Another recipe designed by Nikos for Shoshin Art Club. This time we learn how to make fermented Rhubarb soda. The next video we learn how to make Ginger Bug:

4 large rhubarb (500g)
200g of sugar
2L water
120g ginger bug

Boil the rhubarb for 10-15 minutes.
Let the mixture cool slightly, and add 200g of sugar (depending on how sweet you want your soda).
Stir to dissolve.
Once it cools, transfer it into a wide jar and add the ginger bug.
Cover the jar with cheesecloth and stir daily.
Fermentation should start in 2 or 3 days, depending on the temperature of your house. You will notice all the small pieces of rhubarb will come up to the top meaning this is the right time to bottle.
Strain the mixture and then add it to the bottle.
Let the bottle sit at room temperature for 8 hours, then refrigerate.

Note: during the second fermentation, Burping is essential for people who have just started to ferment (don’t get me wrong) but it's an excellent way to practice and understand the fermentation process, as it can be very dangerous. Imagine you have a time 🧨 in your kitchen and don’t know when it's going to explode.

Also, another thing to note is during the second fermentation explosions can happen in poor-quality bottles even if you regularly burp them. So choose bottles that can handle pressure