Photo by Shannon Stonger
This lively soda packs a probiotic punch while making use of the castoffs from your summer pie or smoothie. Use pits with a bit of the fruit still clinging to them, and not from fruits that have met the greedy fingers of young children attempting to scrape off every last bit of sweet fruit – while adding their own bit of foreign bacteria.
- 1 mango pit or 1⁄2 cup peach, plum, nectarine, or other fruit pits
- 2 tablespoons sugar
- 2 to 3 cups water
- 1 tablespoon sourdough starter, kombucha, whey, water kefir, or another culture starter, optional
Add the pit(s) to a quart jar, along with the sugar, enough water to fill the jar, and the culture starter if desired.
Ferment with permeable lid for 2 to 3 days, or until bubbles form at the surface and it looks alive. Strain liquid from pits and transfer to an airtight bottle, cap it, and allow to ferment an additional 2 to 3 days to carbonate.
Upon carbonation, refrigerate for 3 to 5 days, or drink within 48 hours of initial carbonation. Serve over ice. Longer room-temperature storage can be achieved by burping bottles twice daily to avoid bottle explosions.
Fermentation time: 2 to 3 days.
Storage time: 3 to 5 days in the refrigerator.
Recipe and photo reprinted with permission from Traditionally Fermented Foods by Shannon Stonger, Page Street Publishing Co., 2017.
For more on fermented beverages: