Wild Sodas are a fun and easy way to make living, medicinal, naturally probiotic beverages that are made by wild fermentation- we don’t add any yeast- the wild yeast on the flowers and yeasts in the raw honey are what cause the fermentation! They can be made with 100% local ingredients, making them a wonderful example of “localvore medicine” that reflects the true terroir of the land and has a super small carbon footprint. I mostly make them in the warmer months, but they can be made year-round. 

Ferments are already medicinally active foods unto themselves and the additional medicinal herbs elevates them even further. I personally enjoy enhancing fermented vegetables with herbs and spices- kimchi, sauerkraut, and root vegetables in particular- choosing the blend based on what’s really in its prime and available in my garden, local farms, and woodlands and meadows.

I'm a big fan of wild sodas in the warmer months when I don't find myself as drawn to tea. They have a sweet, sour, and fizzy flavor similar to kombucha, which makes sense since they're both fermented and probiotic. Another cool thing about wild sodas is that they can be made with entirely local ingredients if you're using local honey!

Wild Sodas are a fun and easy way to make living, medicinal, naturally probiotic beverages. They can be made with 100% local ingredients, making them a wonderful example of “localvore medicine” that reflects the true terroir of the land while having a super small carbon footprint. I mostly make them in the warmer months, but they can be made year-round.

Fall is for kimchi-making in my house. The late summer/early fall abundance of vegetables available this time of year provides the perfect diversity to make an amazing fall ferment! A nice big batch made now will last well into winter, so it's also a way to extend the window of eating local.