Spring Organic Insights Magazine 2021
Organic Insights / Spring 2021 / 19
Ingredients 1 bunch of Rhubarb washed and cut into 1 inch pieces 3/4 cup of sugar (you could substitute with honey) 1/2 cup water 1’ piece of ginger, peeled and sliced 1/2 cup of whey 1.5 litres of filtered water 2 x 1-litre STRONG glass bottles or recycled 2 x 1-litre plastic bottles with well-fitted lids.**
Method In a medium to large saucepan, place
rhubarb, sugar, ginger and 1/2 cup water. Heat over medium flame and cook until the fruit is soft and the sugar is dissolved. Over a bowl, strain the fruit through a fine strainer. The fruit solids can be kept in a sealed container in the fridge and used as a compote or in a dessert. Once the juice is cool, pour half into each bottle, do the same with the whey (1/4 cup in each bottle) and then pour 750mls of filtered water into each bottle. Secure the bottles with a lid and let them sit at room temperature for 4-6 days or until you see a lot of carbonation. Make sure you keep an eye on carbonation levels and gently release any gases (burp the bottles) if you feel that the ferment is too active. Transfer the bubbly ferments to the fridge and let cool, store until ready to serve. Consume your probiotic fermented drink within 7 days.
** Please ensure that you use very strong glass bottles designed for carbonated drinks or use/ recycle plastic soft drink bottles - this is a very safe method of fermenting soft drink. Make sure all equipment has been washed well in very hot soapy water and preferably rinsed with boiling hot water. Air dry to cool down before use.
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