There have to be some options out there for people who don't eat sauerkraut, yogurt, kefir or myriad other seemingly "gross" fermented foods. Me, personally, I'm not a fan of yogurt at all. Don't like the "tangy" thing. Neither are my kids. Well, they like the commercial-dessert versions you get in supermarkets clad in cartoon-character donned packages and loaded up with all kinds of sugars, MSG and CARRAGEENAN...
So, what is one to do if they want to reap the benefits of fermented foods?
Fermented Lemonade, of course!
Here's What You Need:
juice of six lemons
1/2 to 3/4 cup sucanat* --amount depends on your taste (granulated sugar is fine, too--just not white GMO sugar, God forbid!)
1/2 cup whey (the liquid you drain off yogurt)**
1/2 gallon of filtered water
Put all ingredients together in a half gallon glass container and stir well. Cover tightly with a lid and let sit on your counter at room temperature for two days. Seriously, it's that simple.
You get more juice from your lemons if they are room temperature.
*Sucanat is a brand of organic, naturally-evaporated sugar. Most of the sugar will be eaten up and used as fuel for the lacto-bacillus culture, so your end result will be significantly more tart than what you start with.
**Use fresh, "living" whey that you drain off yogurt by taking plain, organic, grass-fed yogurt and putting it into a coffee filter, then place the coffee filter into a strainer over a bowl. The liquid that drips out is the whey (no kidding!). You may need to "help" it drip by squeezing the coffee filter occasionally, because this process takes about 30-45 minutes, so definitely do this ahead. Any whey left over can be stored for another use. One small container of yogurt will yield just about a Â½ cup of whey.
Makes a half-gallon of some tasty, tingly lemonade...ooh that's good!
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