The Ferments
Things I regularly ferment:
Ginger Bug:
- 2 tsp sugar, raw cane sugar or similar
- 2 tsp grated ginger (peel and all)
- 1 cup spring/filtered water
- mason jar or similar
- Tea towel, muslin or any similar tight weave cloth
Combine and stir ingredients. Cover with tight weave cloth and rubber band. In a day or 2 bubbles will form- Use a few spoonfuls in any cool beverage, water, tea, whatever. You’re gonna be happy you did. You can also add cranberries or other gems to mix it up. To keep it going, add equal amounts sugar/ginger (daily or every 2nd day) and additional water as needed. If you don’t feed it and keep it active it will get a yeasty, yucky film (discard and start anew)- not to worry going forward, use your nose and your eyes to determine your new friends health and vitality. A few notes: must be added to cool beverages to reap the probiotic benefits. If you would like to use the ginger bits in your other foods, you may want to peel the ginger, leaving the peel in large pieces so you can easily extract the grated gingery bits- add to smoothies or any recipe calling for ginger. I recommend getting the skin/peel into the ferment to get the process going effervescent and active.
Sauerkraut (many varied types)
Kimchi
Kombucha - Go here to learn more: www.kombuchakamp.com
Fruit
Salsa
Yogurt
Kefir
Kefir Leban Cheese
Sourdoughs- Not so much anymore (grain free living now)
Cultured Cream/Buttermilk/Butter
