Servings: 4 cups
Ingredients
- 1 quart juice, 100% juice with no preservatives or additives
- 500 mg Saccharomyces boulardii CNCM I-745, I use the contents of 1 Florastor capsule
Instructions
First Ferment
- Pour the juice into a clean quart-size glass jar, leaving at least 1 inch of headspace.
- Open 1 capsule of Saccharomyces boulardii and stir its contents into the juice. This isn’t an exact science—1 capsule may ferment more than 1 quart depending on conditions.
- For carbonation: Use a tight-fitting lid and burp daily (open briefly to release pressure). For less fizz: Use a loose-fitting lid or fermentation lid.
- Ferment at room temperature for 24 to 72 hours. Taste daily until you reach your preferred level of tanginess or fizz. Fermentation will occur faster in warmer environments.
- Refrigerate once the flavor is right for you. Refrigeration slows fermentation and keeps the yeast active (do not freeze—S. boulardii does not survive freezing).
Subsequent Ferments
- Pour 1/4 cup of fermented juice from a previous batch into a clean jar.
- Top off with fresh juice (again, no preservatives) up to the 1-quart mark. Again, this isn’t an exact science—you may be able to ferment more than one quart, depending on the conditions.
- Ferment again at room temperature using the same method (sealed or loose lid).
- This process can typically be repeated 4–5 times before the yeast weakens.After that, start over with a fresh capsule for full probiotic potency.
Video
Notes
-The process is flexible and forgiving—adjust timing, juice types, and starter quantity based on taste and fermentation activity.
-For the best results, always use thoroughly clean (or sterilized) equipment and high-quality juice to ensure a safe and effective fermentation.
Nutrition
Calories: 100kcal | Carbohydrates: 20g | Protein: 0.2g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 9mg | Potassium: 239mg | Fiber: 0.5g | Sugar: 15g | Vitamin A: 2IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 0.3mg
Nutrition values are approximate and may vary.
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