Ingredients
100 ml Ginger bug (filtered)
30 gm chopped ginger with skin
600ml lemonade concentrate
Equipments
Fermentation Jar with airlock
Recipe
To make Ginger Bug
- Dissolve 10g sugar in a glass of water & add 10 gm ginger. Seal tight & leave for 1 day
- After a day, dissolve 10 g sugar & add 10 gm ginger. Seal & leave for 1 day
- Repeat the process for 3-5 days till you see bubbles forming.
- Strain and use
To make fermented lemonade (First fermentation)
- Sanitiser the fermentation jar
- Add 100 g ginger bug, 30 g chopped ginger with skin and 600 ml lemonade concentrate.
- Place the airlock and ferment for 3 days
To flavour and carbonate it (Second fermentation)
- Once the fermented lemonade is ready, transfer in airtight bottles and add fruits/ herbs of your choice ( Hibiscus petals/ mint/ blueberries, etc)
- Keep at room temperature for 1 day and transfer to fridge and consume chilled!
This recipe is shared by Lt Col Abhijeet from Bhopal .
