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Honey & Strawberry-Rhubarb Fermented Soda
Banana Pepper & Basil Jelly: How to Make and Preserve
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Great Instructable! I love the idea of the banana and basil, and look forward to trying this. You've got a vote from me! :-) - WUVIE
That is such a colorful jelly! Does it get to the consistency of a traditional jelly? - Penolopy Bulnick
That is awesome- I love it!
Thanks! Yes- it is definitely jelly-like. For a runnier jelly, you can reduce the pectin to 1.5 Tbs instead of 2... but I like it to be stiffer consistency. :)
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Ok, I'm trying to clear some things up and getting mixed information. I've seen many fermented soda recipes, and some say use an airlock while its fermenting for the 3 days and some say cover with a cloth/paper towel for 3 days. One keeps air out, one lets air in. Which one is needed, does it not matter? I know for wine making, you keep the air out because the air will turn it to vinegar(or rather the things in the air). Also wine will sit for months instead of 3 days. Also in this very recipe, an airlock is used for the fermenting days...however, it says to taste the soda every day...which would mean taking the airlock off (thereby letting air IN) to taste it. It seems like that means the airlock is not necessary. The recipes that say to use a cloth have you stir the mixture twice daily. I have also actually made some soda from some peach grape juice, using a ginger bug, and I only put the cloth on and stirred it and it came out quite nice and fizzy. Anybody have any insight to this? I'm trying to decide how much additional equipment I NEED to buy for homemade sodas. Thanks!
This looks great will have to try it.I have mad something like this before. It was a very strong flavor but quite addict iflooking forward to try yours. thank for sharing.
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