Fermenting beverages is a fun and rewarding way to create your own drinks at home. By using natural fermentation processes, you can transform simple ingredients into flavorful beverages like kombucha and ginger beer. Not only do these drinks taste great, but they also come with added health benefits, such as probiotics. Let’s dive into three diverse examples of fermenting beverages: kombucha and ginger beer.
Kombucha is a tangy, effervescent tea that has gained popularity for its health benefits and refreshing taste. It’s a great starting point for those new to fermentation.
To make your own kombucha, you’ll need a SCOBY (Symbiotic Culture Of Bacteria and Yeast), which is essential for the fermentation process. You can often find a SCOBY from a friend or purchase one online.
To begin, brew some tea and add sugar, which the SCOBY will consume during fermentation, creating the delicious tangy flavor we love.
Start with 4 cups of water and 2 teaspoons of loose-leaf black tea or 2 tea bags. Boil the water, steep the tea, and then add 1 cup of sugar, stirring until dissolved. Let the mixture cool to room temperature before adding it to a clean glass jar with the SCOBY and 2 cups of starter tea (from a previous batch of kombucha or store-bought kombucha). Cover the jar with a cloth and rubber band to allow airflow while keeping out dust. Let it ferment at room temperature for 7-14 days, tasting it along the way until it reaches your desired flavor.
Once ready, remove the SCOBY, reserve some starter tea for your next batch, and bottle your kombucha, adding flavorings like fruit or herbs if you like. Ferment the bottled kombucha for an additional 3-7 days to boost carbonation before refrigerating.
Ginger beer is a non-alcoholic, spicy beverage that’s perfect for summer days or as a mixer in cocktails. It’s simple to make and offers a refreshing kick.
For this recipe, we’ll use fresh ginger, sugar, and water, along with a bit of lemon juice for added flavor. The fermentation will be done using wild yeast, which can be found naturally in the air or on the ginger itself.
Start with 1 cup of grated fresh ginger, 1 cup of sugar, juice of 1 lemon, and 4 cups of water. In a large pot, combine the grated ginger, sugar, and water, bringing it to a boil. Once the sugar dissolves, remove from heat and let it cool to room temperature.
After it has cooled, strain the mixture into a clean glass jar, add the lemon juice, and cover it with a cloth. Leave it at room temperature for 3-5 days, stirring daily, until it becomes bubbly and slightly tangy. Once fermented, strain the liquid again to remove any ginger pulp and pour it into clean bottles, leaving some space at the top.
Seal the bottles and let them sit at room temperature for an additional 2-3 days for carbonation. After this, refrigerate to halt fermentation and enjoy!
This refreshing twist on classic kombucha combines floral notes with the zing of lemon, perfect for a summer party or a relaxing afternoon.
Start with a basic kombucha recipe, as explained in Example 1, but add dried lavender and fresh lemon juice for flavor during the second fermentation.
After your initial kombucha has fermented for 7-14 days and you’ve removed the SCOBY, add 1-2 tablespoons of dried lavender flowers and juice from 1-2 lemons to the kombucha. Stir gently and bottle, leaving some headspace in each bottle. Seal them tightly and let them ferment at room temperature for another 3-7 days, tasting daily to find your perfect flavor. Once the desired fizz is reached, refrigerate the bottles.
By trying out these examples of fermenting beverages: kombucha and ginger beer, you’re sure to impress your friends and family with delicious homemade drinks! Happy fermenting!