I have been unbelievably busy. I went to Front Sight in Pahrump Nevada for a 2-day shot gun training.
It is amazing how just a two-day road trip can send you 7 days behind. Then with school, teaching and my full-time job…life has been very demanding. So, I apologize for missing last week’s posts. Well, I promised a ginger ale recipe and here it is. This is quite a process that takes days…well, really weeks…of fermenting. You start by making a ginger bug. Once you get this established, the process only takes a week to make a batch. Let’s get started, here is what you need…
Peel, dice and smell the ginger. Try to stay on task as the aroma surrounds your nose.
In the quart jar add 1 tablespoon of chopped ginger, 1 tablespoon of white sugar and 2 cups of water.
After mixing up the ingredients, put a coffee filter on top of the jar with a metal ring screwed down to hold it in place. For the next 5 days add a tablespoon each of ginger and sugar daily.
This is what it should look like at the end of one week. The ginger bug is now to the point we can put together a batch of ginger ale. This next process you will need the following items…
In a large sauce pan add:
3 cups of filtered water
1-2 inch piece of fresh ginger root, minced. Add more to taste as the more you use, the stronger the taste.
½ cup of organic sugar
½ tsp sea salt or Himalayan salt
Simmer these ingredients until the sugar has been dissolved and the ginger aroma is lingering throughout your house. Remember to stay on task as the smell of ginger surrounds your nose. Set the pan off the stove and add:
5 cups of filtered water.
Adding this additional water should bring the mixture to room temperature, if not wait until the liquid has cooled. Then add:
½ cup fresh lemon or lime juice
½ cup ginger bug
Put the mixture in half gallon jars and cover with an air-tight lid. Set it out on the counter for another 3 to 4 days.
After this period of time has past, the ginger ale should now have some fizz to it. If not, let it set a few more days longer. Strain the ginger pieces, lemon seeds and pulp out of the liquid.
I put the strained liquid in swing-top bottles that I purchased from this website. You can also put the ginger ale in a large jug.
Set the bottles in the fridge until ready to drink.
So, yes, this is quite a process, but there are a plethora of health benefits received from your efforts.
The most common use of ginger is to treat various types of stomach problems. These can include motion sickness, morning sickness, colic, upset stomach, gas, diarrhea, nausea, vomiting, and loss of appetite. In addition to the bottle of ale, ginger can be used topically to relief from joint pain as an anti-inflammatory. In a bath of essential oil, float some ginger slices to help aching muscles and joints…sounds scrumptious. Also, use ginger in a tea to soothe a sore throat and get rid of congestion.
Wellness Mama’s blog is where I found this information which continued my fermenting quest with ginger. Here is where you can find her ginger ale post.
So tell me, do you make ale?