Ginger ale

Home made ginger ale

2018-12-01 17.31.26

Har gjort ferdig en ny «wort»

Om et par dager er det klart for å siles og fylles på flasker.

Den lille er en ny Bug så den blir klar til neste gang jeg vil lage finger ale.

• 8 cups filtered water
• 1-2 inch piece of fresh ginger root minced
• ½ cup organic sugar or use plain sugar
• ½ tsp sea salt
• ½ cup fresh lemon or lime juice
• ½ cup homemade ginger bug.
1. Make a «wort» for your ginger ale by placing 3 cups of the water, minced ginger root, sugar, and salt in a saucepan and bringing to a boil.
2. Simmer the mixture for about five minutes until sugar is dissolved and mixture starts to smell like ginger.
3. Remove from heat and add additional water. This should cool it but if not, allow it to cool to room temperature before moving to the next step.
4. Add fresh lemon or lime juice and ginger bug.
5. Transfer to a 2 quart glass mason jar with an air-tight lid. Stir well and put lid on.
6. Leave on the counter for 2-3 days until carbonated.  It should be bubble and should «hiss» like a soda when the lid is removed. This is very temperature dependent and the mixture may need to be burped or stirred during this fermentation time on the counter.
7. Transfer to refrigerator where it will last indefinitely.
8. Strain before drinking.

1 kopp er 2,5 dl.

Ginger Bug Recipe

How to create a ginger bug to use as the beneficial culture to make healthy fermented homemade sodas like old fashioned ginger ale or root beer.
1-2 fresh organic ginger roots
½ cup white sugar
2 cups filtered water
Cut a piece of ginger root about 1.5 inches long and grate to make 2-3 Tablespoons of grated ginger. You can also finely chop instead of grating. Place the ginger in a quart size mason jar and add an equal amount of white sugar (2-3 Tablespoons). Nourishing Traditions insists that white sugar is needed to create the bug. Add 2 cups of filtered water to the mason jar. Make sure that the water has been filtered so that it does not contain chlorine which can affect the culturing process.
Stir with a non-metal spoon and lightly cover. I cover with a coffee filter and rubber band.
Each day for the next five days, stir the mixture at least once and add 1 Tablespoon of grated ginger root and 1 Tablespoon of sugar. Depending on temperature, it may take up to eight days of adding sugar and ginger to create the desired culture.
You can tell if the culture is active if there are bubbles forming around the top of the mixture, it «fizzes» when stirred, and it takes on a sweet and mildly yeasty smell. It will also become somewhat cloudy and opaque. If mold appears on the top, scrape it off if it can be removed. It this happens more than once, you will need to start again. If the mixture hasn’t taken on these characteristics by the 7-8th day, you need to discard it and start again.
Once the ginger bug has cultured, it can be used to create fermented sodas and drinks at the ratio of ¼ cup ginger bug starter per quart of sweetened herbal mixtures for ginger ale or root beer or diluted fruit juice for fruit flavored sodas.
To keep the bug alive and continue growing it, you will need to feed it regularly. Add 1 teaspoon minced ginger and 1 teaspoon sugar per day if kept at room temperature. You can also «rest» it in the fridge and feed it 1 Tablespoon each of ginger and sugar once a week. To reactivate it, remove and let it reach room temperature and begin feeding it again.