I love to experiment with new things in the kitchen, especially new ferments. Even better yet are fun ferments that my kids will actually enjoy. I have been inspired a ton by Sandor Katz’s awesome book, ‘Wild Fermentation’. If you don’t have a copy yet, you must get one. He sure did some serious experimenting over the years and I myself have gleaned from his experience. I can’t quite say what it was about this particular recipe that inspired me to try it. I suppose I thought a sweet beverage would be enticing enough for the kids since I eagerly desire for them to get more probiotics and enzymes into their diets. It’s not easy! They want sweet, so not all the fermented veggies go over too well. Kombucha takes several weeks to brew and is not always on hand, so I thought I give a fermented soda a try. This sweet potato fly, aka soda, is slightly effervescent, fizzy and aromatically spiced. I tried this recipe ages ago and my kids have begged me ever since to make it again. I finally got around to making it again with a few slight tweaks from the original recipe. For a less unique spiced beverage, omit using the mace. My kids like it a bit better that way.
- 1 teaspoon powdered mace (optional)
- 2 large sweet potatoes
- 1 to 2 cups sugar
- ½ cup whey
- 2 lemons
- A few cleaned eggshells
- If using the mace, boil one cup water with the mace.
- Remove from heat and allow to cool.
- Grate the sweet potatoes and rinse well through a strainer to remove starch.
- In a large bowl, combine the grated sweet potatoes,
1 gallonwater, sugar, whey, the juice and grated peel of the lemons, and a pinch of nutmeg and cinnamon.
- Crush the cleaned eggshell into the mixture.
- Add the cooled boiled mace.
- Stir, cover to keep flies and dust out and leave in a warm spot to ferment for about 3 days.
- Strain into a jug, bottles or jars, and allow to
secondferment for a day or two to acquire a bit more fizz before refrigerating.
(cover photo credit; above photo – sweet potato fly while it’s fermenting)
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