Gastronomixs

Soda of fermented sweet potato, ginger, and lemon

Creation by Arne Ramak, Heemstede, the Netherlands.

Recipe makes 2 litres.

Soda of fermented sweet potato, ginger, and lemon

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Ingredients

4

 

sweet potatoes, grated

4

cm

fresh ginger, with skin

2

litre

water

1

 

eggshell, cleaned and ground

400

g

cane sugar

120

ml

whey (liquid from strained organic yoghurt)

4

 

lemons, juice, and zest

Preparation method

  • Rinse the grated sweet potato under running water and squeeze out as much starch as possible. 
  • Place it in a large preserving jar with the ginger, sugar, whey, lemon, and ground eggshell. 
  • Add 1.5 litres of water to the preserving jar until it is filled to 90%. Close the jar and give it a few shakes.
  • Allow the jar to ferment at room temperature for three to four days. This will allow the flavour to become more intense and carbon dioxide is released, creating a light fizzy effect.
  • Stir the soda every day to allow the carbon dioxide to escape (don’t allow the pressure in the jar to become too high) and taste how spicy it is.
  • Once the flavour is right, strain it through a fine sieve or cheese cloth and fill two PET bottles.
  • Add another 0.5 litres of water and sugar to taste,
  • Screw the lid back on and allow the carbon dioxide to do its work at room temperature for another one to two days. 
  • Cool it well to stop the fermentation process.

Serving suggestions

  • Serve with lots of ice and lemon rind.

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