Fermenting

  • Posted on: 15 June 2012
  • By: MeiLin

I love doing weird stuff, especially when it turns out delicious:


This is a bottle of "cherry drink." I don't know what else to call it. It is sweet, tart, slightly fizzy, and full of healthy probiotics. It's very slightly alcoholic, as in so slightly I don't worry about letting the kids have it. Also it's the prettiest shade of cerise!

I'm a fan of fermenting stuff--pickles, sauerkraut, kimchi, kombucha--and my guiding light in these things is a gentleman named Sandor Ellix Katz. He's just put out a massive book on fermenting all kinds of foods, from fruit, vegetables and milk to meat. It's called "The Art of Fermentation," and it's genius.

I made the cherry drink following his instructions for "country wine": sugar water and cherries in a gallon sun tea jar. The cherries had been frozen, so they didn't have their natural yeast; I added a very little bit of champagne yeast after it became clear it wasn't going to start on its own. I let it sit for three days and then put it up in EZ Caps at the same time I put up a gallon or so of kombucha. Into the fridge.

It's best served very cold, mixed with the kombucha. Very refreshing, pretty in the glass, and good for you.

Comments

NorthwoodsMan's picture

Embodiment

I'm not a big fan of cherry flavored anything. But this has potential.

MeiLin's picture

Most High

The next batch I did was leftover grape juice and strawberry trimmings. Not as good but still tasty. Artificial cherry is nasty, but fresh cherry is delish.

A's picture

Postulant

We have a bunch still in our freezer with which we want to make cherry wine.

MeiLin's picture

Most High

Ancient ones! That's why I decided to do this; I was cleaning out the freezer and found them. d'oh! Give it a go, it turned out yum. Leave it for 2-4 days and you'll have something the kids can drink.

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