Page 68 - Spring2008

Every family since some juices cause grains to retard their on hand to make experimental new beverages.
will have its growth. Whether or not you also add salt is up to you—
The second way to make fermented fruit some people like the soft salty taste and others

unique juice or water with fruit chunks or peels is with do not.
preference whey. Whey is another culturing agent that is Bear in mind, different juices will have
that seems to well endowed with yeasts and bacteria to activate different results. While all fruit juices can be
the fermentation process. It can be obtained in a brewed, sweet juices such as orange, peach or
work best in number of ways; see Nourishing Traditions for mango may not respond as well as tart juices like
their kitchen, directions. Kefir whey is believed to offer a wider cherry or pomegranate. Add a bit of sweetener

which is why array of bacteria and yeasts than other probiotic to the less-sugary juices to encourage fermenta-
products; however, whey made from yogurt, tion. Also try adding an herb or spice for even
trial and buttermilk and piima milk will also work and is more variation, such as a cinnamon stick or
error is your more diverse than pasteurized sources. hibiscus flowers; see the “Taste Boosters” for

As seen with many of the recipes men-
best tioned here or in the aforementioned resources, more ideas.
companion in the options are limitless. Try using chopped BEET KVASS
this soda- fruit or fruit peels—such as apple, pineapple or This snap-to-make, easy-to-assimilate
making pear—in a water/whey base to create a fun soda healing tonic is a blend of beets, water, salt and
(just be sure the fruit is covered with water). As whey (see Nourishing Traditions for direction).
process. Fallon presents in the recipes in her “Fermented Fallon states that beet kvass is “valuable for

Honey” article, start with using 1/2 cup whey its medicinal qualities and as a digestive aid. .
in two quarts water and add whatever you have . One 4-ounce glass, morning and night, is an

A FEW USEFUL LAST POINTERS

1. To cover tightly or not? While covering your fermented beverages is important to just prevent bugs, dust and un-
wanted organisms from finding their way into your precious brew, the tightness of the lid is debatable. While some
people prefer a loose or breathable cover (such as cheese cloth secured with a rubber band), others twist it on tight.
Some even start the brew with a loose lid and then tighten it mid-ferment. One thing is for sure, during fermentation
carbon dioxide gas builds, which are the bubbles that create pressure. In an airtight container, the pressure can build
to a point that can cause an explosion within either the container itself or the contents once opened. CO build-up
2
can cause overflow in a non-airtight container. This is why it is vital to first leave some headspace (about 1/4 of the
container) to allow room for the gasses. If you want a fizzier beverage, a tight fitting lid is typically the best way to go.
Charles Eisenstein discusses the topic of bottling after initially brewing your beverage. One idea to reduce the chance
of a beverage geyser is to “burp your bottle,” that is to periodically “bleed” the bottle by opening the lid and allow-
ing some CO gas to escape during the fermentation phase of your beverage. Gauge your ferment’s “burping” needs
2
by using a metal canning lid, which will swell when it is time to burp. Always use caution when opening fermented
beverage bottles!
2. How long to ferment? Fermentation times vary, so keep checking and taste-test frequently. The surrounding tempera-
ture will speed up or slow down the process. The amount of sweetener used (whether added or from food) may alter
the time. The longer your beverage ferments, the more sugar that is digested, and the less sweet your end produce
will be. The type of culturing agent also makes a difference. Kefir grain soda may take only 24 hours to create the
best product for your family, but the ginger bug (as explained in Charles Eisenstein’s article) may take up to 10 days.
And the honey beverages described in Fallon’s “Fermented Honey” are kept in the fridge for up to three weeks after
the initial room-temperature ferment. The bottom line is to keep experimenting with your beverages. The only thing
you can be sure of is you will know if undesirable bacteria have taken hold—it will smell unmistakably awful. Always
trust your nose! There will be no question if your brew is bad and must be thrown on the compost pile.
3. Use the previous brew beverage as a culturing agent. A small amount of a current batch of fermented beverage can
be used to start the next. While this does work, there will likely come a time when it will loose its culturing zing
and you will need to start afresh. Use your taste buds as a guide. You want a clean, slightly-tart, not too-sweet taste
to your brew. An “off,” yeasty flavor means your culturing agent is not up to snuff and you should start over. These
concerns are typically eliminated when using a self-replicating culturing agent, such as kefir grains or a kombucha
“mushroom.”

68 Wise Traditions SPRING 2008