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Feijoa Foraging Fun & Fermented Fresheners

Feijoa

Autumn is in full swing which means we are right in the middle of another Feijoa season which typically runs from late March until June. Today we made the most of it and went out foraging some and collected a huge box full for everyone to share. Although Feijoas are not actually native to New Zealand, as they originated from South America, they have become some what of a regular in peoples backyards. These green egg shaped fruits don’t look particularly exciting but when you cut them in half and see the pretty clover shaped pattern and jelly like seed pulp that runs through them then take a whiff of their distinctive sweet aroma things definitely start to look up.

After various sessions of stewing, bottling and just happily munching away on them straight from the box we decided to make some Feijoa Kefir Sodas. Here’s the recipe taken from the fermented drinks section of our book change of heart incase you have your own harvest that you’re looking for different ways to utiltise them.

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Feijoa Kefir Soda

1 x 4 litre glass jar

Kefir Grains (Well washed)
The best place to source these is via this facebook group and they can give you lots of fermenting tips and tricks.

Good Quality Water

Sweetener (honey, rapadura or stevia)

3 slices of fresh ginger

Glass jars with screw on lids

Feijoas scooped out

  • Put all ingredients into the 4 litre jar, putting the lid on (but not tight). Leave in a warm place until you see bubbles around the top (in the summer I leave the jar on the kitchen bench, in the winter I put it into the hot water cupboard or beside the wood stove). Ideally it takes about 2-3 days to produce bubbles.
  • Once you have small bubbles, simply strain the liquid through a sieve into a fliptop bottle (eg 2 litre Grolsch bottles), and leave for 2 days before drinking (This will finish the process of turning the sugar into fizz and make it a delicious and super healthy drink, because of the range of bacteria and fungi the kefir grains impart into the drink – super good for our entire digestive system!)
  • Retrieve your kefir grains from the sieve and rinse them under the tap, to begin your next jar of soda. Just as it is with all of these ‘living’ foods, the air temperature and season will affect the way they work, so you have to ‘tune in’. Placing your bottled sodas in the fridge will slow down the process of fermentation, if that is what you need.

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