Naturally Sparkling Apple Cider…and How To Lacto-Ferment Any Juice

Home Food Recipes Essentials Naturally Sparkling Apple Cider…and How To Lacto-Ferment Any Juice

Naturally Sparkling Apple Cider and How To Lacto-Ferment Any Juice ~ Real Food Family

Lacto-fermenting foods and drinks is so easy it’s ridiculous! The process naturally preserves the food or juice, adds millions of enzymes and living probiotics, reduces the sugar (because the sugar feeds the good bacteria), and adds natural “carbonation” (in the case of juice). It’s kind of a NO BRAINER!

To lacto-ferment juice, you basically add whey (made from separated raw milk or yogurt*) to fruit juice and let it sit on the counter for a few days to ferment and carbonate. See the recipe below for specifics.

*To make whey, you may start with fresh raw milk, raw milk yogurt, or a high quality commercial whole-milk yogurt.  If using fresh raw milk, let the milk stand at room temperature in a covered container for 3-4 days until it completely separates.  Line a large strainer set over a bowl with a clean dishtowel or cheese cloth.  Pour in the yogurt or separated milk and let stand for several hours until all the liquid strains into the bowl.  Without squeezing, wrap the solids with the cloth and hang by a wooden spoon over the bowl to allow any extra whey to strain out.  When whey stops dripping, store whey and homemade cream cheese in separate covered containers.  Refrigerated, cream cheese will last for 1 month, and whey for 6 months.

Naturally Sparkling Lacto-Fermented Juice Ingredients:

  • 1/2 gallon (8 cups) natural fruit juice (like apple juice or cider, lemonade, grape juice, orange juice or berry juice)
  • 1/4 cup whey
  • dash of salt (optional- this enhances the fermentation process)

Place the juice, whey and salt (optional) in a large jar and stir to mix evenly. Cover lightly with a lid or cheesecloth and a rubber band. Let sit at room temperature for 3 days. After 3 days, cover tightly and let stand at room temperature for 24 hours to carbonate. *If you leave it tightly covered at room temperature for more than 24 hours (or even less if the room is very warm), there’s a chance that your juice will explode like a champagne or soda bottle, so be careful. Transfer your fermented juice to the refrigerator and enjoy!

Enjoy this video, too!

How To Lacto-Ferment Any Juice from Real Food Family on Vimeo.

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