Did you know that conventional sodas can have as much as 10 teaspoons (50 ml) of sugar in one bottle? Not to mention all the other unnatural chemicals added as preservatives and artificial flavorings.
So, let's make homemade bubbly fermented beverages that are packed with healthy probiotics, using fresh fruits in season, and having no refined sugar!
You can also watch the webinar below for step-by-step directions.
Karen Wang Diggs, Chief Fermentation Officer
Did you know that conventional sodas can have as much as 10 teaspoons (50 ml) of sugar in one bottle? Not to mention all the other unnatural chemicals added as preservatives and artificial flavorings.
So, let's make homemade bubbly fermented beverages that are packed
with healthy probiotics, using fresh fruits in season, and having no
refined sugar!
Karen Wang Diggs, Chief Fermentation Officer
Ingredients
-
8 cups (1.90 L) filtered water
-
1/2 cup (118.5 ml) organic cane sugar, Sucanat, rapadura, or maple syrup
-
2 probiotic capsules or 1/4 cup (59.25 ml) whey
-
2 small peaches, chopped
(or roughly 1 to 2 cups of fresh fruits of your choice) -
3–4 cardamom pods (optional, for adding in Stage II)
-
1x (2L) Le Parfait Familia Wiss Terrine or Screw Top glass jar (or 1/2 gallon (64 oz) Ball or Kerr wide-mouth mason jar)
-
2x (1L) swing-top glass bottles (or empty plastic soda bottle with twist cap)
Equipment
Directions
Stage I
Place sweetener of choice and probiotic capsules or whey into jar.
Pour filtered water in and stir to dissolve ingredients.
Add in the chopped fruits.
Cover the jar with lid.
Place your ferment in a warm spot for 2–3 days. (Unlike vegetables and fruits, lacto-fermented beverages can be placed in warm spots and they'll be okay if exposed to sunlight.)
Stage II
After the initial fermentation days, filter the liquid into the swing-top glass bottle (see image above) or plastic soda bottle.
Add in cardamom or other spices if desired.
Allow to ferment further for 2–3 days. During this stage, open the bottle cap 2–3 times per day to allow carbon dioxide to escape, or "burp," and then put the cap back on (see Note below). Store in refrigerator when ready.
Recipe Note
Note: As the bottle cap creates a seal, the carbon dioxide that is produced during fermentation cannot escape. This is what will give the beverage bubbles; however, the carbon dioxide can also cause the glass bottle to shatter and plastic bottle to expand if too much pressure is built up. You don't want broken glass everywhere in your kitchen!
Open the swing-top or plastic bottle cap and allow the carbon dioxide
to go "whooosh," and then close it up again. Once in the refrigerator,
the cooler temperature will slow down the buildup, and you will not need
to "burp" the bottle anymore.
Tips:
-Enjoy your fermented soda straight from the bottle, over ice, or dilute it with sparkling mineral water.
-You
can substitute other fruits that are in season in your area. Apples,
pears, strawberries, mangoes, and plums are great options.
Original recipe by Karen Wang Diggs
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