Ginger and turmeric are rhizomes (roots) that reduce inflammation, boost immunity and support healthy digestion. The bacteria present on the roots merge with wild yeast that feed on the sugar creating a unique “bug” that yields tasty treats. Bug refers to the microorganisms that feed off the sugar and nutrients in the ginger or turmeric and the resulting sugared mash that will be used to ferment the substrate.
Once the “bug” has built up enough strength, then use ¼ cup of bug per 4 cups of substrate. Substrate refers to anything that we use along with the bug to make the beverage; for example, it may consist of diluted fruit juice (50% juice:50% water), herbal sugar water or root beer syrup.If you do not wish to make a “bug” first, you may substitute whey, a by-product of making kefir cheese (p. 40). Whey will ferment faster than the bug as its more bacteria rich but may yield a less complex flavor. Try both ways to see which you like best!
Supplies
- 1-2 fresh ginger or turmeric roots
- ½ cup sugar
- 1 tsp molasses (optional)
- Filtered or spring water
- 1 quart glass container
- Spoon
- Cloth cover & rubber band
Recipe
- Grate or finely chop the ginger or turmeric root to yield 2-3 tablespoons of grated root.
- Add the grated root to the glass container and cover with an equal amount of sugar (2-3 tablespoons). Some add 1 tsp of molasses for additional flavor and mineral content.
- Pour 2 cups of filtered or spring water over the mixture and stir with a spoon.
- Cover with a cloth cover & rubber band and place in a warm, drafty area. If you have other ferments going, store it nearby so it will pick up yeast.
- Every day, for the next 5-7 days, feed the bug by adding 1 tablespoon of grated root and 1 tablespoon of sugar, then stir.
- Signs of fermentation include bubbles, cloudy liquid and a yeasty smell.
- Feed daily or rest in the fridge, feeding it every 7 days. Reactivate by bringing to room temperature and feeding it (1 TB ginger & 1 TB sugar).
Cross-contamination – is that a thing?
Some might think of cross-contamination as a kind of “boogeyman” that creeps around the kitchen ruining all of your ferments, but in reality, all of the organisms are contributing to the biome of your home! Most ferments will find a way to either compete or cooperate but the end result is never as terrible as the word “contamination” sounds.
Most ferments do just fine cohabitating in the same space but if you notice a SCOBY growing in your water kefir, you might want to move it farther away from the Kombucha. Or maybe you will use your water kefir SCOBY to make a new hybrid ferment! As long as there is no mold, then the organisms will find a way to work together.
Long story short, as long as you do not see any mold, it’s nothing to stress about.
Now that we have a “bug” to work with, let’s make some sodas!
