07 May 2015
Fermentation Basics: Hibiscus Whey Cooler
Lindsay Wilson brought so many yummy fermentation recipes to her class at the Fall Conference 2014. We're going to post them here in a series, so come back and look for more! For our second installment, here's a fizzy, refreshing treat: Hibiscus Whey Cooler
In all traditional cultures, brews and natural sodas were easy and effective ways to get the nourishment and medicinal properties of plants into the community’s bellies. Make sure to use filtered or spring water when making your preparations, sing to your ferments or dance while making them, and be patient...magic is happening!
Whey Cooler Recipe
Makes 2 Quarts
1/4 cup dried hibiscus petals (or 1/2 cup of chamomile, nettles, mint, etc)
1/2 cup liquid whey
Juice of one lime or lemon (optional for extra tartness)
2 quarts filtered or spring water
1 teaspoon sea salt
1/3 to 1/2 cup sugar
Steep hibiscus in 2 cups of hot water for about 10 minutes. Add the rest of the water and cool. Add whey and sugar and mix. Place in sealed quart jars (will need 2) and leave a little room in the jar (some air); put in warm place for 3-7 days (will need longer in Fall/Winter). On or near the stove is a good place.
Bubbles will become visible after a few days. You can taste the cooler to see if you like it. If too sweet, allow it to culture longer. Once you like the taste, place it into the fridge until ready to be served. Enjoy!
Lovely Lactobacilli has so many benefits:
- Create omega-3 fatty acids (essential for cell membrane and immune function)
- Inhibit growth of diarrhea related bacteria such as Shigella, Salmonella, and E. coli
- Protect the intestinal lining by creating an acid barrier
- Compete with potential pathogenic bacteria for receptor sites along the GI mucosal cell surfaces
- Transform milk sugars and other sugars into easy to digest lactic acid