It seems apt at the start of the new year with nice warm (if variable weather) above 20 degrees Celsius that I start a lacto fermented ginger beer starter 🙂
With the warm weather on the way being able to produce some natural ice cold drinks is also a good driver 🙂
I have done lacto fermented starters before and they have worked out well but died off over winter due to neglect.
I am starting this one a bit differently to the other one less water and the addition of some molasses to add some trace elements to the mix after some conversations with friends.
To make start with.
- 2 – 3 tablespoons of grated organic ginger (if you are not using organic soak it for a few days to get the chemicals out that can stop the fermentation process).
- Equal amount of unrefined sugar to the amount of ginger you are using.
- 1 teaspoon of molasses
- Filtered or boiled and cooled water to room temperature about twice as any table spoons as the sugar (a bit less a bit more no issue)
The biggest trick is to make sure you sterilise everything as much as you can for me this means a kettle of boiling water and making sure that you don’t put things like teaspoons on the bench top between uses, or forgetting to sterilise the knife used to cut the ginger. It can seem a bit excessive but it will help in the long run.
Mix it all together and leave for two days in a nice warm spot in your kitchen where you can keep an eye on it then add a ½ table spoon of grated ginger and a ½ tablespoon of sugar each day for 5 days. Should be bubbling nicely well before then 🙂
Time to get out and enjoy the garden on this new years day 🙂