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It’s spring and that means foraging. After the obligatory wild garlic now it’s time for dandelion stuff. I’m about to ferment myself some soda.

Collect four handful of dandelion heads, cut off the petals, add 80g sugar and pour over 1.5l of boiling water. When cooled down add a starter of your liking. A ginger bug works great. I’m going to use leftover kombucha which developed some good yeast on the ground.

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