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This recipe is a raw version of the one posted in Wild Fermentation.
Ingredients (Recipe As-Is Makes A Little Over 2 Quarts)
4 inches ginger, juiced
1-2 lemons, juiced
2 quarts water
3/4 cup sugar
1/4 cup active ginger bug
1. Juice the ginger WITH skin if organic!
2. Add everything together, and taste-test. If you think the ginger is too strong, add more water. If you’d like it stronger, juice a bit more ginger. Keep in mind it tends to taste stronger after fermentation! Maybe because of all the bubbles?
3. Put into bottles (swingtops and recycled jars such as those used for apple cider vinegar get the bubbliest in my experience) and let ferment 1 day – 2 weeks. Mine is usually very bubbly after a day or two then I put it into the fridge until it tastes just right to me which is within a few days. I don’t like it too sweet but don’t like it alcoholic either!
NOTE: I haven’t had the chance to try these with honey just yet, but plan to soon. If you try it before I do, let me know how it goes!
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