Sweet Potato Fly (Kvass) Fermented Soda Recipe
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- เผยแพร่เมื่อ 14 ส.ค. 2020
- Did you know you can make fermented soda out of sweet potatoes? There’s a fermented sweet potato drink from Guyana curiously called “Sweet Potato Fly”, or Kvass. It’s sweet, slightly sour, and packed with a ton of flavor to delight your taste buds. We share two different recipes, one of which has delicious holiday spices and so you can share your fermented sodas at holiday parties and wow all your friends!
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If you like this video, you might also like this easy fermented drink that does not require a starter culture. Pineapple soda! Check it out! th-cam.com/video/ib4l1nPLWM8/w-d-xo.html
Thank you! I will be trying this next. My kombucha is so amazing, I can't keep enough made and am giving my first scoby away very soon! Good stuff.
I just bottled my first batch of this. It should be ready in one or two days. Instead of throwing away the holiday spiced potato, I added flour, bread crumbs, salt, one spoon of peanut butter, and just a little fresh Cayenne peppers. I fried them as fritters.
Yum! What a wonderful idea!!
As a Guyanese myself this was pretty cool to watch. Great work guys
We're so happy you enjoyed it Rkade! Its amazing how many different kinds of ferments there are in the world. So much to try!
I'm so glad that I found your channel! I like how you show the journey through each project so we know what to look for. I can't wait to try the Sweet Potato Fly soda 🙂 ...especially since I just bought a bag of sweet potatoes 🙂
Thank you so much for the love! It makes us so happy to hear comments like this. The sweet potato fly is delicious especially during the holidays when you add more of the spices. We hope you get to try some of these amazing flavors. Happy fermenting! 💓
@@FermentationAdventure I did both recipes but I don't know if the bottling step developed Kahm yeast or mold. I think it's yeast because it looks thin and clear/white. 👀
It's probably kahm yeast. We usually get them same when working with sweet potatoes. We hope it's good!
So glad i found you guys. Your6e both effervescent! Hey, just heard you're in Florida! Me, too!
Yay! Welcome to our channel! We're glad you found us! 😄
Great info and idea! I bet the sweet potato adds some mega nutrients too! Going to make it now. 😋
It's like a healthier sweet potato pie! Hope you enjoy!! 😃
Hi guys. I'm from Brazil, and i've never seen this kind of sweet potato in my region (I've seen it in markets in Uruguay). Anyway, I'm going to try with our common purple skin sweet potatoes. I'll come back to tell the results.
Cheers.
Hello! It should work the same way with the purple sweet potatoes. We've seen them in the markets here too, so it will be great to hear how you like it!
One year later and we're still waiting for those results to come in...
@@metamud8686 I wrote the comment in other video. They loved it
i was so excited i went and bought a whole bag of sweet potatoes kumara and tried it , spent four hours grating them and been two days theyre not doing anything no bubbles it hasnt risen at all :( ok ok i decided to use chlorinated tap water lol i will be going down to buy spring water instead, more sweet potatoes at least i can made fritters with those ones and fingers crossed its good to experiment and yeh you can eat sweet potato leaves in stirfry or chop them up into soups like spinach. thanks for your videos guys this journey has been fun:)
Oh no Staciah! That must have been a lot of work grating all of those sweet potatoes! We hope you got a good sweet potato fly out of it the second time around. It's such a unique and tasty drink. Happy fermenting! ❤️
I made my first batch of the holiday recipe. It was so good. Also, I took the potatoes and made sweet potato, and raisin salad. It was really good too. I will be making this one often.
We're so happy to hear you loved this recipe. It's a favorite of ours as well. And great idea on the sweet potato and raisin salad!
Happy Sunday. May the grace, mercy and love of our most beautiful Lord Jesus Christ richly bless all with love, peace, understanding, satisfaction and joy now and forevermore!
Thanks so much! Happy fermenting!
I was so excited to try this out because we harvested over 120 lbs of sweet potatoes last fall. I've been drinking and making kombucha for over 15 years now. My first sampling tasted good so the next day, I drank a half of a cup with dinner. I got sick! I must admit I overate and I thought it was something else but the sweet potato fly has to be the culprit. It made me remember that about 5 years ago, I made elderflower soda. Out of about 6 bottles, one made me sick and I was crazy enough to drink the rest. If I get the gumption to try it again, I'll make sure I sterilize the bottles better but it just might be my body doesn't take well to this kind of drink. It also made me scared to share it with anybody else. 🙁
Oh no! That's not fun. Sorry to hear you didn't feel well! We love this soda, but maybe this one just won't sit well with you. At least you're able to enjoy kombucha!
I think I will try the holiday version with a butternut squash.
Oh wow! Super cool. Let us know how it goes!
I made them and God dang I freaking love it don't forget to stir a little before drinking it taste much better
Woohoo!! That's so awesome! We like this recipe more towards the holidays since it has some holidays spices in it. We're happy it turned out great! 😊
@@FermentationAdventure thankyou for the video this is my new favorite drink !
Thank you
You're so welcome! We hope we helped and gave you some good ideas! 😊
Oh, my Russian nurse taught me kvass with brown bread (hard+dried) and rousines...^^
This sounds wonderful! I do have a question. How long after the fermentation do you think this will hold in the refrigerator? I am thinking of making it as holiday gifts.
Hi! Oh, I just have just answered your question on Facebook?? It will definitely last a while in the fridge, so that's great news! Just ferment it a little less time because it will continue to ferment very slowly in the fridge. Enjoy!
You can pull each sprout off and set them out and grow individual new plants from each sprout. Instead of planting the whole potato.
Thanks so much for the suggestion Bobby! I bet that would grow quite a few sweet potatoes.
@@FermentationAdventure that's how we grow them commercially. Plant the whole potatoes in February, cover them with black plastic. Uncover after last frost and let grow till about the end of May. Pull the slips and set them out about 2 feet apart in a deep bed. One potato will make 10 plants. Instead of planting the whole potato and having all those slips in one place competing for space and nutrients.
Awesome! It's amazing that you can make so many potatoes from so few.
I don’t always have a starter culture going to use for ferments. So I use organic raisins a lot. This works to get ferments going with HOURS.
Would love your thoughts on this.
Great videos thanks!
We've heard of this technique for getting a ferment started. It's supposed to have natural yeast that's still on the raisins when it was dried. We've heard it works! Thanks for sharing your technique! 😊
Subscribed!!
Awesome, thank you! Glad to have you as part of our fermentation community!
@@FermentationAdventure thank you
Have you ever tried the dark rye-bread variant? I love Kvass. I learned about it from my E. European (Slavic) co-workers. I've never tried to make it.
We haven't tried that one yet but I bet it has some good flavor. That sounds tasty! 😊
أول أعحاب وأول تعليق من مصر
مصر أول بلد فى العالم صنع البيرة ومن مصر أنتقلت الى العالم كله
لذلك رجاء محبة أضافة اللغة العربية للترجمة ليتثنى للمصريين متابعتكم والاستقادة مما تقدمون
شطراً لكم تحياتى القلبية
Thanks for the idea and welcome from Egypt!! TH-cam is actually pretty amazing in that you can turn on subtitles for so many languages, including Arabic! To do this, go to the video, click on the "CC" on the bottom right of the video, and then select the gear sign to select your language. So cool!
I love your show!!! Thank you You're a great couple
Thank you so much Caroline! We're so happy you're enjoying our videos! ❤️❤️❤️
Yeah yeah Shout out to all the Guyanese watching this!
Oh yes! It's the best ❤️
Wow!!!
Yay! It's pretty cool!! 😄
Aloha, Thank you for your channel. Question: In a lot of your videos you talk about ABV, doing the before and after equation, but is that including what is already alcohol content in the Ginger Bug itself? What is the true "before" first specific gravity reading from. Thank you!
Thanks so much for your question Ashley! That would definitely be the super exact way to calculate it by also considering the ginger bug. We don't have a good way to estimate mixing that in so we just use what it was only considering the soda wort so it's roughly the right ABV. Good question! 😊
Hello,i started fermenting a few weeks ago,i have made tepache(loved it,ty for the video) and i was wondering,didnt that kvass gain alcohol? I have heard that when the bacteria eat the sugar,that they turn it into alcohol,would appreciate a explanation,thanks!
Great recipe btw,looks delicious,will for sure try to make this
We're so happy you enjoyed our video Emanuel! Any time bacteria or yeast consume sugar, they're also creating a byproduct of alcohol so there will be some. The longer you let it ferment, the stronger it will become with alcohol up to the point where it won't make anymore. We did a cool experiment on the alcohol content with ginger ale that might interesting you! th-cam.com/video/86SwZyUbtF0/w-d-xo.html
Can we eat the fermented sweet potato after we decant the kvass?
Can we make a second batch of sweet potato kvass with the sweet potato kvass pulp we just decanted from?
Hi! Yes, you can certainly eat the fermented sweet potato after it's finished fermenting. If you like the taste just like that, then go for it! Another option would be to use it in baking, like making sweet potato muffins. Great questions! And yes, you can also use the sweet potato from your previous ferment as a starter culture to help jump start your next sweet potato kvass drink. We hope you enjoy this recipe!
Hello to you. 🌹 I do not know if I missed it..
What do we feed the sweet patato? Can we use it like ginger bug?
Thank I enjoy your videos❤️😊
Thank you for joining us on these fermentation adventures! So this is a great question! Yes, you can use your ferments as starter cultures for other ferments. In this case, you could use your sweet potato fly as a starter culture (like a ginger bug) to add to other drinks that you're fermenting. We've never tried keeping a sweet potato bug in the fridge, but I would think it would be similar to how you feed a ginger bug. You could try adding 1 teaspoon of sugar and 1 teaspoon of sweet potato pieces to your refrigerated sweet potato bug monthly. Let us know how it works for you!
@@FermentationAdventure now how wonderful is this.... ❤️ Thank you for answering me.....
Thanks am going to try this. I love doing this and all experimenting
Have a great day. 🌹🌹
Awesome! Good luck with this new experiment! Have a wonderful day as well!
Thank you for sharing guys❤ does this drink have natural probiotics?
Hi! Yes it does! Actually all fermented drinks have natural probiotics that are created during the fermentation process. Happy fermenting! ❤️
Hi, ill love to try it. Question, what do you do with the shredded potato? Do you reuse it?
Thanks for the question! After we've gotten as much flavor as we can out of the sweet potatoes, we just compost it. It's basically the same idea as making a vegetable stock. There's not much flavor left to get from it after that but I bet you could add the leftover to salads! You could probably add it to baked goods but we're happy just composting the leftover sweet potato. We hope that helps! 😊
Hello I’m new to your channel. I just started fermenting and did my first ginger bug. Can you do a video on how do you know if your bug is healthy. After 5 days my bug is showing a bit of slime but I don’t know if it’s just thick and I am misreading it. The smell is not offensive and the water is cloudy. I feed it daily.
Welcome to our channel! We're so happy to hear you've started fermenting! Unfortunately, it does sound like your ginger bug didn't quite work out this time. We actually have a couple of videos about ginger bug specifically that you might find useful. There's one on how to make a ginger bug, with all those details (th-cam.com/video/wtb1BvRUWmI/w-d-xo.html) and then there's a ginger bug Q&A video in response to the most common ginger bug questions we've received (th-cam.com/video/Z0fnIcakwnM/w-d-xo.html). As for this batch, your ginger bug should never really get slimy, or even cloudy, so take a look at these ginger bug making tips and let us know if you have any more questions. Happy fermenting!
The Fermentation Adventure thank you very much for your reply. Will give it another go and let you know.
How often do you suggest stirring the batch during the first ferment? Thank you.
Thanks so much for the question! You technically don't have to stir at all if you wanted to just leave it to ferment and lock the air out. If you want to get more oxygen into the ferment to make it just a bit more vinegary, you can stir it as much as you like and make sure to watch our for any mold. Taste it every day to see how you like the flavor as it comes along!
If we want to use lets say a ginger bug starter for this quart recipe, how much do we put in? Is it also ready in 2days? Lastly, do we burp it in the meanwhile? Sorry, Im new to this.
Hi there! Luckily our sweet potato fermented drink only takes between 1-3 to make, even without a starter culture. If you want to add a ginger bug, we'd recommend adding 1/4 cup per quart recipe, and watch the fermentation process because it could take half the amount of time. Also you'd definitely want to use a larger jar for a quart recipe because the ginger bug will likely create a lot of bubbles which would push up all of your sweet potato pieces. Best of luck with your drink!
This is the first time in a long time I've seen someone hold a knife correctly
Whoah! Well that's a compliment! Thanks so much and we love the name! 😂
hi guys! i was wondering if there is a way to make non alcoholic drinks from ginger bug
Hi! Not exactly... The ginger bug feeds off of sugar, and alcohol is a natural bi-product of the fermentation process when making sugary fermented drinks. However, there are two options for making a drink with very little to no alcohol. 1) You could make a fermented drink using a ginger bug but use less sugar than usual, and then stop fermenting after only 1 day. This way you're likely to get less than 1% alcohol content. 2) Make a fermented drink that's meant to be more salty than sweet and without a ginger bug, such as beet kvass. We'll have a future video on this.
Most of the lactobacillus is on the exterior, which is many kvass makers don't peel their beets.
Hi! Yes definitely you can leave the skin on and should work even better with the bacteria being on the skin. We've also had success with peeling it though, so it should work either way.
thank you. i did it! but now 4 or 5 days later still no bubbles seeing. what does that mean? i added a little self made yoghurt whey jüice in to .thank you
Hi! Would it happen to be cooler temps where you are fermenting? We keep our home at a fairly steady 72 degrees Fahrenheit, so it's possible the fermentation process could be days slower in cooler temperatures. Did you finally see any bubbles?
@@FermentationAdventure thank you. No. İ started again. This time i have lightly a White cloth on top. İ cleanef it and put another half potatoe in it and sugar. At my Home i ve only 17 to 20 Celsius d.
Can we do with salt do I don’t do sugar. But I have been ase beets kvass ???
Please answer ✌️✌️
Thanks for the question Ana! You probably could do that the same way you would make beet kvass. Since sweet potatoes have a little bit of sugar it would probably be able to ferment those sugars into a drink. It would taste very different so you'd have to experiment and see what you like. Thanks for watching!
Hi i followed your videos. When u always say 1 day 2 days or 24hrs 48hrs. May i know what's the range of temperature u hv there?
Hello! Sure thing. The area we use for fermentation is usually between 70-78 degrees Fahrenheit.
That's why I open all my bottles outside or inside with a plastic bag over them.
Brilliant! Might have to start doing that to save our kitchen. 😂
for quality water I like to use distilled water from home distiller{sold by Florida based'Waterwise"}
Thanks so much for the suggestion Peter! That's a great idea if you need clean distilled water.
@@FermentationAdventure everybody does the cheap alternative is "zero water" filter another one is " santevia" which has 5 stage filter including sand,activated charcoal,coral and mineral rocks.brita,Berkey and others are trash watch an unbiased test on "project farm" on YT.
With the hydrometer, you really should degas your solution, the CO2 build up will skew your results... not much, but tis' worth mentioning
Hello to you...
Love your videos. ❤️
The starsh you rince off. I want to know why? Is it bad for you? . And the skin wount it be like ginger bug? Thank you. 🌹🐞
Thank you! We're glad you're a part of the culture! The starch is not bad for you, but it makes the drink a bit thicker and chalkier, so we generally prefer to remove it. Same with the skin, it's not necessary to remove it, just our preference because it looks brighter without it as it ferments. 😃
@@FermentationAdventure thank you.... 😁👍⭐
Anytime! Happy fermenting!
Hello The Fermentation Adventure! I have a Brita filter. On Brita’s website, they say that the filter reduces taste and odor of chlorine. Can I still use this as the non chlorinated water that your recipes call for?
Hi! Yes! It should remove chlorine. Happy fermenting!!
The Fermentation Adventure thank you so much! Will this also remove chloramine?
It should, yes!
Ok I really don’t want to be a bother but I have one more question: How do I measure the alcohol content of a fermented drink with a hydrometer if it has fruit chunks like Tepache?
Do I just not measure the abv?
Is kvass just another word for any fermented soda? If not, how does a kvass differ from fermented soda using ginger bug?
Hi! Thanks for the question! Kvass is a type of fermented drink that uses the naturally occurring bacteria on the substrate (the skin of what is being fermented), so it does not need the addition of a bacterial culture. This is different from fermented drinks/sodas that use a ginger bug because the ginger bug is the culture that is being added in order to jump start the fermentation process. Hope that helps!
You fermentation lid link is broken
Oh no! Thank you so much for letting us know! It looks like that product is no longer available on Amazon, so we'll have to adjust the link. If you're looking for a good lid, it looks like these would work well also: amzn.to/2E86ryK.
My sweet potato fly went all slimy after 3 days, why is this and is it still OK to use?
It sounds like you got a bad bacteria in there that took over. We've has this happen before and it's just too slimy to do anything with. We always just throw it out and then make sure to sanitize everything! Make sure to be thorough so it doesn't happen again. Also use as fresh as ingredients as possible. Good luck!
How does one meet a partner that shares ones dream like these two?
Hi! That's a great question! It's wonderful to share the same passion with your partner in life!
in my country we call sweet potatoe a kumara pronounced koomarar
Thanks for sharing Jeannie! We'll have to remember that if we see it while traveling. Where in the world are you from?
did you know you can eat the leaves off sweet potatoe plant as salad
Yes we did! We've actually grown some sweet potatoes and tried it. They're so delicate and good! Thanks for the suggestion!
💚💙💚💙💚
Thank you for the love! ❤️❤️❤️
Does it have alcohol in it
Anything that you start with that has sugar will end up with a little alcohol after fermenting. The longer you ferment, the more alcohol there will be. Good luck!
How u gays made that , that is a soft drink or kind of beer ,I did not see a sweet potatoe nor how it was made thumb down
You might have missed that in the beginning of the episode. We shred fresh sweet potatoes to make sweet potato kvass. It's good stuff!
Note that they never said they like it (the plain version) lol. "Ohh, it's so unique. Who would have known this turns into that" .. I guess it wasn't that good LOL 🙂
Other than that, I would never have guessed that opening bottles would make for so much "that's what she said" jokes as you guys have scripted in!
We tried going for something different in this video instead of always saying "Oh it's so good!" It really was good though especially with the different holiday spices added. Try it out!
It this that keto can drink it
Hi Helen, I wasn't sure what Keto was so I did a little research and found out that Keto diets typically avoid starchy vegetables and sugar. This sweet potato drink is pretty much those two things, so I don't believe it would be considered Keto. But it's a delightful drink and something we enjoy sipping, so perhaps you'd like to try it!
Fermenting in plastic bottles is not a good idea as the acidity of the liquid will interact with the plastic and release harmful chemicals in the Kvass. Glass is the better option :)
Definitely! We actually only use glass for most of our ferments since it's so acidic. The plastic soda bottles we like so we can test the pressure to get an idea of how much is building up. Glass is the way to go for storing for long periods though! Thanks for the comment! 😊
@@FermentationAdventureYes I figured that out after seeing a couple of videos :) I guess that is a great idea to do. By the way, your videos about fermentation are great 👍 am trying the orange cream soda soon.
Thank you! Yum. Hope you enjoy that recipe!
You just peeled off the natural bugs that were on the skin. Wow.
Yeah sometimes we peel and sometimes we don't. If the potatoes were organic then we'd probably be more likely to just leave the peels on but they also give it a little more of a bitter taste. You can leave them on if you like though!
bigger bowl = bigger target
Pumpkin spice soda. God dammit.
Yum!! 😆
You need bread, beet, raisins and brewing yeasts to make kvass not these Funny things that you're using
It really depends where in the world you're from and what you consider "kvass". Sweet potato fly from South American Guyana has also been called sweet potato kvass. Traditional Russian kvass is from stale bread and beet kvass from beets. Whatever you like to call it, it's tasty!
Men should not have anything to do with the leaves, petals or slip of the vine , it's dangerous to men's health
Really? We had never heard that before. Definitely research anything you consume.
Yes,men can use the leaves,petals or the vine . It's what will happen to them next. Let me know what you find out from your research. Although you're talking about the fruit/food part of it, I still wouldn't drink that Kvass, l wouldn't drink any liquid/liquor from that plant. It's dangerous for men's health
Nice couple, you Paul are lucky to have Sarah a woman like that with you.
Thanks so much for the love Dan! Yes Sarah is very special. 😊
I think yacon Is better than sweet potato. It is sweet, juicer and can be eaten fresh.
Hmm, yum! All the root vegetables are delicious - and there are so many to choose from outside of what is being sold in US grocery stores.