Fermentation

An anaerobic process by which molecules, such as sugars, are broken down primarily via microorganisms such as bacteria and fungi.

Ginger Bug fermentation

Ginger Bug is an alive yeast culture made from water, sugar and ginger. It is easy to make and efficient for fermentation. Among ginger bug, there are lactobacillus bacteria that is also alive and used for lactofermentation.

Instructions:

1. Sterilize a glass jar with boiling water
2. Fill the jar with 500 ml water and add 9 grams of table sugar (or any fermentable sugar) and 2 teaspoons of chopped unpeeled ginger
3. Put a cloth on top of the jar so that no insects or dust can get into the jar but make sure oxygen can go through it.
4. Keep adding the same amount of sugar and ginger for approximately a week and stir every time you add ingredients.
5. Once you start to see bubbles, then it is ready to be used

Usage

The ginger bug is a very easy way to ferment drinks, and for example to make ginger beer. All you need to do is to add approximately 0.5 dl of ginger bug per 1 l of fermentable drink. The drink must contain sugar for the yeast to actually make CO2. After you have the fermentable drink, ginger bug and sugar in the bottle, seal it so that no oxygen can get into the bottle and wait for a few days.

It is advisable to let pressure out of the bottle every day after the fermentation has started.

Common fermented products

• Beer
• Wine
• Mead
• Sake (rice wine)
• Miso
• Soy sauce
• Kombucha
• Vinegar
• Natto