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This is Katie’s recipe for a naturally fermented and fizzy ginger ale. In addition to tasting good, it contains healthy probiotics and enzymes. She shares all of the health benefits of ginger. The one benefit most are familiar with is its ability to soothe stomach problems. But there are many more.
This recipe uses fresh ginger and a cultured ginger mixture called a ginger bug. Katie provides a link to her recipe for making a ginger bug. It’s really pretty simple.
The recipe for the actual ginger ale is also simple, in terms of steps. But as Katie mentions, making any traditional fermented drink is more art than science. You may have to adjust the amount of ginger, for example, to suit your taste. Katie includes some very helpful tips, including the dangers of over-carbonation.
Two interesting ingredients are rapadura sugar and Himalayan salt. Rapadura sugar is an unrefined cane sugar that retains the sugar’s natural caramel taste. It’s high in vitamins, minerals and iron. Himalayan salt is a pure salt that’s hand-mined from the Himalayan Mountains. Himalayan salt was covered by lava and protected from moder pollution. It’s pink and thought to be the purest salt you can find.
Click on the How to Make All-Natural Ginger Ale link below for the complete recipe.