Before one can make the ginger beer soda pop...
you have to make the culture, so that is what I'll show you first
all I use is 3 ingredients; unrefined cane sugar, fresh ginger and un-chlorinated water
some people use baker's yeast to get their culture started...
but, that is not necessary
the wild yeast in the air will do the job just fine
in fact, using baker's yeast will probably turn your culture in alcohol
all I use is 3 ingredients; unrefined cane sugar, fresh ginger and un-chlorinated water
some people use baker's yeast to get their culture started...
but, that is not necessary
the wild yeast in the air will do the job just fine
in fact, using baker's yeast will probably turn your culture in alcohol
this is my way of making the ginger culture...
but, there are other ways of doing this and you can go to youtube...
and type in "how to make ginger soda pop" to find different videos on it
I like this particular video on how to make the culture...
which also has a part 2
making the culture aka "bug" works best with fresh ginger
fresh ginger should be organic because you don't want ginger that...
has been washed with anything to kill the natural lactobacilli that ginger...
have to protect themselves in the ground, specifically over the winter
if you are not able to find fresh ginger...
you can use organic powdered ginger that has not been irradiated
if it is organic, by organic standards, it will not have been irradiated...
which kills all the good lactobacilli bacteria that ferments the ginger solution into the culture
it's possible that using powdered ginger may take the fermentation...
a couple of days longer to get started
as for the sugar used to feed the lactobacilli...
I have seen different people use different sugars
I do not keep processed white sugars but, I do use unrefined brown cane sugar...
you can find it by the names of turbinado, raw cane sugar or demerara
do not use raw honey as it will take much longer to get the culture going
you can use the white sugar which really is of no real concern...
because the sugars fed to the culture will be broken down...
and be eaten up by the fermentation and you won't be consuming it yourself
if you are not able to find fresh ginger...
you can use organic powdered ginger that has not been irradiated
if it is organic, by organic standards, it will not have been irradiated...
which kills all the good lactobacilli bacteria that ferments the ginger solution into the culture
it's possible that using powdered ginger may take the fermentation...
a couple of days longer to get started
as for the sugar used to feed the lactobacilli...
I have seen different people use different sugars
I do not keep processed white sugars but, I do use unrefined brown cane sugar...
you can find it by the names of turbinado, raw cane sugar or demerara
do not use raw honey as it will take much longer to get the culture going
you can use the white sugar which really is of no real concern...
because the sugars fed to the culture will be broken down...
and be eaten up by the fermentation and you won't be consuming it yourself
after I dig up enough ginger to use for the week...
I brush or lightly rinse the ginger without scrubbing to take off any dirt
and keep the peel on which the lactobacilli live on
fill a glass jar with 12 ounces of unchlorinated water...
cut up a piece of fresh organic ginger into very small bits until you have 1 tablespoon
put that into the jar of water and add 2 teaspoons of sugar into it
fill a glass jar with 12 ounces of unchlorinated water...
cut up a piece of fresh organic ginger into very small bits until you have 1 tablespoon
put that into the jar of water and add 2 teaspoons of sugar into it
once the ingredients are all in the glass jar...
give it a good vigorous stir until the sugar is completely dissolved
cover the opening with a loose weave cloth or a paper towel
you can also use a canning jar's lid band over the cloth or towel
this will give the ginger solution the breathing ability to catch the wild yeasts in the air
set it aside in a warm spot
once a day, every morning...
feed your culture by chopping up small pieces of fresh ginger...
to make 2 teaspoons and add that along with 2 teaspoons of sugar to the solution
stir your culture vigorously 2 to 3 times a day as it likes to be aerated
it will take about 2 to 5 days for tiny bubbles to appear at the top of the solution
it all depends on how warm your kitchen is
the bubbles tell you the fermentation is taking place
you will continue to feed your culture for 7 days
and next post, we will go to the next step of making soda pop
May your day or night find grace in the Lord.
