Wild Fermentation E3 | How to Make Ginger Beer

By Brian Lemay No comments


Rob:
Hi, I’m Rob Greenfield.Cheryl:
And I’m Cheryl Davies.Rob:
And today we’re going to show you how to make your own ginger beer. Wild Fermentation: Ginger BeerRob:
You don’t need a single, fancy ingredient or piece of equipment for any of our wild fermentation recipes. Wild fermentation is a lost art in our generation but the the truth is that it’s a very accessible and inexpensive way for just about anybody to eat healthy.Cheryl:
Our ginger beer is basically a natural, homemade soda. So, the kind you might buy at the store is bubbly because it was pumped with CO2 by a machine but our ginger beer is naturally bubbly by the process of fermentation. Step One: The Ginger BugRob:
There’s 3 very basic steps. The 1st, is to make your ginger bug.Cheryl:
It’s alive.Rob:
That’s right, it is alive with billions of beneficial baceria and yeast present in every breath of fresh air. To make a ginger bug, all you need is pure water, ginger, sugar and a breathable cloth to cover the top of the jar, such as an old T-shirt, like we’ve cut up here. Simply add 2 teaspoons of grated ginger and 2 teaspoons of sugar to 1 cup of water, Cover it with the cloth to keep bugs out but let bacteria in, leave it in a warm dark place such as your pantry. Every 1 or 2 days, feed your bug with a little sugar and ginger until its bubbling in 2 to 7 days. Once you’ve done this 1st step, you can keep your bug alive and never have to do it again. Step Two: BoilingRob:
Step Two: Boil about 1 gallon of water and add 2 inches of grated ginger root and 1.5 cups of sugar. That step has already been done here. Once it’s cooled completely, strain out the ginger if you want and add the juice of 2 lemons or limes and then add about 90% of your ginger bug. You’ll leave 10% of the bug to keep your bug alive. Step Three: BottlingRob:
Step Three is bottling it. Simply pour the mixture into reused, plastic soda bottles, screw the cap on and let them sit and ferment for a few days up to 2 weeks. You’ll know its ready when the bottle is too hard to squeeze in, That’s why we use these plastic bottles because this stuff gets so carbonated that it can explode a glass bottle.Rob:
Here we have a bottle that’s been fermenting for about a week. You can see the sides bulging from all the gas created from fermentation.Cheryl:
It’s a homemade, natural soda.bottle fizzingRob:
The bacteria and yeast ate most of the sugars in here, so its a healthy probiotic drink that you can feel good about drinking every single day.Cheryl:
Thank you.Rob:
For exact instructions and more details about ginger beer as well as other wild ferments, go to: www.RobGreenfield.tv/WildFermentation Subtitles by the Amara.org community

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