Description
A refreshing homemade soda infused with the tartness of rhubarb and the sweetness of honey, perfect for summer afternoons.
Ingredients
Scale
- 6 stalks of rhubarb
- Raw, local honey (adjust to taste)
- 1–2 tablespoons of culture (homemade sauerkraut juice or whey)
- Water (enough to cover the rhubarb)
- A demijohn
- An airlock
- A funnel
- Swing-top bottles
Instructions
- Wash the rhubarb stalks under cold water.
- Chop the rhubarb into small pieces (about an inch long).
- Combine the chopped rhubarb with enough water to cover the stalks in a pot.
- Bring the mixture to a gentle simmer and stir occasionally for 15-20 minutes until soft.
- Remove from heat and let cool slightly before straining through a fine mesh sieve or cheesecloth.
- Sweeten the rhubarb juice with raw honey and stir until dissolved.
- Add your culture (sauerkraut juice or whey) and mix gently.
- Pour the mixture into the demijohn using a funnel and attach the airlock.
- Place it in a warm, dark spot to ferment for 3 to 7 days until bubbles form.
- Siphon the liquid into swing-top bottles, leaving space for carbonation.
- Store the bottles in the refrigerator and serve chilled over ice.
Notes
Experiment with fermentation time for desired tang; store in the refrigerator and enjoy within a few weeks.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Beverage
- Method: Fermenting
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 35g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg