Well, THIS soda is good for you, full of fermented, gingery goodness. A big thank you goes out to Cultures for Health for publishing such awesome recipes for adding fermented foods to our diets.
This recipe I am making currently is for Ginger Ale: the real thing, full of fresh ginger!! So here ya go:
Fermented Ginger Ale
Grate a 2″ piece of peeled ginger root. Boil it in 2 quarts of water for 3 minutes.
Stir in 1/2 -3/4 cups of organic cane sugar until dissolved.
Allow to cool to room temp, then stir in 1/2 cup of whey*
Pour mixture into a large Mason jar or bottles, cap them and leave on the counter for 2-6 days, until the mixture gets bubbly-fizzy. Be sure to loosen the caps once a day to allow gas to escape!
At this point, you can leave the ginger in the bottles, or strain it out. But you are ready to refrigerate it and drink it for a refreshing, nourishing drink!! I will let you know how mine comes out!
* don’t know what whey is or where to find it? it’s easy! Remember Little Miss Muffett? She ate curds and whey. Whey is the liquid that is left after the milk product is drained. So to make your own whey, simply buy a container of plain, organic yogurt. Place a cheese cloth-lined sieve over a bowl, and spoon in some yogurt. Cover with a lid or piece of waxed paper, and refrigerate over night. In the morning, the whey will have drained out into the bowl, and you will be left with the most amazing, creamy “Greek” yogurt imaginable.
Until next time,