Probiotic Lacto-Fermented Lemonade Recipe (2024)

FAQs

How to make lacto fermented drinks? ›

The basic directions. It's crazy simple. Combine the fruit & herbs, purified water or juice (6-7 cups), sugar (1 cup) and whey (1/2 cup) and refrigerate for a day to let the flavours infuse. You can use any type of jar but make sure that you don't store it air tight as the gasses need to escape.

Don't forget about the microbiome benefits, though: Ehsani says probiotics are what turn this lemonade into liquid gold for your gut. “Fermented foods contain live and active cultures that may act as probiotics, which help balance out and keep our gut flora healthy,” Ehsani says.

General rule of thumb is 10–15 g of salt per 1 kg of vegetables or 1 tablespoon of salt per 1 liter of water. 4. Put your vegetables tightly in a jar so there is as little air space as possible. Pour the lukewarm saltwater into a jar and make sure that all vegetables are covered with water.

Fermented foods are salty, sour, tend to have more nuance in the mouth, and become more refined over time. In addition, lacto-fermentation consumes the sugar in the food. Lacto-fermented vegetables and fruit lose their sweetness but create new flavours and aromas during fermentation.

Kefir – This fermented drink has been proven to have positive effects on gastrointestinal issues and makes a great early-morning drink to start the day with. Yoghurt – Probiotic yoghurts have been proven to help prevent gastrointestinal infections, as well as reduce bloating and help with gastric emptying.

Ingredients. Cultured Grade A Reduced Fat Milk, Cane Sugar, Water, Contains Less than 1% of: Acacia Gum, Modified Food Starch, Vegetable Juice (For Color), Natural Flavors, Lemon Juice Concentrate, Vitamin D3.

Dairy Kefir is one of the easiest fermented beverages to make and is one we often recommend starting with. Dairy Kefir can be made with Kefir Grains (symbiotic yeast and bacteria comprising a culture that looks like cauliflower) or with powdered Kefir Starter Culture.

Kombucha Is an Excellent Source of Probiotics

Kombucha typically has billions and billions of microscopic probiotics in even a very small serving. How many billions depends on how the kombucha is made, what ingredients are added, and how it's stored.

Lemonade can be a healthy beverage, but it's highly processed and full of sugar most of the time. However, fermented lemonade, also known as lacto-fermented probiotic lemonade, adds probiotics to the drink. The fermentation process also reduces the amount of sugar that's usually found in traditional lemonade.

A common question about probiotics is whether it is ok to take probiotic supplements every day. Whilst there may be a few exceptions to this rule, the general answer is yes, it's safe, and usually recommended, to take them daily. It's important to understand that probiotics are a natural supplement and not a medicine.

Is apple cider vinegar a fermented probiotic? ›

Apple cider vinegar is a fermented food, so it does contain bacteria. But there isn't adequate research yet to show whether these bacteria survive digestion. Therefore, although many consider apple cider vinegar is a probiotic food, it is technically not a probiotic.

The most common fermented foods that naturally contain probiotics, or have probiotics added to them, include yogurt, kefir, kombucha, sauerkraut, pickles, miso, tempeh, kimchi, sourdough bread and some cheeses.

The second ferment causes the mixture to carbonate which makes it more like a soda. To do this simply strain the lemonade and instead of placing it in the fridge, put it in smaller jars with tight-fitting lids. The anaerobic environment causes the fermented liquid to become carbonated.

Lacto-fermented beverages are naturally fermented through a process of lactic acid bacteria fermentation. The acids naturally present plus the sugars used in the ingredients produce a drink more hydrating than water because of its mineral content.

The simplest method of lacto-fermentation is to submerge a food that naturally contains lactic acid bacteria, such as cabbage or cucumber, into a brine of water and salt. Fermented milk, yogurt, and sourdough may also ferment on their own, but often a starter culture is used to ensure safety and consistency of flavor.

The lactic acid bacteria group, which includes the Lactobacillus species, is one of the most important groups of probiotics. You'll find it in fermented foods like kimchi, kefir, and, yes, ACV.

5 to 1.5 fl oz of ginger bug liquid, 4-5 fl oz of shelf-stable sweetened fruit juice, and fill the rest of the bottle with filtered water, leaving 1" of headroom. Let sit at room temp for 2-3 days, then refrigerate before serving. If you see a bubbly ring forming at the top of your liquid, you know it's working.