Mango Ginger Bug Soda - Sweet, Delicious and Bubbly Fermented Drink

Summary

In this episode of 'Fermented Homestead,' Anna shares the process of making a naturally fermented mango soda using a homemade ginger bug. She starts by pureeing organic mangoes, adds filtered water and sugar, and simmers the mixture. After cooling, she strains it and combines it with the ginger bug, fermenting the mixture for varying durations to compare results. The final step involves bottling and tasting the soda, revealing a fizzy, sweet drink that can be adjusted for sweetness and fermentation time. The video offers a simple and delicious approach to homemade fermented beverages.

Takeaways

• 🏡 The video is from 'Fermented Homestead', a channel focused on homesteading and fermentation.
• 🥭 The main topic of the video is making a naturally fermented mango soda using a ginger bug.
• 🔗 A link to a previous video on making a ginger bug is provided for viewers interested in that process.
• 📝 The recipe for mango soda is from 'Fearless Eating' and requires specific ingredients like filtered water, organic mangoes, organic sugar, and ginger bug.
• 🍹 The process involves peeling and pureeing mangoes, adding water and sugar, and simmering the mixture.
• 🌡️ It's important to let the mango puree cool completely before proceeding with fermentation.
• 🍯 The sugar in the recipe serves as fuel for the fermentation process, feeding the bacteria that contribute to gut health.
• 🕒 The fermentation process takes several days, with the video showing a six-day wait before the next step.
• 🍾 After fermentation, the mango soda is bottled and allowed to carbonate for a few more days.
• 🧊 Refrigeration can affect carbonation levels, with non-refrigerated sodas being more bubbly.
• 📈 The video demonstrates that fermentation time impacts the sweetness and flavor of the final product, with longer fermentation times resulting in less sweetness.

Q & A

What is the main topic of the video?

The main topic of the video is making naturally fermented mango soda using a ginger bug.

Who is the host of the 'Fermented Homestead' channel?

The host of the 'Fermented Homestead' channel is Anna.

What is a ginger bug and how is it used in the video?

A ginger bug is a fermented mixture of ginger, sugar, and water that serves as a starter culture for fermenting beverages. In the video, it is used as a starter for the mango soda.

What are the main ingredients for making the mango soda as per the recipe from 'Fearless Eating'?

The main ingredients are two quarts of filtered water, four to five organic mangoes, three to three and three-quarters of a cup of organic sugar, and a half of a cup of ginger bug.

How many mangoes does Anna plan to use per jar in the video?

Anna plans to use three to four mangoes per jar.

Why does Anna decide to make a double batch of the mango soda?

Anna decides to make a double batch of the mango soda because she believes she will enjoy it and wants to have enough to last.

What is the purpose of adding sugar to the mango soda during the fermentation process?

The sugar serves as fuel for the bacteria in the ginger bug, allowing them to multiply and become strong, which is beneficial for gut health.

How long does Anna let the mango puree and water mixture simmer after it comes to a boil?

Anna lets the mixture simmer for about 10 to 15 minutes.

What is the significance of straining the mango puree through a mesh strainer and muslin cloth?

Straining the mango puree helps to remove the fine particles that could clog the cloth and ensures a smoother texture for the soda.

What type of airlock system does Anna recommend for fermenting the mango soda?

Anna recommends using an airlock system or a regular mason jar lid to prevent oxygen from getting in, which could turn the soda more vinegary.

How long does the ginger bug infused mango soda need to ferment before bottling?

The ginger bug infused mango soda needs to ferment for about six days before bottling.

What does Anna do to differentiate the bottles that fermented for different lengths of time?

Anna uses rubber bands to mark the bottles that fermented for one day less, to compare the taste and carbonation levels.

What is the final step in the process of making mango gingerbug fermented soda?

The final step is to open the bottles, strain off any remaining sediment, and taste test the soda to evaluate the fermentation results.

What does Anna suggest regarding the fermentation time and sweetness of the mango soda?

Anna suggests that fermentation time affects the sweetness of the soda, with longer fermentation times resulting in less sweetness as the bacteria consume more sugar.

What is the importance of refrigeration in the final stages of the mango soda fermentation process?

Refrigeration slows down the fermentation process and reduces the bubbliness or carbonation, which can be desirable for some tastes.

What safety tip does Anna provide when opening fermented bottles?

Anna advises to be careful when opening the bottles, especially glass flip top bottles, to avoid any potential for explosion or excessive gas release.

What does Anna suggest for those interested in making different flavors of ginger bug sodas?

Anna encourages viewers to share their ideas for different flavors of ginger bug sodas in the comment section.