Recipes

Ginger And Turmeric Bug

Daisy Nichols|

Ginger And Turmeric Bug
4 (3 ratings)
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It’s important to use organic ginger and turmeric in this recipe, as the naturally occurring bacteria found in the skin is what kick-starts the fermentation process. Non-organic and imported ginger and turmeric are irradiated, which kills the necessary bacteria for fermenting. — Carla Oates, author of The Beauty ChefUse this recipe to make your own homemade Ginger and Turmeric Beer.
Servings
3
Ingredients
  • 3 cup filtered water
  • 1 tablespoon coarsely grated organic ginger, skin on
  • 1 tablespoon coarsely grated organic turmeric, skin on
  • 1 tablespoon organic raw (demerara) sugar
  • 4 1/2 – 7 1/2 tablespoons coarsely grated organic ginger, skin on
  • 3 –5 tablespoons organic raw (demerara) sugar
  • 1 1/2 – 2 1/2 tablespoons coarsely grated organic turmeric, skin on
Directions
  1. Combine the water, ginger, turmeric and sugar in a sterilized 4-cup (1-liter / 34-fluid-ounce) capacity glass jar. Stir to dissolve the sugar.
  2. Cover with a double layer of muslin (cheesecloth) and secure with a rubber band. Alternatively use a specialized fermentation jar with an airlock lid.
  3. Let stand at room temperature, out of direct sunlight in a well-ventilated place for 24 hours.
  4. Feed the bug with 1 1/2 tablespoons ginger, 1 tablespoon sugar and 2 teaspoons turmeric every 24 hours.
  5. Stir with a wooden spoon to dissolve the sugar. Re-cover with muslin.
  6. If using a specialized fermenting jar, secure the airlock lid.
  7. Feed for 3–5 days (the length of fermentation depends on the temperature of the kitchen), until the mixture becomes quite fizzy.
  8. Small bubbles should begin to appear on the surface after a couple of days.
  9. Use as required.
  10. Adapted from The Beauty Chef by Carla Oates (Hardie Grant Books, August 2017)
 
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