Shannon Stonger
Saving the pits from your favorite stone fruits, gives you the perfect ingredient to start your next homemade soda.
2 to 6 days DURATION
10 minutes PREP TIME
1 pint SERVINGS
Ingredients
- 1 mango pit or 1⁄2 cup peach, plum, nectarine, or other fruit pits
- 2 tablespoons sugar
- 2 to 3 cups water
- 1 tablespoon sourdough starter, kombucha, whey, water kefir, or another culture starter, optional
Directions
- Add the pit(s) to a quart jar, along with the sugar, enough water to fill the jar, and the culture starter if desired.Ferment with permeable lid for 2 to 3 days, or until bubbles form at the surface and it looks alive. Strain liquid from pits and transfer to an airtight bottle, cap it, and allow to ferment an additional 2 to 3 days to carbonate.Upon carbonation, refrigerate for 3 to 5 days, or drink within 48 hours of initial carbonation. Serve over ice. Longer room-temperature storage can be achieved by burping bottles twice daily to avoid bottle explosions.Fermentation time: 2 to 3 days.Storage time: 3 to 5 days in the refrigerator.
For more on fermented beverages:
Fermented Beverages Your Way: Homemade
Beet and Apple Kvass Recipe
Sourdough Bread Kvass Recipe
Recipe and photo reprinted with permission from Traditionally Fermented Foods by Shannon Stonger, Page Street Publishing Co., 2017.Shannon Stonger, founder of the Nourishing Days blog, holds a bachelor’s degree in chemistry. She and her family live on an off-grid homestead in Texas.
Photo by Shannon Stonger
This lively soda packs a probiotic punch while making use of the castoffs from your summer pie or smoothie. Use pits with a bit of the fruit still clinging to them, and not from fruits that have met the greedy fingers of young children attempting to scrape off every last bit of sweet fruit – while adding their own bit of foreign bacteria.
