tag:blogger.com,1999:blog-3846822951017254806.post2595370388050256893..comments2024-03-23T02:51:24.594-07:00Comments on A Life Unprocessed: Lacto-Fermented Ginger AleMellowhttp://www.blogger.com/profile/11320881197482295606noreply@blogger.comBlogger146125tag:blogger.com,1999:blog-3846822951017254806.post-6851842021075224792016-09-12T10:17:06.321-07:002016-09-12T10:17:06.321-07:00I believe that thin white layer is just a yeast la...I believe that thin white layer is just a yeast layer, and totally harmless. However, it could be a sign that your bug isn't fermenting quite right. Maybe it's too cold, or not being stirred frequently enough?Mellowhttps://www.blogger.com/profile/11320881197482295606noreply@blogger.comtag:blogger.com,1999:blog-3846822951017254806.post-88579801396744136392016-09-10T14:30:53.484-07:002016-09-10T14:30:53.484-07:00Hello, have yuu ever had a thin layer of mold on t...Hello, have yuu ever had a thin layer of mold on the top of your ginger bug or fermented soda, the same like in the sauerkraut? Do you think that might be OK or it is not?Mayanoreply@blogger.comtag:blogger.com,1999:blog-3846822951017254806.post-65279280690912938312016-08-24T08:47:18.082-07:002016-08-24T08:47:18.082-07:00I get a bubbly bug each time, but my 3 day ferment...I get a bubbly bug each time, but my 3 day ferment before bottling never bubbles. Last time I bottled it anyway. Tried it a few days later, kinda flat. Forgot about it for a couple months, then tried it, it was perfect. Don't know why I take so long to get bubbles. Anonymoushttps://www.blogger.com/profile/16405620022059624319noreply@blogger.comtag:blogger.com,1999:blog-3846822951017254806.post-84387217891131795972016-02-04T19:29:42.720-08:002016-02-04T19:29:42.720-08:00Could it be that your jars are damp? Maybe try put...Could it be that your jars are damp? Maybe try putting the jars in the oven for a few minutes before putting your herbs in there.Kathttps://www.blogger.com/profile/06941983659837010378noreply@blogger.comtag:blogger.com,1999:blog-3846822951017254806.post-39086949406222555862016-01-19T19:25:02.639-08:002016-01-19T19:25:02.639-08:00My ginger ale has a skunk smell. It looks great, h...My ginger ale has a skunk smell. It looks great, has lots of fizz and tastes delicious. It just has a skunk smell and to be honest, causes me to have stinky gas. Anyone dealt with that?Emilyhttps://www.facebook.com/groups/fermenting/noreply@blogger.comtag:blogger.com,1999:blog-3846822951017254806.post-50045583210118532082015-12-29T07:06:19.407-08:002015-12-29T07:06:19.407-08:00I know this is a 3 yr late response. Im a RN and a...I know this is a 3 yr late response. Im a RN and an aspiring herbalist. I fully believe in herbs, EOs, and a real food diet that includes fermented foods, however if your husband or anyone you know is in a nuetropenic state then I very, very, very, strongly advise you not to feed them fermented foods until they are no longer nuetropenic. The risk of infection is very great, so great that death could result because even good for you bacteria are opportunistic. Now once they are no longer nuetropenic and your oncologist states that nuetrophils are at a safe level then fermented foods will aid their body in healing and restore their gut from all the antibiotics. I do however agree with you about the hospital food. It is processed swill. Prepare his food for him according to his doctor ordered diet. It will be far more nourishing. Please dont take my word on this. Consult with you PCP and do your own research. I pray he is well and blessings on you and his family. TIAhttps://www.blogger.com/profile/03322444584600977820noreply@blogger.comtag:blogger.com,1999:blog-3846822951017254806.post-49208016675995281712015-08-16T16:54:42.888-07:002015-08-16T16:54:42.888-07:00I have some questions.
How many is 1/3 c of sliced...I have some questions.<br />How many is 1/3 c of sliced ginger? and 1 1/2 of sugar?<br />what is 2 quarts of water?<br />Sorry, I don't live in usa but I manage better with ml and grams.<br />I tried to convert 2 cups of water to ml but now I think I have to much water and little ginger for the "ginger bug". This is a mess...<br />Could you help me with the conversion?<br /> thanksNatsumihttps://www.blogger.com/profile/07201734589375538539noreply@blogger.comtag:blogger.com,1999:blog-3846822951017254806.post-33877091971395407442014-12-11T18:12:35.463-08:002014-12-11T18:12:35.463-08:00Could it be from covering it with paper towel inst...Could it be from covering it with paper towel instead of cotton or not letting it breathe enough? I'm thinking the main difference in the brews is that the ginger bug, even using the same cover, has much more headspace than the finished drink. I've had several batches flop even though I've used this same exact recipe with success in the past. In the past, I think I might have used cheesecloth.Summerhttps://www.blogger.com/profile/15197159456377464843noreply@blogger.comtag:blogger.com,1999:blog-3846822951017254806.post-82530155738818615192014-09-14T11:29:16.242-07:002014-09-14T11:29:16.242-07:00Just use juice instead of the sweetened ginger tea...Just use juice instead of the sweetened ginger tea! Most juices should work fine, fermenting for a few days with the ginger bug. Happy experimenting!Mellowhttps://www.blogger.com/profile/11320881197482295606noreply@blogger.comtag:blogger.com,1999:blog-3846822951017254806.post-75420410402875490462014-09-09T14:24:18.039-07:002014-09-09T14:24:18.039-07:00I'm going to try this. When can I introduce f...I'm going to try this. When can I introduce fruit juice? We have gallons of juice that we make ourselves, with a distiller (or sorts). Soda sounds like a good solution to our bounty! I am starting the ginger bug this week.Snowgalhttps://www.blogger.com/profile/14171814427030927843noreply@blogger.comtag:blogger.com,1999:blog-3846822951017254806.post-18375990288061083562014-08-17T10:30:49.050-07:002014-08-17T10:30:49.050-07:00Every type of fermentation has different microbial...Every type of fermentation has different microbial life growing in it. Even ginger bugs made in different homes can taste different because of different bacteria growing in them, since they grow in different micro-climates. I don't know anything about Kevita specifically, but commercially fermented foods may not have as many types of microbial life as homemade wild ferments, which I believe are better for you because of their diversity. So I would just say, try this and see how you like it! It's fun and healthy.Mellowhttps://www.blogger.com/profile/11320881197482295606noreply@blogger.comtag:blogger.com,1999:blog-3846822951017254806.post-164737503523844752014-08-17T10:25:57.677-07:002014-08-17T10:25:57.677-07:00That's really interesting... I'm curious h...That's really interesting... I'm curious how it turned out if you continued to ferment it with the bread crumbs. It might not be a problem at all!Mellowhttps://www.blogger.com/profile/11320881197482295606noreply@blogger.comtag:blogger.com,1999:blog-3846822951017254806.post-84836088117114037512014-07-23T10:25:30.659-07:002014-07-23T10:25:30.659-07:00hi- can you tell me how your "ginger bug"...hi- can you tell me how your "ginger bug" lacto-ferment differs or is similar to a pro-biotic culture based drink like ones found in the increasingly popular commercial brands like "kevita”? thanks for your time.davidhttps://www.blogger.com/profile/09935192029930061720noreply@blogger.comtag:blogger.com,1999:blog-3846822951017254806.post-31448334763606442632014-06-24T20:36:50.700-07:002014-06-24T20:36:50.700-07:00Grrr. So frustrated. I had been growing my first g...Grrr. So frustrated. I had been growing my first ginger bug for a week, and I was going to make soda tomorrow. My two year old decided to "cook" with it. While I was nursing the baby, I heard shuffling in the kitchen and some stirring. When I came into the kitchen, said tow year old was gone, and the ginger bug jar was on the table, open, with bread crumbs floating in it. *sigh* I guess I'll have to start over? I'm really tempted to just keep feeding it for the next few days to see if it bounces back, but I'm afraid the bread crumbs just introduced a whole new dynamic to the jar. Advice?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3846822951017254806.post-30910496414912389142014-04-27T08:06:19.970-07:002014-04-27T08:06:19.970-07:00The longer it ferments, the more bubbles will from...The longer it ferments, the more bubbles will from and the less sugar will remain. One problem with longer ferments is that it can build up too much pressure in the bottle and be hard to open without a mess! <br />I don't know the secret to making sure it's low in alcohol, but it takes weeks to form into a wine, so I don't think you need to worry about alchohol content with a three day soda. I would just use less sugar to start, and maybe let it go an extra day. Through experimentation you'll find the balanceMellowhttps://www.blogger.com/profile/11320881197482295606noreply@blogger.comtag:blogger.com,1999:blog-3846822951017254806.post-8442879335531586572014-04-18T02:32:49.643-07:002014-04-18T02:32:49.643-07:00Hi, I have super sensitive blood sugar and anythin...Hi, I have super sensitive blood sugar and anything sweet or alcoholic is risky for me. I've been making kombucha for years and it's great because I can just let it keep fermenting and the sugar seems to mostly "disappear" into acid and it doesn't get alcoholic. I'm giving this ginger ale a try (my 3-day-old ginger bug was fizzy but my week-old soda ferment is not... all I have are some brown fermentation strands and a few small gel-like chunks, and it's still very sweet.) But my question is: are there sodas I can ferment that will end up being low in sugar? If I just let this recipe keep on fermenting away, will it get un-sweet like kombucha or will it get alcoholic? Can I start a ferment like this with, say, half as much sugar? Or use honey instead?<br />Thanks!<br />~JeffreyJeffreyhttps://www.blogger.com/profile/00217610713684938252noreply@blogger.comtag:blogger.com,1999:blog-3846822951017254806.post-21205334320043778022014-01-31T07:13:51.129-08:002014-01-31T07:13:51.129-08:00Doesn't matter how much room is at the top, as...Doesn't matter how much room is at the top, as long as there is enough to stir it during that stage of fermentation. <br />The finished soda has a really negligible amount of alcohol, nothing to worry about. It would have to ferment a lot longer, like for 2 or 3 weeks, to get to the level of a very "green" wine (and probably you'd want to start out with a much higher sugar content if you were intentionally making wine, because the sugar turns into alcohol).Mellowhttps://www.blogger.com/profile/11320881197482295606noreply@blogger.comtag:blogger.com,1999:blog-3846822951017254806.post-58130448155047666352014-01-28T10:50:04.831-08:002014-01-28T10:50:04.831-08:00Hello, I have made the ginger bug (thanks) and I s...Hello, I have made the ginger bug (thanks) and I started the ginger ale. My ginger ale is in a larger container with about 6 inches of head room. Will that matter?<br />Also when it is bubbly and I bottle it,let it sit for a day and then refrigerate will it have alcohol at this point. Or is it so minimal it does not matter. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3846822951017254806.post-32117959713979181552013-12-20T10:53:44.720-08:002013-12-20T10:53:44.720-08:00Add about 1/4 cup ginger bug per quart of sweet gi...Add about 1/4 cup ginger bug per quart of sweet ginger tea, or one cup starter per gallon of finished soda.Mellowhttps://www.blogger.com/profile/11320881197482295606noreply@blogger.comtag:blogger.com,1999:blog-3846822951017254806.post-68036733101066382852013-12-20T10:50:16.479-08:002013-12-20T10:50:16.479-08:00That might be a pretty different process. For this...That might be a pretty different process. For this recipe, use a ginger bug. They're quick and easy to make!Mellowhttps://www.blogger.com/profile/11320881197482295606noreply@blogger.comtag:blogger.com,1999:blog-3846822951017254806.post-73272095067036416432013-12-19T11:16:53.874-08:002013-12-19T11:16:53.874-08:00Can it sit in milk jugs for three days until i bot...Can it sit in milk jugs for three days until i bottle it? I already made the bug boiled the ginger and sugar... Also what is the exact amount of water you add?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3846822951017254806.post-45717852441620149862013-12-14T23:29:51.543-08:002013-12-14T23:29:51.543-08:00can you use re hydrated yeast instead of the ginge...can you use re hydrated yeast instead of the ginger bug starter?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3846822951017254806.post-58014120883075919912013-11-15T07:40:47.953-08:002013-11-15T07:40:47.953-08:00The answer is probably BACTERIA! I posted a quest...The answer is probably BACTERIA! I posted a question about this on here months ago, and have narrowed my problem with thickening sodas and starters to two things:<br /><br />1.) Bad bacteria present in part of my kitchen.<br />2.) Other ferments in the same space.<br /><br />The first time my soda got thick, a beer brewer told me it sounded like harmful bacteria were present in my kitchen, like pediococcus. Very old house and definitely a possibility, so I moved my soda and ginger starter out of the kitchen. Problem solved! The second time (months later) my soda went thick, I had started brewing kombucha in the same room. I moved the soda to the opposite end of the house- problem solved!<br /><br />I have done tons of research on this at this point, and am now very careful about bacterial contamination. My advice: keep different kinds of ferments well away from each other (kefir, kombucha, soda, mead) and well away from sources of bad bacteria. Don't keep your ferments anywhere near compost bins, pets, pet litter boxes, food prep areas (e.g. where you process raw chicken!). Experiment with different areas of your house, and make sure the area where you keep your ferments has good air circulation. Keep your kitchen clean! Often, something like fruit going bad can introduce unwanted bacteria into your ferment's environment, from what I've read. CoalCampArchaeologyhttps://www.blogger.com/profile/16342172725470171509noreply@blogger.comtag:blogger.com,1999:blog-3846822951017254806.post-29552748060751398732013-11-06T18:29:34.269-08:002013-11-06T18:29:34.269-08:00You can keep your bug in a pretty big jar, so ther...You can keep your bug in a pretty big jar, so there should always be enough for a new batch if you keep feeding it, so I don't think you'd need two.<br />Fruit sodas can totally ferment into alcohol, but it really takes longer than three days. After three days there will be SOME alcohol, like a measurable amount, but not enough to pose a danger to anyone or get anyone loopy. Totally safe for kids, in my opinion.<br />For fermentation times, I don't go by a set schedule so much as by when I see it start to bubble. I know it's time to bottle when it's really carbonated, and bubbles all the time. Then I let it sit ferment in the bottles for 24 hours before refrigerating. <br />Good luck! It's fun to make, and you're right- so much better for you than conventional sodas!Mellowhttps://www.blogger.com/profile/11320881197482295606noreply@blogger.comtag:blogger.com,1999:blog-3846822951017254806.post-74896554813235773402013-11-06T08:37:12.044-08:002013-11-06T08:37:12.044-08:00Thank you so much for your easy to follow instruct...Thank you so much for your easy to follow instructions! I made a batch and my family really likes it. I have a batch of grape that will be ready to put in the fridge today. I have a couple questions though. I read somewhere that if you leave fruit based soda for 72 hours it will be alcohol. The ginger one should be okay then right? Since I wasn't sure, I only fermented it for 2 days before bottling it. It didn't look really fizzy but you could taste it. I think I will let the ginger one I am preparing to make go for that long. Also since you say it's done the third day, do you actually let it go for the full 72 hours? I am very excited about this because my family is addicted to soda and we know we need to give it up so I have been looking for replacement drinks. We will be trying kombucha as well and maybe kefir. We always have tea as well so hopefully this will work! I need to figure out a way to make more at once, or a continual system because a gallon doesn't last very long with the 4 of us! I will be getting more jars but do you think I should make another bug? Thanks and have a great day! Deanna FurreyAnonymousnoreply@blogger.com