Make Your Own Fermented Drinks With or Without Sourdough
It took me a while to get enthusiastic about kombucha and the like, but I’m not entirely sure why. I love everything sour ( especially in cocktails ) and many probiotic drinks are very easy to make. (Some of them don’t even require a starter!)
Food 52 has a great set of fermentable recipes, including those that require SCOBY (which is a “symbiotic colony of bacteria and yeast”), but I’m most interested in wild fermentable foods, especially uncomplicated ginger. a bug (check nourishedkitchen for a complete recipe) that doesn’t require anything fresher ginger, sugar, and water, and can be added to soda (or whiskey) for a savory, spicy treat.
But don’t stop there! Once you have a couple of wild starters, consider grabbing some more muesli and trying your hand at SCOBY; Can’t wait to taste june tea, which is apparently “Kombucha Champagne.” (Hopefully this is more impressive than beer champagne.)