Cultured Strawberry Soda
1/2 gallon filtered water
1 lb strawberries, rinsed and hulled
1 cup ginger bug (recipe follows)
1 to 1 1/2 cups raw sugar or regular is you want
NOTE: A wort is the soda liquid before the addition of your culture
starter of choice. Tasting the wort will not demonstrate how your final
product soda will taste. The wort will always taste sweeter. So, try it
with this recipe 1 1/2 cup, and if the final soda is too sweet, you can
decrease by as much as a 1 cup next time.
Place strawberries in cheesecloth or tea towel tied closed with cooking
twine. Add water to a heavy bottomed pot and suspend sachet in water by
tying twine to pot handle. Bring water to simmer and cover for 20
minutes. Add sugar and stir to dissolve completely. Remove from stove
and leave the pot covered for 30 minutes. Remove the strawberry sachet
and discard.
When your strawberry wort has cooled to room temperature (approx. 75
degrees F), add the ginger bug liquid (straining out the pieces of
ginger) to your wort and decant into bottles. (I like to use old apple
cider vinegar bottles for fermenting this soda.)
Place a tight lid on the bottles and allow them to ferment out of direct
sunlight in a warm or room temperature spot in your home for
approximately 2 days. If your home tends to be cool at night, consider
getting a seedling heat mat – like this one. Watch for tiny bubbles
rising to the top of the bottle and if you are unsure your soda is
ready, give the lid a slight twist and listen for a gas release. If
there is a hiss, it is ready.
Chill in fridge for at least 4 hours before serving.
Makes: 2 quarts
---------------------------------------------------------------
Ginger Bug
3 cups water
3 tsp sugar
3 tsp diced ginger
In a quart size jar combine all ingredients.
Place a tight lid on the jar, give it a shake and allow it to sit in a
warm or room temperature spot (72 to 80 degrees F).
If your home tends to be cool at night, consider getting a seedling mat.
Place the jar on top of the mat and out of direct sun light.
Every day for the next week add 2 more teaspoons each of sugar and diced
ginger. The liquid will begin to get bubbly towards the end of the week.
If you are using a mason jar lid, you will be able to feel the top of
the lid for pressure or even a distended lid. Give that baby a little
burp. Once bubbly, it is ready to use.
Makes: 1 quart
--------------------------------------------------------------------------------
1/2 gallon filtered water
1 lb strawberries, rinsed and hulled
1 cup ginger bug (recipe follows)
1 to 1 1/2 cups raw sugar or regular is you want
NOTE: A wort is the soda liquid before the addition of your culture
starter of choice. Tasting the wort will not demonstrate how your final
product soda will taste. The wort will always taste sweeter. So, try it
with this recipe 1 1/2 cup, and if the final soda is too sweet, you can
decrease by as much as a 1 cup next time.
Place strawberries in cheesecloth or tea towel tied closed with cooking
twine. Add water to a heavy bottomed pot and suspend sachet in water by
tying twine to pot handle. Bring water to simmer and cover for 20
minutes. Add sugar and stir to dissolve completely. Remove from stove
and leave the pot covered for 30 minutes. Remove the strawberry sachet
and discard.
When your strawberry wort has cooled to room temperature (approx. 75
degrees F), add the ginger bug liquid (straining out the pieces of
ginger) to your wort and decant into bottles. (I like to use old apple
cider vinegar bottles for fermenting this soda.)
Place a tight lid on the bottles and allow them to ferment out of direct
sunlight in a warm or room temperature spot in your home for
approximately 2 days. If your home tends to be cool at night, consider
getting a seedling heat mat – like this one. Watch for tiny bubbles
rising to the top of the bottle and if you are unsure your soda is
ready, give the lid a slight twist and listen for a gas release. If
there is a hiss, it is ready.
Chill in fridge for at least 4 hours before serving.
Makes: 2 quarts
---------------------------------------------------------------
Ginger Bug
3 cups water
3 tsp sugar
3 tsp diced ginger
In a quart size jar combine all ingredients.
Place a tight lid on the jar, give it a shake and allow it to sit in a
warm or room temperature spot (72 to 80 degrees F).
If your home tends to be cool at night, consider getting a seedling mat.
Place the jar on top of the mat and out of direct sun light.
Every day for the next week add 2 more teaspoons each of sugar and diced
ginger. The liquid will begin to get bubbly towards the end of the week.
If you are using a mason jar lid, you will be able to feel the top of
the lid for pressure or even a distended lid. Give that baby a little
burp. Once bubbly, it is ready to use.
Makes: 1 quart
--------------------------------------------------------------------------------
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