Ginger And Turmeric Beer

Ginger And Turmeric Beer
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Naturally fermented drinks have been consumed as daily tonics for centuries. Somehow over time these medicinal beverages have morphed into the sugar-laden fizzy sodas commercially available today. The good news is that these tonics are quite easy to prepare, requiring just a little patience while the process of fermentation works its magic. — Carla Oates, author of The Beauty ChefThis recipe requires one cup of the Ginger and Turmeric Bug recipe.
Servings
5
servings
Ingredients
  • 1 cup ginger and turmeric bug
  • 1/2 cup organic raw (demerara) sugar
  • 1/4 cup freshly squeezed lemon juice
  • 1 teaspoon coarsely grated organic ginger, skin on
  • 1 tablespoon coarsely grated organic turmeric, skin on
  • 4 cracked black peppercorns
  • 6 filtered water
  • lemon verbena, to garnish (optional)
Directions
  1. Combine the ginger and turmeric bug, sugar, lemon juice, ginger, turmeric, and peppercorns in a sterilized 8-cup (2-liter / 68-fluid-ounce) glass jar or specialized fermentation jar with an airlock lid.
  2. Stir using a wooden spoon to dissolve the sugar. Add the water and stir to combine.
  3. Cover the jar with a double layer of muslin (cheesecloth) and secure with a rubber band.
  4. If using a specialized fermenting jar, secure the lid.
  5. Leave to stand at room temperature for 3–5 days, or until the mixture becomes pleasantly tangy with a little sweetness remaining.
  6. Strain the liquid through a fine-mesh sieve into two sterilized 4-cup (1-litre / 34-fluid-ounce) glass bottles, leaving a 5-centimeter (2-inch) gap between the liquid and the lid to allow space for gases to be released as part of the fermentation process.
  7. Bottles with a swing-top lid are best.
  8. Let stand at room temperature for 2–3 days, until carbonated.
  9. Ensure you open the bottles every 12 hours to release gases (known as burping), to prevent pressure build-up, which could cause bottles to explode.
  10. Refrigerate for 3 days to carbonate before use.
  11. Pour into glasses and garnish with a sprig of lemon verbena if desired.
  12. Adapted from The Beauty Chef by Carla Oates (Hardie Grant Books, August 2017)
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