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Fizzy Ginger Ale (aka Ginger Beer)
From: eatlocalgrown.com
2 inch piece fresh ginger root, minced. (or less, to taste)
½ cup raw organic sugar
½ cup fresh lemon or lime juice
½ teaspoon salt
8 cups filtered water
½ cup homemade ginger bug (see below) or ¼ cup whey
In a saucepan, bring 3 cups water, minced ginger, sugar, and salt to a boil.
Simmer for 5 minutes, make sure all sugar is dissolved.
Remove from heat and add the rest of the water. Make sure the mixture is at room temperature before you go any further.
Add lemon juice and ginger bug. Stir well.
Pour in a Mason jar with tight fitting lid.
Close lid and incubate for 2 to 3 days on the counter until carbonated. Check regularly and do not let it become too fuzzy to avoid and exploding jar.
Transfer to the fridge and it will last for ages.
Strain before drinking.
To add even more flavor and nutrients you could add fresh apple juice just before serving. It’s a super yummy and refreshing combo.
Important note: if you use whey, stir occasionally and keep a close look on it. It takes less time to ferment than ginger bug and it also depends on the temperature. Regularly check the ale. It should bubble and hiss when you remove the lid.
Ginger Bug
Ginger bug is a culture of friendly bacteria who live from ginger and sugar. It’s super easy to make and can be kept “alive” for ages in your fridge or on your counter top.
1-2 fresh ginger roots
½ cup white or unrefined sugar (honey, stevia, agave, maple, molasses or other sweeteners will NOT work)
2 cups filtered water (chlorine-free, chlorine can harm the culture)
Grate 3 tablespoons of ginger and place in a quart size jar.
Add 3 tablespoons of sugar and 2 cups of water.
Stir with spoon and lightly cover with a coffee filter or cheese cloth and rubber band.
For the next 5 days (it may take 7-8 days depending on the temperature, but no longer): stir the mixture at least once a day and feed it 1 tablespoon grated ginger and 1 tablespoon sugar.
An active culture will form bubbles, become cloudy, smell yeasty, and fizz when stirred. If mold appears, scrape it of. When too much mold appears or the process takes longer than 7 to 8 days, start over.
Keep away from other cultures like scoby or sauerkraut to avoid contamination.
When the culture is alive and bubbling you could keep it on the counter top and feed it daily with one teaspoon sugar and one teaspoon grated ginger or let it rest in the fridge. When resting in the fridge don’t forget to feed it every week, 1 tablespoon sugar and one tablespoon grated ginger.
To reactivate the culture, bring it back to room temperature and daily feed it again.
