Children and grown-ups the same can commend the Christmas season with this bubbly, normally probiotic rich aged cranberry pop!
The sugar in the formula is for the probiotic bugs, not for you! While there is some sugar deserted, the sum is totally up to you! The more you let the beverage age, the less sugar there will be, as the bugs in the maturing medium (the whey, ginger bug, or fermented water kefir or fermented tea) gobble up the sugar.
In the event that you are new to maturing drinks, don't be scared! It is so natural! In the event that you are simply beginning and don't have an aging medium, for example, a ginger bug, water kefir grains, or a SCOBY for fermented tea, just strain off some whey from a compartment of value yogurt and you'll be a great idea to go! Put a dainty towel over a bowl, scoop a 32oz compartment of plain, entire milk yogurt into the towel, and afterward attach the towel to a cabinet entryway handle. The whey will dribble out into the bowl – you'll require around 1 cup to make this beverage formula and that should take about 60 minutes ish to trickle on the off chance that you press it a bit. The remaining yogurt in the towel is basically "Greek yogurt", or, on the off chance that you strain it totally, it resembles cream cheddar!
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Ingredients
- 8 cups fresh cranberries
- 2 quarts of water
- 2 1/2 - 3 cups organic pure cane sugar
- 1 cup whey OR 1 cup ginger bug, OR 1-2 quarts brewed water kefir or kombucha
Instructions
- Put the cranberries, water, and sugar into a large soup pot and bring to a boil. Reduce to a simmer until the cranberries soften and burst. You can use the back of your wooden spoon or a potato masher to squish them up.
- Pour the cranberry sugar mixture through a strainer over a gallon jar to strain the cranberry pulp from the sugary cranberry syrup using a fine mesh strainer. Use the back of your wooden spoon to push the liquid through the strainer, spreading the pulp around. The leftover pulp can be blended into a smoothie or stirred into yogurt or soaked oats.
- Let the cranberry syrup cool to lukewarm/room temp and then stir in your fermenting medium (The whey, ginger bug, or brewed water kefir or kombucha). If using the whey or ginger bug, you'll have to add water to top off the gallon jar leaving a couple inches of head space
- At this point, you can either put a tight lid on your jar to ferment, or transfer to swing top/grolsch style bottles to ferment. Leave the soda at room temp for a few days to a week, checking for taste daily. The rate of fermenting greatly depends on the environment in which you live. This time of year where I live the fermenting takes 7-10 days since it is so cold here (we do have heat but it is still quite cool - this week we were in the single digits for wind chills!). I leave the flip top bottles up in a high cupboard where the heat rises in the kitchen near my stove. I do find that my ferments finish up faster using the flip top bottles versus a jar with lid. A Pickle Pipe on your jars work just as good as flip top bottles in my experience too. (I love my Pickle Pipes!)
- Once your cranberry soda is the taste and amount of natural carbonation you like, transfer your jar or bottles to the fridge to slow down the fermenting. They will keep in the fridge 3-4 weeks.
For more detail : bit.ly/363L1w5
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