Fermented Feijoa Fizz (soda)

Feijoa Season = Fermented Feijoa Fizz (soda)

The Feijoa trees are absolutely pumping right now and I’m making the most of them!

These delicious autumn fruits aren’t just great for scooping and snacking, they’re also incredible for wild fermentation. Their skins are covered in natural yeasts, which means you can brew with them without adding any commercial yeast. If you love slow living, seasonal food, and crafting your own wild drinks, you’ve got to try this fizzy ferment.

Wild Fermented Feijoa Fizz (Soda)
A simple, lightly fizzy, mildly alcoholic drink you can make at home

You’ll need:
~ Unwashed feijoa skins (don’t scrub off that wild yeast!)
~ Non-chlorinated water (spring or filtered)
~ Sugar (I use 1/4cup per litre of water)
~ A large sterilised glass jar
~ A clean cloth + rubber band
~ A sterilised metal spoon

How to make it:

~ Fill your clean jar with unwashed feijoa skins.

~ Dissolve sugar in your water and pour over the skins to cover.

~ Cover with cloth to keep bugs out but let air in.

~ Stir vigorously with a sterilised spoon several times a day, keeping skins submerged.

~ Ferment for 3–5 days until bubbly and fragrant. If it starts to brown or smell off, remove the rotting feijoa skins.

~ Once the liquid is fizzing, strain and bottle in sterilised jars or bottles with tight lids (this is a very important step).

~ Store in the fridge and drink within 10 days.

As well as giving excess feijoas to friends, scooping some into ziplock bags for the freezer, making muffins & crumble with the feijoa harvest, I’m also trying out a spicy Feijoa Kasundi using the recipe from Nicola Galloway at Homegrown Kitchen.

If wild fermentation/brewing intrigues you, check out The Wildcrafting Brewer by Pascal Baudar, a gorgeous guide to making wild drinks with local plants and natural yeasts.