Recipe Rhubarb and Lacto-Fermented Honey Soda

INGRÉDIENTS

• Rhubarb - I used 6 stalks
• Raw, local honey (or at least raw - you can order it here if you need) And yes, you can also use sugar instead.
• Some sort of culture - you can use sauerkraut juice or yogurt whey - you only need a tablespoon or two
• A carboy, water bung, a funnel, and some flip-top bottles.

PRÉPARATION

1. This rhubarb rum is a bit like a sparkling lemonade, with a pinkish flavor, so nice! Plus... Probiotics! What a great way to get more of them in your family. As with most home fermentation projects, this formula is flexible.
2. Chop the rhubarb into 1/2 pieces and place in a jar.
3. Cover the rhubarb in the jar with water and bring to a simmer. I used about a quart of water.
4. Simmer until the rhubarb is very tender, then cool. I left mine overnight, but you probably don't need to.
5. Strain the rhubarb. (When I stirred mine with a spoon, it disintegrated, making something like applesauce. I added honey, and now we have a nice rhubarb compote.)
6. Add the honey and stir until dissolved. I used about 3/4 cup, which is very, very sweet. Keep in mind that the sugars will be digested to create the fizz, so you want to start with a much sweeter syrup than you want the soda to be. Dilute the syrup with water if it's too strong (super tart, as it gets more acidic as it ferments).
7. Pour the "juice" into a sterilized demijohn, add your whey or sauerkraut juice, and add your airlock.
8. Let it sit for about three days and taste it. Mine fermented fairly quickly, but there are a few variables—room temperature, the strength of the starter you used, etc. Taste it and let it ferment until it's a little sweeter than you'd like.
9. Pour it into your flip-top bottles and store them in the refrigerator. You can leave them at room temperature if you'd like to drink them sooner, but I usually place them in the refrigerator to slow the fermentation process. You'll want to drink them within a week, or risk losing most of your rhubarb to the geyser effect.

Notes
Your drink will get drier, more tart, and fizzy the longer you wait. It will eventually develop more alcohol, so you might want to taste it before giving it to your kids if you've been storing it for a while!