Natural Persimmon Soda

natural persimmon soda

I had *zero* expectations going into this experiment. Inspired by the process of making tepache (natural pineapple soda), I wanted to see if it would also work with persimmons. I was unsure whether there would be enough natural yeast on the persimmon skin, as there is on pineapple skins, to naturally ferment and produce soda. I couldn’t find any online resources to help either, so I decided to just give it a try! And WOW, did it ferment!

This persimmon soda came out tasting similar to fruity kombucha— tangy and a bit sweet and very effervescent. I can definitely see myself making this again and again during persimmon season!

If you’re interested in creating your own naturally carbonated persimmon soda at home, this blog post details my process. I hope you find it helpful!

How to make persimmon soda from scraps

🧬 Ingredients

  • 200g persimmon peel & scraps
  • water
  • 2% sugar by weight
  • more sugar to taste

⚙️ Equipment

📝 Process

Step 1: Setup

  • Place a a sanitized 32oz mason jar on top of a kitchen scale and tare it
  • Add persimmon scraps to the mason jar and fill it up with enough water to cover.
  • Measure the weight of the mixture and calculate 2% of that amount. This is the quantity of sugar you should add. Stir until the sugar is fully dissolved and evenly incorporated.
    • ex:
      • total weight: 800g
      • amount of sugar to add: 800*.02 = 16g
  • Weigh the scraps down using a weight of some kind (optional). Cover the opening of the jar with paper towel and secure with a rubber band.

Step 2: Fermentation

  • For the next 3 days, stir the mixture twice a day to promote fermentation (This is especially important if you’re not weighing down the persimmon scraps, as it helps prevent any pieces from being exposed to air too frequently). By the third day you should see quite a bit of foamy bubbles.
natural persimmon soda

Step 3: Strain, bottle & carbonate

  • Attach a funnel to a 1/2 liter flip-top bottle. On top of the funnel, place a strainer bag or cheese cloth.
  • Using a ladle, carefully scoop the liquid from the mason jar, avoiding the solid pieces, and pour it through the strainer bag positioned in the funnel. Continue straining until you’ve extracted all the liquid into the flip-top bottle.
natural persimmon soda
  • Secure the top and let the soda ferment at room temperature for 2 days. Then, transfer it to the fridge to continue to ferment for about 3-5 days.
  • Taste the soda to see it reaches your desired carbonation level, if has not, let it continue to ferment in the fridge for a couple of days. Please note that the fermentation time varies drastically depending on the ingredients used and the environment.

Step 4: Enjoy!

  • Once the soda has reached your desired level of carbonation, it’s time to enjoy! Like other sodas, it’s best served cold or over ice.
  • You now also have a persimmon starter culture. You can use this starter to jump start your next batch of natural persimmon soda (it will help cut the fermentation time) or you can use it as a culture for your next flavored soda.

Products to help make your natural fermented soda journey a success!

Flip top bottle

These bottles are ideal for naturally fermenting soda because they can hold pressure generated by carbonation during fermentation. The airtight seal prevents contamination while allowing some gas to escape, which helps in achieving the desired carbonation levels.

Find it on Amazon

Strainer bag

During the fermentation process, a strainer is used to remove any solid ingredients, such as fruit pieces or herbs, from the liquid before bottling. This ensures a smooth texture in the final soda and helps prevent sediment buildup in the bottles.

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Funnel

When bottling soda, a funnel is used to pour the fermented liquid into flip-top bottles, ensuring that the soda is transferred neatly and without mess. It also helps to avoid introducing air, which could lead to oxidation.

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Kitchen scale

A kitchen scale is essential for accurately measuring ingredients like sugar or fruit before fermentation. Precise measurements help control the fermentation process and carbonation levels, ensuring consistent results in the final product.

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Looking for more fermentation projects? Check these recipes out:

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me craving nomz

Hi! I’m Xian!

Food has always been at the heart of my life, symbolizing love, connection, and celebration. As a passionate home cook, I find joy in crafting sourdough bread, exploring fermentation techniques, and experimenting with Asian fusion flavors. Join me as I share my culinary adventures and blend these passions into delicious, innovative recipes.

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