Sparkling Fermented Apple Soda

Do you want a healthy soda? Give this a try: Fermented Apple soda and a grape version is raw, live, and tastes so good that adults and kiddos will love it.

The ginger "bug" in this recipe will jump start the fermentation process. Use organic ginger because it is rich in microbes.

Any type of apples will work depending on your taste and availability. I personally like the large variety of Fuji apples because they juice well and are sweet.

Fermented Apple Soda Recipe

• 4 tsp finely grated washed unpeeled organic ginger, divided
• 4 tsp sugar, divided
• apples to make 4 cups of juice

Equipment needed:

• A clean 1 liter plastic soda bottle with cap or a large glass jar with tightly fitting lid
• Cheesecloth

Directions for ginger "bug":

Stir 1 tsp ginger, 1 tsp sugar and 4 cups water in a 32 oz canning jar to combine. Cover jar with cheesecloth and secure with the canning jar band (no lid). Let sit one day at room temperature and out of sunlight.

Stir in 1 tsp ginger and 1 tsp sugar into the canning jar. Let sit one day.  Repeat twice more. Mixture should have bubbles throughout it.

Directions:

After three days, juice apples until you have 4 cups of juice (an alternative is to blend using a high powered blender and strain off pulp until you have 4 cups of juice).

Combine apple juice and 1/2 cup of the ginger "bug" in a large unreactive bowl (metal). Cover with cheesecloth and secure with a rubber band. Let sit at room temperature, skimming white mold off the surface until mixture is slightly foamy and releases bubbles when stirred (3-4 days). Strain into bottle, cap, and let sit at room temperature until it feels pressurized (1 day). Chill.  Makes one quart. Soda will keep for two weeks in the refrigerator.You will have extra ginger "bug" to make more apple soda or the grape soda recipe below.

*This recipe was adapted from the grape soda recipe below.

Fermented Grape Soda Recipe

• 4 tsp finely grated washed unpeeled organic ginger, divided
• 4 tsp sugar, divided
• 3 pounds red seedless grapes

Directions:

Puree' grapes in blender until smooth. Strain, pressing on pulp. You should have about 4 cups of juice.

Combine grape juice and 1/2 cup of the ginger "bug" in a large unreactive bowl. Cover with cheesecloth and secure with a rubber band. Let sit at room temperature, skimming white mold off the surface until mixture is slightly foamy and releases bubbles when stirred (3-4 days). Strain into bottle, cap, and let sit at room temperature until feels pressurized (1 day). Chill.  Makes one quart. Soda will keep for two weeks in the refrigerator.

I think this will be a delightful September project when when grapes are in season in our area.  And I plan to make the apple one too since I friend just gave me a half bushel of green apples. 

*Recipe from Bon Appetit Magazine, Sept 2013 issue.

More Fermented Recipes that You May Like:

Kombucha Recipe	Fermented Pickles	Fermented Beet Juice	Recipe for Sauerkraut

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