Pomegranate Soda

1. In a quart-sized bottle, add plain kombucha and pomegranate juice. A great bottle choice in an old quart size vinegar bottle with the plastic lid. A Grolsch style bottle (with the wire-held stopper) will likely yield a crimson pomegranate disaster all over the kitchen floor.

2. Affix lid snuggly and place the bottle out of direct sunlight (try draping a towel over the bottle) and in a room temperature environment for 12-38 hours.

3. If you have a cool home, please choose a warmer area like the top of a refrigerator or purchase a seedling heat mat to keep this and other future ferments at the perfect temperature.

4. How do you know when your soda is fermented? If the liquid is bubbling and foaming, you will know your soda probably could have come off ferment and gone into the fridge with an hour or two less ferment time. Put it in the fridge now. If the liquid is still, give the bottle a little shake and look for an ascending parade of tiny bubbles. If you see a steady ascension, put your soda in the fridge.

5. Remember, successful fermenting is part science and part art. The more practice you afford yourself, the more in sync you will fall with your ferments. We have become disconnected from our food and the beneficial bacteria who are our symbionts. Fermentation allows us the opportunity to reconnect.