Festive Fermented Beverages
With Monarda Thrasher
Why ferment?
Fermentation increases the bio-availability of nutrients, increasing absorbtion.
Live, fermented beverages are full of Pro-Biotics.
In the case of fermented beverages, fermentation breaks down the sugars, reducing the amount of sugar and preserving the other nutrients and healing constituents.
Fermenting with this method allows you to extract the maximum amount of nutrients while keeping the product raw.
Fermentation is a great way to use healing herbs.
Carbonated beverages are really yummy and refreshing.
Alcohol is fun and sometimes therapeutic.
Vinegar promotes an alkaline environment in the body.
You can save money and make higher quality and more sustainable products.
What is fermentation?
Fermentation is the metabolic process that converts sugars into acid, alcohol and/or gasses.
Making Ginger Beer
Supplies:
Ginger, sugar, lemon, water, pot, half gallon jar or jug with sealing lid, strainer
Steps:
1. Simmer 3+T minced ginger and a half gallon of water and ½-1C of sugar (maple or cane) in a pot with a lid for 20 min.
2. After it’s cool, strain liquid into jug, add juice of 1-2 lemons and 2 T ginger bug culture. Seal lid tightly and set out on counter for 1-2 weeks.
3. To test fizziness, you can crack the lid and have a sample, then reseal if you want it fizzier. If you use less sugar, ferment for 1 week, if you use more sugar, ferment for 2 weeks.
Making Alcohol
Supplies:
Herbs, sugar/honey, fruit, carboy, airlock
Steps:
1. Find an alcohol recipe you like and gather ingredients.
2. Make the wort (combination of herbs, sweetener and fruit) and add the ginger bug culture once the wort has cooled.
3. Transfer the wort to a carboy or gallon glass jug and secure with airlock.
4. Let ferment for ~6 weeks for a carbonated alcohol or ~9 months for a wine or mead and then transfer to bottles.
Making Vinegar
Supplies:
Fizzy juice or alcohol, vinegar culture (optional), jug or jar, cloth
Steps:
1. Combine fizzy juice or alcohol with a vinegar culture and store in a jug with a cloth cover for 3+ months.
2. Test for flavor and use when you like it. You can cap with a non-metalic lid when you like the flavor, or leave open to the air to continue to change.
*Wisdom*
~Cleanliness is godliness. You will get the best results from sterilizing equipment. I sterilize with boiling water (careful with glass) and/or vinegar.
~Adding more sweetener will not necessarily make it fizz more. The carbonation happens over time. The factors are time, temperature and sugar. But it can only break down the sugars so fast.
~For a fizzier beverage, add more sugar and let it sit longer. 1T per qt per day is ideal.
~Ideal fermentation temperature range is between 70 and 80 degrees.
~I like to use aromatic, calming herbs and Vitamin C-rich herbs. Using Vit C-rich fruits and berries and flowers allows you to retain much more Vit C than making an infused tea or drinking pasteurized juice (heat destroys Vit C). Try Elderberry, Sumac, Rose hips, Hibiscus or Tea for the People’s “Red King”.
~Every house has wild yeast. I have made vinegar by simply letting fizzy juice sit out on the counter open to air without adding a vinegar culture. But, there is a chance that it will mold, depending on how rich your environment is in yeast.
~With ginger beer, do not let it ferment too long, this could result in explosions.
Resources
Books:
The Art of Fermentation, by Sandor Katz
Wild Fermentation, by Sandor Katz
Nourishing Traditions, by Sally Fallon
Sacred and Healing Herbal Beers, by Stephen Harold Buhner
Sourcing Herbs & Local Medicine
Best quality herbs are available from Driftless Herbal Exchange Network (WI), Zack Woods Herb Farm (VT), Healing Spirits Herb Farm (NY).
Ask your coop to source local herbs!
Local Coops and Natural Food stores carry bulk , dried herbs, many of which are imported. These are good sources for roots, seeds and berries, but the leaves and flowers are often not dried with the care of the aforementioned farms, resulting in lower medicinal and nutrient content.