Our copy of Sandor Katz's book The Art of Fermentation is becoming well worn, underlined and post-it littered. The conversational language is engaging. Sandor draws you into the world of fermentation. Once inside he feeds your brain like a starter. The book is full of information, ratios and suggestions. To make our ginger bug we ran with his suggestions. We combined 300 grams of water, 150 grams of light brown sugar and 150 grams grated organic skin on ginger in a bowl and stirred it. We covered the bowl with cheesecloth to deter any unwanted visitors. We followed Sandor's instructions to stir the mixture often to incorporate the gingers surface yeasts and lactic acid bacteria. The technique allows them to eat more often. We ignored his suggestion to add additional grated ginger and sugar to the mix. After 2 days our bug was bubbling and active. It is ready to make ginger beer.
February 20, 2011
February 20, 2005