There are many ways to make a soda. So many choices for starter cultures and even more ingredient options. Some are for the more advanced fermenter and yield a layered complex taste, while others can be mixed in 2 minutes flat. I'm dead serious. Next time someone asks you to a party (tot-to-adult), offer to bring naturally fermented,
Some are for the more advanced fermenter and yield a layered complex taste, while others can be mixed in 2 minutes flat. I'm dead serious. Next time someone asks you to a party (tot-to-adult), offer to bring naturally fermented,
I'm dead serious. Next time someone asks you to a party (tot-to-adult), offer to bring naturally fermented, sugar free, homemade soda. You will not only wow everyone but, will have something fermented to consume with whatever else a pot-luck provides.
I love making sodas because the probiotic and vitamin-rich taste sensations are limitless. How wonderful that the tingling sweet taste of soda pop has been consumed – until recently – as a refreshing health tonic. I'm not one for deprivation. My goal in everything is to have the best of both worlds. To enjoy it all. Naturally fermented sodas are effervescent, delicious and can taste tart to sweet. They do not send kids or adults into crazed sugar spikes and DO imbue the gut with beneficial, bio-diverse gut flora. It's a
How wonderful that the tingling sweet taste of soda pop has been consumed – until recently – as a refreshing health tonic. I'm not one for deprivation. My goal in everything is to have the best of both worlds. To enjoy it all. Naturally fermented sodas are effervescent, delicious, and can taste tart to sweet. They do not send kids or adults into crazed sugar spikes and DO imbue the gut with beneficial, bio-diverse gut flora. It's a win win! Whether you are a beginning fermenter or a fearless fermenting kitchen witch, you can create a delicious soda. I promise!
Easy peasy pomegranate soda ingredients
- 1/2 cup plain kombucha* – find a starter kit here
- 3 1/2 cups Pomegranate Juice
Easy peasy pomegranate soda method
- In a quart size bottle, add plain kombucha and pomegranate juice.**
- Affix lid snuggly and place the bottle out of direct sunlight (try draping a towel over the bottle) and in a room temperature environment for 12-38 hours.
- If you have a cool home, please choose a warmer area like the top of a refrigerator or purchase a seedling heat mat to keep this and other future ferments at the perfect temperature.
- How do you know when your soda is fermented? If the liquid is bubbling and foaming, you will know your soda probably could have come off ferment and gone into the fridge with an hour or two less ferment time. Put it in the fridge now. If the liquid is still, give the bottle a little shake and look for an ascending parade of tiny bubbles. If you see a steady ascension, put your soda in the fridge.
- Remember, successful fermenting is part science and part art. The more you practice, the more in sync you will fall with your ferments. We have become disconnected from our food and the beneficial bacteria who are our symbionts. Fermentation allows us the opportunity to reconnect.
Chef's Notes:
*Have a batch of Kombucha that has gone too sour for your tastes? That will work great for this recipe.
**A great bottle choice in an old quart size vinegar bottle with the plastic lid. A a Grolsch style bottle (with the wire-held stopper) will likely yield a crimson pomegranate disaster all over the kitchen floor.
Yield: 1 quart
This post was generously contributed by Monica Ford of Real Food Devotee. Monica's delicious recipes will make your mouth water and your tummy purr. If you're lucky enough to live in Los Angeles, Real Food Devotee can make your life easier by delivering nutrient dense goodies directly to your door.
photo credit: An Eye Full Studio
How much of the sugar in the pom juice do you think will be eaten by the culture? I’d love to make this for my kids but don’t want it to be too sugary- we are on GAPS. I’m looking for a “daily” healthy drink so that my kids don’t feel deprived in these hot California summers. Is there a fermented beverage that young children would like that you recommend?
Thanks!
Hi @Pamela
I don’t know exactly how much sugar is converted during fermentation but, I think this a great drink recipe for kids as it contains no added sugar, only the naturally occurring sugar in the fruit juice, is very hydrating as it chock full of electrolytes and great for digestion bc of probiotics and vitamins formed during fermentation. Apple soda is also a great choice for kiddos!
My only cation is that I believe the GAPS Diet Protocol (early stages at least) does not allow Kombucha.
Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.
Check back tomorrow when the new link-up is running to see if you were one of the top 3 featured posts! 🙂
I must be doing something wrong. I made this with grape juice (that’s just what I had on hand), and after four days, still no bubbles. Hmmm.
Hi @JoAnne
Was this a fresh juiced, grape juice? Was it organic? Sometimes store bought (pasteurized) or simply non-organic juice can prove a little challenging. You might need to try another brand or try getting one only from the refrigerated section of your market.
Is it consistently warm where you are fermenting? If not, you might need consistant heat like a seeding mat can provide. Ferment in an area that remains warm during the day and night (72-80F). If you do not have a spot like this in your home, consider buying a seedling mat. You can find them in most hardware stores or on Amazon http://tinyurl.com/6t6d9nc
Bottle: should be clean but not with anti-bacterial soap. tight closing lid. If it was brand new and not rinsed with hot water, be aware that there is an antibacterial spray used on the inside of all jars and bottles. It only need be rinsed out with hot water to dissolve before fermentation.
Fermenting: Ferment your soda in an area where you are not fermenting other things.
don’t worry. You will master this. I promise! xo
Organic, but store bought, so yes it has been cooked. Will use something fresh next time.
Hi. You can use store-bought juice. You can use pasteurized store-bought juice. From this category, I advise you to take care to choose your juice from the refrigerated section. This will ensure you more consistently successful results.
Rock Jews, always ferments consistently, easily and successfully. But let’s face it, modern life is not always conducive to choosing your own fruit and veggies.
Fermenting store-bought fruit juice, will render the juice magnitudes more nutritious and while simultaneously lowered the sugar content of the fruit juice. XO
I am planning to use a Pickl-it Jar. If anyone has used this vessel for the fermentation process, I’d love to know what the time frame was. Can’t wait to try this! Thanks! 🙂
I would have to agree that using a glass jar with a screw on plastic lid works best. The other day I experimented with a 16 and a 32 oz. swing top bottles. I tried the 16 oz bottle after about 2 days (my house is a little chilly ) and didn’t get much fizz. So I let the 32oz go another 2 days. Bad idea, I ended up with about 27oz of apple juice/kombucha all over my ceiling, window, sink and counters! What was left in the bottle was good though!
New to the world of fermenting (other than a few batches of yogurt)…..can someone link me to (or just quickly tell me) what the stink kombucha is and why it’s so fab?! And while I’m being naive, kefir?? Many thanks, from the newbie 🙂
Here you go Mindy:
http://holisticsquid.com/how-to-make-kombucha-a-visual-guide/
http://holisticsquid.com/make-your-own-kombucha-kefir-cultured-veggies/
Can you use other juices to make other flavored soda?
Hi Katie – Yes! You feel free to experiment with other juices. Personally I prefer making soda with non-pulpy juice, though.
Hi @Beth
Nothing wrong with using a Pickl-it Jar. I listed my first choice for fermenting sodas above in the recipe. The nice thing about a Pickl-it Jar is that you shouldn’t have an over flowing soda as the Pickl-it Jar allows CO2 to escape. However, your soda while probiotically rich will not be very carbonated and this is one of my favorite parts of the naturally fermented soda. Magical:)
I’m super new to fermenting just made for the first time a jar of orange juice and lemonaide with whey I drained from yogert yesterday! Can whey be used for this as well? How do I know how much to use?
Hi @Amanda
You can use whey instead of the Kombucha in this recipe. Use 1/4 cup whey. Watch your ferment carefully as whey can tend toward a very active or explosive fermentation. NO WIRE CLOSURE BOTTLES:)
Sounds tasty, and so far I haven’t found any uses for kombucha that I like (besides a little bit here and there in a dressing, or using it in the bath).
I have been bringing water kefir “sodas” to potlucks and parties, and serving it to guests. I always say what it is, or often people ask what is in it and how I make it. I know that a die-off reaction can be possible if someone is not used to cultured foods and I’m always a little wary. I hope no one has ever felt sick after drinking my concoctions and thought they were bad. Hopefully it is having mostly a good impact!
Way to share the probiotic wealth @Hannah !
Can store bought kombucha from JT be used? I haven’t entered the world of fermenting yet.
I have found that I can only consume small amounts of kombucha at a time or I do get digestive distress. I am also nursing and I read somewhere to not drink kombucha while nursing so I don’t do more than a couple of ozes at a time.
I put my kombucha/pomegranate into the fridge too soon, I think. When I shook it (after fermenting for 48 hours) I saw bubbles, but when I opened it and tasted it wasn’t fizzy. Can I add some more kombucha and let it sit for another day?
I’ve made kefir, kombucha, sourdough etc, but soda is new to me!
Hi @Lisa Thanks for your question. 48 hours is usually a little long in terms of soda fermentation. There are rare instances when this can happen but, it’s unusual. Sounds like this was an unsuccessful soda ferment likely for one of three easily fixable reasons.
1) A lid that not fit very tight. Some plastic lids can give too much.
2) No space left in the bottle when fermenting. There should be a 1.5-2 inch gap between the soda and lid.
3) And this is my top guess. The soda was not warm enough during the entire fermentation time.
Is it consistently warm where you are fermenting? If not, you might need consistant heat like a seeding mat can provide. Ferment in an area that remains warm during the day and night (72-80F). If you do not have a spot like this in your home, consider buying a seedling mat. You can find them in most hardware stores or on Amazon http://tinyurl.com/6t6d9nc
Does this taste a little sweet? Also, what is the diffetence between kombucha and fermented sodas?
Thank you!!
Mary