It’s cold and flu season and we all need a little health kick. So when we came across this increds immune-boosting ginger kombucha recipe, we had to share.
By Felicity Evans
The first step of making a delish kombucha is a ginger bug.
WTF is a ginger bug you ask? A ginger bug is the base culture used to make other probiotic fizzy drinks. If you #nailit, once the ginger bug has ‘taken’ and is bubbling away (this usually takes 3–10 days), it should continue to ferment, ready for you to make your next probiotic bev.
Tip: the ginger bug is only active when it’s bubbling, so the key to successfully fermenting ginger beer and root beer is to use an actively bubbling ginger bug.
Prep time: 15 minutes
Fermentation time: 3–10 days
Shelf life: Indefinite (with correct care)
Makes: 500 ml (17 fl oz/2 cups)
1 large piece fresh ginger, about the size of your hand
185 g (61/2 oz/1 cup) light brown sugar or 220 g (73/4 oz/1 cup) white sugar
250 ml (9 fl oz/1 cup) filtered water or springwater
Add 3 tablespoons of the finely chopped ginger to a 500 ml (17 fl oz/2 cup) wide-mouth glass jar. Add 3 tablespoons of the sugar to the jar, then pour the filtered water over the mixture.
Stir well to combine and dissolve the sugar. Cover the jar with a piece of muslin (cheesecloth) and secure with an elastic band. Place the jar out of direct sunlight in a warm spot and leave to ferment. Once a day, add 1 tablespoon of the chopped ginger and 1 tablespoon of the sugar to the ginger bug and stir well. Re-cover and leave in a warm spot to ferment. Continue this process every day until the ginger bug starts to bubble. It is then ready to use to make ginger beer or root beer. Whenever you use the ginger bug, retain half of the liquid in the fermentation jar, ready for your next brew.
Images and text from Kombucha & Co by Felicity Evans, photography by Rob Palmer. Murdoch Books RRP$29.99