A couple days ago @goldendawne made a #ulog post about making a ginger bug. She’s posted about this before and each time I’ve thought I must try this. This time I had all the ingredients so I went for it.
This is her recipe. My helper friend was here on Tuesday and he did the chopping. I used the filtered water from my Berkey as I didn’t have spring water.
I used a wide mouth quart jar, as I thought it would provide more air space for fermentation.
I have both buttercloth (above) and cheesecloth. Experience has shown me that buttercloth works as well as cheesecloth in fermentation, but will keep the fruit flies out.
Now it’s on my counter and on Wednesday I must make the first addition of more sugar and ginger. I hope it begins to work!
Oh how awesome!! Glad you're able to make some finally!
I love having this on hand. I get tired of plain water some days and having this around I can make some flavored lacto-fermented sodas to enjoy.
I’ve done this and had amazing results! Just be careful when you bottle it because we had an explosion that we still talk about to this day! Never could clean it all up, went straight to the ceiling and all over the kitchen!
PS we’ve got a Berkey too... kindred spirits (;
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