This is the first post in my blog series of fermentation experiments. I would like to stress that fermenting fruits and vegetables is not only incredibly entertaining and rewarding, but it is ridiculously easy and reaps nutritional benefits! I warn that the art of fermentation is slightly addicting, so stock up on mason jars and let the fun begin.
- 2 cups cold chlorinated or filtered water
- A jar
- 2 teaspoons white sugar
- 2 teaspoons grated ginger root
- Nonmetal stirring utensil
1. Wash and grate the ginger. I left the outer layer of the ginger root on, which is optional. I will be adding more ginger and sugar each day, so I grated a larger piece into an old yogurt container so it is quick and easy to feed my starter everyday.
2. Place the ginger in a jar and add the sugar. Add the water on top and stir well.
3. Place on a cover on top (I used a coffee filter) and secure it with a rubber band or string. The initial stage of starting a ginger bug is done! To complete the process, stir the mixture often and add another teaspoon of ginger and sugar daily, for seven days. I will post an update on how my ginger bug turns out, and then I will try a ginger beer recipe!
Fermentation is so much fun!