I’m experimenting with making new foods, now that I won’t mess up my boyfriend’s parents’ kitchen every time. While browsing Pintrest one day, I came across this little diddy.
I couldn’t wait to try it. t love fermented things! Kimchi, sauerkraut, yogurt, beer…you name it. I set about making my ginger bug as shown on the Wellness Mama website, and tweaked it just slightly by adding a pinch of brewer’s yeast as well. I am impatient, and I hoped that would make it ferment a little faster/cleaner (My first attempt at this used “wild yeasts” from sitting around open all night. It moulded over. Fail).
After a few days, I got this.
Not superbly appetising, but oh well. I followed the steps to make a wort and put it all in a jar, reserving some of the ginger bug for more fermentations. I left it sit at room temperature in my cupboard for a few days to ferment.
Today I decided to try it. First, I filtered it through a cloth. It was still pretty cloudy, mind you.
And then came the moment of truth. Tasting my creation. I filmed, for your enjoyment (please excuse the cabinet door in the way). Just so you know, the word “beer” here does not mean alcoholic beverage. In England, “ginger ale” is just called “ginger beer.” Success! It’s drinkable!
My version is not bubbly, but flat. I was too afraid to screw the top of the jar on tight, for fear it would explode and make my new housemates despise me. It’s pretty tasty, though!