Feeding the Culture

It’s been six days of feeding my lacto-fermented soda culture.  Each morning I awoke to more bubbles than the day before.  I was delighted to see that this culture might actually be working!  As I mentioned in Part 1, this is my third attempt at creating a soda culture.  The previous two attempts had failed.  After one week, the culture had lost its bubbles and was not carbonated in anyway.   It seems that the third time is the charm!

The soda culture after three days

The soda culture after six days

Making the Ginger Syrup

Now that you have your lacto-fermented soda culture, you can make a syrup that will be used to flavour your soda.  In this case we will be making a ginger syrup and once added to your soda culture you will have a refreshing, healthy and homemade ginger beer.

The following recipe comes from the book ‘Homemade Root Beer and Soda Pop’ by Stephen Cresswell.  Once again thanks go to the fine people at Herb Mentor (www.herbmentor.com) for sharing this technique.

Ingredients

• 2 litres of filtered water
• A sweetener of your choice
  • White tables sugar, cane sugar, etc.
    • As mentioned in the previous blog you do not want to use honey as it will interfere with the fermentation process that is occurring your soda culture
    • 70 grams (2.5 ounces) of freshly grated ginger root
    • Lemon juice – either bottled or fresh squeezed

Instructions

Making Syrup

• Pour 2 litres of water into a large pot
• Add the 70 grams of grated ginger root to the pot
• Set the temperature on high so it will come to a boil
  • Placing a lid on the pot will allow the mixture to come to a boil faster (and save energy)
  • Once it comes to a boil turn the temperature down to low
  • Simmer for 30 minutes

• Add 1-1/2 cups of sugar
  • Stir well to dissolve the sugar
  • Once the sugar is dissolved turn off the heat
  • Add 2 tbsp of lemon juice
    • Stir well

• Strain the mixture into a large jar or bowl
  • Place a metal knife/spoon in the jar to help absorb the heat so the glass doesn’t crack
  • Add enough filtered water the ginger syrup to equal about 3-1/2 litres
  • Place some cheese cloth over the jar and allow to cool to room temperature
    • If you add the culture to the syrup while it is still hot you will kill your culture

Adding your Culture

• Once the syrup is at room temperature
• Add one cup of strained soda culture
• Put cheese cloth over the lid of the jar

• Once you add the culture the mixture will sit for about three days minimum at room temperature
  • During this time the soda culture is consuming the sugar in the syrup
    • The longer you let the soda sit, the more the sugar is consumed
    • This will result in a less sweet, but more fermented final product

• Stir your soda at least twice a day – once in the morning and once at night

Stay tuned for Part 3 where we will be talking about bottling your soda.  In preparation make sure you have at least 8 bottles that can be hermetically sealed (like Grolsch bottles).  I’m telling you this now because you have three days to drink 8 beers if need be.  You can also find them at local thrift stores or possibly U-brew beer stores.