Taste of the Week. Fermented Lemonade

Taste of the Week. 

Fermented Lemonade

Popular across cultures, fermenting food has made a comeback as a provider of 'good' bacteria that contributes to a healthy digestive system. BBC Good Food continues: Fermentation is an ancient technique for preserving food and drinks that has been practiced since long before the days of refrigeration.   

Read more here. Or visit the Midleton Farmers Market on a Saturday morning.

I visited Midleton Farmers Market recently and spotted some fermented drinks on the Ballymaloe Cookery School stall. I started asking questions and Aoife told me all about them. 

Most of you are probably familiar with sourdough where a starter is used to kickstart the fermentation. There were quite a few varieties of liquids on the BCS stall but I played it safe and bought the Lemonade one. Here a "ginger bug" is used to convert "sugar into friendly probiotic compounds". 

My little 250ml bottle is finished by now. I enjoyed a shot glass of it for a few mornings in a row. It is slightly sour, nothing major, and easy to swallow; indeed, it is similar to a very good quality lemonade. No miracles to report on the gut front but I'm open to trying more of our Taste of the Week and even some of those more far-out ones!

Not surprised that BCS is doing these drinks as fermentation guro Sandor Katz made a huge impression here during those marvellous Literary Fest years.