Ginger Bug
Yield: about 1 pint
Ginger bug, a slurry of fermented ginger and sugar, forms the basis for homemade, traditionally fermented sodas including root beer, mint sodas, or fruit-based sodas that are rich in beneficial bacteria.
Ingredients
- Fresh Ginger
- Whole Unrefined Cane Sugar , or substitute jaggery
Instructions
- Break off a knob from your hand of ginger, peel away its papery skin and grate it until you have 2 heaping tablespoons. Place the grated ginger in a small jar, whisk in 1 tablespoon unrefined cane sugar and 2 tablespoons filtered water. Cover the jar loosely and allow it to ferment in a warm spot in your kitchen.
- Every day for at least 5 days, mix an additional 2 tablespoons grated ginger, 1 tablespoon sugar and 2 tablespoons water into your jar. The ginger will begin to foam and bubble at its top, and will take on the yeasty fragrance of beer. After 5 days, it is ready to use. You can also store it in the refrigerator, and feed it 2 tablespoons grated ginger, 1 tablespoon sugar and 2 tablespoons water once a week.
- To use the ginger bug to make homemade sodas, prepare 1 quart of herbal tea sweetened with a caloric sweetener like sugar. Strain off ¼ cup of the ginger bug’s liquid and whisk it into the sweetened tea. Replace the ¼ cup ginger bug you’ve removed with 2 tablespoons sugar dissolved into ¼ cup water. Transfer the sweetened tea and ginger bug to flip-top bottles (available here), and allow it to ferment at room temperature for 3 days. Transfer to the fridge or drink straight away.
(via How to Make Ginger Bug for Traditionally Fermented Sodas — Nourished Kitchen)
Another recipe: http://ift.tt/1IFnhPf
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