I told y’all I would write a follow up post if/when I got a batch of fermented soda to go successfully.
Well look at that. Fermented soda.
Fermented soda has a lot going for it-you can adjust the fruit flavors, there’s less sugar…and it’s kind of a cool project to watch.
This is a multiple step project-
First you have to make a root bug. This is a simple though time consuming step.
- Grate ginger or turmeric root for about a tablespoon’s worth root.
- Add about a tablespoon sugar [white is fine. It’s feeding the ferment so it doesn’t matter.]
- Add about 3/4-1 cup filtered water [you can let tap water sit for a few hours and it’ll work]. Stir until sugar dissolves.
- Add sugar and grated root once a day for about five days [and really do wait the five days, unless it’s really warm]
- After five days feed it every other or every three days, adding water as necessary
- It’ll be really foamy and yeasty when it’s done
To ferment soda:
- Add about half a cup’s worth root bug to a jar. [Make sure you stir it]
- Add about a quarter pint’s worth syrup [or you can use several cups juice, but use 100% juice or steam/boil your own with plenty of sugar]
- Add water to make up volume in the jar
- Cover semi tightly, and let sit. It will eventually get fizzy and the sweetness will start to fall. Stir once a day to check-this batch took about two days in a fairly warm kitchen
- Add to a demijohn or a soda bottle, and ferment several days [or less] to increase fizz [soda bottles will be hard when they’re ready]
- Refrigerate, keeping in mind it’s going to get less sweet the longer it sits. -Open over a bowl or sink-