Tuesday, June 14, 2011

Homemade Ginger Ale

This ginger ale is unique in that it is enhanced by the process of lacto-fermentation. Lacto-fermentation enhances beneficial properties in the beverage to make the nutrients more available to the body. Lacto-fermented beverages supply lactic acid, enzymes and lactobacilli to the intestinal tract.


1 cup ginger; peeled and finely chopped or grated
¾ cup fresh pressed lime juice
½ - ¾ cup Sucant (non-refined cane sugar)
3 teaspoons Celtic sea salt*
½ cup whey (homemade)
3 quarts filtered water

*Use only Celtic sea salt for lacto-fermentation.

If you have a food processor, great. If not, you can use a cheese grater for the ginger

Place all ingredients in a 3-quart glass jug (do not use an acrylic or plastic jug). Stir well and cover tightly. Leave at room temperature for 4-5 days before transferring to the refrigerator.
This will keep several months well chilled.

The ale will be effervescent, so be careful not to shake the jug. Instead stir the ale each time you are ready to serve. To serve, strain into a glass. Resist the temptation to strain the entire jug at once; the ale gets better with time. While it may be slightly inconvenient to strain each time, it is well worth it!

Be sure to use homemade whey (not concentrated or powdered whey). Whey is very easy to make yourself and is full of vital nutrients. Take a look at my "How to Make Whey" post if you'd like to learn how.
As always, bon appetit!

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