Spiced Ginger Ale Two Ways

So now that I have two active ginger bugs - one from fresh, grated ginger and one made from store-bought ground ginger - I want to compare how they do as starters for homemade, lacto-fermented soda. I like a nice, flavorful, spicy beverage, so I came up with this experimental recipe for Spiced Ginger Ale.... Continue Reading →

A Tale of Two Ginger Bugs

One question I've seen asked often is whether one can successfully make ginger bugs from store-bought ground ginger. First, a quick recap about ginger bugs, what they are, and how they're used. Like sourdough starter, a ginger bug is a wild starter cultured from the natural microflora that occurs on the skin of ginger. Traditionally,... Continue Reading →

Making a Ginger Bug

You could also call this post, "Raising a teenager," because that's about how it's been with me and the mysterious ginger bug. They're temperamental, fussy, a joy to be around when they're happy, and anxiety-causing when they're in a mood. Still, pour some of that magic decoction into sweet syrup or juice, and you have... Continue Reading →

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