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Old-Fashioned, Healthy, Lacto-Fermented Soft Drinks: The Real "Real Thing" PDF Print E-mail
Written by Charles Eisenstein   
Wednesday, 18 June 2003 15:59

My brother John and I share a hobby of brewing lacto-fermented sodas--root beers and ginger ales--which we share among family and friends and occasionally sell at health food conventions. Often we are asked, "Where can I buy this?" Our answer is "Nowhere." Unless you are lucky enough to run into us at the Weston A. Price Foundation yearly conference, chances are you will never see lacto-fermented soda for sale anywhere.

Our personal reasons for not "expanding our operation" are deeply relevant to the conflict between craft and commerce in food production. Usually I make soda in 5-gallon batches. The process is fairly time-consuming, but it fits in well with other chores and there is no obligation to brew a certain amount at a certain time. Since I enjoy brewing several times a week, I produce a surplus--far more than our own family can drink. To expand to a commercial level, though, would mean changes in the way I brew, because as it stands I can only net about $20 per hour of labor. To be commercially viable, I would need to exploit efficiencies of scale by buying better equipment: a bottle-washing machine, bottler, larger fermentation vessels, etc. Then it is no longer a kitchen hobby; it is a business that must consider shipping, legal licensing, labeling laws, sanitation regulations, accounting and so forth.

The Compromises of Commerce

So far so good. Some people are naturally inclined towards business. There are more and more small foodcrafting businesses these days, and I am happy to pay a premium for their products. But it is more than a matter of hobby versus business--there are certain compromises one must make to bring production past a certain critical volume. The critical volume for fermented foods is especially low, because the product is alive and working. Lacto-fermented soda keeps fermenting in the bottle, for instance, leading to foaming and spraying when you open it, or even dangerous exploding bottles if you leave them out long enough. There is a good reason that mass-marketed soft drinks are dead. In fact it is a necessity in the context of national brands, centralized production and mass distribution. To change the way food is produced and processed inescapably demands changes in the way it is distributed and sold.

The compromises one would have to make to sell fermented soda on an economically viable scale are constant refrigeration and scary warning labels, or pasteurization, or plastic bottles. None is acceptable to us, for ecological and health reasons.

Similar compromises apply to most of the fermented foods that have survived the last century of food industrialization. Pickles and relish are no longer fermented at all, but preserved in vinegar and sterilized with heat in the canning process. Wine is treated with sodium metabisulfite before fermentation to destroy wild bacteria and yeasts that make the results less predictable. Beer is usually pasteurized or microfiltered to kill or remove living yeast. Yogurt survives, but it just isn’t as good after the first day; the same is true of bread. Sauerkraut is usually pasteurized. To be sure there are niche brands, which are still living foods, available in health food stores, but then freezing or refrigeration is necessary. This is rather ironic, since a major motivation for fermenting foods in the first place was to preserve them, in the days before refrigeration.

To make our soda with pleasure and without compromise limits us to a production level of ten to twenty gallons a week. This is sufficient to supply perhaps five or ten households. From this realization, a new (or rather very old) economic model of food production suggests itself.

When Money Reigns Supreme

Anyone who has tried to incorporate all the principles of traditional foods into their diet will find that it is almost a full-time job. If you want to grind your own flour, bake your own bread, make your own yogurt, your own soaked-and-slow-dried nuts, your own relishes and chutneys, your own bone stock, your own sprouts, your own kombucha and ginger beer. . . this is more than the typical beleaguered house husband can handle. One wonders how they did it in the old days. The answer is, they didn’t! For one thing, before the age of the suburbs and the automobile, extended families lived together in the same house, and as often as not, next door to cousins and uncles. Four people cooking for 16 people is a lot easier than one person cooking for four. Moreover, communities were small and close-knit, and there was probably some degree of specialization and sharing among households.

I don’t want to make ginger beer for hundreds of people, most of them strangers, but I would be delighted to make it for a handful of other families whom I know well. Maybe one of them would make fresh-ground slow-rise sourdough bread for me (I never could get that to work). Maybe another would supply me with chutney and fish sauce. Maybe another makes soy sauce. Another brews beer; another wine from their own grapes. Maybe another neighbor has a 30-gallon cauldron for making beef stock; another, a 30-gallon pickling crock. For most traditional foods, the optimum level of production is more than for the nuclear family, but less than what is considered economically viable in today’s money economy.

Money can facilitate exchange among friends and neighbors, but in essence money is an anonymous form of energy--almost by its definition as a universal medium of exchange. Among friends and neighbors, the usual laws of market economics do not apply. You don’t seek to maximize profit. You don’t raise your prices to the maximum just because you can. You are not doing it for the money; you are doing it for your family and for the neighbors. In an economy of reciprocation and social exchange--that is, in an economy that is not primarily a money economy--"economic efficiency" takes on a different meaning.

The more anonymous the customer, the more money stands as the sole motivating force. In today’s multi-level, automated and standardized food production & distribution system, the consumer is almost totally anonymous to the farmer, the commodity buyer, the processing factory and even the grocer. There is no reason to care about the wholesomeness of the product, except to the extent necessary to conform to whatever regulations are enforced, and whatever the public might find out about. No reason? Oh pardon me, I forgot about altruism. Yes, of course, a company might make products better than they need to be out of an abstract altruism, but when the very real pressures of market competition come to bear, such altruism quickly degenerates into sloganeering and PR. Some version of "caring about the health of the consumer" surely appears in the mission statements of all the major food corporations, including the most egregious violators of the public trust. In other words, it is hard to genuinely care about someone you don’t even know. Compassion in the abstract is almost always a self-deception. Much more reliable is the goodwill and mutual sense of responsibility that exists among neighbors who are bound together into a community, their good intentions enforced by social pressure and the intimacy of long association.

In many areas of life, social mechanisms of enforcing responsible behavior have atrophied as communities have disintegrated. These have been replaced by legal mechanisms. The old mechanisms of social pressure, reputation, etc., have lost their power. No matter how much your neighbors dislike you, your money is still good at Wal-Mart. In today’s anonymous society, we are little dependent on our communities, which have become mere collections of buildings. More and more, we are connected to our neighbors by proximity only. The increasing legalism and litigiousness of America is a symptom of unraveling communities, weakening connections. On a most basic level, we no longer make food for each other. All phases of food production, from the farm to the kitchen, are increasingly the province of strangers who are paid to do it.

You cannot pay someone to care. You can pay someone to act as though they care; you can pay them to follow meticulous guidelines; but you can’t make them really care.

Wholesomeness of food is more than a matter of which methods and processes are used to bring it from soil to table. When caring is codified, the code loses much of its meaning, especially under the influence of powerful corporations. The letter persists while the spirit departs. Many of the best, most conscientious farmers I know eschew the organic certification, because they know that food produced according to the letter of the organic code need not be consonant with the spirit that gave birth to organic farming in the first place.

An alternative path exists: food should not be primarily a commodity. Food is a gift of God’s Good Earth, for which all religious traditions teach gratitude. To subject it to the economic regime of the lowest bidder is to desecrate the gift and insult the Giver. For most of human history, the sharing of food was a significant social act, cementing ties between friends and kin, showing welcome to strangers. Today it has become an anonymous act of commerce.
Other people in other times would no doubt have thought it exceedingly strange, if not downright obscene, for total strangers to grow, process, and even cook nearly all one’s food.

The Proper Role of Money

That is not to say that food should never be bought. Money has its rightful role, even among friends, as an aid to fairness and a means of support. What I am saying, rather, is that the sharing of food should be part of a personal relationship. Money may be involved, but the profit motive should be secondary. In my economic relationships with the local farmers I know, I am happy to pay them a fair price, in hopes that they will be prosperous. My sentiment is partly selfish, because I know that if they are prosperous, they will continue to provide me with good food. But also I simply don’t feel good about eating food that comes through the devaluing of another human being’s labor, especially when I know that human being personally. When a personal relationship exists between food supplier and food consumer, then bargaining becomes a process of each party coming to understand the other’s circumstances to find a mutually fair price, rather than a heartless and shameless exercise of getting the best possible price, which in economics is called "maximizing utility" and in commonsense language is called greed.

In working with my bacterial soda culture, I sometimes get the feeling that the bacteria themselves don’t want to be sold. Similarly, I feel that sauerkraut wants to live in a barrel in the basement. Before you dismiss this as a flight of fancy, consider the uncanny resistance of truly wholesome food to mass production and mass distribution. Most fresh foods, for example, have a limited shelf life, which can only be extended by killing the food through processing, or putting it in suspended animation by refrigeration or freezing. The former response diminishes its healthfulness; the latter has environmental costs. (Also I never have believed that freezing fully preserves the healthfulness of food. It tastes less vibrant, even if all the enzymes are supposedly intact.) Other preservation methods, namely dehydration and fermentation, might arguably work for mass production and distribution, but even here there are problems with storage and shelf life--the food companies’ use of preservatives and pasteurization is not entirely gratuitous. Besides, such foods cannot account for the bulk of one’s year-round diet.

Foods of the Future

When people ask whether they can buy our soda in the future, we usually say, "No, but we’ll teach you how to make it." We envision a society where every household has a speciality, be it soda or sauerkraut, soap or stock, bread or soy sauce, that they make in quantities sufficient for five or ten households--precisely the quantity that maximizes efficiency without compromising quality. (It is not much more work to make ten gallons of soda than it is to make one, but to make fifty gallons is an enterprise of an entirely different order.)

We envision a society also where farmers are personally acquainted with the people who eat their produce, or perhaps, for certain products, linked through one degree of separation. This is workable, because almost as if by design, the ideal size for a sustainably operated mixed family farm is sufficient to meet the food needs of 20 or 30 families. Of course, farms might specialize to some degree, so each family might patronize three or four farms; even so, this calculates out to a manageable number of people per farm, few enough that the farmer can know each personally. Personally I believe that true sustainability requires even smaller farms, and more farmers. Maybe almost everyone not living in a city should be a part-time farmer, at least to the extent of tending a vegetable garden or keeping a few chickens.

In such a society, money alone would not guarantee good food. Moving into a new community, you would need to get to know people, build connections, find your niche. Moving to a new community would be a big deal, as indeed it was in yesterday’s small towns and neighborhoods, more demanding than simply finding where the supermarkets and superstores are located. There would be more sharing in life. We would be more dependent on our neighbors, less dependent on strangers living thousands of miles away, and less dependent on corporations governed by the profit motive. Food would recapture its ancient role of social bonding. This would, I believe, be a much happier society than our current one, with its alienation, loneliness and rootlessness.

Artisanal Home Soda Fermentation

So let’s get down to making lacto-fermented soda--the real thing. The first step is simply to realize that it is very easy. The minimum equipment is a glass fermentation vessel and the minimum ingredients are sugar, water and the culture. Mix them together and fermentation happens. To make it really delicious, though, some pointers are in order.

Step 1: Bring approximately 50 percent of your water to a boil and dissolve 1.5 cups of sugar in it for each gallon of soda you plan to make. If you are boiling roots in the water (see below), remove them before adding sugar. The sweet, somewhat viscous liquid you have now is called "syrup."

Step 2: Pour the syrup and the remaining water into your fermentation vessel. I like to use the scalding hot syrup to sterilize my vessel, but be careful not to pour it in too fast or it could crack. The resulting diluted syrup is still too hot for the culture. You can either wait, or cool the syrup first by letting the pot sit in a sinkful of cold water before adding it to the vessel.

Step 3: Add any other flavorings, such as lemon juice (see below) to the diluted syrup.

Step 4: Making sure the syrup has cooled to body temperature, add about a cupful of culture for each gallon of water. You could add less culture, but the more you add, the greater the head start your beneficial bacteria have over any opportunistic invaders, such as alcohol-producing yeasts.

Step 5: Cover the vessel (it need not be completely airtight, but it can be) and let it ferment. Fermentation rate is highly variable. If you like a sweeter soda, four or five days might be sufficient. If you want to ferment out most of the sugar, allow at least 10 days. Some additives such as mint and honey tend to inhibit bacteria and drastically slow fermentation.

Step 6: Time to bottle! Brewing supply stores carry siphon tubes to siphon the soda directly from carboy to bottle, but if you are fermenting in a jar you can simply pour it into bottles or scoop it in with a glass measuring cup. You must have some way to seal the bottles, either with a bottle capper or stoppered bottles (both available at brewing supply stores). Do not bottle the thick layer of sediment at the bottom of the fermentation vessel.

Step 7: Carbonation. The soda continues to ferment in the bottles, giving off carbon dioxide gas. Since the bottles are sealed, the gas has nowhere to go. In stays in the bottle and makes the soda fizzy. Depending on how fast it is fermenting, 2-5 days is usually enough time to create the optimum level of carbonation. You can always open a bottle and check.

Step 8: Stopping fermentation. Now we have a problem, because if the soda continues to ferment the bottles will foam over or spray when opened. The bottles might even explode if left out long enough. So when carbonation is sufficient, it is time to stop fermentation by putting the bottles in the refrigerator. Not enough room? A cold basement will work too, slowing down fermentation but not quite stopping it. Usually soda will keep just fine in the basement for a month or more.

Step 9: Drink it! Lacto-fermented soda is an excellent thirst quencher and contains beneficial lactic acid, vitamins, enzymes and beneficial lactobacilli that can inhabit your gut, where they protect you against pathogenic bacteria and yeast.


Lacto-fermented sodas can be made commercially on a small scale. Illustrated here are two examples from Down Under. Phoenix Ginger Beer from New Zealand (left) is brewed from water, honey, ginger, lemon juice and yeast. Bundaberg Ginger Beer from Australia (right) is brewed from water, sugar, ginger and yeast but contains "food acid" and "preservatives." The Phoenix Ginger Beer wins the taste test and proves that quality soft drinks can be made on a commercial scale.


Charles Eisenstein with soda containerThe Vessel: A one- or two-gallon glass jar is fine, but if you want to make larger quantities you’ll need a glass carboy, readily available at brewing supply stores for under $20. The five-gallon size works best. For a few cents you can also purchase a water lock, which bubbles merrily away as your soda ferments. All utensils should be clean, but antiseptic cleanliness is unnecessary. Usually we rinse the vessel a few times with water and sterilize it with the hot syrup for next batch.

Other VesselsOther Equipment: You will need bottles with good stoppers--a strong, tight cork, a beer bottle top, or a stopper held down with a wire. These are available at brewing stores and also at places like the Container Store. You will also need a funnel or siphon for transfering the soda from the vessel into bottles.

The Water: Do not use chlorinated tap water, as this will inhibit fermentation. Most filtered or bottled water works fine. If you must use straight tap water, boil it to evaporate off the chlorine.

The Sugar: We have gotten good results with sucanat, rice malt, maple sugar, jaggery, honey, and apple cider. The flavor from rapadura or molasses is too strong for most people. Honey is delicious but is best used as a flavoring rather than the main sugar source, because apparently honey inhibits bacterial growth. Even at half strength, honey soda can take months to finish. You can use fruit juice, but for some reason commercial canned fruit juice, even organic brands, produce noxious results. Fresh-pressed apple cider produces delicious soda, although it will probably be slightly alcoholic (1-2%) due to natural yeasts on the apples. Remember that most of the sugar will be converted into lactic acid in the fermentation process. Use about 1.5 cups of sugar per gallon of water.

GingerThe Culture: You can use a bottle of soda from the last batch as culture, or you can make your own from scratch. Dice fresh ginger root into tiny cubes and put a tablespoon of it into a mason jar 3/4 full of water, along with 2 teaspoons white sugar. Add another 2 teaspoons each sugar and ginger every day for a week, at which time it should become bubbly with a pleasant odor. If it gets moldy, dump it and start over. Even a small amount of culture will start a batch of soda going, but it’s best to use at least a cup per gallon so that these beneficial lactobacilli can dominate before less desirable microorganisms have a chance.

A Satisfied CustomerTraditional SodasFlavorings: The water used to dissolve the sugar need not be just water! You can use any herbal decoction to make soda with the flavor or medicinal qualities you are seeking. For example, to make ginger beer, boil sliced ginger root in the water, about one thumb’s-length per gallon of soda, for twenty minutes. Peppermint, spearmint, or other mint can also be used to flavor soda. Put the mint in boiling water, turn off the heat immediately, cover and steep. Lemon juice is a good addition to almost any soda flavor and seems to help preserve the syrup before fermentation gets going. Use approximately two lemons per gallon of soda, depending on juiciness. One of the favorite beverages in colonial America was root beer. Any roots can go into root beer, but the essential ones for flavor are sassafras and sarsaparilla. Sassafras in particular lends a pungent aroma and beautiful reddish color to soda, and is readily available throughout the Eastern US. Common medicinal roots like burdock, chicory, dandelion, and so forth tend to impart a strong mediciney "herbal" flavor to the soda. It’s the sassafras or sarsaparilla that make people say "Yum!"

This article appeared in Wise Traditions in Food, Farming and the Healing Arts, the quarterly magazine of the Weston A. Price Foundation, Spring 2003.

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Comments (18)Add Comment
Natural carbonation
written by Corey, Feb 10 2014
Obtaining natural carbonation without having to drink yeast and alcohol available using the My Pop Old Fashioned Soda Shoppe.
written by Lisa B Sanders , Oct 17 2013
I have been making a grape soda like fanta grape and the farmers markets won't allow me to sell it with my farm veggies. I am wondering what the legal requirements are as I seem to have trouble finding anything about that. The grape soda I make is to die for !! Delicious! Can anyone help me , I'm in Ga . Our farm is in The locally grown virtual markets , I won't say which one. Thanks for the help .
written by mary jane thompson, May 25 2013
I would like to make this for my own family. Do you strain out the ginger root from the finiished product? Is there a straight recipe without picking through the story. I loved the story but im a big recipe follower. I can use my own variations with greater understanding from your story though. There seems not to be a lot of info on this subject.
Farmers Market
written by Philip, May 21 2013
Hey there! I actually do want to sell Lacto Fermented sodas at our local farmers market. I have made several batches of Ginger and Root beer and was wondering if You had any input on the idea of kegging the make. Im sick of the "soda" people are drinking here and want to freshen up the scene here. Im looking to start 1 year from today, giving me a little time to perfect the recipes.

Thank you!
written by Kristy, Jul 20 2012
This post was not only informative, but inspiring!

To the lacto- question, lacto comes from the lactic acid produced in the fermentation process, not the ingredients. smilies/smiley.gif
written by Carol Spearman, May 23 2012
In making the culture, what size Mason jar are you using? quart? pint?
Mine came out smelling like eggs?!
written by Suzanne, Apr 08 2012
So I made some lacto fermemted soda about 2 months ago. I really love the process and really enjoyed doing it, but I at some point during the process, I think during the developing culture phase it started to smell like an egg!? my instructions were to do this for a week to make the culture. I think it was to long for mine. Mine was sweet and bubbly with in 3 days but I was told to wait for a week. What do you think went wrong? And can i use smilax root to make my culture instead of ginger root?
Organic cotton Mattress distributor
written by Ann Erhard, Apr 02 2012
Question: Where does the lacto part come in the process?
Can you use whey from raw milk to culture?
Have you tried using stevia as sweetner?
Please correspond!
Lacto Fermented Lemon softdrink Question
written by Ann Erhard, Apr 02 2012
Where does the "Lacto" in Lacto fermented come in?
Can you use whey from raw milk kefir to culture lemon/citrus soft drink?
I'm interested in using Meyer lemons, oranges and marmalade oranges from the property!
How about stevia as a sweetner and in what ratio with sugar?
Sugar Content?
written by SulaBlue, Aug 07 2011
Do you have any idea what the sugar content of the final product is? (I'm sure that depends, in part, on how long you ferment). I'm -assuming- that this works out rather like kombucha, where most of the sugar is actually eaten by the culture and very little actually ends up in the finished beverage?
I have Celiac's Disease and must brew my own...
written by Rick A Hyatt, May 22 2010
I got into home-brewing sorghum or tapioca beer, but for costs, have been using champagne yeast for very cheap mixed-fruit concentrate. But I've been Celic-sypmtomatic lately, and have to ferret out the culprit. It may be that yeast, as some brewer's yeast do have gluten. I read with interest your "Culture" of ginger root - But does it only make soda, or alcohol as well? A good 5% or so would be fine for the beverage I long for.
Boy, is that hard working, picking the flowers out of dandelion heads? Would you suggest simply slicing off most of the green at the head?
pls contact at
written by Sam, May 09 2010
I've made ginger beer a few times from the book Wild Fermentation by Sandor Katz (great resource). For my sweetener, I used a sucanat/Demerara combination; the lemon juice came from my backyard tree; ginger from the local farmer's market; the water filtered and boiled from my tap. Lastly and the thing I am most proud of, the "bug" I cultivated myself from yeast readily available in the air. The "wild" in the book referenced above refers to the availability of microorganisms all around us to be harvested and used for our benefit. Kind of a "why do we have to be so obsessed with killing every microorganism around us when we can coexist with them peacefully and even benefit from their presence" credo. I've brewed my own beer before where I have to buy certain strains of yeast, hops, and rations of variously roasted malted barley, and sterilize my bottles assiduously, and still the product might not turn out like the original beer I was trying to clone. So much more empowering (and humbling at the same time) to know that the yeast are already all around us and not our enemy; that the bottles don't require such careful sterilization; that they don't even need to be glass (I've taken to using plastic mineral water bottles with great success, though I would still envy your collection of swing-top bottles as any good brewer should); and that the time and temps are not always so critical. Sure I've had some ginger-beer brewing failures, but that's just a good reminder that we're not in control of everything in our lives. Lastly, and most importantly, the ginger-beer is the most tasty soft drink I've ever had and I had a hand in making it and knew exactly what went into it.

Happy brewing!!

written by Dana, Apr 20 2010
To be honest, there are a few scientists out there saying that fermented foods can cause stomach cancer. Now, on the other hand, fermented foods also contain compounds that *prevent* cancer. It's that balance thing again. If you eat a lot of fermented foods to begin with I wouldn't worry too much about sassafras.
Response to sassafras safety
written by Stephen J, Apr 03 2010

I have done a lot of research into sassafras and have investigated the safety issues surrounding it. I wrote a research paper for an herbal medicine class, and I have concluded that sassafras is safe in moderate amounts. Sassafras essential oil is potentially dangerous in excessive amounts, but the whole plant is much safer. It contains small amounts of the essential oil which is toxic to the liver, but it also contains chemicals that are beneficial to the liver.

Sassafras is a great medicine, and I feel the benefits far out-weigh the risks. If you are nervous about potential liver toxicity, then just make sure it isn't something that you consume in large amounts over a long period of time.

Let me know if you'd like me to pull out my references.
Is sassafras safe?
written by Johann Mueller, Mar 17 2010
It seems the safrole essential oil was proven to cause cancer in rats and is poisonous in relatively low dosage. Sassafras was banned in foods by the FDA in 1960 though the tea at least seems to have been unbanned again in 1994. Still, the data against using it seems worrying! Is it really a good idea to put it in home-made soft-drinks?
written by Lisa, Feb 24 2010
My question for the start of the ginger, sugar and water in the mason jar, do you put a lid on it or do you leave it open to air?
beware the exploding soda pop
written by Sarah Pugh, Feb 04 2010
I made about a dozen bottles of lacto-fermented soda for friends for Christmas. This was a bad idea, as apparently my friends cannot be trusted to follow instructions or consume the soda within the two-three days I directed. There were four separate incidents of soda exploding out of the bottle when opened, and because it was Christmas, two of these occurred in the kitchens of parents and in-laws. One bottle exploded through a plastic bag and showered my friend's husband, while a fourth was opened outside and the (attached) stopper ended up 3 yards away. That's yards as in backyards.

It was delicious, and I got rave reviews on the flavour and bubbliness - but I would NOT recommend ever distributing lactofermented soda as gifts.
medical doctor, certified MT Advisor2, Functional Diagnostic Nutrition&Medicine practitioner
written by Dr. Mirjana Duvnjak-Vakos, Jan 10 2010
I am really immpressed with way you are doing your natural drinks. At the moment I live in Cyprus, but my real home is Bulawayo Zimbabwe, where we intend to return soon. I would like inkorporate these healthy drinks in my offer in the Holistic centre I want to open in Zimbabwe when I returned.
I need information how I can purchase all necessary equipment for making fermented drinks. Please e-mail me your information.

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Last Updated on Saturday, 06 June 2009 21:02