I love drinks with bubbles! Anything bubbly or sparkly will get my attention far quicker than something flat. So when I discovered that probiotic drinks (like Kevita) are bubbly, they got me hooked. What I didn’t so much like about them was the cost for something that will take me about 60 seconds to drink.
What I also like about them are the benefits that probiotics give. Probiotics are “good” bacteria that we need in our bodies, and help with things such as digestive health, urinary health, immunity, women’s health and more. That doesn’t mean to say that everyone needs to take probiotics to be healthy, but many of us can use a boost to keep things in check.
Probiotics can help with:
- Digestive health: challenges with bloating, indigestion, IBS, and following courses of antibiotics can all be aided by taking probiotics
- Immunity: healthy bacteria stimulates immune response
- Urinary health: there is emerging evidence that taking probiotics regularly can help prevent “bad” bacteria from invading by maintaining a population of good bacteria on the lining of the urinary tract
I’ve seen recipes for making homemade coconut yogurt using probiotic powder, and so it seemed that making probiotic drinks might be just as easy… why not give it a try?
After doing some research online, my first batch was a simple fermented fruit drink: I put some very ripe peaches and strawberries in a mason jar of water, along with a piece of ginger, and let it ferment on the counter for a couple of days. The result was a nice, fairly sweet, fermented drink. I liked it, but thought it could be taken up a notch.
This was batch #2 – this time I used fresh peaches, strawberries, ginger, a couple of slices of lime, and the contents of a probiotic capsule. I let it ferment on the counter for a couple of days, then place it in the fridge. Oh, and make sure to shake the jar(s) a couple of times a day while it’s fermenting. (If you look closely, you can see the bubbles at the top of the liquid).
This one came out more like I’d been expecting: slightly bubbly, slightly fruity, and slightly tart. During fermentation, the bacteria consume sugar from the mixture; since I didn’t add any additional sweetener, the fruit sugar was consumed, making it more tart than sweet.
It was a great experiment, and definitely worth trying with some different flavors!