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As a child, Jeni fell in love with the Little House on the Prairie books, mostly because of all the wonderful things that were made at home from the simplest ingredients. Most weekends, Jeni can be found in her kitchen creating the basics for future meals. Culturing cheese and yogurt, breaking down larger cuts of meat into usable portions or for future grinding, fermenting cabbage, preserving fruits and veggies or dehydrating snacks of any variety keep her busy pretty much all weekend. When not involved in culinary pursuits, she enjoys knitting, crocheting, spinning and sewing as hobbies. She lives in Albany with her partner of 12 year and their bullmastiff.

20 Responses

  1. Kitchen Ninja
    Kitchen Ninja at | | Reply

    Freakin’ awesome!! I think the color is gorgeous just as it is. I’m *so* going to try this when my rhubarb kicks in again in late summer. Oh, and don’t pick me for the giveaway as I already have a copy of the book. :-)

  2. Ida
    Ida at | | Reply

    I think that rhubarb soda looks wonderful. Like you, I’m looking for a less-sweet soda. They seem to be more thirst-quenching in the stupidly hot and humid weather. At least to me.
    Oh, and PLEASE PICK ME!

  3. Adoxy
    Adoxy at | | Reply

    I have been OBSESSED with these posts! I live with a chronic soda drinker who could totally benefit from a natural fizzy alternative to the chemical ridden counter sodas. Personally I am fascinated by the prospect of homemade hard cider and MEAD! *fingers crossed that she gets picked* PS: SO glad you’re posting again! ^_^

  4. WrigsMac
    WrigsMac at | | Reply

    I’ve been really inspired by your soda posts! I added the book to my wishlist but haven’t picked it up yet. I’m especially interested in making Jamaican Ginger Beer or even traditional ginger ale – it has to be cheaper than buying Reed’s which is delicious but really expensive! Reed’s is my cure-all beverage, I’d love to be able to make it in-house. I’m a complete newbie when it comes to fermented drinks and this book looks like a really great guide.

  5. Jennifer
    Jennifer at | | Reply

    Hey Jeni, you know I love soda. We’ve always used our soda stream to add fizz but I’m ready for the next step. True ginger ale woul make me queen of the kitchen– and I’m certain would be a hit.

  6. Tracy
    Tracy at | | Reply

    After a recent exploration into making lavender lemonade, I’ve been curious to try and make different kinds of drinks. Now that I’ll be moving into a place with a larger kitchen, it’ll be delighted to finally have space to work and try new things! (and finally experiment with beer brewing)

  7. lifelesssimplicity
    lifelesssimplicity at | | Reply

    I want to try making a soda that I can add things to to make an energy drink. My husband has health issues but continues to drink AMP soda despite knowing what’s in it! He said, that if I can make a soda that gives him the same or close boost as AMP. He’ll quit immediately! If he quits it will solve a few problems and help his ADD! Plus I want to make soda and lemonade for the whole family because we all love soda but hate what it’s made of! Thanks! The idea of being able to make one more thing that isn’t store bought is exciting!

  8. saltedplates
    saltedplates at | | Reply

    I want to make soda’s! All of them! I’ve experimented with flavors since I have a soda stream but now I want to do the actual fermentation as well.

  9. Kitchen Ninja
    Kitchen Ninja at | | Reply

    Oh — I forgot to mention: I’ve been making my own hard cider (10 gallons at a time!) for several years now. I’ve got a whole how-to series on my blog that you might want to consult in addition to Emma’s instructions when you decide to try it.

    1. Jeni B
      Jeni B at | | Reply

      To tell the truth, I was just looking at your instructions yesterday! I was trolling your Punk Domestics stuff

  10. Paula
    Paula at | | Reply

    Hi there from Barcelona. I just discovered all this brewing thing, and since I am obsessed with doing everything on my own, I HAVE to try and brew things from beer to (especially) sodas and ginger ale. I love ginger ale and it is not quite common here in Spain…

  11. narf77
    narf77 at | | Reply

    Just thinking…you could add some beet juice to the brew to see if that would give you that hot pink colour you are after naturally? It’s worth a shot. My mum made rhubarb “champagne” that was really this soda. I remember it blowing its bottles on more than one occasion and the resulting pink stickiness being like superglue to remove. Might have more than one use! Cheers for sharing this :)

  12. Angela
    Angela at | | Reply

    Wow! I can’t wait to pick up some rhubarb at the farmer’s tomorrow to try this!

  13. Candy
    Candy at | | Reply

    This rhubarb soda sounds great. I tried my hand at wild fermented ginger beer, but grew some nasty slimy mold instead. I think I may have a better chance with commercial yeast. I’d love to win the book, but even if I don’t, thanks for the soda recipe!

  14. Ashley
    Ashley at | | Reply

    Just beginning to try my hand at brewing. Beer and cider so far but a new world of fermentation is opening up to me and I’d love a copy of True Brews to further my new obsession. I’m using the rubarb growing in my whiskey barrel to make this delicious sounding soda this weekend! I’ll let you know how it turns out.

  15. EmmaC
    EmmaC at | | Reply

    Yum yum yum! For what it’s worth, I’ve had rhubarb juice that was all over the map in terms of color — sometimes as pale as yours, sometimes glowing hot pink! All were tasty… :)

  16. Jon in Albany
    Jon in Albany at | | Reply

    I’d make watermelon soda with the kids. Pretty sure they would love it. And thanks for the twitter reminder…I forgot to enter.

  17. Laura
    Laura at | | Reply

    about how long should you leave it out before you put into the fridge? No plastic bottles here!

    1. Jeni B
      Jeni B at | | Reply

      Hmm… I don’t know how to answer that question. The yeast will ferment at different rates depending on how much sugar in your soda, how much acidity you included and the ambient temperature of your room. That is the whole reason for using the plastic bottle as a gauge. You could, I suppose to what I read in another (older) book that suggesting capping a few smaller 8 ounce bottles and opening one after 24 hours and if it’s not carbonated enough, let them go for another 24 hours and then open the OTHER 8 ounce bottle.. mine has been done anywhere between 18 – 24 hours. My ginger all needed MUCH longer, and my watermelon mint was done in l2

  18. Ashley
    Ashley at | | Reply

    This looks wonderful! I love rhubarb and homemade sodas, but I’m totally scared of a soda explosion ;)

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