We’ll raise our glasses to that…
Long are the days when a swig of kombucha, kefir, kvass even, was found only after exploring the dark, cool corner of that friend’s fermentation station.
These fizzy elixirs have thankfully become pretty commonplace, offering a fun and healthy alternative to conventional soft drinks OR boozy bubbles. A quick pick-me-up for that place in our bodies we call the microbiome.
But maybe you’ve longed for a more personalized flavor profile. Or perhaps you’re just looking to challenge your mind (and counter space) by making a batch from scratch. Read our interview with Barbara Serulus, author of “FIZZ: A Beginner’s Guide,” and you’ll soon be ready to invest in a little self-experimentation...not to mention an a newfound collection of jars.
What might our readers learn from "FIZZ"?
I wanted to share the magic of making fermented drinks yourself: it’s such an empowering act, and it’s also just a lot of fun to create tastes and bubbles with tea and fruits. Fermented drinks are low in sugar but high in flavor: that’s hard to find in commercial soft drinks. When you’re looking to drink less alcohol, this is the perfect alternative: fermented drinks really have a complex, layered flavour similar to that of beer and natural wines.
It’s not at all complicated to start fermenting. And by the time you have finished “FIZZ,” your house will be full of jars, gently fizzing and bubbling.
What was the first fermented beverage recipe you tried? Can you tell us about the experience?
I started with kombucha — I got a scoby (kombucha starter) for my 30th birthday from a friend, together with an instruction manual written by hand. It felt really magic, walking home with this alien-like scoby floating on top of a jar of kombucha. I had this scoby for 6 years, until it froze to death in my car when moving to a new apartment. I didn’t think about it when I left it overnight in the car that it would be so cold. I felt super guilty. It was a living creature that had been with me for years. I actually still miss it — I got a new kombucha culture from a friend, but it doesn’t yield the same flavorful kombucha, as the taste is way softer. I need to look for a scoby that resembles my first love.
From that moment on, fermented drinks have had me under their spell. I set to work with the kombucha scoby using the copied instructions that came with it. When I’d managed to keep my scoby alive for a year, I went looking for water kefir grains. And so, the fermentation jars began to spread throughout my house.
For a long time, because I thought I should keep this obscure hobby to myself. I was careful not to talk about it too much. Gradually, though, people started asking me more and more questions about my fermented brews. In all sorts of roundabout ways, strangers in search of a scoby found their way to me; friends asked if they could make the drinks themselves and restaurants were interested in putting them on their menus. Since so many people were looking for a healthy alternative to soft drinks, or wanted to give up alcohol temporarily (or for good), the interest in these naturally fizzy drinks kept growing.
Describe the general process of fermentation for us?
Fermentation is the process whereby bacteria, moulds and yeasts are used to transform foods. A fresh head of cabbage becomes sauerkraut; a sweet ‘soup’ of grain becomes a potent, bubbling beer; a soft cheese ripens to become an aromatic flavour powerhouse. These magical processes unfold without human intervention. All we can do is watch in admiration and, even then, we don’t see much: the action takes place at the microbiological level. These days scientists peer down their microscopes to examine lactic acid bacteria and sourdough yeasts thriving in petri dishes; but for centuries, humans have relied on intuition in their attempts to master this elixir whether it be by trial and error – or by smelling, tasting, and spitting it out again.
These fizzy elixirs have thankfully become pretty commonplace, offering a fun and healthy alternative to conventional soft drinks OR boozy bubbles. A quick pick-me-up for that place in our bodies we call the microbiome.
But maybe you’ve longed for a more personalized flavor profile. Or perhaps you’re just looking to challenge your mind (and counter space) by making a batch from scratch. Read our interview with Barbara Serulus, author of “FIZZ: A Beginner’s Guide,” and you’ll soon be ready to invest in a little self-experimentation...not to mention an a newfound collection of jars.
What might our readers learn from "FIZZ"?
I wanted to share the magic of making fermented drinks yourself: it’s such an empowering act, and it’s also just a lot of fun to create tastes and bubbles with tea and fruits. Fermented drinks are low in sugar but high in flavor: that’s hard to find in commercial soft drinks. When you’re looking to drink less alcohol, this is the perfect alternative: fermented drinks really have a complex, layered flavour similar to that of beer and natural wines.
It’s not at all complicated to start fermenting. And by the time you have finished “FIZZ,” your house will be full of jars, gently fizzing and bubbling.
What was the first fermented beverage recipe you tried? Can you tell us about the experience?
I started with kombucha — I got a scoby (kombucha starter) for my 30th birthday from a friend, together with an instruction manual written by hand. It felt really magic, walking home with this alien-like scoby floating on top of a jar of kombucha. I had this scoby for 6 years, until it froze to death in my car when moving to a new apartment. I didn’t think about it when I left it overnight in the car that it would be so cold. I felt super guilty. It was a living creature that had been with me for years. I actually still miss it — I got a new kombucha culture from a friend, but it doesn’t yield the same flavorful kombucha, as the taste is way softer. I need to look for a scoby that resembles my first love.
From that moment on, fermented drinks have had me under their spell. I set to work with the kombucha scoby using the copied instructions that came with it. When I’d managed to keep my scoby alive for a year, I went looking for water kefir grains. And so, the fermentation jars began to spread throughout my house.
For a long time, because I thought I should keep this obscure hobby to myself. I was careful not to talk about it too much. Gradually, though, people started asking me more and more questions about my fermented brews. In all sorts of roundabout ways, strangers in search of a scoby found their way to me; friends asked if they could make the drinks themselves and restaurants were interested in putting them on their menus. Since so many people were looking for a healthy alternative to soft drinks, or wanted to give up alcohol temporarily (or for good), the interest in these naturally fizzy drinks kept growing.
Describe the general process of fermentation for us?
Fermentation is the process whereby bacteria, moulds and yeasts are used to transform foods. A fresh head of cabbage becomes sauerkraut; a sweet ‘soup’ of grain becomes a potent, bubbling beer; a soft cheese ripens to become an aromatic flavour powerhouse. These magical processes unfold without human intervention. All we can do is watch in admiration and, even then, we don’t see much: the action takes place at the microbiological level. These days scientists peer down their microscopes to examine lactic acid bacteria and sourdough yeasts thriving in petri dishes; but for centuries, humans have relied on intuition in their attempts to master this elixir whether it be by trial and error – or by smelling, tasting, and spitting it out again.
"
Don’t worry if it doesn’t always work out: after all, fermentation is a natural process that at times – just like you – dares to be quirky.”
How did you decide what recipes to include in your book?
I was fermenting for years when Elise (van Iterson, illustrator) asked me to collaborate on a book. For a long time, I didn’t think I could share these recipes, but I found out a lot of people were open to trying it. All the recipes are ferments that I already made myself. I tested them all again and again until they were fit for the book.
What’s your favorite recipe? Why?
I do love kefir — because it’s so quick. You only need to wait 48 hours to have a delicious fizzy drink. You can also super easily adopt it to the seasons. In winter, citrus (with a little cardamom) is great — it makes a bitter and fresh tonic. In summer, berries or peaches give a wonderful pastel coloured drink. But I also really like the hibiscus soda — because you don’t need a scoby for it. You can make it with whey. That’s something that’s easily found, so there is no barrier to start with.
I was fermenting for years when Elise (van Iterson, illustrator) asked me to collaborate on a book. For a long time, I didn’t think I could share these recipes, but I found out a lot of people were open to trying it. All the recipes are ferments that I already made myself. I tested them all again and again until they were fit for the book.
What’s your favorite recipe? Why?
I do love kefir — because it’s so quick. You only need to wait 48 hours to have a delicious fizzy drink. You can also super easily adopt it to the seasons. In winter, citrus (with a little cardamom) is great — it makes a bitter and fresh tonic. In summer, berries or peaches give a wonderful pastel coloured drink. But I also really like the hibiscus soda — because you don’t need a scoby for it. You can make it with whey. That’s something that’s easily found, so there is no barrier to start with.
HIBISCUS SODA
INGREDIENTS
*1 litre (about 4 ¼ cups) water
10 grams (about 2 ½ tsp) dried hibiscus flowers
*Juice of 1 lemon
*50-100 (about 10-20 tsp) grams sugar or sweetener of choice (to taste)
2 tbsp whey (from yogurt -- coconut yogurt for vegan option)
METHOD
1. Bring water to a boil. Add hibiscus flowers and lower heat to let mixture simmer gently for 5 minutes.
2. Add sugar, stir, and let mixture cool.
3. Pour sweetened infusion through sieve to remove flowers. Put liquid and whey into a glass jar. Cover with (cheese)cloth, secure with rubber band and leave to ferment at room temperature until mixture starts to fizz. Help process along by stirring mixture well once a day.
4. Once mixture is bubbly, let it ferment for another 2 days until you have preferred taste. The longer you wait, the more tart and less sweet the flavor will become. Pour into bottles and let stand at room temp for another 24 hours to build up bubbles. Then keep in fridge.
What benefits does fermentation yield?
Fermented foods and drinks contain masses of microorganisms. These useful little beasties give foodstuffs a more robust flavour, a longer shelf life, and a different texture. They are also beneficial to our health, able to provide extra vitamins, convert sugars to organic acids, and break down ingredients which are difficult to digest.
Because there are millions of bacteria in fermented foods, consuming them is a good way to get back in touch with our old friends, helpful bacteria. In our bacteria-shy lives, fermented foods can contribute to our resilience.
More and more scientific studies are providing evidence for the connection between our brain and our gut. For example, a healthy microbiome – the ecosystem of bacteria in your intestines – has been linked to good mental health, and hormones such as dopamine, noradrenaline and serotonin are instrumental in promoting feelings of well-being.
Take probiotics or drink kombucha?
The microbe species found in fermented foods are closely related to the species marketed as probiotics. Probiotics are microorganisms selected as a result of various scientific studies that have demonstrated their health-promoting properties. Those probiotics currently found on the market may not be as diverse as those found in spontaneously fermented foods – and this diversity is crucial to a healthy gut ecosystem.
Any tricks of the trade to keep in mind when making your own ferments?
It’s important to work with clean utensils, bottles and jars. You don’t want any pathogenic bacteria to get into your ferments. Learn to sharpen your senses and trust your smell and taste: you’ll see, smell and taste when something is off.
Your personal wellness go-to’s?
I love to move a lot — it’s the best boost I can give my body and my mind. Even when I don’t feel like it, I try to get out and move. Or even do it inside, on my mat. This, combined with lots of fresh fruits and vegetables (and of course some good strong coffee), keeps me energized.
INGREDIENTS
*1 litre (about 4 ¼ cups) water
10 grams (about 2 ½ tsp) dried hibiscus flowers
*Juice of 1 lemon
*50-100 (about 10-20 tsp) grams sugar or sweetener of choice (to taste)
2 tbsp whey (from yogurt -- coconut yogurt for vegan option)
METHOD
1. Bring water to a boil. Add hibiscus flowers and lower heat to let mixture simmer gently for 5 minutes.
2. Add sugar, stir, and let mixture cool.
3. Pour sweetened infusion through sieve to remove flowers. Put liquid and whey into a glass jar. Cover with (cheese)cloth, secure with rubber band and leave to ferment at room temperature until mixture starts to fizz. Help process along by stirring mixture well once a day.
4. Once mixture is bubbly, let it ferment for another 2 days until you have preferred taste. The longer you wait, the more tart and less sweet the flavor will become. Pour into bottles and let stand at room temp for another 24 hours to build up bubbles. Then keep in fridge.
What benefits does fermentation yield?
Fermented foods and drinks contain masses of microorganisms. These useful little beasties give foodstuffs a more robust flavour, a longer shelf life, and a different texture. They are also beneficial to our health, able to provide extra vitamins, convert sugars to organic acids, and break down ingredients which are difficult to digest.
Because there are millions of bacteria in fermented foods, consuming them is a good way to get back in touch with our old friends, helpful bacteria. In our bacteria-shy lives, fermented foods can contribute to our resilience.
More and more scientific studies are providing evidence for the connection between our brain and our gut. For example, a healthy microbiome – the ecosystem of bacteria in your intestines – has been linked to good mental health, and hormones such as dopamine, noradrenaline and serotonin are instrumental in promoting feelings of well-being.
Take probiotics or drink kombucha?
The microbe species found in fermented foods are closely related to the species marketed as probiotics. Probiotics are microorganisms selected as a result of various scientific studies that have demonstrated their health-promoting properties. Those probiotics currently found on the market may not be as diverse as those found in spontaneously fermented foods – and this diversity is crucial to a healthy gut ecosystem.
Any tricks of the trade to keep in mind when making your own ferments?
It’s important to work with clean utensils, bottles and jars. You don’t want any pathogenic bacteria to get into your ferments. Learn to sharpen your senses and trust your smell and taste: you’ll see, smell and taste when something is off.
Your personal wellness go-to’s?
I love to move a lot — it’s the best boost I can give my body and my mind. Even when I don’t feel like it, I try to get out and move. Or even do it inside, on my mat. This, combined with lots of fresh fruits and vegetables (and of course some good strong coffee), keeps me energized.
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