Fermented Rhubarb Soda
Learn how to make fizzy, naturally probiotic rhubarb fermented soda using wild yeast and real ingredients like raw honey, ginger, and rhubarb syrup. A perfect spring home fermentation project that supports women’s health and gut balance. Bubbly, tart, and unexpectedly cozy, fermented rhubarb soda takes the lively flavor of spring’s most underrated veggie. It transforms it into a gut-friendly drink you’ll want to sip all summer.
No artificial anything, just a little time and the simplest ingredients. I love how making your own probiotic drinks at home puts you in control, from sugar levels to creative add-ins (plus, it’s a great way to cut back on store-bought sodas packed with fillers). Looking for more inspiration?
Check out these Refreshing summer drink recipes for even more flavor pairings that work well with fizzy, fruit-based beverages. Many of the fruit and herb combinations used for lemonades and mocktails also translate beautifully into homemade sodas.
Rhubarb Fermented Soda: A Probiotic Spring Fizz You’ll Crave All Year
As a nutrition consultant and chef, I’m always on the lookout for delicious ways to support women’s health naturally—and nothing makes me more excited than a fizzy, pink glass of rhubarb-fermented soda. With the first harvest of rhubarb each spring, I know it’s time to start my favorite bubbly brew. It’s tart, slightly sweet, and packed with good bacteria that can help improve digestion, boost immunity, and even balance hormones.
But don’t worry—it’s way easier than you think, and it’s a great way to use up that extra rhubarb before it bolts into a bitter stalk jungle.
Growing up in Poland, fermentation wasn’t a trend—it was just how we lived. We fermented everything. I’m talking sauerkraut, pickles, fermented fruits and vegetables, sour rye soup (żurek), sourdough, and of course, kvass—that earthy, tangy, slightly sweet drink made from rye bread or beets. As a kid, I’d watch the jar of kvass bubbling on the counter, capped with a cloth and rubber band, the scent of fermentation filling the kitchen.
Rhubarb fermented soda is not identical to kvass, of course. Kvass has its own deep, bready flavor and color. But the idea is the same: use what you have, work with nature, and create a nourishing, fizzy drink with good bacteria and a sweet flavor. This rhubarb version is like a springtime cousin to kvass—light, floral, tangy, and just as gut-loving.If you’ve made kvass before, this rhubarb soda will feel familiar. And if not, well—welcome to your new favorite home fermentation project.
Why You’ll Love This Recipe
This soda is:
- Naturally fizzy without commercial yeast
- A lovely pink color thanks to rhubarb and optional strawberry
- Made with ingredients you trust: raw honey, ginger, rhubarb plant
- A probiotic soda that supports gut health
- A fun and low-effort home fermentation project
- Customizable to your tastes—add lavender syrup, lemon, or even strawberry for a fun twist
If you’re trying fermented sodas for the first time, rhubarb is such a forgiving and rewarding place to start. It’s less intense than kombucha and more fun than water kefir—plus, that soft sweet-tart flavor is peak spring joy in a bottle.
What Is Fermented Soda?
Fermented soda is a naturally carbonated drink made by fermenting fruits or vegetables with water and a starter culture—often a ginger bug, kefir grains, or even sauerkraut juice. The wild yeast and good bacteria eat the sugar and release carbon dioxide, creating that perfect fizzy drink.
Unlike store-bought soda drinks, these are alive. They’re rich in lactic acid, probiotics, and enzymes that benefit the gut, liver, and even skin.
The fermentation process happens in two stages:
- First ferment: Brew your rhubarb syrup with sugar and let it cool before adding the culture.
- Second ferment: Bottle the soda in swing top or top bottles to trap the fizz for 2-3 days.
or just add fruits and veggies to a large jar with water and honey.
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Ingredients for Fermented Rhubarb Soda
What Is Fermented Soda?
Fermented soda is a naturally carbonated drink made by fermenting fruits or vegetables with water and a starter culture—often a ginger bug, kefir grains, or even sauerkraut juice. The wild yeast and good bacteria eat the sugar and release carbon dioxide, creating that perfect fizzy drink.
Unlike store-bought soda drinks, these are alive. They’re rich in lactic acid, probiotics, and enzymes that benefit the gut, liver, and even skin.
The fermentation process happens in two stages:
- First ferment: Brew your rhubarb syrup with sugar and let it cool before adding the culture.
- Second ferment: Bottle the soda in swing top or top bottles to trap the fizz for 2-3 days.
or just simply add fruits and veggies to a large jar with water and honey.
Did you know?
Fermented soda is essentially ancient champagne for your gut. ✨
Long before commercial soft drinks came along, people around the world were already making bubbly, naturally fizzy beverages by harnessing the power of wild fermentation—think kvass in Eastern Europe, tepache in Mexico, and ginger beer in the Caribbean. These traditional sodas weren’t just tasty—they were alive. Literally. The natural fermentation process creates beneficial bacteria (probiotics) and gentle carbonation, offering not just a refreshing sip, but also a little love for your digestive system
How to Make Fermented Rhubarb Soda
- Fill Your Jar: In a large, clean glass jar or sterilized demijohn, add about 1–2 cups of chopped rhubarb. No need to peel—just make sure it’s fresh and not woody.
- Add the Flavors: Stir in: A raw honey (adjust to taste), Lavender syrup, Lemon Juice, Juiced ginger or grated ginger
- Top with Water: Fill the jar with filtered water, leaving a bit of headspace.
- Add Your Starter: Pour in your starter culture – this could be an active ginger bug, water kefir, fermented soda starter or sauerkraut juice. I added a fermented soda starter. But that is also optional. The soda will ferment on its own, but it will take longer. Avoid chlorinated water and metal utensils, as they can kill the beneficial wild yeast and bacteria.
- Cover and Ferment: Cover the jar with a cloth or coffee filter and secure it with a rubber band. Let it sit at room temperature (ideally 68–75°F) out of direct sunlight.
- Watch the Bubbles: After about 2–3 days, you should see bubbles forming – that’s carbon dioxide from the fermentation process. Taste it daily.
- Bottle for Fizz: Once slightly tart and bubbly, strain the liquid and pour it into swing top bottles. This is your second ferment. Let it sit for another 1–2 days at room temperature to build fizz.
- Refrigerate and Enjoy
Ingredient Substitutions
- Raw honey → Cane sugar, brown sugar, or maple syrup
- Ginger bug → Water kefir, sauerkraut juice, or wild ferment
- Lavender Simple syrup → Elderflower syrup, rose water, or omit entirely.
- Lemon juice → Lime or orange juice for a twist
- Rhubarb → You can try rhubarb wine recipes or other fruits next spring.
Troubleshooting Common Fermentation Issues
Homemade sodas can sometimes surprise you with challenges. Don’t worry—most fermentation issues are easy to spot and fix. Here’s how to handle the most common hiccups and keep your rhubarb soda safe and delicious.
Poor Carbonation If your soda isn’t bubbly after the initial fermentation, don’t feel discouraged. Some batches need an extra day or two. Warmer temperatures usually speed things up, while chillier kitchens slow things down. Make sure to:
- Use enough sugar, as the bacteria need it to make bubbles.
- Seal your bottles tightly during the second ferment (after straining out the rhubarb).
- Let bottles sit at room temperature, out of direct sunlight, for 1-3 days, “burping” them (opening briefly) once daily to release pressure.
If you still don’t have fizz, your starter culture might be weak, or your rhubarb didn’t have enough natural yeasts. Next time, try adding a spoonful of whey, ginger bug, or water kefir grains for a guaranteed start.
Off-Flavors A good batch should taste tangy and fresh, not musty, bland, or rotten. If you pick up odd or “funky” smells, check these possible reasons:
- Did you use clean tools and containers?
- Were any rhubarb stalks old or moldy?
- Was the fermenting area too warm, leading to spoilage?
Start with fresh, high-quality ingredients, keep everything squeaky clean, and avoid letting your soda sit out longer than needed.
Slow Fermentation Sometimes fermentation just creeps along. This can happen if your kitchen is cool, you added less sugar, or you skipped a starter. As a fix:
- Give it more time—sometimes that’s all it needs.
- Stir each day to help distribute the natural yeasts.
- Try moving your jar to a slightly warmer spot (near—but not on—your stove works great).
If nothing happens after a week, consider using a starter for your next batch. This helps jump-start the process, especially in cooler months or when rhubarb is less lively.
Quick Tips for Success
- Always keep your workspace clean—good hygiene is key to safe fermenting.
- Use filtered water. Chlorine can slow or stop fermentation.
- Taste your soda daily once it starts bubbling. When it’s as tangy and fizzy as you like, strain and bottle right away.
- “Burp” your bottles daily during the second ferment to avoid explosions (trust me—it happens to the best of us).
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Health Benefits (Especially for Women)
Each ingredient in this soda is a little wellness superstar—especially for hormone balance and digestion:
- Rhubarb – Rich in antioxidants and supports liver detox, key in estrogen metabolism.
- Ginger – A natural anti-inflammatory that eases bloating and supports digestion.
- Lemon juice – Full of vitamin C and supports bile production.
- Raw honey – Antimicrobial, energizing, and contains beneficial enzymes.
- Probiotic cultures – Encourage good bacteria, help eliminate bad bacteria, and support mood, skin, and immune function through the gut-brain axis. Just like beet kvass, fermented rhubarb soda has gentle, stomach-soothing properties.
If you’re dealing with sluggish digestion, bloating, or mood swings—this is the kind of soda drink that helps more than harms. If you’re looking to improve your gut health with real, whole foods, fermented drinks belong at the top of your list. Curious about other options for a happy digestive system? Check out my deep dive on the best foods for gut health for more practical tips on keeping your gut flora healthy and thriving.
Chef Angie’s Tips
- Always sterilize your jar or demijohn to avoid contamination.
- If using a wild ferment without a starter, give it 4 – 5 days and taste daily.
- Avoid using metal utensils – opt for wood or silicone to protect against microbes.
- For extra fizz, leave in direct sunlight during the second ferment—but watch it closely!
- Always burp your bottles daily to avoid explosions.
For more on using rhubarb in other homemade treats, hop over to my favorite Gluten-Free Rhubarb Cake Recipe for extra inspiration.
Ways to Serve
This homemade soda is amazing:
- Over ice with a sprig of mint
- As a mixer in a probiotic ginger ale mocktail
- Paired with brunch on a warm spring day
- With lemon wedges or strawberry slices
- As a non-alcoholic option at dinner parties or picnics
- Serve up a slice of Strawberry Rhubarb Gluten-Free Cake with a glass of rhubarb soda for a double dose of sunny rhubarb flavor. The cake’s subtle sweetness and tender crumb are made even better with the tart sparkle of the soda—it’s a match that feels planned but never fussy.
Looking for more inspiration on healthy drinks that you can prep ahead and store in the fridge? You might enjoy browsing my collection of Top Detox Drinks for Health for more ways to hydrate with nutrient-rich beverages.
Storage
Once carbonated, store your soda in the fridge to slow fermentation. It’ll keep for 1–2 weeks. Just make sure it’s sealed in swing top or airtight top bottles.
Don’t forget to save a bit to start your next batch!
Equipment
To make this ferment successful and safe, you’ll want:
- A large glass jar or sterilized demijohn
- Cheesecloth or thin towel
- Rubber band
- Non-metal utensils
- Funnel and strainer
- Swing top bottles or glass jars with tight lids
- Saucepan (for the syrup)
FAQ
Can I use store-bought ginger ale as a starter?
Nope. Most commercial sodas are pasteurized. You need live cultures like a ginger bug, water kefir, or sauerkraut juice for true fermentation.
How do I know if it’s working?
Watch for bubbles, a sour-sweet smell, and a bit of pressure in the bottles. Those are signs that carbon dioxide and good bacteria are at play.
Is it alcoholic?
A trace amount—about the same as kombucha. If you leave it out for too long, it can become more like rhubarb wine.
My batch didn’t fizz. What happened?
Check the temperature of the room—too cold and fermentation slows. Also, make sure your starter culture was alive. Try again—it’s a learning curve!
Can I use dried rhubarb?
Not recommended. Fresh is best for flavor and fermentation. You can freeze it from last year’s harvest if needed.
If you’re looking for inspiration or want to up your mocktail game, take a peek at these truly refreshing Easy Kombucha Mocktail Recipes.
Fermenting your own rhubarb soda is a joyful, fizzy reminder that nature wants us to thrive. This recipe is one of my favorite ways to celebrate rhubarb season, support gut health, and get creative in the kitchen. It’s functional food with flair—no artificial sweeteners, just good bacteria, flavor, and a little magic from your rhubarb patch.
So if this is your first time trying a soda ferment, let it be this one. And once you taste that first tangy-sweet, fizzy sip—you’ll already be dreaming about next spring’s batch.
More Spring Recipes
Gluten-Free Żurek: Polish Sour Rye Soup
Best Deviled Egg Dip
Marbled Easter Eggs Using Oil
Spring Detox Smoothie Recipe With Cilantro
Creamy Spring Chicken Salad With Mayo
Spring Salad Recipe With Fennel
Pine Tips Balsamic Salad Dressing (From Spruce)
How To Make Chocolate-Covered Spruce Tips
How To Make Pine Tips/ Needles Infused Oil
Fermented Rhubarb Soda
Equipment
- Large jar 1 galon
Ingredients
- 5 stalks Rhubarb
- 1/2 cup Raw honey
- 1/2 cup Lemon juice
- 1/4 cup Ginger juiced or sliced
- 1 galon Water
- 1 sachet Fremenetd soda starter optional
Instructions
- Fill Your Jar: In a large, clean glass jar or sterilized demijohn, add about 1–2 cups of chopped rhubarb. No need to peel—just make sure it’s fresh and not woody.2. Add the Flavors: Stir in: A raw honey (adjust to taste), Lavender syrup, Lemon Juice, Juiced ginger or grated ginger.3. Top with Water: Fill the jar with filtered water, leaving a bit of headspace.4. Add Your Starter: Pour in your starter culture – this could be an active ginger bug, water kefir, fermented soda starter or sauerkraut juice. I added a fermented soda starter. But that is also optional. The soda will ferment on its own, but it will take longer. Avoid chlorinated water and metal utensils, as they can kill the beneficial wild yeast and bacteria.5. Cover and Ferment: Cover the jar with a cloth or coffee filter and secure it with a rubber band. Let it sit at room temperature (ideally 68–75°F) out of direct sunlight.6.Watch the Bubbles: After about 2–3 days, you should see bubbles forming – that’s carbon dioxide from the fermentation process. Taste it daily.7. Bottle for Fizz: Once slightly tart and bubbly, strain the liquid and pour it into swing top bottles. This is your second ferment. Let it sit for another 1–2 days at room temperature to build fizz.8. Refrigerate and Enjoy
Nutrition
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