Fermented Ginger Beer
INGREDIENTS
METHOD
1C sugar 1 1/2-2 tbs freshly grated ginger root Juice of one lemon 1/4 tsp baker’s yeast Cold fresh spring or filtered water
Through a funnel, add sugar and yeast to a two-litre plastic bottle. Mix grated ginger root and lemon juice and then add to bottle. Add water to fill halfway and shake well to mix all ingredients. Add more water, leaving about one-inch head space, screw the cap on and shake again. You can also mix all the ingredients in a jar and then transfer it to the plastic bottle, if you’d prefer. Leave in a warm place for about two days and then refrigerate to stop fermentation process. Leave refrigerated overnight, pour through a strainer, and enjoy.
Use the freshest ginger root you can find, it really makes a difference.
Fermented Beet Kvass
INGREDIENTS
METHOD
Filtered water 3-4 beets 1 ½ tablespoon unrefined sea salt
Wash the beets of any dirt but, do not scrub or peel the beets. The goal is to keep the delicate bacteria on the skin of the beets intact to encourage their multiplication during fermentation. Dice the beets to a medium size. Add the beets to a one-gallon jar. Then add unrefined sea salt. Add filtered water to ½ inch below lid. Affix lid tightly and label with date. Allow to ferment for 10 days or more, out of direct sunlight. You may strain through a cheesecloth and decant into smaller containers, taking care to redistribute a handful of beet pieces into each bottle and then store in the refrigerator. Or feel free to store in the refrigerator as is.
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www.pei-living.ca FALL 2018
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