If you follow me by reading my blogs or on social media you know that I love to ferment. I’d ferment just about anything! I have ferments going just about everywhere. Open one cabinet there’s rice (for eating + wine); in another cabinet, there’s kefir; I must check the oven before turning it on, cause there might be Almasi yogurt or culturing butter in there. I have a kombucha corner, that also is home to my fermented garlic, mead, banana vinegar, kimchi + rice water.
Anywho, back to Sweet Potato Fly . . .
It is like a type of soda; slightly effervescent, fizzy, aromatically spiced + is reminiscent of a ginger ale or other spicy, bubbly beverage. Like many lacto-fermented foods, it may take some getting used to, but once you acquire a taste you’ll find its sweet, tangy, spicy flavor quite refreshing!
I liked this beverage. It had just the right amount of spice + was not sweet . . . which is good, because I’m cutting back on sugar. I only used half the amount of sweet potato; next time I will make sure I have 2 on hand.
Below is the Sweet Potato Fly recipe I used, courtesy of Cultures for Health
1 eggshell, cleaned + crushed
(I don’t know what the egg shell is about, but it sounded freaky enough for me to add it 🙂
1. Grate sweet potatoes using the coarse side of a box grater. Rinse in a sieve under cold water to remove starch.
2. In a large non-reactive container combine grated sweet potatoes, water, sugar, whey, juice and zest from the lemons, cinnamon, nutmeg, ginger, and crushed eggshell.
3. Stir, cover, and allow to ferment at room temperature for around 3 days, or until fermented.
4. Strain through a fine sieve lined with cheesecloth and bottle into airtight bottles. Refrigerate and serve.
Have you ever tried Sweet Potato Fly? How about Ginger Bug?
That’s it for now.
Creative Director + Holistic Chef
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