Serving fermented foods is a good idea for everyone. People have thrived with fermented foods as part of their daily diets for decades. One of the easiest ways to get and keep the good gut bacteria is with an easy and delicious glass of Ginger Ale!
Fermentation is a process that is actually quite easy, but I found for me, I had to get out of my own way! I am used to definite measurements and processes when I cook, and honestly I learned the hard way, that I am not in charge when I made this Ginger Bug and Ginger Ale. Why? Because it is not done, until it is done...
I did have to learn to read the fermentation process along the way.
I could not say to myself, "well it is day three and we should be done". Truthfully, until the magic of fermentation happens, it is not done, period. While it might only take three days one time, it might take five the next. And as I have continued to make fermented foods and drinks, I have learned to be comfortable with not being in charge! And not only that, I have learned to be a bit more relaxed in my overall cooking as well, which has turned out some nice surprises that we absolutely love.
So grab some organic ginger, a bit of sugar, and a quart jar and lets start with a Ginger Bug.
Ingredients needed for this process:
- organic ginger
- sugar
- water
You will also need the following:
- cutting board
- cotton towel
- kitchen knife
- measuring cups
- quart jar
Now we are ready to begin!
How to make a Ginger Bug
adapted from: a life unprocessed
Ginger - unpeeled for the bug process
de-chlorinated water
sugar
Using a quart jar,
Day one:
Into 2-3 c water, add 2-3 T finely chopped ginger and 2 T sugar.
Stir well, cover with a towel.
Stir again, later in the day and recover with the towel.
Day two:
Day five:
Eureka! At this point, when I stirred the second time on day five, there was effervescence action that made a nice ring of foamy bubbles, so I knew I was ready to make ginger ale!
Ingredients needed for this recipe:
How to make Ginger Ale
adapted from: a life unprocessed
2 quarts de-chlorinated water*
1/3 c sliced peeled ginger
1 1/3 c sugar
additional de-chlorinated water
1 empty gallon jar
In a large stainless steel or non reactive pan, boil the sliced ginger in the 2 quarts of water for 20 minutes. Remove from heat and let cool until lukewarm.
Much like a sourdough starter, the Ginger Bug must be fed and stored for future use. And like a sourdough starter, you will want to attend to the bug until you see signs of fermentation. But rest assured, you can replenish the Ginger Bug and make Ginger Ale at the same time!
To Re-feed the Bug: add 1 cup de-chlorinated water, 2 T freshly chopped ginger and 2 T sugar. Stir well, recover with a towel or paper coffee filter to rest overnight and reestablish fermentation. The next day, stir to see that it is active. If the Ginger Bug is active, refrigerate until needed. However if sluggish (no bubbles), feed again, stirring twice. Then refrigerate.
The truth is, there is no absolute with naturally fermented foods, you must learn as you go, and go forward with what has been learned. This can be difficult to translate in a recipe where exact measurements are the preferred standard. But with my limited fermentation abilities, I know if I can do this, you can certainly complete this process and enjoy a cold and naturally fermented Ginger Ale!
And now, back to the Ginger Ale!:
day one:
Day one:
Into 2-3 c water, add 2-3 T finely chopped ginger and 2 T sugar.
Stir well, cover with a towel.
Stir again, later in the day and recover with the towel.
Day two:
add 2-3 T finely chopped ginger and 2 T sugar, stir well and recover the jar with the towel.
Later in the day, stir a second time and recover with the towel.
Day three:
Day three:
Add 2-3 T finely chopped ginger and 2 T sugar, stir well, recover with the towel.
Later in the day, stir a second time and recover with the towel.
You should see little bubbles forming around the edge of the jar where the ginger is floating on the water, when you stir gently.
Being new to fermenting, I was not certain yet I continued on...
If your Ginger Bug is not active, you will want to continue adding ginger and sugar.
You should see little bubbles forming around the edge of the jar where the ginger is floating on the water, when you stir gently.
Being new to fermenting, I was not certain yet I continued on...
If your Ginger Bug is not active, you will want to continue adding ginger and sugar.
Day four:
Add 2-3 T finely chopped ginger and 2 T sugar, stir well, recover with the towel.
Later in the day, stir a second time and recover with the towel.
Check for active fermentation. NOTE: If needed complete through day 5, but don't give up! Fermentation is a natural process, but like many processes, it can go differently for each project and each person.
Add 2-3 T finely chopped ginger and 2 T sugar, stir well, recover with the towel.
Later in the day, stir a second time and recover with the towel.
Ingredients needed for this recipe:
- some of the ginger bug
- organic ginger
- water
- sugar
You will also need the following:
- large stainless steel pan
- cotton towel
- cutting board
- kitchen knife
- measuring cups
- funnel
- fine mesh strainer
- gallon jar
- hasp top bottles for bottling
Now we are ready to begin!
How to make Ginger Ale
adapted from: a life unprocessed
2 quarts de-chlorinated water*
1/3 c sliced peeled ginger
1 1/3 c sugar
additional de-chlorinated water
1 empty gallon jar
Strain out the ginger slices, then add the sugar and stir until dissolved.
Transfer to the gallon jar, adding the additional water until the fluid level is 2 inches below the shoulder of the jar.
When the ginger/sugar water has cooled to room temperature, stir in 1 c of the strained ginger bug.
Cover loosely with cotton toweling and secure around the rim of the jar to prevent insects from getting in. You will not replenish the Ginger Bug.
Cover loosely with cotton toweling and secure around the rim of the jar to prevent insects from getting in. You will not replenish the Ginger Bug.
Much like a sourdough starter, the Ginger Bug must be fed and stored for future use. And like a sourdough starter, you will want to attend to the bug until you see signs of fermentation. But rest assured, you can replenish the Ginger Bug and make Ginger Ale at the same time!
To Re-feed the Bug: add 1 cup de-chlorinated water, 2 T freshly chopped ginger and 2 T sugar. Stir well, recover with a towel or paper coffee filter to rest overnight and reestablish fermentation. The next day, stir to see that it is active. If the Ginger Bug is active, refrigerate until needed. However if sluggish (no bubbles), feed again, stirring twice. Then refrigerate.
The truth is, there is no absolute with naturally fermented foods, you must learn as you go, and go forward with what has been learned. This can be difficult to translate in a recipe where exact measurements are the preferred standard. But with my limited fermentation abilities, I know if I can do this, you can certainly complete this process and enjoy a cold and naturally fermented Ginger Ale!
And now, back to the Ginger Ale!:
day one:
Stir in the morning and again in the evening.
day two:
day two:
Stir in the morning and again in the evening.
day three:
day three:
Stir in the morning and again in the evening.
On day four, you will want to bottle up the ale, using a top hasp closure bottle.
After bottling, secure the hasp and let sit out one at room temperature for one more day, this will allow for carbonation to build up. Then refrigerate. NOTE: Do not let sit out once bottled more than the one day, too much pressure may build up.
Caution Warning!:
Because this is a naturally fermented product the Ginger Ale may act like a poorly opened bottle of Champagne and while that is charming in a movie, you don't want Ginger Ale all over your home. So I suggest opening the bottle slowly while standing at the kitchen sink with the bottle over the sink to catch any escaping fluid. I think the trick here is to be careful and patient at the same time. I only point this out, because commercially prepared drinks usually do not require such behavior...
When ready to drink, open carefully and pour gently into a glass. Enjoy!
On day four, you will want to bottle up the ale, using a top hasp closure bottle.
When ready to decant into bottles, a gentle stir will reveal natural carbonation.
A small pitcher will help with the transfer of the Ginger Ale from the gallon jar to the hasp top bottles.
Pour from the pitcher into the funnel/strainer combination, rather than using a ladle. The strainer is helpful to catch any bits of ginger peel that may be in the finished Ginger Ale.
Sit the fine mesh strainer into the funnel, then rest the handle on something about the same height, to keep everything steady.
After bottling, secure the hasp and let sit out one at room temperature for one more day, this will allow for carbonation to build up. Then refrigerate. NOTE: Do not let sit out once bottled more than the one day, too much pressure may build up.
Caution Warning!:
Because this is a naturally fermented product the Ginger Ale may act like a poorly opened bottle of Champagne and while that is charming in a movie, you don't want Ginger Ale all over your home. So I suggest opening the bottle slowly while standing at the kitchen sink with the bottle over the sink to catch any escaping fluid. I think the trick here is to be careful and patient at the same time. I only point this out, because commercially prepared drinks usually do not require such behavior...
When ready to drink, open carefully and pour gently into a glass. Enjoy!
*to de-chlorinate water, fill a large enough pitcher with water and let sit out overnight so the chlorine will dissipate.
#wholefoodingredients
#scratchmadefoodforyourfamily
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I love ginger ale but would want to make it without sugar. Any ideas about that? Thanks so much for linking up at the #UnlimitedLinkParty 112. Shared.
ReplyDeleteDee, thanks so much! And as always, thank you for hosting, I appreciate it. Regarding the inquiry about the sugar, natural fermentation requires some sugar for the yeasts to grown and multiply. Honestly, I do not have enough experience to offer any suggestions with proven history behind them. Maybe a quick google can help, I with you luck. I do know that the amount of sugar can be less for the Ginger Ale, but a good Ginger Bug will require the sugar to get the fermentation going and growing.
DeleteThanks for sharing Melynda
ReplyDeleteEsme, you are welcome, plus having a Ginger Bug ready to go, is so handy for summer beverages and of course any where a shot of Ginger Bug is called for!
DeleteI have got to try this! I absolutely love ginger ale. Thanks so much for sharing on SSPS
ReplyDeleteHi Estelle, homemade ginger ale is also fun to make, a great project for the whole family!
DeleteI grew up with ginger ale but it's not as common on menus in the south. Never thought about the process of making it.
ReplyDeleteTina, I love the homemade version! Not as crisp (with bubbles) but so tasty. Thanks for stopping by, I appreciate it.
DeleteCONGRATS Melynda! Your post is FEATURED at the #UnlimitedLinkParty 113!
ReplyDeleteDee, thank you! And thanks for hosting! I appreciate sharing with your visitors.
DeleteI bet that ginger ale is so refreshing, it's perfect for summer! I have never fermented anything but it certainly looks interesting! Sim x #UnlimitedLinkParty
ReplyDeleteThis is a fun recipe to make and later to enjoy! Thanks for stopping by, I appreciate it.
DeleteGood job Melynda! I love making fermented foods and wines, but this will be a new treat for me. Right now I'm researching making coconut oil via fermentation. We have lots of coconuts here.
ReplyDeleteClaudia, your project sounds intriguing! Honestly I have had a difficult time with fermented foods, I think I fiddle with them too much. I always think back to my Dad and how he had a very hands off approach and try to do it his way. But this recipe, I was successful! Thanks for stopping by, I appreciate it!
DeleteThank you sharing this recipe. I must try it!
ReplyDeleteHello, we sure enjoyed it. The carbonation is softer than commercial ginger ale, but I enjoyed that as well.
Delete