Lacto Fermented Probiotic Ginger Beer

Welcome to my Instructable!

Most fermented beverages contain alcohol. Ginger beer can be fermented with a 'ginger bug' that encourages the natural yeast on the surface of the ginger to multiply in a mix of ginger skin, sugar and water. The fermentation is often used to create carbonation for fizz and the pleasant by-product of alcohol.

Fermentation is not just used to produce alcohol. Fermented vegetables like sauerkraut and kimchi use bacteria not yeast. A saline (salty) and oxygen free environment is created that encourages a bacteria called lactobacillus to multiply. This is what gives sauerkraut its distinctive sharp, vinegary flavour making a hostile environment for bacteria that spoils vegetables. Fermentation has been used to preserve foods for thousands of years.

Most products we buy called 'probiotic' contain cultures of lactobacillus. The bacteria was given its name from early studies of milk (lacto) souring when microscopes were invented and we discovered the miniature organisms that live around and on us.

This Instructable ferments ginger using lactobacillus not yeast, there is no alcohol produced.

4L of mineral or spring water

5L demijon

4" piece of fresh ginger, grated (nice thick piece)

1 pint of skimmed milk to make whey

1/2 teaspoon of citric acid

1-1/2 cups of sugar

Sieve

Cheesecloth or similar

Funnel

Hydrometer (if you have one not essential)

Sanitiser (if you have it, not essential)

For bottling:

Syphon

Sanitiser

Enough bottles and caps for 4L of liquid

Peel the ginger and cut off any dried ends

Grate all the ginger

Place 3L of water into the pan, add the ginger and boil for 3 minutes. Pop a lid on so it boils quicker and saves on energy!

Turn off the heat and stir in the 1-1/2 cups of sugar until fully dissolved. Set aside to cool to room temperature.

If you have a hydrometer, check the reading. It should be between 1.030 and 1.035.

Dissolve the citric acid in a little warm water

Pour the milk into a jug and warm to body temperature in a microwave or use a pan on the hob

Stir in the citric acid solution and leave to one side to separate the whey from the curds for about 15 minutes

When the curds are firm (check with a spoon by pulling gently away from the edge of the jug, they should have a jelly like consistency not sloppy or curdled. Leave for another 15 minutes if not ready), place the cheesecloth over sieve and strain the whey into a bowl. Leave to drain. When no more whey is dripping from the sieve into the bowl, gather up the edges of the cheese cloth and gently squeeze the last of the liquid from the curds into the bowl.

Put the curds in a bowl. Sprinkle on a little salt and mix in with a fork. Spread on toast or crackers :)

If you have sanitiser, sanitise the funnel and 5L demijon not forgetting the lid and airlock.

Check the ginger solution has cooled to room temperature. It is important to make sure the liquid has cooled properly or fermentation will fail. Overheating the whey solution will kill the bacteria you want.

Using the funnel, pour the ginger solution into the demijon, then pour in the whey.

Add the lid and airlock.

Put the demijon in a warm place out of direct sunlight.

The lactobacillus present in the whey will begin to use the sugar to multiply, producing CO2 and lactic acid. The process isn't as vigorous or obvious as yeast fermentation but you will see some small bubbles forming on the surface and possibly a small amount of foam or 'krausen'.

Fermentation finishing is also not obvious. After a week or so, taste a small amount of the liquid. It should be beginning to become slightly sour and sharp.

Lactobacillus produces lactic acid that has a sharp and sour taste. Keep testing the liquid until it reaches a flavour that you find acceptable. The sharp and sour mixed with the warmth of the ginger is a very pleasant combination that I like to leave for 3-4 weeks. If you like yours more flavoursome, add another tablespoon of sugar dissolved in some water to the demijon and leave it for another week.

At the point you want to stop fermentation and drink the ginger, syphon into bottles and place them in the fridge. This will stop the bacteria from fermenting further.

My favourite way to drink the ginger is cold from the fridge with ice. The coldness of the ice mixed with the tang of the lactic acid and warmth from the ginger is a really enjoyable combination when you want something refreshing and different.