If you love probiotic drinks you should give Ginger Beer a try! It’s like an ongoing science experiment that everyone can enjoy! It’s like an ongoing science experiment that everyone can enjoy! It’s so satisfying to see the fermentation process evolve! Patience and diligence are required for a successful brew. Three staff members are currently enjoying the health benefits of this delicious, fizzy home brewed fermented probiotic Ginger Beer.
Ginger has been used since ancient times as a medicinal treatment for stomach issues such as nausea and diarrhea. Ginger is an anti-inflammatory, which can help with migraines, muscle and joint pain. Ginger is a source of Vitamin B3 and B6 - iron - Potassium - Vitamin C - Magnesium - Phosphorus - Zinc - Folate - Riboflavin - Niacin.
Fermented probiotic Ginger Beer is a fun and delicious way to improve your overall health! Probiotics are good bacteria. The most beneficial type of bacteria for our digestive system is Lactobacillius, the live culture present in yogurt, kefir and ginger beer. Adding probiotic bacteria to your diet can help heal your gut and improve gut functionality. Probiotic drinks work to support your intestinal tract health, keeping nutrients absorbable and maintaining balance in the digestive system creating healthy gut flora, which fight pathogens and boost energy levels for overall wellness, strengthening the immune system. Fermented drinks are easily digested since the sugars in the drinks are predigested .. meaning, the sugars in the drinks are already broken down, creating less work for the pancreas which produces digestive fluids.
Fermented Ginger Beer is a 3 step process but don’t be intimidated .. it’s pretty simple! I have no prior experience making fermented drinks and I have been successful and absolutely love the taste of my home brew! There are lots of online recipes for fermented drinks .. this is the recipe that we’ve been using:
You will need:
Organic Ginger
Organic Raw Cane Sugar
Filtered / Spring / Well Water
Organic Lemons
1 quart / litre jar
1 gallon jar
Cheesecloth / Cotton fabric
2 rubber bands
Flip top bottles or jars for bottling finished brew
Step 1: make the Ginger Bug which is the starter culture for Ginger Beer.
3 tbsp of grated ginger (does not need to be peeled .. washed well)
3 tbsp raw cane sugar
2 cups water
Add 1 tsp each sugar and grated ginger into 2 cups of water in 1 litre jar.
Stir well until thoroughly mixed.
Cover jar with cheesecloth and rubber band and place in a dark area / cupboard.
Every day for up to 10 days add 1 tsp each sugar and grated ginger and stir.
This feeds your ginger bug and creates the natural yeast.
You will see a white substance at the bottom of the jar .. this is the probiotic!
The bug after 5 days will begin to bubble and foam as you stir. Once these foamy bubbles are present the bug is ready to use!
Step 2: Ginger Beer
1 cup ginger bug
1 scant gallon water
11/4 cup raw sugar
1/2 cup lemon juice
1/3 cup fresh grated ginger
Add 1 cup ginger bug, 1/3 cup grated ginger, 1/2 cup lemon juice and 11/4 cup sugar to gallon jar and fill with water.
Stir well.
Cover with cheesecloth and secure with rubber band.
Place in dark area at room temperature.
Stir mixture daily.
A white substance will form at the bottom of the jar and bubbles will form on the surface. This process can take up to 10 days. Taste occasionally for sweetness .. add no more than 2 tbsp of sugar at a time .. once you bottle the ginger beer it continues to ferment and the probiotics need to eat sugar.
* my personal preference is to stir both ginger bug and ginger beer twice daily.
*top up the ginger bug with 1 cup of water and 1 tsp each sugar and grated ginger .. continue to feed the ginger bug and stir .. can be used for additional batches of ginger beer.
Step 3: bottling
Once your ginger beer is foamy and bubbly when stirred it is ready for bottling.
Pour liquid (including ginger pulp) into sealable bottles.
* optional * before sealing bottles you can add fruit to flavour the ginger beer such as raspberries, blueberries, strawberries, oranges or limes. Any favourite fruit or combinations of fruit that you like will taste great.
Set bottles in dark area for 2-4 days.
This makes the ginger beer very fizzy.
Slightly open the lids daily to release some of the gases .. they will explode if not burped.
Place bottles in refrigerator to ease the fermentation process.
Keeps well for several weeks.
Strain pulp for serving and enjoy
.
![blog_img_93_82b7246f-c919-4778-ab42-76eb8945a013[1].jpg](https://sustainablemarket.ca/images/blog_images/blog_img_93_82b7246f-c919-4778-ab42-76eb8945a013[1].jpg)
0 Comments