3 ingredient Probiotic Gingerbeer.
You might be happy to hear that you don’t always need a culture to make probiotic beverages.. and kids love this one too ♥
This is a great recipe and this one proves that you don’t always need a culture from some far away place to make probiotic beverages!
With this recipe, you’ll first be making your ginger bug, which will serve as your starter. This starter can last forever if you take good care of it. Make it once and keep it fed and you’ll be able to make probiotic gingerbeer whenever you feel like it. YAY!
..about the 5 parts
I’ve created the 5 part video series and only made it available for people who opted into my Free Probiotic Gingerbeer course. People signed up and received the videos at the time they should be taking the next step and that’s why it’s done in 5 parts.
Part 1: Probiotic Gingerbeer – Making the Ginger Bug
- You’ll need 1 1/2 cups of water
- knob of ginger*
- White / brown sugar – your choice really
- a Jar with a lid or breathable cloth + rubber band
- knife or grater
- measuring spoon
* make sure the ginger doesn’t have a pink or blue tinge to it because both are indications of mold developing and might hinder your ginger bug from growing.
Step 1: Dice or grate 1 tablespoon of ginger and add it to the jar
Step 2: Add 1 tablespoon of sugar
Step3: Add the water + stir
Step 4: Cover with solid lid or a breathable cloth and leave it on your counter out of direct sunlight till the next day.
Part 2: Probiotic Gingerbeer – Feeding the Ginger Bug Day 2
Feed your Gingerbug. Your Gingerbug may be hungry for 1 tablespoon of ginger and 1 tablespoon of sugar – that should do it!
PART 3: Probiotic Gingerbeer – Feeding the Ginger Bug Day 3
In this video, you’ll not only see how to feed the bug on day 3 but you’ll also learn how to awaken a lethargic ginger bug.
Part 4: Probiotic Gingerbeer – Making the Gingerbeer
Today we are going to use the Ginger Bug to make our Probiotic Gingerbeer!
You will need:
- 2 liters of water
- 1/2 cup Ginger Bug
- 3-6 cm ginger root
- 1/2 cup of sugar ( white or brown doesn’t matter)
- Pot or something to boil your water in
- funnel and sieve
- Measuring cup
- 2 liter glass or plastic bottle
Step 1: Add the water and sugar to the pot and bring it to a rolling boil.
Step 2: Grate or cut the ginger into matchstick-sized bits and add it to the boiling sugar water.
Step 3: Bring to a boil and simmer for 15 minutes, this is for the ginger to release the anti-inflammatory oils of the ginger in the water – for you to drink later!
Step 4: After the 15 minute simmer, you can remove your pot of ginger tea from the heat and let it cool down to room temperature.
Add your starter, a 1/2 cup to the cooled ginger tea.
Step 5: Close your bottle and shake it about and put it in a cool dark place. Meaning that it should be out of direct sunlight.
Step 6: Let your Ginger beer mature for 2-5 days depending on how hot or cool your house is. Be sure to check on your ginger beer every day just to make sure that your bottle doesn’t explode.
►You may wonder what you can do with the bug after bottling day, be sure to watch part 5 to clear up uncertainties if you have any.
Part 5: What to do with the Bug after bottling day?
In this video, we are replenishing the ginger bug.
Step 1: Replace the 1/2 cup of starter you’ve used with a 1/2 cup of water.
Step 2: Feed the bug with 1 tablespoon of ginger and 1 tablespoon of sugar.
Step 3: Decide. Now you can keep your bug on your kitchen counter and feed it every day until you want to make ginger beer again OR You can keep your ginger bug in the fridge and feed it once a week.. with one tablespoon of ginger and one tablespoon of sugar. You are just feeding your bug until you need to make ginger beer again. I usually take the ginger bug out of the fridge a day or two before I want to use it again. This is just to make sure that the bug is bubbly and ready for the next batch of ginger beer making.
Thank you for visiting, I hope to see you soon!
►Let me know if you tried this and what you think of this way of making probiotic sodas?
Remember, keep your microbes happy ♥