Wild fermented soda is naturally carbonated by the wild yeasts and beneficial bacteria found on the skins of fruit and on edible flowers and herbs. Each batch captures the flavors of the season, whether it’s the blossoms of spring—dandelion, violet, and lilac—or the fragrant abundance of summer, from rose and elderberry flowers to bee balm, lemon balm, lavender, tulsi, and mint. I suggest starting with whatever is plentiful in your garden, orchard, or, with permission, your neighborhood. In one batch, I am using a variety of basils, and in the other, a mix of cota tea, marigolds, chamomile flowers, and apple mint.
Herbs and edible flowers can be brewed using either a hot or cold infusion. Fresh herbs work well with both methods, while dried herbs are best steeped in hot water. Cold infusions generally produce a lighter, fresher flavor, while hot infusions extract more of the plants’ aromatic compounds. Organic or wild fruit can also be incorporated for additional flavor and naturally occurring yeasts. As fermentation continues, the soda becomes drier and less sweet, with a gradual increase in alcohol (1–2 percent).
Fermentation Tips
Stir regularly. Stirring activates fermentation and helps prevent mold from settling on the surface. Set an alert to stir the ferment 3 times a day (every eight hours or so).
Use chlorine-free water. Chlorine can inhibit the wild yeasts and beneficial bacteria needed for fermentation. Boil tap water for 20 minutes to remove chlorine, or use spring or well water. (Not all household water filters remove chlorine.)
Makes 1/2 gallon
Equipment: Wide-mouth half-gallon jar and cheesecloth (or thin cloth)
Wild Herbal Soda
Ingredients
- 12 tablespoons fresh herbs and flowers of choice, chopped (or 4 tablespoons dried herbs)
- 1/2 cup raw honey
- 1/2 gallon chlorine-free water
Instructions
Cold-Brew Method
- Put herbs in a half-gallon glass jar and fill with cold or room-temperature water. Add honey and mix well. It may not dissolve completely at first, but it will during fermentation.
Hot-Brew Method
- Put herbs in a half-gallon glass jar and fill the jar with boiling water. At this point, put a lid on loosely to prevent volatile oils from escaping while it steeps. When it has cooled completely, add honey and mix well. It may not dissolve completely at first, but it will during fermentation.
Fermentation
- Cover with cheesecloth or thin cloth so it can still breathe, but bugs can’t get in. Place the covered jar on a plate on the kitchen counter, out of direct sunlight. Stir a few times a day. You’ll know it’s fermenting when it starts fizzing and bubbling. The initial fermentation can take 3–5 days, sometimes longer, depending on ambient temperature (preferably between 64°F and 75°F); the hotter it is, the shorter the fermentation time. During the process, the liquid may turn cloudy white. This is perfectly normal, and a sign that wild yeasts are active.
- Once the mixture starts bubbling, let it ferment for another 24 to 48 hours, still stirring it a few times a day. Taste the ferment daily so that you can track its changes and identify your preferences, and be sure to strain it at a point when you like the resulting flavors. As time goes on, the ferment will go from a sweet, honey-water taste to a tart, herbal flavor. You want it to taste bright and effervescent before you strain it.
- When it tastes to your liking (and before it becomes alcoholic), strain the liquid through a fine-mesh strainer into a clean bowl or measuring pitcher, discarding the herbs. Return the strained liquid to the jar, cap it, and leave it at room temperature for another 24 to 48 hours to build carbonation.
- After 24 hours, sample the soda to check on its carbonation. If it needs more, let it sit one more day. Any longer and you risk an explosion. When it is carbonated, place it in the refrigerator to stop the fermentation. Enjoy after 1–2 days. Wild soda will keep for up to 3 months.
Stephanie Cameron was raised in Albuquerque and earned a degree in fine arts at the University of New Mexico. She is the art director, head photographer, recipe tester, marketing guru, publisher, and owner of edible New Mexico and The Bite.
