Boissons fermentées - Sodas maison/en

Low-tech Lab

https://wiki.lowtechlab.org/wiki/Boissons_ferment%C3%A9es_-_Sodas_maison/en

Dernière modification le 23/07/2024

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Very easy Très facile

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5 minute(s) minute(s)

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Description

Simple, healthy and zero-waste recipes for fermented drinks !

Simple, healthy and zero-waste recipes for fermented drinks !

Sommaire

boissons fermentées, boisson, soda, soda maison, NomadeDesMers, nomade des mers, fermentation, alcool, naturel, fruit, épluchures

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Introduction

Fermented food is food that has been transformed by micro-organisms : bacteria, yeasts, fungi. This process usually happens without oxygen, in a anaerobic environment. Microbes multiply normally in the presence of oxygen. But without it, they struggle and produce molecules to fight rival microbes : alcohol, lactic acid, acetic acid. This leads to several types of fermentation : alcoholic, lactic, acetic, etc. Even if we tend to forget it, a lot of our daily food is actually a product of fermentation : bread, cheese, yogurt, wine, beer... It's a long list. Which is a good thing because they are beneficial for your health ! They make food easier to digest, improve your digestive health, contain vitamins and minerals, boost your immune system...

As Virginie Geres reminds us with her website HappyBiote, without micro-organisms we'd be dead ! Quite simply ! We couldn't function without the billions of bacteria, yeasts and other (non-pathogenic) microbes that line our bodies. They carry out important tasks such as protecting us from aggression from other (pathogenic) microbes, allowing us to eat, to have a distinct smell from other people (and therefore making it easier to fall in love when we're not too dirty), they participate in our immune system... And in each of our cells is a microorganism that we have incorporated over the millennia: the mitochondrion, which enables cellular respiration! Watch this super video to find out more.

So, not only are microorganisms necessary for our survival, but by providing a wide diversity of them through a healthy and varied diet (in particular with foods rich in fibre -prebiotics- and microorganisms -probiotics-) we improve our immune and mental health. This is the antithesis of modern Western standards, which literally make people ill, not least because of a weak microbiota. For more information I recommend this report from Arte, or this one a little older on the same theme.

Many good reasons to eat or drink them regularly (careful not to make it your whole meal though !)

Here are several recipes for no-waste fermented drinks, made from natural micro-organisms. Try out the making of these homemade sodas !

More info on fermentation : [1] [2]

More info on natural fermented drinks : The Wildcrafting Brewer, Pascal Baudar

Crew member on the Nomade des Mers and founder of the Food Forest Lab, Claire Mauquié's Youtube channel

Youtube

Matériaux

• Fruit peels or rinds (orange, lemon, ginger, kiwi, mango, pineapple...)
• Sugar (white, brown)
• Water

Outils

• Glass jars
• Plastic bottles
• Kitchen scale
• Spoons

Petit_concentré_de_recettes_fermentées_update2022.pdf

Étape 1 - A few reminders about fermented fruit drinks

Wild yeasts and fruit peels:

Not all fruit peels contain the same amount of wild yeast.

• Kiwi and pineapple skins contain a lot of sugar, which can be converted into alcohol. The result will be a fairly alcoholic drink, similar to beer or wine.

• Lemon and mango peels and melon seeds contain less sugar, so few sugars are converted. Fermentation will be rapid and the result will be a light lemonade.

For the sugar, you can also use another sweetener such as fruit molasses, honey, maple syrup, agave syrup or other. Using refined white sugar allows the drink to retain the colour of the fermented fruit, but you can also have fun with amber panels.

The basic proportions are 3 portions of fruit peel for 1 portion of sugar and 10 portions by volume of water. But this may vary depending on the fruit or the objective sought:

• Lots of wild yeast + lots of sugar = alcoholic beverage and long fermentation.
• Lots of wild yeast + little sugar = very short fermentation, turning to vinegar very quickly
• Few wild yeasts + little sugar = light fizzy drink and quick fermentation
• A little wild yeast + a lot of sugar = not all the sugar will be converted, so the drink will be very sweet.

If I want a drink with a higher alcohol content, I add more sugar and leave it to ferment for longer (several weeks). For example, for a kiwi skin wine, I use water sweetened to 25% (250g of sugar for 1 litre of water). The first phase of fermentation lasts 1 week, the second phase at least 3 weeks. This method should give an alcohol content of 5°.

If I want a low-alcohol drink like lemonade, I add very little sugar and I can enjoy my drink after about 5 days. For example, for a lemonade made from mango or lemon peel, I use water with around 10% sugar. (100g of sugar for 1L of water).

Fermentation steps  :

1^st fermentation step (F1) : This phase of fermentation is called respiration because it works aerobically (with oxygen). This is when the yeasts and bacteria multiply and develop aromas. Mix all the ingredients in a wide-mouth glass jar. Close the jar loosely or place a cloth over the top with a rubber band. Leave to ferment for 3-5 days in a warm place (around 20°C), stirring regularly. You'll know that the first phase is complete when you see the liquid simmer generously when you stir it.

2^ème phase de fermentation (F2) : Cette phase est appelée carbonatation car l'objectif est que le CO2 produit par les microorganismes soint forcé de réintégré le liquide (par pression) et donc faire pétiller le liquide. C'est dans cette phase que les microorganismes sont en anaérobie (sans oxygène) et produisent donc une fermentation acétique (acide type vinaigre) et/ou alcoolique. Lorsque'ils consomment les sucre de la boisson les microorganismes produisent cet acide ou alcool et rejettent du CO2. Si le goût vous plait en fin de F1 vous pouvez déjà la boire. Filtrer le liquide et le verser dans une bouteille type limonade, mais ça marche aussi avec des bouteilles de soda en plastique. Au début de cette deuxième phase, le liquide doit être encore un peu sucré. En effet, la fermentation va se poursuivre encore quelques jours et les levures ont besoin de nourriture. Si ce n’est pas le cas, rajoutez du sucre. Ouvrir chaque jour la bouteille pour dégazer et goûter pour voir si le goût vous convient.

Cette phase peut durer entre 2 et 5 jours, en fonction du goût et du taux de bulles que vous souhaitez. Vous pouvez la goûter de temps à autre.

• Trop sucré : patientez encore deux ou trois jours.
• Pas assez pétillant : rajoutez du sucre et patientez encore un jour ou deux.
• Trop vinaigré : rajoutez du sucre et patientez encore un jour.

Lorsque le goût vous convient, vous pouvez déguster votre boisson pétillante fermentée à partir de fleurs! Vous pourrez la conserver quelques jours à température ambiante, avant qu’elle ne tourne au vinaigre (ce qui est délicieux aussi). Vous pouvez aussi la conserver plus longtemps au frigo, car cela ralentit le processus de fermentation.

Étape 2 - How to make a fermentation starter / stock solution

A fermentation starter (also called "stock solution" depending on the drink) is a preparation that helps start the fermentation process of various food and fermented drinks. In practical terms, a starter is a microbiological culture that's at the heart of fermentation. Theses ferments are usually composed of a culture medium, like grain or seeds, or nutritive liquids that have been colonized by micro-organisms used for fermentation.

There are numerous staters depending on the food or drinks you want to ferment. Here are the ones used on the fermentation of fruit or vegetable juices.

Ginger bug :

Ginger contains a lot of natural yeast. Thus it is very simple to ferment it. It takes between 3 and 7 days depending on the room temperature. It lasts forever if nurtured properly.

The ingredients are simple :

• Water
• White sugar
• Fresh ginger, thinly sliced or diced, no need to peel it

1. Fill a big jar with 50 cl of water.
2. Add 100-150 gr of sugar and 40-50 gr (3 big spoons) of thinly sliced or diced ginger.
3. Don't close the lid completely to let out the fermentation gases ; 2-3 times a day, close it and shake it vigorously, then re-open it a bit.
4. Place it in a warm spot (south-facing window-sill, radiator, near the fireplace). Heat is important to start the fermentation.
5. After 24h, add 1 coffee spoon of sugar, 1 big spoon of ginger and 1 big spoon of water. Stir. Repeat every 24h for 4-5 days.
6. When the brewage is opaque and bubbly on the surface, it's ready. It may be used right away or kept in the fridge.
7. Nurture the ginger once or twice a month with 1 coffee spoon of sugar and some ginger to keep it alive. To reactivate it, put it back in a warm spot and feed it everyday as indicated above until it's opaque and bubbly again.
8. When used, replace the amount you've taken with the same amount of water and ginger.

How to use it ?

We use it to ferment every sweet drinks, fruit juice and sweet plant infusions.

• Add 5 cl of ginger bug / 1 l of liquid.
• Let ferment for a few days until it is effervescent.
• Filter and put in a bottle (a glass bottle with joint and metal lid or a plastic soda bottle)
• Use within 2-3 days if kept at room temperature or under 2 weeks if kept in the fridge.

Suggestions

Étape 3 - Ginger ale / ginger beer

For 1 l of ginger ale :

• 1 l of non chlorinated water
• 50 gr of sugar
• 50 gr of fresh peeled and thinly chopped ginger
• 5 cl of lemon juice
• 5 cl of ginger bug (filtered liquid only)

This dosage of ginger is indicative and results in a slightly spicy beverage. The lemon juice only adds flavour and takes no part in the fermentation process.

1. Fill a pot with water, ginger and lemon juice and sugar. Bring to boil until the sugar is dissolved.
2. Remove from heat and decant in a 1.5 l jar. Let cool at room temperature.
3. Add the ginger bug (don't forget to put back as much water as you took in the ginger bug, with a pinch of sugar).
4. Close hermetically and let ferment for 2-5 depending on the room temperature.
5. Filter and put in a bottle (a glass bottle with joint and metal lid or a plastic soda bottle).
6. Use within 2-3 days if kept at room temperature or under 2 weeks if kept in the fridge.

{{Tuto Step |Step_Title=Lemon soda |Step_Content=In a 2 l jar :

• Put 3 lemons or lemon peels. Try not to pick too bitter ones.
• Add 100-150 gr of sugar, to your taste.
• Fill the rest of the jar with water.

Option : add grated ginger to your taste.

Lemon naturally contains yeasts and will ferment by itself. However, ginger or ginger bug, loaded with yeasts, will accelerate the fermentation.

1. Let the mixture ferment 3-5 days depending on room temperature. Stir everyday with a wooden stick.
2. When effervescent, filter and decant in a glass bottle or a soda plastic bottle.
3. Leave 1-2 days before drinking to let the sugar rate decrease.
4. Drink within 2-3 days. After a while, it turns into vinegar. If your drink is too vinegary, add sugar. If too sweet, wait a few days still or add ginger to extend the transformation.

Étape 4 - Kiwi or orange soda

In a 2 l jar :

• Fill half of the jar with kiwi or orange peels.
• Add 250 gr, ajust to your taste.
• Fill the rest of the jar with water.
• Let ferment 5-7 days depending on room temperature.
• Filter and put in a bottle (a glass bottle with joint and metal lid or a plastic soda bottle).
• Drink within 2-3 days if kept at room temperature, or under 2 weeks in kept in the fridge.

Étape 5 - Mango soda

In a 2 l jar :

• Fill half of the jar with mango peels + stone
• Add 100-150 gr of sugar, ajust to your tast.
• Fill the rest of the jar with water.
• Let ferment 2 days.
• Filter and put in a bottle (a glass bottle with joint and metal lid or a plastic soda bottle).
• Wait 1-2 days for fermentation to end and sugar rate to decrease.

Étape 6 - Pineapple soda - Tepache

Tepache is a mexican traditionnal drink made from pineapple peels.

In a 2 l jar :

• 1 ripe pineapple
• 100 gr of sugar. Traditionnally, pinoncillo cones but you can use brown sugar or even maple sirup.
• 1 cinnamon stick.
• 1 or 2 cloves.
• 1 l of water.
• Option : 1 dehydrated red pepper.

1. Cut the pineapple into pieces (you can use the peel and core, or the whole fruit for more flavour)
2. Mix all the ingredients in the jar.
3. Cover with a clean towel and stir 3 times a day until fermentation starts.
4. When effervescent (usually 2-3 days), filter and decant in a bottle.

There's no ground rule for fermentation term. This brewage is usually drunk rightaway, but you can let ferment a few days more to increase the alcohol rate (some people even add beer). Don't wait too long though because it will eventually turn into vinegar.

Étape 7 - Basil soda

In a 2 l jar :

• Fill a third of the jar with basil leaves.
• Add 100-150 gr of sugar, ajust to your tast.
• Fill the rest of the jar with water.
• Let ferment 3-5 days.
• Filter and put in a bottle (a glass bottle with joint and metal lid or a plastic soda bottle).
• Wait 1-2 days for fermentation to end and sugar rate to decrease.

Étape 8 - Borage - grape soda

Bourrache or vin bourru is the first liquid fermented when the grapes are harvested. It is freshly pressed grape juice that begins to ferment and sparkle without containing much alcohol.

To make it, you can press a few grapes (with your hands, a mash press or a juice extractor) and then leave the grapes to ferment in their own juice in a jar for 1-2 days, covering the jar with a cloth. You can then filter the juice and put it in a lemonade-type bottle to enjoy or store in the fridge. Make sure you use a bottle with a mechanical seal and remember to degas every day, as fermentation is still very active and a freeze can quickly occur.

Étape 9 - Chicha and Tesgüino - corn beers from Latin America

"Alors que l’Occident brassicole semble croire dur comme fer que la seule bière de fermentation spontanée encore produite sur la planète est le Lambic belge, quantité de brasseuses dans les Andes et en Afrique subsaharienne continuent de brasser leurs bières comme leurs ancêtres. Croyez-le ou non, ces recettes traditionnelles, de l’Éthiopie au Pérou, requièrent une fermentation autant naturelle que celle des Belges du Pajottenland si populaire aujourd’hui auprès des amateurs."

Extrait du très intéressant article des Coureurs Des Boires sur les chichas.

En Amérique du Sud et en Afrique, la fabrication de boissons similaires à la bière se fait généralement de deux façons :

1. On fait tremper puis germer les céréales : en germant, la graine produit naturellement des enzymes qui vont transformer ses sucres complexes en sucres simples pour rendre ces sucres disponibles pour alimenter sa croissance, avant qu'elle puisse aller puiser ces nutriments dans le sol avec ses futures racines (et elle fait pareil avec ses minéraux et ses protéines, mais ça nous intéresse moins ici). Une fois qu'on a fait germer les céréales, on les chauffe généralement pour activer un peu plus les enzymes produites pour décomposer un maximum les sucres complexes en sucres simples, puis on cuit le mélange, avant de le laisser refroidir et d'y ajouter des levures pour transformer ces sucres simples en alcool. C'est ce qu'on fait pour produire les bières modernes. Le processus a été affiné mais les bases sont les mêmes. Ce sont toutes des bières, au sens originel du terme : de l'alcool de céréales, même si les bières « anciennes » sont très différentes de ce qu'on boit aujourd'hui à l'apéro.
2. La deuxième option consiste à macher les grains de maïs, pour enclencher un processus similaire

La chicha de jora (Pérou) est une sorte de bière à partir de fermentation spontannée des grains de jora, une variété particulière de maïs séché au soleil et cuite au four. Elle a une couleur jaune pâte. Héritage direct de la civilisation inca, cette boisson a perdu son sens rituel pour devenir la boisson quotidienne au Pérou. A ne pas confondre avec la chicha morada qui n'a pas d'alcool.

El Tesgüino est l'équivalent Mexicain de la chicha. Toutes les deux suivent la première méthode, sauf que l'ajout de levure n'est pas nécessaire, la fermentation est généralement spontannée. Pour la Chicha de jora on retrouve souvent les proportions de 1 kg de maïs pour 8 litres d'eau. On retrouve parfois l'ajout d'orge et de sucre. Exemple de recette en espagnol.

Il est courant d'y ajouter des ingrédients voués à aromatiser la bière, avec par exemple de l'ananas, de la citronnelle, de la canelle, de l'anis...

La version non alcoolisée de la chicha est appelée au Pérou chicha morada (violette). Elle est un jus de maïs rose aromatisé. Voici une recette en français. Pour la faire pétiller vous pouvez imaginer suivre le même processus que les bières ou bien ajouter dedans un starter et faire un F2.

Notes et références

Reference book to go further : The Wildcrafting Brewer, Pascal Baudar

Marie-Claire Frédéric on fermented food (in french)

en fr 1 Published