March 23, 2010 - 10:42pm
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.
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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.
I Googled Sally Fallon, and the Weston Price Foundation was at the top of the first page.
Thanks,
David G.
try these
http://wildfermentation.com
http://homegrown.org
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.
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
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.