I love fizzy drinks! The problem is most of them are filled with preservatives and unknown ingredients that don't belong in our bodies. We've started making our own healthier beverages and fortunately there are so many to choose from: Kombucha, water keifer, milk keifer, kvass and many others. With all this in mind, I've recently discovered some great new recipes that have me giddy with excitement.
I've been working my way through the book "The Wildcrafting Brewer" by Pascal Baudar and I've read it from cover to cover. The recipes, the photos, the explanations are all really exciting and doable. The book covers things like: primitive beers, country wines, herbal meads, natural sodas, fruit kvass, Ethnic Drinks, Medieval brews and so much more!
I decided to start with a easy sounding recipe for Lacto-Fermented Soda. I was thrilled to discover that you can use fruit juice or a variety of fresh fruits/lemons and/or herbs to make this soda. All you need to achieve a ferment is a bit of sugar or honey and a cup of whey. You can purchase plain yoghurt with live cultures and strain it. You can use the left over yoghurt to make yoghurt cheese!
There's quite a bit of creative freedom in what ingredients you use to flavour your juice. Don't feel beholden to a specific recipe - use what you have.
1. Pomegranate juice (equivalent of 6 pomegranates) diluted with purified water to top up the jar.
2. Lemons & a handful blackberries (It's all I've got fresh - the blackberries were from the garden and frozen).
Combine the fruit & herbs, purified water or juice (6-7 cups), sugar (1 cup) and whey (1/2 cup) and refrigerate for a day to let the flavours infuse. You can use any type of jar but make sure that you don't store it air tight as the gasses need to escape. Strain the solids out and pour the juice into flip top bottles or plastic beverage bottles. Sore in a dark, room temperature location checking daily until you are happy with the ferment. Fermentation can take 2-7 days. Once it's ready, refrigerate and drink within a week.
I've had exploding flip top bottles before when I forgot about a batch of ginger beer that was fermenting and it's sort of dangerous (especially when not all the glass bottles have detonated). You might want to use recycled juice and soda bottles instead if you are worried.
If you can't find this book at a local library most major books stores should carry it. You can find the book here (Amazon link).
I'll share the bottling, fermenting and finished product with fizz ass soon as that happens (or the misfortune of failure) either way I promise to share how this first recipe goes!
[@walkerland ]
Building a greener, more beautiful world one seed at a time.
Homesteading | Gardening | Frugal Living | Preserving Food| From Scratch Cooking|You can also find me at: walkerland.ca | Facebook
Photo copyright: @walkerland
FAQs
It's crazy simple. Combine the fruit & herbs, purified water or juice (6-7 cups), sugar (1 cup) and whey (1/2 cup) and refrigerate for a day to let the flavours infuse. You can use any type of jar but make sure that you don't store it air tight as the gasses need to escape.
How to use whey for lacto fermentation? ›
As discussed above, jumpstart your ferment by adding 1/4 cup whey (from cultured dairy with active cultures) to a quart of any fruit or veggie ferment. This is considered a starter culture. Here are a few of our favorite lacto-fermented foods: Homemade Kimchi: An Easy Korean Sauerkraut Recipe.
What are the benefits of lacto-fermented soda? ›
Lacto-fermented beverages are naturally fermented through a process of lactic acid bacteria fermentation. The acids naturally present plus the sugars used in the ingredients produce a drink more hydrating than water because of its mineral content.
What are lacto fermented ingredients? ›
These bacteria break down the sugars in food to form lactic acid and sometimes alcohol or carbon dioxide ( 1 , 3, 4 ). Examples of lacto-fermented foods include fermented milks, yogurts, meats, sourdough bread, olives, sauerkraut, kimchi, and cucumber, among other pickled vegetables ( 1 , 5 ).
How do you use homemade whey? ›
WHAT TO DO WITH WHEY
- Substitute whey in any baking recipe that calls for water (or even milk). ...
- Use whey to soak whole grains, legumes and even ground flours. ...
- Use whey for the lacto-fermentation of vegetables, condiments and chutneys. ...
- Use in fermented soda recipes like our Cultured Ginger Beer.
Upcycling and Fermenting Whey
“[Liquid whey] is 95 percent water,” he says, “and 1 to 5 percent lactose—enough to ferment.” The lactose can become more concentrated after proteins are filtered out and water is removed, and with the right yeast strains and enzymes, it can be fermented into alcohol.
How do you know when lacto ferment is done? ›
Taste: Take a small sample and taste it. If it has the desired flavor, texture, and level of sourness, it's ready. For example, in vegetable ferments like sauerkraut, the cabbage should taste tangy and slightly crunchy. Texture: Some ferments, like pickles, should maintain a certain crunch.
What to use instead of whey in fermentation? ›
Any of the starter culture liquids, whey, water kefir, kombucha, or brine from a previous ferment, may be used interchangeably in a recipe. In recipes calling for a pre-packaged starter culture, substitute salt only or salt plus a liquid starter culture.
How can I speed up my lacto fermentation? ›
Generally, we recommend using 2% of the weight or volume of the ingredients in salt in your lacto-fermentations. (See How to Choose Between Brining and Dry Salting to find out whether you should calculate from weight or volume). To remember: The less salt (1 to 2% salt), the faster the fermentation.
What is the difference between fermented and lacto fermented? ›
Lacto-fermentation changes the taste of food over time.
A cabbage will not taste at all the same before and after it is fermented into sauerkraut! Fermented foods are salty, sour, tend to have more nuance in the mouth, and become more refined over time. In addition, lacto-fermentation consumes the sugar in the food.
Kombucha
Kombucha is a fermented tea that's fizzy, tart, and flavorful. It's made from either green or black tea and offers these drinks' potent health-promoting properties. Animal studies suggest that drinking kombucha may help protect the liver from damage caused by exposure to harmful chemicals ( 19 ).
How long does it take to ferment soda? ›
Pour the water into the bottle, add the ginger pieces, lemon juice, maple syrup, and culture starter. You want the contents to reach up to the bottom of the bottle's neck but no higher. Close the top. Ferment for 2 to 4 days at room temperature and check the carbonation by opening the top slightly.
How is kefir soda made? ›
Instructions
- Add the Kefir Soda Starter packet to your juice and stir till dissolved.
- Add your juice and starter to a 32-ounce bottle. ...
- Fill the rest of the bottle with water leaving an inch of room at the top.
- Allow it to ferment for 3-5 days or until bubbly and fizzy.
A lid with an airlock is not necessary for fermenting vegetables. As long as vegetables are kept below the brine, they will turn out well. Some people choose to use a jar or crock with an airlock or water seal. These products, while not required, give great results and discourage mold, which can occur otherwise.
How to make rivella at home? ›
It was made with heated water, milk, cream of tartar, egg, Epsom salts, and sugar. Then, after being cooled with more water, baking soda was added to make the drink fizzy.
