I hesitate to call this ginger ale, because although it is bubbly and gingery (and sometimes sweet), it doesn’t taste like store-bought ginger ale. This drink was part of the lacto-fermenting frenzy we were on not too long ago. I just realized that I never posted about it!
The hardest part of this drink, other than waiting for it to be ready, was getting the ginger ready. First, I peeled it (I need to do some research to see if this is actually necessary), and then I sliced it into teeny tiny pieces.
Then, I mixed it together with the juice of a lemon, 1/4 cup whey, 2 t sea salt, and a squirt of honey.
I poured the mixture into jars…
and filled them with water.
We let it sit for a few days. It didn’t get bubbly like some of our other ferments, but that’s okay, I guess. We serve it mixed with seltzer. Typically, we do 1/3 ginger, 2/3 seltzer.
We served this to John’s dad (sweetened with sucanat)! He liked it, and he is a big, BIG fan of store-bought ginger ale. Win!
This post was featured on Fight Back Friday at Food Renegade!