Recipe Collection: Guest Post: Ginger Beer - Modern Alternative Mama
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Recipe Collection: Guest Post: Ginger Beer

admin September 16, 2010

**This post has been entered in Pennywise Platters Thursday at The Nourishing Gourmet!**

Today we have a guest post from one of our readers, Anna Drozdova!  She mentioned in a recent comment that she makes ginger beer and I just had to know how.  I thought all of you would want to know too.  So here she is!

This Caribbean-style soft drink uses a ‘ginger bug’ to start fermentation. I took my receipt from ‘Wild Fermentation’ by Sandor Katz, who in turn took it from Sally Fallon’s ‘Nourishing Traditions.’ I have got to say that I have both these books and love them.

This ginger beer is a soft drink, fermented just enough to create carbonation but not enough to contain any alcohol. I love ginger beer. In fact, I love anything gingery. I make fantastic ginger biscuits with sprouted flour, ginger-apple drink, ginger buns and if that is not enough, I always use ginger, among other ingredients, to season my meat. I would probably eat if it was not so spicy.

 

Ingredients for approximately 1 gallon (4 litres) of beer:

3 inches (8 cm) of fresh ginger root

1 ½ cups (400 ml) rapadura or any other type of sweetener you normally use

50 ml (around 7 times 2 teaspoons or less) white sugar (don’t get scared this is just to start the bug)

2 lemons

Filtered water

 

First you start the bug by adding 2 teaspoons (10 ml) grated ginger (unpeeled) and 2 teaspoons (10 ml) of white sugar to 1 cup (250 ml) of filtered water.

Stir the mixture well and cover it with cheesecloth to allow air circulation while keeping the flies out. Put it somewhere warm. I usually keep it on my kitchen counter not far from the stove. Add 2 tsp each of ginger and white sugar every day and stir until you can see bubbles on the surface.

The bubbles start to appear anywhere from 2 days up to a week. In summer, mine started on the second day. Now that it is getting chillier it might take around 3-5 days. Sally recommends in her book to throw away the whole thing after 7 days if it did not start to bubble. Actually, this is what I had to do with my first batch as in the attempt to avoid the much dreaded white sugar I used brown sugar, and also peeled the ginger. I guess we all learn from our mistakes.

Whenever you have the bubbles you can make your ginger beer. However, if you are not yet ready, e.g. do not have ginger or lemons or rapadura, that you ordered online a week ago and which have still not arrived (as it was in my case), then  just keep feeding the bug by adding the same amounts of sugar and ginger every day or every other day.

When you are ready to make the ginger beer, boil 2 quarts (2 litres) of filtered water with all rapadura and 2 – 6 inches (5 – 15 cm) grated ginger root for 15 minutes.

The amount of ginger root depends on how strong you want it to be. I would recommend starting with the smallest amount if you are not sure.  When it has cooled, strain the ginger, add juice from 2 lemons and the strained ginger bug.  If you want to make the next butch straight away reserve a few tablespoons of the active bug as a starter and replenish it with additional water, ginger root and sugar. Adding the starter speeds up the process. Add enough water to make 1 gallon (4 litres). Mix everything well and bottle up. I use Ikea bottles with stoppers as you can see in the picture. They are just over 1 litre, pretty cheap and fit perfectly into my fridge door.  Leave bottles to ferment for about 2 weeks in a warm place.

Before drinking the ginger beer put it into the fridge to cool down. In spite of Sandor Katz saying in his book: ‘When you open ginger beer, be prepared with a glass, since carbonation can be strong…’ I never noticed that with my ginger beer. There is carbonation, but certainly not enough to rush the liquid out of the bottle. But then again this might depend on the length you leave it to ferment and probably the quality of the water. 

My 1.9 year old son loves this drink. It is sweet and sour and is very refreshing and thirst quenching.

Thanks Anna!

Anna is originally Russian from Latvian. She is a single mum to 1.9 year old boy named Max. She has been following the WAPF diet for a year and passionately loves cooking.

The ginger beer looks great!  Who else is going to try it?!

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5 Comments

  1. Yum. We have our own root beer for a treat and have it about 1-2x per week, no more as it does have quite a bit of sugar. But, I've read the fermentation process helps develop healthy probiotics as we use brewer's yeast.

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  2. I am definitely going to try this recipe! My husband and I just discovered ginger beer this summer at a gas station on our trip home from church camp and fell in love and have been dreaming about it ever since! I am super excited to have found a recipe for it! Thank you!

    Reply

  3. Just tried this, and on day 8 of fermenting the beverage, I noticed the tops are full of mold! Any idea what I may have done wrong?

    Reply

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Hi, I’m Kate.  I love medical freedom, sharing natural remedies, developing real food recipes, and gentle parenting. My goal is to teach you how to live your life free from Big Pharma, Big Food, and Big Government by learning about herbs, cooking, and sustainable practices.

I’m the author of Natural Remedies for Kids and the owner and lead herbalist at EarthleyI hope you’ll join me on the journey to a free and healthy life!

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