I don’t know about the rest of you, but I do love soda. (On an unrelated side note, in high school I used to call it “pop,” and I had a best friend who called it “soda.” It drove me nuts when she called it that, but somehow along the years, that’s what I call it now, too.) Where I work, it’s available for free, and wouldn’t you know, the vending machines are literally right behind where I sit. They call to me all day. All day, every day that I’m at work, people make the trek down to these vending machines. One particular gentleman I see comes by multiple times a day.
Intellectually, I know that soda is not good for me. Maybe the kind that’s made from pure cane sugar is better than the HFCS stuff, but all in all, not awesome for the body. The thing is, I love that fizz! It’s so effervescent and delicious. It’s the bubbles that make it so, though; I think most of us will agree that flat soda is not appealing.
So, to try and combat my desire for soda, I have been making kombucha tea at home. I’ve been making it for several months, now, and I think I’m just beginning to get the hang of it. Komucha is a fermented tea that promotes better digestion, increased energy, and generally just brings your body back into balance. You can read more about kombucha in many places, but I like Kombucha Kamp. I bought my SCOBY from them, and they also have a great Facebook group page where I tend to ask a lot of questions and receive a lot of answers.
Anyway, I’ve been pretty pleased with the results (a couple overly-vinegary batches notwithstanding), and they can get great carbonation. The problem is, I think it looks weird to have a flip-top-type beer bottle at work – because you second ferment in a flip-top bottle to get the carbonation – and I would worry about the pressure causing the drink to fizz everywhere if I tried to open it at my desk. My kombucha is more of a home drink for now.
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I also am going to make a ginger bug. (I had an awesome part of this post about ginger bugs, and for whatever reason, WordPress didn’t save my draft. Darn you WordPress! Now I have to retype everything. Maybe I should start creating Word documents, then copy and paste…. Oh well, onward and upward I suppose.) A ginger bug can be used as the base for natural sodas like apple-ginger soda, root beer/sarsaparilla, or just simply as natural ginger ale. From what I’ve read, if you had a stomach ache back in the day and someone told you to drink a soda to settle it, this is the kind of soda they meant you to drink. Ginger bugs are chalk full of probiotics, and many folks find ginger soothing and nausea quenching. I plan to use this recipe. Seems simple enough, right? I’ll let you all know how it turns out.
Hopefully I will soon be adept enough at making these drinks that I *will* be able to bring them to work with me, and then I can completely ignore the siren call of the soda machine.
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