I bought some ginger beer plant culture a few weeks ago via the internet. I love the idea of cultured and fermented foods and this one was another to play with.
The beer plant came dehydrated for ease of transport and I let it settle in sugared watered overnight to activate again.
I played around with a few recipes and I have settled on my favourite; ginger & lime !
To make 2 litres:
250 g sugar
Juice of three limes
7 cm of ginger
Tablespoon of ginger beer plant culture
Strain the juice of the limes into a large glass jar and add the ginger, grated in a muslin or finely sliced loose.
Add the sugar and then some boiling water, and allow to sit for 10 mins, stirring occasionally.
Make up the balance with cool water.
Add the ginger beer culture.
Cover the jar with a cloth and elastic band to keep out flies.
Leave it to ferment for 3-5 days.
Pour it into clean bottles and add a half teaspoon of sugar to each bottle to allow for a second ferment. This will produce the fizz. Make sure your bottles are of a good standard and will be able to handle the pressure as it builds. After 2-3 days store them in the fridge. This slows down the fermentation process.