Easy Upgrades – Ginger Ale as a Probiotic Tonic Soda (Video) - BodyMind Institute

Easy Upgrades – Ginger Ale as a Probiotic Tonic Soda (Video)

By Malcolm Saunders | Videos

Jul 22

In this episode of Easy Upgrades, you will learn how to create your own Ginger Bug, which is the starter culture you can use to make your own naturally sweetened and fermented homemade Ginger Ale soda!


Step 1: Create your Ginger Bug (a culture of bacteria & yeast)

Grate 1-2 thumb- or TBSP-sized pieces of fresh, non-irradiated ginger (organic).
Add this to a 500ml jar with 1-2 TBSP of your choice sugar - can be an unrefined palm sugar or an organic dark cane sugar like Sucanat.

Fill jar to near the top with water and cover with a loose cloth or cheese cloth.
Let sit for 2-5 days while stirring the mixture each day.
You should notice small bubbles form and an appearance and slight smell and taste like it is beginning to ferment.

Step 2: Create a Ginger Tea

After your Ginger Bug has sat for a couple of days and it seems like it is active, you will create 1 L of ginger tea.
You can use fresh or dried ginger, and make the tea as mild or as strong as you like.
Let it cool, and then sweeten to taste.

Step 3: Add Ginger Bug to sweetened tea

Strain ¼ cup of the liquid out of the Ginger Bug, leaving the grated ginger behind.
Add this ¼ cup to your sweetened ginger tea, stir, and then transfer to flip-top bottles.
Seal and let sit on the counter for 1-3 days as they go through a secondary fermentation in the bottle, culturing the drink and bringing a natural carbonation to your drink.

BE CAREFUL WHEN OPENING as pressure may be built up in the bottle due to fermentation.

You can check the progress of the fermentation by carefully checking the pressure of your soda each day. When ready with bubbles and fizz, transfer to fridge to be able to enjoy chilled.

For more Easy Upgrades, visit http://thelightcellar.ca/video/ or https://www.youtube.com/user/thelightcellar.

Article by Malcolm Saunders
Founder: The Light Cellar, Calgary, Canada
Website: http://thelightcellar.ca/

Want To Learn More About Fermentation?
Here Are The 12 Fermentation Courses With Malcolm Saunders & Dr. Terry Willard
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About the Author

Malcolm Saunders’ mission is to deeply connect people to their food. He has worked in the field of food and nutrition for 20 years and is the owner & creative visionary of The Light Cellar. Malcolm is a public speaker and intuitive chef who specializes in sharing the alchemy of superfoods and superherbs. Through his videos, workshops and seminars he has helped thousands of individuals recreate their relationship to food. He has an expertise and passion for creating and teaching others how to make energizing and healing foods, including raw chocolate, elixirs and ferments. Malcolm’s desire is to inspire others to live and eat from a space that honours the sacredness of all Life, illuminating the power of influence our food choices have on ourselves, other beings, and the planet we live on. Malcolm has created events and shared the stage with world-renown speakers, including David Wolfe, Daniel Vitalis, Sandor Katz, Nadine Artemis, Dr. Terry Willard, and more. You can find him online at malcolmsaunders.com


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