Pear Ginger Fermented Soda
by Karen Wang DiggsFresh pears and ginger transform into a lightly sweet, naturally bubbly drink in this simple two-stage fermentation. Serve it chilled over ice for a refreshing sip that bridges the seasons from summer into fall.
Pear Ginger Fermented Soda
Karen Wang Diggs
Rated 5.0 stars by 1 users
Category
Beverages
Cuisine
American
Servings
2 Liters
Prep Time
15 minutes
Ripe pears and fresh ginger come together in this lightly sweet, naturally bubbly fermented soda. Refreshing, subtly spiced, and delicious served chilled or over ice.
Ingredients
-
8 cups (1.9 L) filtered water
-
½ cup (100 g) organic cane sugar
-
2 probiotic capsules or ¼ cup (60 ml) whey
-
2 small ripe pears, cored and chopped (about 1½–2 cups)
-
1 tablespoon thinly sliced fresh ginger
-
1 (2 L) Le Parfait Familia Wiss Terrine or Screw Top Jar
-
2 (1 L) Le Parfait Swing-Top Bottles
Equipment
Directions
Add the cane sugar and contents of the probiotic capsules, or whey, to a clean 2 L Le Parfait jar.
Pour in the filtered water and stir until the sugar has dissolved.
Add the chopped pears and fresh ginger.
Cover the jar and place it in a warm spot at room temperature for 2–3 days. Small bubbles and a lightly tangy aroma are signs that fermentation is underway.
After the initial fermentation, strain the liquid through a fine-mesh strainer, removing the pear and ginger pieces.
Pour the strained liquid into clean Le Parfait Swing-Top Bottles, leaving space at the top of each bottle.
Close the bottles and allow the soda to ferment at room temperature for another 2–3 days to develop carbonation. During this stage, carefully open the bottles 2–3 times per day to release excess carbon dioxide, then reseal.
Once the soda has reached your preferred level of carbonation, transfer the bottles to the refrigerator to slow fermentation.
Serve well chilled or pour over ice.
Recipe Video
Recipe Note
Fermentation time: Fermentation can move faster or slower depending on the temperature of your kitchen. Look for small bubbles and a pleasantly tart aroma during the first stage rather than relying only on the clock.
Carbonation & pressure: Carbon dioxide builds inside sealed bottles during the second fermentation. Carefully open the bottles 2–3 times per day to release excess pressure. Always open fermented beverages slowly and carefully.
Storage: Once the soda has reached your preferred level of carbonation, refrigerate it. Keep refrigerated and open carefully, as carbonation may continue to develop during storage.
Flavor: Ripe pears give the soda a delicate fruit flavor, while fresh ginger adds a subtle warmth. For a stronger ginger flavor, add a few additional slices during the first fermentation.
Serving ideas: Enjoy chilled straight from the bottle, serve over ice, or dilute with sparkling mineral water for a lighter drink.
Adapted from the Bubbly Fermented Sodas recipe by Karen Wang Diggs, The Little Fermenter.