The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Lacto-fermented sodas

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davidg618's picture
davidg618

Lacto-fermented sodas

I've made old-fashioned ginger beer, and root beer using champagne yeast, but I'd never heard of bacterially fermented soda. Does anyone on the TFL make it? If so, can you point me at your favorite websites, or recipes. I want to try this, especially when peaches from our northern neighbor, Georgia, ripen.


David G.

Comments

brewninja's picture
brewninja

I've never tried it, but Sally Fallon (author Nourishing Traditions) has at least one  recipe.


I'd try a search for her or the Weston Price Foundation.


Also, would you cosider Kombucha what your looking for? There's tons of info online about Kombucha making.


 

davidg618's picture
davidg618

I Googled Sally Fallon, and the Weston Price Foundation was at the top of the first page.


Thanks,


David G.

rockfish42's picture
rockfish42

I've made beer using my sourdough starter as a source of yeast, the bacteria eventually give it a slight twang. Kvass would be a traditionally lacto-fermented soda which you can make with your sourdough starter. Also ginger beer made with a real ginger "plant" which is similar to a kombucha SCOBY.


Page 24 of this presentation has a recipe and sources for proper Ginger Beer
http://www2.parc.com/emdl/members/apte/GingerBeer.pdf

davidg618's picture
davidg618

Thank you,


David G

zoso's picture
zoso
davidg618's picture
davidg618

I'd discovered with a Google search, but the second one, homegrown.org, is wonderful! All (but a few) of my earthy interests and delights are included.


Thank you,


David G.

Sustainable Eats's picture
Sustainable Eats

I've made this lots of times, using all kinds of fruits and a ginger bug that I started.  In the spring we make it with rhubarb and my son sells it instead of lemonade.


 


I have some info on it here: 


http://www.sustainableeats.com/2009/05/26/homemade-rhubarb-soda/


 


Peach would be yummy too.  You can also get water kefir grains and flavor juice that way as well.

davidg618's picture
davidg618

Unfortuately, I've never seen rhubarb growing, or for sale, even at our local organic produce store, here in north-central Florida.


I'm going to New York state this summer, maybe I'll find some. Loved rhubarb sauce, and strawberry-rhubarb pie when I was a kid, but haven't had any in decades.


Thanks,


David G.

Mini Oven's picture
Mini Oven

There are some cultures that make drinks and alcoholic beverages by chewing and containing the ingredients allowing further fermentation to ripen the beverage. One well know example:


See Kava, national drink of fiji.  > http://kavaroot.com/aboutkava_frames.htm


Mini

davidg618's picture
davidg618

I'm sure the resulting fermented beverage is reasonably safe to consume, but my typical USA upbringing sez, "I'm drinking some strangers' spit". I looked for Westernized recipes, found a few, but also found this site among them.


http://nccam.nih.gov/news/alerts/kava/


I don't think my daily statin dose and kava would be compatible :-(


Thanks anyway,


David G.

rockfish42's picture
rockfish42

My only concern with a lot of these soda recipes is that they use glass bottles or jars for storage. This could lead to what we affectionately call bottle bombs in homebrewing unless you're really careful about monitoring the carbonation level. It'd be safer to reuse a food grade plastic bottle, or if you're really serious to buy a kegging setup for ~200+a small fridge.

davidg618's picture
davidg618

and among my kegs are two 3-gallon size. Perfect idea.


Thanks, I hadn't thought of them, although I certainly thought about "bottle bombs"!


David G