190ml (3/4 cup) coconut water kefir, plain kombucha or whey, or to cover
Place chopped dates into a large glass jar. (I use a 750ml jar with a screw-top lid. You don’t need an airlock jar for this ferment.)
Pour water kefir, kombucha or whey over the fruit and stir through. Press dates down under the liquid as much as possible.
Leave on the bench to ferment for 1-2 days. Bubbles will start to form as the dates begin to ferment. You can taste a little bit to make sure they are ready – they should taste slightly tangy but not alcoholic. Fermenting time may take slightly longer (about 3 days) during winter, and in summer you may only need to ferment for 24 hours.
Transfer the jar to the fridge for storage (don’t strain off any liquid). They will last in the fridge for months or even years.
Use fermented dates in smoothies, desserts, bliss balls, raw ‘cheesecakes’ and more!