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!
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)
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.)
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.
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