Fermented pumpkin and apple soda

A probiotic (that means it’s full of good bacteria) soda that’s delicious on its own or used as an autumnal mocktail or cocktail mixer.

Makes approximately 1 litre

Ingredients

• 200-250 grams pumpkin discard, including seeds

• 200 grams grated apple

• 150 grams dates, finely chopped

• 50 grams ginger, cut into matchsticks

• 2 cinnamon sticks 4-6 whole cloves

• 2 teaspoons raw apple cider vinegar (with The Mother)

• Filtered water

• 2 teaspoons maple syrup or honey (to bottle)

Method

1. Add the fruit, veg, dates and spices into a 1.5-2 L airtight clip top jar. Next, add the vinegar and top up with filtered water to the neck (or just at the shoulder if you’re using a 2L jar).

2. Sit the jar out on the kitchen side to ferment for 5 days, swilling every day to mix.

3. After 5 days check for flavour and fizziness, before straining off the liquid using a sieve.

4. Transfer the liquid into a pouring bottle (you can keep and puree the fruit and dates or put it in the compost) and add the maple or honey before closing.

5. Set the bottle back on the kitchen side for ferment for an additional 2-3 days, taking care when you open it, as it will be fizzy.

6. Serve chilled and store in the fridge. It should keep for 10 days, but do remember to open it daily.

Recipes provided by Natural Chef, food writer and stylist, Nina Foster.

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