HOW TO MAKE NATURAL GINGER & TURMERIC BEER
The last few months, being the start of the year, I decided to stay away from alcohol and experiment with some tasty alternatives! Kombucha’s something I’ve made a lot in the past - now I’m onto Ginger and Turmeric Beer and I’m excited to share what I’ve learnt with you!
Not only is this drink tasty but it’s also a pro-biotic drink with really good bacteria for the gut!
The first step’s to make what it’s called a ginger bug - a yeast that is made from sugar, ginger and water.
WHAT YOU NEED TO MAKE THE BUG
20g of sugar (you can use any sugar you like)
20g of ginger (don’t need to peel)
500ml of water (filtered if possible)
A glass jar
Napkin
Rubber band
HOW TO MAKE the bug
In a glass jar pour 500ml of water
Add 20g of fined chopped ginger
Add 20g of sugar
Give the jar a good shake and mix everything well.
Cover the jar with a napkin using a rubber band.
Leave the jar out in room temperature for 1 day.
Repeat the process of adding water and ginger for about 3-4 days (20g water and 20gr ginger, don’t add any more water)
Once the ginger bug is foamy it’s ready to use.
QUICK NOTE: If you want to make more ginger beer in the next days keep feeding your ginger bug with ginger and sugar until it’s foamed up. If you’re not gonna use your ginger bug you can store it the the fridge and whenever you want to use it again take it out of the fridge and you’ll need to feed it again with ginger and sugar until it’s foamed up again.
WHAT YOU NEED TO MAKE THE BEER
A big pot
A sterilised glass bottle with a tap to close
Strainer
Water
100 gr Sugar
Chopped Ginger
HOW TO MAKe the beer
Add 1 liter of water into a big pot and and turn on the heat. Once the water’s almost boiling, add the sugar and ginger. Let boil for about 5 minutes.
After 5 minutes strain the liquid into a the glass bottle and let it cool down to room temperature. Grab your ginger bug liquid and strain approx 50ml of it and pour this into the bottle as well. By putting it into the glass bottle the ginger will continue to ferment and it will build up carbonation. Close the bottle and set it aside in room temperature for 3 days.
NOTE: MAKE SURE TO OPEN AND CLOSE THE BOTTLE A FEW TIMES EVERY DAY DURING THOSE DAYS AS A LOT OF PRESSURE IS BUILT UP!
After 3 days put the bottle in the fridge to cool down and stop the fermentation process.
Once it’s cooled down it’s ready to serve!
Let me know if you give this a try and if you’ve got questions along the way just write me here!
Naza