Most of us love Ginger Beer, Me I absolutely LOVE it, however have hung up my Ginger Beer party shoes due to the excessive amount of sugar.
Well that is until now.
During my fermentation journey I stumbled upon what was called a Ginger Bug. A bug you ask? Not your normal garden variety of bug no! But a fermented bubbling pot of Ginger that will transform plain water and a small amount of sugar into an explosive delicious bubbling beverage.
So whats so good about it, its fermented that's what and this means that each bubbly mouthful contains living probiotics and digestive enzymes which are all good for a healthy and happy gut.
So enough talk, how do you make it?
To make the bug;
1 Large piece of organic ginger root
1 Cup of raw organic sugar
1 Cup of filtered water
Chop up the ginger or grate into fine pieces, take 3 tablespoons of the ginger and add to a 500ml wide mouth jar.
Add 3 tablespoons of sugar to the jar, pour the filtered water over the mixture. Stir well to dissolve the sugar.
Place a cheese cloth or square of paper towel over the mouth of the jar and seal with an elastic band. Place the jar out of direct sunlight in a warm spot and leave to ferment.
Once a day you will need to feed your baby (ginger bug). You will do this buy adding 1 tablespoon of the chopped ginger and 1 tablespoon of sugar to the jar and stir well. Continue this process every day until your ginger bug starts to bubble. You will know as lots of tiny bubbles will appear on the surface and you will be able to here them fizzing away.
Note: always leave half of the ginger bug liquid in the fermentation jar, ready for your next brew and repeat the above feeding steps.
Once your ginger bug is ready to rock and roll its time to make your ginger beer.
What you will need for the Ginger Beer;
1 Large handful of organic grated ginger
1 Litre of filtered or spring water
3 Tablespoons of raw organic sugar
1/2 Cup of ginger bug
Place the grated ginger and filtered water into a saucepan and bring to a simmer. After about 10-15 minutes the liquid should have a really strong ginger flavour. Add sugar and your 3 tablespoons of sugar and stir until dissolved. When your liquid has cooled to room temp, pour in the ginger bug and stir.
Now to bottle you will need a long neck swing top bottle. Don't skimp on this part as it will effect your carbonation. Check out the below link for reasonable priced swing tops.
Pour your liquid into the bottle and then fill the remainder of the bottle with filtered water. Seal the bottle tightly and place on the bench, where it will build natural carbonation. This can take anywhere form 12-72 hours, depending on the temperature. In order to prevent explosion, burp your ginger beer daily, by opening the lid slightly and then closing tightly.
Once you have reached the desired "fizz" store in the fridge and drink up.
Notes: I like to add chilli and tumeric to my ginger beer for an extra kick.