 12:45 pm

    Ok, I’m sold! I totally expected this to be much harder, but it sounds so easy! I definitely want to give it a try! I am sure my kids will love it!

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  • Reply Rene May 11, 2016 at 2:05 pm

    Just wondering where you get the bottles from? Also, could coconut sugar be used instead of cane sugar?

    • Reply Renee Kohley May 12, 2016 at 6:29 am

      Hi Rene! There is a link to the bottles in the post! Coconut sugar does not work as well at feeding the good bacteria as cane sugar which is why I tend to use cane sugar in my fermented drinks. Most of the sugar is eaten up by he probiotic bugs anyway 🙂

  • Reply Megan Stevens May 15, 2016 at 10:39 am

    Oooh, this looks SO delicious, and healthy!

  • Reply Norma May 17, 2016 at 11:43 am

    Looks so yummy I will have to try it. Question: would this work using rootbeer syrup instead of strawberries ?

  • Reply Rachel May 17, 2016 at 1:09 pm

    I’m wondering why we need to use the flip-top bottle and can’t quite figure it out. Would mason jars work okay? What is it about the flip-top, is it the shape or the pressure from the lid, or…? Thanks for the recipe!!

    • Reply Renee Kohley May 19, 2016 at 8:05 pm

      Hi Rachel! I get a better fermented faster with the seal that a swing top bottle gives – you could use mason jars as well just might take a little longer to achieve the fizz. I hope that helps!

  • Reply Delfina May 18, 2016 at 3:02 pm

    5 stars
    OMG. This sounds so good and refreshing! Plus, I LOVE that pic of your daughter. Gorgeous! Totally going to have to make this soon. May even add a splash of an adult beverage to spice it up. Thanks 🙂

  • Reply Geeta May 27, 2016 at 3:30 am

    This sounds like an amazing recipe! I’m looking forward to trying it. Can I use raw cane sugar?

    • Reply Renee Kohley May 29, 2016 at 2:23 pm

      Hi Geeta! Yep that would work but it will change the color to a more brown color from that kind of sugar.

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  • Reply Rachel June 20, 2016 at 2:56 pm

    My first batch didn’t work and turned moldy. I’m wondering if it’s because the strained liquid needs to cool before adding the whey?

  • Reply Bethany June 24, 2016 at 2:21 pm

    Couple of questions! I used whole fat plain Goats milk yogurt to get our whey because we’re off dairy as much as we can and find that goats milk is a little easier on us. Will that matter??? And how do you know when they’re ready? I made them on Sunday and we’ve had the AC on this week but not super cold. Thanks!!

    • Reply Renee Kohley June 24, 2016 at 7:51 pm

      Hi Bethany! Yep that should work! Give it a taste and see what you think – it is pretty forgiving 🙂

    • Reply Joan July 15, 2016 at 6:39 pm

      I just looked and my first batch is getting mold in it as well. I am thinking it was too hot when I added the whey?? Hated to throw it out.. :(. Any thoughts?

      • Reply Renee Kohley July 16, 2016 at 1:05 pm

        Hi Joan! I am sorry to hear that happened! I have never had a problem with molding so it is hard to say but it possibly could have had to do with that. Maybe it is also warmer where you live and it didn’t need to sit out as long? The jar really needs to be very clean as well. I hope that helps!

  • Reply Joan June 26, 2016 at 3:31 pm

    Can the bottles stay unrefrigerated in a cooler place? I want to make this but will be on vacation for a week and won’t be able to move to fridge.
    I also just made a batch of lemonade soda. Wondering about need to move them to the fridge too. Thank you. This is my first attempt!!

    • Reply Renee Kohley June 26, 2016 at 9:09 pm

      They really should be moved to the fridge once they ferment to your taste because it will just keep brewing/getting stronger without the cool fridge. The lemon soda can be moved to the fridge once the taste is to your liking! It will continue to brew and get stronger if you leave it out. I hope that helps!

  • Reply Lori Barr July 6, 2016 at 2:05 pm

    It’s been a full 7 days and it doesn’t seem like anything is happening. This is all new to me. I was short about 1 oz of whey, and thought it would be okay since you said the recipe is forgiving. I used canning jars and ordered the flip top bottles. After 4 days, I added the missing whey and 2 1/2 tsp sugar to feed the whey and poured into to the flip top bottles. What can I do to get the fizz? Still has nice sweet taste.

    • Reply Renee Kohley July 6, 2016 at 7:51 pm

      A few thoughts to run through – first, what is the source of the whey? Also what is the temperature where you live?

  • Reply Rebecca Fulcher July 10, 2016 at 6:05 pm

    Shouldn’t the strawberry mixture cool before you add the whey?

    • Reply Renee Kohley July 10, 2016 at 7:04 pm

      Hi Rebecca! By the time you get it through the fine mesh strainer it is cooled enough to add the whey and not destroy any of the bacteria.

      • Reply Rebecca July 10, 2016 at 10:43 pm

        Also, do you need to leave any room while filling the bottles? I am worried the ferment will cause alot of pressure. I just made it and left a couple inches…

        • Reply Renee Kohley July 14, 2016 at 7:27 pm

          I leave a couple inches of headspace, yes 🙂

  • Reply Kelley Fuemmeler July 15, 2016 at 2:15 am

    I would say that if the liquid is about body temperature it’s safe to add the whey/ginger bug/kefir grains.

  • Reply Rebecca Fulcher July 16, 2016 at 11:51 pm

    I made this and on day 3 three of my bottles looked dark but one bottle was much lighter and I could see bubbles I opened it and it exploded like champagne. Almost half came out. The other three had no visible change- no fizz and no color change. Any ideas?

  • Reply Rebecca Fulcher July 18, 2016 at 1:00 pm

    Further to my comment above… I made this one week ago and as I stated the one jar got very fizzy and exploded out and the other three jars went moldy after a week with absolutely no fizz. I used fresh picked berries and I got the whey from kefir I had. I accidentally used a little bit too much whey but other than that I followed exactly. I used organic cane sugar and I even sterilized all the jars etc. What went wrong? My house is about 23 degrees celsius. Was it too warm? Has anyone else made this with success?

    • Reply Rebecca Fulcher July 18, 2016 at 1:01 pm

      Oh and I waited until the mixture was body temp before adding the whey because I didn’t want to kill anything.

  • Reply pablo February 17, 2017 at 2:46 pm

    is it Non-Alcoholic?

    • Reply Renee Kohley February 17, 2017 at 4:18 pm

      There is a small amount of alcohol produced by the fermentation. Usually about 0.30% to 0.60 percent.

  • Reply Kris M. May 9, 2017 at 5:16 pm

    Do you let the strawberry mixture cool before you add the whey? I imagine it would be too hot for the probiotics if you add it in right away?

    • Reply Renee Kohley May 11, 2017 at 8:42 pm

      Hi Kris! Yes let it come to room temp 🙂

  • Reply Kim May 11, 2017 at 3:49 pm

    Could you use Juice from kombucha? Can’t have dairy and don’t have kefir.

    • Reply Renee Kohley May 11, 2017 at 8:08 pm

      You can do a second ferment on your kombucha using strawberries, yes!

  • Reply Billy June 7, 2017 at 6:22 pm

    5 stars
    This looks so delicious.. I have seen many fermented sodas when doing research on fermented foods recently, but this is the first use of strawberries i’ve seen! And it may just be the best one i’ve found! I can’t even imagine the flavor that must be infused when you use the strawberries in this way. I hope I can get my family on board with this, it looks so easy to make and delicious to boot. Thanks for sharing your recipe!

  • Reply Kate April 14, 2018 at 2:30 pm

    Mine didn’t turn out fizzy, what did I do wrong? Is it because it’s not fermented enough or is there something else?

    • Reply Renee Kohley April 14, 2018 at 3:34 pm

      Hi Kate! I could just need more fermenting time!

      • Reply Marcy June 17, 2019 at 10:39 am

        5 stars
        Hi Kate,

        Last month, I did my first batch of kefir lemonade soda, using kefir whey and swing tops for second ferment. Not even 24 hours into 2nd ferment, it was fizzing out of the bottles! Month later, second batch. . . . .(first batch was soooo good), 48 hours into 2nd ferment, and NO fizz. Ugh!

  • Reply Carisa May 3, 2018 at 7:05 pm

    Does only pure sugar work or can something like Splenda or Truvia be used?

    • Reply Renee Kohley June 26, 2018 at 3:33 pm

      Hi Carisa! Yes, the bacteria will only feed on sugar. It will not work with Splenda or Truvia.

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  • Reply Kendra Allen February 15, 2019 at 1:40 pm

    Have you ever made the soda in half gallon jars?

    • Reply Renee Kohley February 27, 2019 at 7:07 pm

      I haven’t Kendra, but I don’t see why you couldn’t do it.

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  • Reply Randy April 13, 2020 at 2:14 am

    Hello, I tried this recipe and it’s starting to fizz! I extracted my whey from buttermilk. My only concern is that each container has a white growth on the top… is this just the whey doing it’s thing similar to a Kombucha scoby? Should I be worried about this and how can I be sure it is safe to drink. Thanks in advance :>

    • Reply Renee Kohley April 28, 2020 at 6:37 am

      That’s right Randy – just like a kombucha scoby, that film is fine. If you see green fuzz or it smells off, then you would want to be concerned, but it should be fine otherwise 🙂

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  • Reply kat martin October 21, 2021 at 2:11 pm

    HI! I love this recipe. I have really good quality organic sour cream. Can i use that for the whey instead of yogurt? Thank you. Cant wait to try this!

    • Reply Renee Kohley October 24, 2021 at 12:56 pm

      Hi Kat! I have never tried straining off sour cream – curious how much whey you get off that, but yes that should be fine!

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