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–+ servings

Rhubarb Sima

sisuhomemaker
Finland's traditional fermented lemonade--but make it rhubarb!
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Course Ferments
Cuisine Finland
Servings 1 gallon

Ingredients
  

  • 2 cups diced rhubarb
  • 1 gallon filtered water
  • 1 cup brown sugar
  • 1 cup + 2-3 Tbsp granulated sugar
  • 1/8 tsp active dry yeast
  • approx 1 Tbsp raisins

Instructions
 

  • If not already done, wash and dice rhubarb, and set aside
  • Place water in a large pot and bring to a boil
  • Add brown sugar and 1 cup granulated sugar. Add rhubarb, and remove from heat
  • Allow to cool to lukewarm (110-115 degrees Farenheit)
  • Add yeast, stir. Transfer mixture to a large non-metallic container such as a glass jar
  • Cover lightly, and leave to sit overnight at room temperature (or until little bubbles appear around the edges near the surface)
  • Sterilize bottles, allow to cool. Place 1 tsp granulated sugar (or more, to taste) in each bottle.
  • Place a few raisins in each bottle.
  • Strain sima into bottles and cover or cork tightly.
  • Leave to sit at room temperature until all raisins have risen to the top of the sima. This could take anywhere from 8-24+ hours depending on the temperature of your kitchen
  • Transfer to the fridge to stop fermentation and chill. Enjoy!

Notes

1. Once corked and fermenting on the counter, you will want to burp sima once a day. I typically burp my bottles once after about 12 hours fermentation time, let them sit on the counter another 12 hours or so, at which point the raisins are generally all risen. If you do not burp them at all the sima will be fizzier, but you run the risk of bottles exploding or a cork flying off. The first time I attempted sima, I left my bottles too long and when I tried to uncork them, the whole cork and clasp went shooting off into the sink, followed by most of the liquid. I'm thankful that I had the good sense to aim the bottle away from my kids.
2. To burp, I hold the cork down, flip the clasp up until I hear the carbon dioxide whooshing out. I only let out the first spurt of excess air before firmly re-corking. If you like a less fizzy sima, you can let out more air.
3. For some reason, my rhubarb sima has tended to be slightly less fizzy than my traditional or grapefruit sima. It is definitely still a carbonated lemonade! But if you prefer a more moderate amount of fizz, this one may be a good option.
Tried this recipe?Let us know how it was!