A natural fermentation for your ginger soda or ginger beer… Definitely possible and very healthy !
If you’ve read my ginger ale recipe from last month now you know you need dry yeast to create the fizzy effect.
This time, same ingredients, same recipe but a fermentation absolutely natural by creating a ginger bug (the equivalent of a sourdough starter for bread) that you’ll feed with ginger and sugar… Easy !
Make your own ginger bug
- 50 cl water (no chlorine – use filtered water if needed)
- 1 tbsp sugar
- 1 tbsp grated ginger
- 1 Mason jar
- 1 piece of clothe (cheese clothe or dish towel)
- 1 rubber band
- 1 wooden tablespoon
- 1 grater
- 1 measuring cup
- In a mason jar combine water, sugar and stir with a wooden sppon until sugar disappears.
- Add ginger.
- Cover with a piece of clothe and tighten with a rubber band.
- Leave it for between 24 hours and 2 weeks until foam appears (little bubbles) on top of the liquid. The ginger bug in now alive, feed it once a week with one tbsp sugar and one tbsp grated ginger.
Warning: If your ginger bug is covered (partially or totally) with mould, wait a few days to see if your fermentation bacteria takes over the control of the liquid. If the bacteria does and foam appears in the middle of the mould, take off the mould and let the ginger bug breath for a few days before feeding it. If the bacteria doesn’t or the mould comes back, throw your ginger bug away and start the entire process over.
Make your own ginger ale with a ginger bug starter
- 1L water
- 50 g grated ginger
- 50 g sugar
- 5 cl lemon juice
- 5 cl ginger bug
- Boil water, add sugar ans stir until sugar disappears. Add grated ginger and lemon juice.
- After 2 minutes at the boil, stop the heating process and chill until room temperature.
- Add ginger bug.
- Leave for 24 hours to 5 days, jar covered with a piece of clothe and tighten with a rubber band . The fermentation is ready when bubbles start to appear or when the smell of the liquid indicates a change of state.
- Pour into a bottle, close the lid and leave for 24 hours to 48 hours until very fizzy.
- Put the bottle in the fridge at least 24 hours before tasting.
- Can be stored in the fridge or in a cellar below 15°C. Make sure you realease the pressure of your bottle from time to time to avoid an explosion.
Note : If you stored your ginger ale for quite a long time, it’s possible that the taste finaly became quite sour during the storage period. Add a teaspoon sugar 2 to 3 days before drinking it to restore the balance of tastes.