Tag Archives: dandelion-burdock

Dandelion-Burdock Soda: British and Beautiful.

16 Jul

Recently my sister went on a trip to England, and she sent me this picture of this during her travels.

From my traveling sister in England.  (I've blurred out her student's face for privacy)

I didn’t have the heart to tell her that I’ve actually seen this soda in New York (yeah, we have everything here).  But, it’s not so common, and it is British in origin anyway.  Nevertheless, her picture and enthusiasm inspired me to try making some of my own dandelion-burdock soda.  I chose a roasted dandelion root, which gives the brew a nice roasted, nutty flavor.  The burdock adds a pleasant sweetness to the drink.  The combination of dandelion and burdock is great therapeutically, as well.  As my friend Maya commented “double ammo for your liver!” Read my article on burdock here, and dandelion here. For my first batch, I went for simplicity and didn’t bother to add any ginger, although I might play with this same soda the next time I make a ginger bug.

Here is how I made my Dandelion-Burdock soda, with tibicos aka water kefir.  Over fourth of July weekend I brought a bottle up to New England for a taste-test from my newly returned sister.  She liked my version better than the commercial brew, which she says was much sweeter and less herbal.

Dandelion-Burdock Soda

In a herb pot or saucepan, combine:

1 and 1/2 Tbsp roasted dandelion root

1 and 1/2 Tbsp burdock root

1 quart of filtered water.  

Bring the herbs and water to a boil and then reduce to a simmer for about 20 minutes.

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This is my handy herb pot from chinatown: the best $7 investment I’ve made in a long time! The clay pot keeps my brew hot for longer during steeping time. Any saucepan will do, though.

Turn off the heat and allow them to steep for an additional half hour. Filter your herbs as you put the tea into a 2 quart container.

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The leftover “wort” (herbs) after steeping and straining.

Add an additional:

1 quart of water

1/3 cups birch syrup*

1/3 cups sucanot*

Mix your ingredients well, and test the temperature of the liquid.   It can be warm but should not be painful to the touch before you add your culture, or you will burn the tibicos– it is alive, after all!  They traditionally call this temperature “blood warm.”

Add:

1/2 cup of tibicos grains.

Give the whole thing a hearty stir, and cover it with a breathable lid, like a cloth napkin or a paper towel, and secure the towel with rubber bands to keep flies out. Taste test your brew the next day to see if it is done.  If it is too sweet for your taste, leave it another 12 hours and test again.   Fermentation could take up to 48 hours, depending on your taste and the ambient temperature.  Each time you check on it, give the tibicos a stir.  When the brew is sour enough for your taste, bottle it, and put it in the refrigerator.

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The brew, wedged between my kombucha an djun ferments, on my fermentation shelf. Fermentation time for tibicos is much shorter, though!

You may want to leave the bottled brew at room temperature for a few hours to build up some fizz, but beware of leaving it too long.  Tibicos has exploded in my refrigerator, (see my cherry explosion article).  If in doubt, it’s a good practice to “burp” your container after leaving it for this secondary fermentation.  I recently have taken to using old wine bottles for my secondary fermentation, as opposed to Grolsch bottles.  If the pressure in the wine bottle builds up too much, the cork will pop out and you will get a mess, but you avoid the danger of exploding broken glass!

 

*These are the sweeteners that I happened to use:  Sucanot also goes by the brand name rapadura, or evaporated cane syrup.  It’s just unrefined sugar.  You can find it at most health food stores.  Birch syrup is particularly pricey and hard to come by, so this can be easily replaced with maple syrup or additional sucanot.  I bought some online to try out making birch beer over a year ago, and I’ve had the leftovers sitting in the fridge ever since.  Usually, I deem it too precious to use for any old occasion.  I finally got over that and decided to use it up!

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There is the tibicos and the birch syrup, mid-process.

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