Recipe Ginger bug Recipe
IngredientsNumber of persons: Parecchi
1.Before you get started, take a look at our instructions for use section to learn all about the fermentation process!
2.Cut the ginger into small cubes or thin strips to fill the equivalent of a heaping tablespoon. If it's organic, you can leave the skin on.
3.Fill a jar with 1/2l non-chlorinated water.
4.Add a tablespoon of chopped ginger + a tablespoon of cane sugar.
5.Close the jar and place it near a source of heat, radiator or fireplace if you have one, placing a container under the jars in case of overflow.
6.After 24 hours or so, the fermentation process will begin: small bubbles will start to appear and the liquid will gradually become cloudy.
7.Repeat the operation: add a tablespoon of chopped ginger + a tablespoon of cane sugar. Wait until the next day and repeat the operation 2 or 3 times.
8.Enjoy the ginger lemonade straight away, or store in the fridge to stop fermentation. If stored in the fridge, add a tablespoon of sugar and a tablespoon of ginger every 15 days.
NB: If your water is chlorinated, leave it in an open carafe for 1 or 2 hours to evaporate the chlorine.