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Over Night Ginger Beer

27 Oct

  • 2 cups sugar
  • 1 Tbs ground ginger
  • Juice of about 3 lemons
  • 6 cups hot water
  • 10 cups cold water
  • 1 tsp yeast

Dissolve sugar and ginger in the hot water.  Add lemon juice and cold water (you want to end up with lukewarm).  In a small bowl dissolve the yeast in a few tablespoons of the mix.  Add the yeast mix to the main bowl, and stir it in.  Fill bottles, leaving a couple of inches of air.  Screw lids on tightly (they seal harder if they have been sitting in warm water first), then let bottles sit overnight, and it should be done.

I recommend sticking with plastic bottles while you are getting the hang of it.  With plastic you can check if the beer is ready by squeezing the bottle, if the bottles are firm it’s ready to be moved to a cool place.  Chill before opening.  Be sure to open it slowly!

Try some more new recipes at Tasty Tuesday. 🙂


Dairy Free Sauerkraut

28 Jan

Fermenting is often done with salt and whey, but if you drop the whey and add a bit more salt it becomes a great way to get probiotics in to people who can’t eat yoghurt.

Chop a cabbage, add 2 tablespoons of sea salt (don’t know if the “sea” part matters or not?), pound it for about ten minutes to bruise it.  Ideally grab a few nearby children, hand them a potato masher each, and get them to do most of the work. 🙂  When you put it in jars press it down firmly, this packs it in and makes the juices cover the leaves.  Leave at least an inch of air in the top of the jar.  Put the lids on, then forget it for three days and you’re done.  Store it somewhere cool and dark after the initial three days.

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