Fermented drinks
Tea, fruit or sugar water, a culture and a few days. And bubbles, if you want them.
- Recipes
- 16
- Time
- From hours to days
- Levels
- From first steps to getting good
AI
A fermented drink is sugar water, tea or fruit and a culture that feeds on it. Some need a culture passed from hand to hand, like the kombucha SCOBY or water kefir grains. Others start on their own with the yeasts on the fruit, like tepache or a ginger bug.
How it works
Two fermentations
The first happens in an open jar under a cloth: the culture eats the sugar and the drink turns sour.
The second happens in a closed bottle with a little fruit or sugar, and what is left of the fermentation becomes gas. It is the one that makes the bubbles and the one that needs care, because pressure builds.
The rules
- The amount of starter the recipe asks for: it is what makes the drink acidic from day one.
- Clean glass vessels.
- For the second fermentation, bottles made to hold pressure, and into the fridge as soon as they are fizzy.
- They can carry a little alcohol: keep it in mind for children and in pregnancy.
Recipes
Kombucha and jun
7 recipes
Water kefir
3 recipes
Wild ferments
6 recipes
Problems
Other families