Bottle conditioned sodas are a thing of the past. So much so that we’ve forgotten how to make our own. Here is a refreshing recipe created at The Culinary Vegetable Institute using extra Rhubarb. The final product is a delicious naturally carbonated beverage with a sophisticated mouthfeel. If you have the means to make this soda and enjoy the tart dry flavors of Rhubarb, follow this recipe below. But before getting too excited about the soda, please make sure to watch the short video about what’s behind The Chef’s Garden’s fantastic Rhubarb!!
Chef’s Garden Rhubarb– 10-12 stalks. 600 ml juice
Chef’s Garden raw honey 50 ml
1 tsp Some kind of culture– you can use sauerkraut juice. I used powdered buttermilk culture called lactococcus lactis from cheesemaking.com
1/16 tsp champagne yeast
1/4 t citric acid
a demijohn, an airlock, a funnel and swing-top bottles.
What to Do:
Juice the rhubarb to 600 ml. It took me approximately 10 – 12 stalks. Be sure to peel outer skin for the sake of the juicer.
Strain the rhubarb through a chinoise.
Add the honey and stir until dissolved. The sugars will be digested to create the carbonation. you want to start with a much sweeter base than you would like in the final product.
Add your cultures to the base temperate of 90 degree F. Allow to hydrate on the surface for a minute or so before incorporating.
Pour the “juice” into a sterilized demijohn and add your airlock.
Let it sit for about three days, and taste it. There are some variables– the temperature of the room, the strength of the culture you used, etc. Taste it and let it ferment until it’s only a little sweeter than you would like it to be. Pour it into your swing-top bottles, and store in the fridge.
You could leave them out at room temperature if you’d like to drink them sooner, but I usually pop them into the fridge to slow down the fermentation process. You will want to drink them within a week, or risk losing most of your Rhubarb Soda to the “geyser effect.” The soda will get drier, more tart and fizzier the longer you wait.