Imagine a big, luscious, juicy mango but as a light and refreshing carbonated drink. Add a squeeze of lime and some mint and you've got yourself one seriously awesome summer beverage.
1. You could skip step #4 above. If you do know that your soda will have some pulp in it. This is not a big deal and it’s can’t hurt you but it will be a bit cloudy and gloopy.
2. For step #5, I highly recommend using a ginger bug because I think that gives the best flavor. If you’re new to making a ginger bug, my friends over at Oh Lardy! have a great tutorial for how to make a ginger bug. Otherwise, you can use whey or water kefir.
3. For step 7, as I showed in my fermented cream soda post, if you use a poor quality bottles and are careless (or in my case, just plain stupid), bottles can explode. Some types of glass bottles are better than others. These are the best because they are built soundly and stand up well to the pressure that will build from the fermentation process. You can find them here on Amazon. To prevent any possibility of exploding glass, you could certainly use plastic bottles too. Personally, I don’t like to use plastic but I know some people who do just to be on the safe side.
4. For step 8, once the bottles become carbonated, open them carefully to let some of the gasses escape. Do this over the sink as sometimes you’ll get a bubbling over, like in this video of me opening my fermented blueberry soda. Once it’s carbonated, transfer the bottles to the refrigerator where the fermentation will dramatically slow down.
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