I have been keeping up with brewing kombucha, but when I added fruit for second fermentation I pureed it. I used strawberries and blueberries. I also added some grated ginger. Look how fizzy it is when I strain it!
And opening a bottle:
My latest fermentation project is a ginger bug. It’s a way to make natural ginger soda. The bug starts off with a nub of grated ginger, the juice of half a lemon, a tablespoon of sugar and 2 cups of water. Then you feed the bug a tsp of ginger and a tsp of sugar daily until it bubbles with activity.
I really love this simple tool for grating ginger. I love simple technology in general. I normally wouldn’t buy a unitasker but I didn’t want to slice up my fingers on a microplane grater, and it’s not a gadget and it’s so small. The only other unitasker I have to have is a lemon squeezer because I HATE squeezing lemons.
After the bug is active, you create a wort which is a solution of sugar and more ginger, and add the bug and bottle. It’s supposed to create a volatile drink. I have tried this once before but didn’t get any carbonation. While the drink was good, it was like drinking ginger/lemon/sugar water. It’s not what I want. I’m going out of town next week so I hope the bug doesn’t die while I’m away!
My scoby has a daughter!