Fermenting with Wild Yeast
It’s spring and that means rhubarb and strawberries, a classic combination. Turn these fruits into fermented strawberry rhubarb soda and you have a real treat!
I love refreshing fermented sodas like root beer and ginger ale. But since I’ve learned to ferment with wild yeast, I may not go back to my former ways of fermenting soda and other beverages like lemonade. Wild fermentation is so much easier than keeping a ginger bug active, and a plus for those who can’t use whey which is a dairy product.
I learned to make beverages using wild fermentation from Pascal Bauder’s book The New Wildcrafted Cuisine. My recipe for pine needle and raspberry soda was inspired by that book. It’s really an amazing beverage and I love that it uses something I can forage even in the middle of winter.
Wild Yeast From Raw Honey
The source of the wild yeast in this recipe is raw honey, so be sure not to use pasteurized honey because it will not contain the wild yeast.
Yeasts don’t normally reproduce in honey because the moisture content is relatively low, but as soon as you add water they will begin to reproduce and ferment your strawberry and rhubarb soda. You’e gonna’ love the refreshing fizz!
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Fermented Strawberry Rhubarb Soda (with Wild Yeast)
Ingredients
- 2 cups fresh or frozen organic strawberries
- 2 cups fresh or frozen organic rhubarb
- 1/2 cup raw honey
- non-chlorinated water
Instructions
- Slice the strawberries and rhubarb into 1/4" slices.
- Place the fruit in a 1/2 gallon heat-resistant glass jar or pitcher. If using frozen fruit, thaw them first and include any juice.
- Cover the strawberries and rhubarb with boiling water. Allow to steep until the water is cooled to room temperature.
- Add the 1/2 cup of raw honey and fill the pitcher with non-chlorinated water. Stir thoroughly.
- Cover loosely with a coffee filter or tea towel.
- Stir 3–4 times per day. Bubbling should begin to occur within 2–4 days.
- After your ferment begins to bubble, strain and transfer to grolsch style bottles. Allow to ferment another 12–24 hours at room temperature.
- Refrigerate and enjoy cold.
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Marguerite Lariviere says
Hi,
,,.I’ve done the strawberries and rhubarb fermentation and it didn’t ferment at all. It’s been 5 day and nothing has happened. I did exactly what was written in the recipe and I haven’t succeeded. Could you tell me what I’ve could have done wrong. Thanks Marguerite
Susan Vinskofski says
Hi Marguerite, that’s certainly a disappointment. Here are the things I would check – is your honey truly raw? Was it added before the water cooled completely? Some sellers claim that their honey is raw when it isn’t and that is where the wild yeast comes from to ferment this. Also, if the water is still warm, it may kill the yeast, even if the honey is raw. Some other things to consider – if your container is not perfectly clean, that could cause a problem with the fermentation. And if your fruit is not organic, pesticides or herbicides could affect the fermentation. I hope that helps.
Jennifer Cook says
Sounds yummy and I will be trying this out for sure!
AnnMarie Lewellyn says
I am definitely going to try this one! Sounds like a very promising flavor. I know one has to be careful with honey. many people buy “raw” honey that really isn’t “raw” honey! Thanks for sharing!
Julie says
Hi Susan! This looks great and I am steeping my strawberries and rhubarb as we speak. Just a quick question—I understand that it should be loosely covered after the honey and water is initially added—does it remain loosely covered over the 2-4 day fermentation period as well? (I.e., when does a lid need to be added?). Thanks so much!
Susan Vinskofski says
Hi Julie, yes keep it loosely covered while it’s fermenting. Place a lid on your container when you are moving it to the refrigerator.
Johnny says
Just finished off making a version of this. I didn’t have any rhubarb so I used blackberries and raspberries. Expanded the recipe to make 3 gallons. I don’t think I used enough raw honey for I only had a small squeeze bottle of the kind that you recommend. Bought another 32oz bottle from the provided link. So instead I added a tsp of Champaign yeast that I use for my homemade kombucha. . Within 12 hours it was bubbling away.Gave it a total of 4 days to ferment and bottled it into my bottles tastes awesome
Now here’s a little trick for you. A fish trick. How to kill that ‘fishy’ flavor of many fish. Take your fish filet put it on your desired baking plate and put some 100% juicy juice around it and bake it off . Works everytime. I used to be an executive chef at a fine dining restaurant in Naples Florida called TheRiverwalk at Tin City right on the water. Fish was our main fare.
Susan Vinskofski says
Thank you for your feedback, and the great tip for fish!!!