You can also use your ginger bug to make lemonade and of course, ginger beer. Bottle the mixture and let it sit for a few days to carbonate before transferring it to the refrigerator. When your ginger bug is ready, stir it to incorporate the yeast from the bottom of the jar, strain off about 1/4 cup of the liquid and add it to 4 cups of sweetened hibiscus tea that has cooled to room temperature. If you add your ginger bug to hot tea, the microbes will die and your drink will not ferment. Your bug should be ready to use in about 5 days. It will bubble and smell yeasty, with a cloudy yellow color and white sediment at the bottom of the jar (this is yeast) and some of the ginger floating at the top. Feed your bug 1 tablespoon grated ginger and 1 tablespoon sugar daily. C over your jar with a small breathable cloth to allow air to circulate and to keep out pests and dirt.ģ. Add 1-1/2 cups water and stir vigorously. In a glass jar, combine 1 tablespoon grated unpeeled organic ginger and 1 tablespoon sugar.Ģ. You simply make it following these four simple steps:ġ. And like a sourdough starter, you don’t need to hunt down a ginger bug to get started.
#BUG JUICE DRINK STORES FULL#
Full of good bacteria and yeast, both a ginger bug and sourdough starter transform a handful of ordinary ingredients into something absolutely delicious through the magical process of fermentation. Just use a ginger bug instead of a SCOBY.Ī ginger bug is to natural soda what a sourdough starter is to real bread. Or maybe you find the look of SCOBYs revolting. To make that effervescent sweet–sour tea, you first need to get a hold of a live culture of bacteria and yeasts-a SCOBY. Perhaps you can’t find a virile, healthy one.
0 kommentar(er)
