Fermented Lemonade

[Marianne]

The past couple months I have really been interested in fermented foods and beverages. They are so dang easy!

Here's a quick link for the benefits of fermenting foods - http://www.cheeseslave.com/got-bacteria-10-reasons-to-eat-fermented-foods/
My main reason is for the vitamins.

Here's the original recipe I saw at http://www.foodrenegade.com/fresh-natural-healthy-lemonade/

Fresh Healthy Lemonade A Probiotic & Lacto-fermented Treat

This recipe makes one gallon.

The Players

juice of 12 lemons
1/2 cup to 1 cup of sucanat* (I used sugar)
1 cup of whey (the liquid kind you drain off yogurt!)
1 gallon of water

The How-To

Put all ingredients together in a one gallon glass container and stir well. Cover tightly with a lid and let sit on your counter at room temperature for two days. It is now ready to drink or refrigerate.

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There is no way I am going to use 12 lemons unless I have a lemon tree but I'm satisfied using two lemons, 1/2 cup sugar, two whey ice cubes in a half gallon jar. I didn't have organic lemons so I cut off the peel and put the remains in the jar after I juiced them. I'll get some organic lemons from Azure Standard on my next order and use the entire lemon.

 

[frustratedearthmother]

How is it?

 

[Marianne]

I like it. My brother in law picked up on the whey, but I sure don't.

 

[frustratedearthmother]

Sounds like something I might just have to try. Speaking of fermented stuff - have you tried kimchi? I made several batches to use up the napa cabbage I had growing. I think I used a different recipe everytime and liked them all!

 

[Marianne]

No, I haven't. Is that much different than fermenting it on the countertop?

If you feel so inclined, why don't you start another thread and tell us how you make it.

 

[ORChick]

I make a fermented ginger beer that is rather nice.

For the newbies here who might not have seen it, you might be interested in this, on fermenting:

http://www.sufficientself.com/forum/viewtopic.php?id=2652

 

[Marianne]

Yes, yes! I made a ginger bug that now I know wasn't quite strong enough. I got a little panic-y when it looked like there was some mold slime growing on my ginger beer aka gingerale. I was bumming when I dumped it out that there were two jars that had fizzed up nicely.
I am going to try it again one day soon.

 

[hqueen13]

Hmm, this sounds like a great alternative to other juices.
Gotta get some lemons now....

 

[Marianne]

I have my third batch on the counter now. Everyone's taster is different, but I don't taste the whey at all. But two little whey ice cubes isn't much, either.

I figure that anything fermented/cultured has got to be better for me. I have been fermenting grain for the hens all winter, too. If it's better for us, it's better for them.