As a Bermudian, I have always been a big fan of ginger beer. But about 20 years ago, I virtually gave up sodas except as a very occasional treat. Now that I am focused on raw foods, the sugary sweetness of soda seems unappetizing.
While exploring fermented foods, I came across a recipe for something called Ginger Bug. It is the perfect substitute for ginger beer. I can have my ginger-flavored beverage and get my probiotics. Its a win/win!
Although this recipe calls for sugar, this drink is not terribly sweet. The sugar feeds the culture, not the humans.
It is important to use organic ginger not conventional. Conventional ginger is irradiated to improve shelf stability and will not have microbes to ferment.
Ginger Bug (Fermented Ginger Concentrate)
- Prep Time5 min
- Ready in5-7 days
- Yield3 cups
Ingredients
- 3 c filtered water (must be filtered, chlorinated water will NOT ferment)
- 2 T grated organic ginger (must use organic, conventional will NOT ferment)
- 2 T raw sugar
Instructions
Mix 2 T grated ginger, 2 T sugar, and 2 c of unchlorinated water in a clean glass jar. Cover with cheesecloth or coffee filter and secure with a rubberband.
For the next 5 to 7 days, add 2 T grated ginger, 2 T sugar, and 2 T unchlorinated water. After 5 to 7 days, the ginger bug will begin to foam and bubble, and is ready to use.
Once there are bubbles forming at the top of the mixture, it’s ready to use.
Add 1/4 c of ginger bug to 1 quart of fruit juice or water for a refreshing probiotic drink.
To keep the culture alive, it must be fed daily using 2 T of ginger and sugar. It can also be rested in the refrigerator and fed 1 tablespoon each of ginger and sugar once a week. When ready to make more drink, reactivate the ginger bug by bringing it to room temperature and feeding it again daily.
