Small batch fermenting is one of my favorite things to do. I love to make sauerkraut, kim chee, and kosher dill pickles. During milk season I make kefir and, of course, cheese. People don’t think of it that way, but cheese is in fact a fermented food. Someday I would love to try my hand at another non-intuitive fermented food - dry cured salami. Fermented foods have a ton of health benefits and they are a cheap, low stakes hobby that doesn’t require much in the way of equipment.
A notable exception to that cheap and easy thing, though, is one type of fermentation that I don’t do anymore. I used to be a home brewer. I’d make plum wine in the late summer and hard cider in the fall. I never got all that good at it, but I did enjoy myself and I did amass a collection of cool glass carboys and neato accoutrements like airlocks and bottlecappers. And I felt a great deal of satisfaction and pride whenever I got “high on my own supply” and enjoyed a few glasses of mediocre but effective home made hooch.
Alas, I enjoyed it all a little too much and eventually I quit drinking alcohol altogether. I gave away all my cool carboys and tubing and whatnot. It was sad to part with it all, but I still had a whole world of fermenting projects and kitchen-witchery to console myself. I’ve stayed away from fermented beverages ever since. Until a few days ago.
My daughter Hope has long wanted to make old fashioned root beer and/or ginger ale. It’s a fermented drink, but it isn’t alcoholic. Or, at least, it shouldn’t be more than about 0.5-1% alcoholic, which is the same amount that’s allowed to be in regular apple or orange juice that you buy at the grocery store. So when, last week, the Gleaner’s Pantry offered up a bounty of a whole pound of fresh ginger, we decided to give it a try.
I wasn’t sure how to go about it, but that’s why I have books. The first step in making ginger beer is making a ginger bug. A ginger bug is very simple to make. You just grate a ton of ginger into a jar, add a big scoop of sugar, and fill the jar with water. Leave it on your fermenting shelf (what? You don’t have a dedicated fermenting shelf?), and within a day or two it will be bubbling away.
When your ginger bug is nice and active, make a pot of very strong ginger tea - actually a decoction of ginger. Grate, chop, or thinly slice at least six inches of ginger root into a half gallon of water. Simmer for twenty minutes. It will reduce down to about a quart. Strain into a half gallon jar and add a full cup to two cups of sugar and another quart of cool water. Temperature should be lukewarm. Then add your ginger bug in a mesh bag.
Cover, but do not seal. Put it on your fermenting shelf (you set one up in the last minute and a half, right?). Wait a day or two until it’s nice and fizzy and drink. You can bottle at this point, but be careful. We bottled some in stoppered bottles and when we opened one a day later it shot out like champagne.
I ended up not drinking the ginger beer, after just a taste. On the first day, I couldn’t taste any alcohol, but on the second day I thought I could. I might have been imagining it. It tasted like apple cider when it’s left out overnight. I’m certain it would be impossible to get drunk on this ginger beer, but these days I take no chances. It is a sugar-based ferment, and that means it must have some alcohol in it. I don’t fuck with alcohol anymore. So Hope gets to enjoy it all herself.
However the taste I did get was great! Very “hot” ginger taste, light carbonation, and that slightly sweet-sour taste fermented liquids have. I’m sure it would be tremendously refreshing over ice on a hot day, and probably very good for stomach ills and nausea. Next time, I may try just making the string, sweet tea and adding carbonated water instead of a ginger bug. It won’t be a real fermented product that way, but at least I could drink it.
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