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Check Out this Ancient Natural Remedy to Reduce Pain and Inflammation
The Ginger Bug
- Mix about 3 tablespoons of freshly grated ginger root with three tablespoons of white sugar.
- Add 2 cups of pure water. Stir well, and leave the mixture in a glass jar with a light lid, such as a coffee filter or a piece of cotton fabric held in place with rubber band.
- This does not have to be in a dark place. You can just leave it on the kitchen counter.
- During the next 5 days (perhaps 8 days if your kitchen is a bit cold or dry) stir in 1 tablespoon of grated ginger and I tablespoon of sugar.
- You will know the mixture is ready when bubbles start to form around the top and it turns cloudy.
- That’s it! You can keep this mixture going forever as long as you feed it regularly. Store it in the refrigerator, which will make it go dormant. Then you only need to feed it once a week.
Now that you have your ginger bug ready to go, let’s get to work on the fermented ginger ale!
Fresh Fermented Ginger Ale
- One 2 inch piece of fresh, organic ginger root, minced
- ½ Cup of sugar
- ½ Cup of organic lemon or lime juice
- ¼ Teaspoon salt
- 8 Cups of pure water
- ½ Cup of ginger bug
- Put 3 cups of the water, the minced ginger, salt and sugar in a medium sized saucepan and bring to a boil.
- Allow to simmer for about 5 minutes so the sugar can completely melt.
- Remove from the fire, add the remainder of the water.
- Wait for the mixture to cool down to room temperature.
- Add the lemon or lime juice and the ginger bug.
- Transfer the mixture to a glass jar, such as a Mason jar and cover with an airtight lid.
- Leave out for 2 or 3 days, until it gets fizzy.
- Strain into another glass jar or bottle with a lid and keep in the refrigerator.
That’s it! After you have an active ginger bug going on, making ginger ale in just a few days is simple and easy.
Now, while you are waiting to make your first ginger bug and fermented ginger ale, we are going to tell you how to make a quickie version that you can enjoy in minutes.
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