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Saturday, June 25, 2022

Soda, fruit, and sauce: three homemade fermented drinks for beginners

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“Fermenting” sounds like what happens when you leave something in a Tupperware container in the fridge for too long, open it, and it smells funny. However, fermentation is an essential process in many of our everyday foods such as bread, cheese, yoghurt, beer or wine. Mankind has always used it as a method of preservation, but in recent years it has become fashionable to apply it to all types of food to find new flavors or textures.

In the video above you have a quick and free fermentation course for beginners taught by a guy who knows almost everything about it. Robert Ruiz, responsible for LOV ferments and author of the book fermentshows us how to make three beginner concoctions: a ginger-lime soda, some pickled medlars, and a peanut-banana sauce.



  • 1 liter of water
  • 60 grams of sugar
  • 10 grams of ginger
  • The skin of half a lime
  • 1 sprig of mint
  • 1 g fresh bread yeast
  • Mineral water, soda or siphon


  1. Dissolve sugar and yeast in water. Add ginger, lime zest and mint. Leave at room temperature for two days.
  2. Bottle and store in the fridge (lasts approx. 14 days). Serve as is or reduced with sparkling water, soda or a siphon.



  • 300ml of water
  • 1 liter wine vinegar
  • 1 kg of sugar
  • 1 kilo of medlars


  1. Dilute the sugar in hot water and add the vinegar.
  2. When it is cold, add the medlars and leave for three months.
  3. The curing liquid can be mixed with sparkling water for a refreshing drink. It lasts about 5 years.



  • 250 grams of peanuts
  • 100 grams of sugar
  • 1 ripe banana
  • 1/2 spring onion
  • 500 ml white vinegar
  • 25 grams of salt


  1. Cover the peanuts with water and let them hydrate for 24 hours.
  2. Add the other ingredients and blend until you get a silky paste. If it’s too thick, add water and vinegar in equal proportions until you get the texture you want.
  3. Adjust salt and sugar to taste. Store in a jar outside the refrigerator for a month. It lasts a year.

Source elpais.com

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