When you think of sodas you probably think Coca Cola, Pepsi, Mountain Dew and the like. Overly sweetened, liquid candy manufactured with artificial colours and flavours and then mass-marketed to kids and big kids alike.
But what if I told you sodas weren't always prepared that way? What if I told you soft drinks were once a way to not only quench your thirst (especially in places where water alone was not drinkable), but also deliver vitamins, minerals, and pro-biotics to help nourish the body? That's right - soda fountains were once found in pharmacies for a reason and fermented beverages themselves have been prepared and consumed since the beginning of civilization. Somewhere along the way money, convenience, and ignorance transformed nourishing and traditional culinary practices into tasteless, homogenized, and artificially-cheapened empty calories.
I, like many other fermenting and preservation enthusiasts, think it's time we bring back those traditional practices to the forefront of our kitchen counters.
Eating. Drinking. Sharing.