Probiotic Lacto-Fermented Lemonade Recipe (2024)

FAQs

How to make lacto-fermented drinks? ›

The basic directions. It's crazy simple. Combine the fruit & herbs, purified water or juice (6-7 cups), sugar (1 cup) and whey (1/2 cup) and refrigerate for a day to let the flavours infuse. You can use any type of jar but make sure that you don't store it air tight as the gasses need to escape.

Making lacto-fermented probiotic lemonade at home ensures that you're consuming all the natural bacteria that are great for your gut health. On top of that, high-quality juices are not cheap. Making your fermented lemonade saves you a lot of money in the long run.

Step 1: Pour the orange juice into a glass jar. Step 2: Add 1/2 tsp water kefir grains (culture starter) or 2 tbsp of whey, and a pinch of salt. Step 3: Fill the jar up with approximately 1 cup of water (room temperature). Step 4: Cover with the lid and give a quick shake.

Fermented foods are salty, sour, tend to have more nuance in the mouth, and become more refined over time. In addition, lacto-fermentation consumes the sugar in the food. Lacto-fermented vegetables and fruit lose their sweetness but create new flavours and aromas during fermentation.

After the first 5 days, the fermentation process slows down, and the flavours become more complex. The longer you wait, however, the more likely your vegetables will be too soft. And if by accident oxygen gets into the container, there is a risk of surface mould.

Kombucha

Kombucha is a fermented tea that's fizzy, tart, and flavorful. It's made from either green or black tea and offers these drinks' potent health-promoting properties. Animal studies suggest that drinking kombucha may help protect the liver from damage caused by exposure to harmful chemicals ( 19 ).

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You can drink lemon juice daily. Drinking it in lemon water or lemonade are good options.

Pop an airlock in the mouth of the vessel, and place it in a warmish spot to ferment. Soft lemonade will be achieved once there is a complete covering of foam on the surface. If your starter is pretty active, this may only take 12 hours. Leave it fermenting past this point for hard (alcoholic) lemonade.

How Does Fermented Lemonade Taste? Once the liquid has properly fermented, the sugar will be mostly used up and you'll be left with a tangy, slightly bubbly drink. It's not fizzy like soda, but there are some tiny bubbles that you'll notice. The flavor is reminiscent of buttermilk but lighter.

Does homemade lemonade dehydrate you? ›

Yes, drinking lemonade might be dehydrating your body. This might be a shock to many people as drinking water and lemon are both great to hydrate the body. However, lemonade also has sugar in them which reduces the water levels in the body.

A common question about probiotics is whether it is ok to take probiotic supplements every day. Whilst there may be a few exceptions to this rule, the general answer is yes, it's safe, and usually recommended, to take them daily. It's important to understand that probiotics are a natural supplement and not a medicine.

Dairy Kefir is one of the easiest fermented beverages to make and is one we often recommend starting with. Dairy Kefir can be made with Kefir Grains (symbiotic yeast and bacteria comprising a culture that looks like cauliflower) or with powdered Kefir Starter Culture.

“From my knowledge and research, because the number of microorganisms found in apple cider vinegar can vary so greatly across the products available for purchase, ACV is not generally considered a probiotic,” Manian says.

You simply make a juice or infusion, add yeast to it, leave it to ferment for a short time in some kind of container & then transfer it to a closed bottle. This is a probiotic process so the fermentation will continue within the closed bottle & as the pressure builds, this is what creates the carbonation.

Lacto-fermented beverages are naturally fermented through a process of lactic acid bacteria fermentation. The acids naturally present plus the sugars used in the ingredients produce a drink more hydrating than water because of its mineral content.

Combine 2 Tbs salt for every 4 cups of room-temperature water to create the salt brine. Be sure to make enough to submerge all the vegetables you are fermenting. Stir vigorously to dissolve salt. Pour the brine on top of the veggies, until they are completely submerged.