We made our first fermented beverage: ginger ale. Exciting times. I’ve wanted to do this for some time, but I’ve put it off until now. To be honest, I’ve been a bit scared. This is probably a very simple version, but it’s definitely a start. We made the above ginger starter, what we fondly call “the mother,” over the course of five days.
On day five, we mixed a bit of the ginger bug with warmish water steeped in ginger plus a little maple syrup and white cane sugar. We let it ferment uncovered for 24 hours.
We let the brew continue fermenting tightly covered for another 48 hours.
And then, we drank it. Not scary at all. Excellent first attempt, I’d say. Next time, I’ll try to make it fizzier. Also, I should probably invest in some flip-top bottles.
Here are some pickled turnips we made for good measure.
These fermented things represent our 68th and 69th recipes from Sarah Britton’s My New Roots. Thanks, Sarah.
Also, some salt ‘n’ pepper chocolate chip cookies, also from Britton — our 70th dish.