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Title : DIY - How to Make All Natural Ginger Ale
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DIY - How to Make All Natural Ginger Ale

Have you ever taken a fermented drink is a natural-like ginger ale, kefir or kombucha? Do you have a favorite?

For hundreds of years of soda has not been what we know today. Cultures around the world have made various forms of "sodas" fermented naturally by only sweetened tea or fruit juice blends.

These fermented beverages grown gradually have a lot of beneficial probiotics and enzymes to improve digestive health, and are far from unhealthy soft drinks made today.

Ginger (Zingiber officinale) has also been used in Chinese medicine for thousands of years for:

• prevent or relieve nausea (especially in early pregnancy)
• relieve digestive disorders and stomach pain
• reduce complaints of fever
• quiet cough and breathing difficulties
• stimulate the circulatory system
• help relieve muscle aches and pains
• get rid of dandruff
• lower cholesterol
• lower blood pressure and cancer risk

ginger beer is also an excellent remedy if is coming down with the flu, or if you happen to suffer from motion sickness, or any other type of nausea. It is also an effective means of testing if you have stiff joints or muscle pain because ginger is a strong anti-inflammatory agent tonic. Ginger root is 'loaded' with antioxidants to help defend against free radicals.

The irritant component found in ginger, known as 6-shogaol , is the most potent form to kill stem cells cancer than standard chemotherapy. Ginger also has properties that promote soft sweating to help eliminate toxins from the body and stay healthy.

Regarding beer recipes below, the two use a culture fermented ginger to create a soft drink with natural gas! Another asset of these recipes is that they are a "piece of cake" and make large batches that lasts long enough!

homebrewed ginger Syrup - Recipe 1

serves 8

This beer recipe natural ginger used fresh ginger and a mixture of cultivated ginger (called an error ginger) to create a ginger beer made in house natural fermentation. Despite this mixture may contain a small amount of alcohol if allowed to ferment at room temperature for weeks, has used the "method short beer 'to create a cold soda [ without alcohol

ingredients: 2 cups fresh ginger root slices (not necessary to peel, you can also grate the ginger will produce a sharper flavor)

• 4 cups purified water
• 2 tbsp. lemon juice freshly squeezed (or lemon juice)
• 2 tbsp. of raw honey (do not hesitate to replace it with organic Stevia , yacon, xylitol, palm sugar, coconut or any other sweetener low glycemic index. I like the combination of Stevia and honey, though)
• mineral water aerated, or water mineral gas

Directions:

1. In a medium saucepan, combine the water and ginger over high heat.
2. Once boil, reduce heat to medium-low, cover and simmer for 1 hour.
3. Remove the lid and continue to simmer for half an hour.
4. Take the pan heat and casting the mixture to remove solid parts of ginger,
5. is allowed to cool until the mixture is still a little hot but not so hot that the benefits of honey are lost when added. Add the lemon and honey.
6. cool completely.
7. There have your ginger syrup! Enjoy!

Ginger Ale

1. to make ginger beer, put a handful of ice in a glass.
2. Add ¼ cup ginger syrup that have already done.
3. fill the rest of the glass with sparkling water. It also tastes great!

Note: As with any fermented product, I would suggest starting with a small amount (4 oz or so) and work as all probiotics and enzymes can cause an upset stomach in those who are not used to consuming fermented products!

homebrewed Ginger Ale Recipe - 2

This recipe is for 2 liters of ginger ale, although the recipe can be adjusted up or down by using a ratio of sugar ¼ cup per 1 liter of water and adding ¼ cup ginger misfire per liter of water.

This is the recipe for ginger ale 'old fashioned' (once called ginger ale ), which also contains beneficial probiotics and enzymes.

Ingredients:

• a piece 2/1 inch fresh ginger root, chopped. Adjust to taste. (I use 2 inches as I prefer a stronger ginger flavor.
• ½ cup error ginger homemade (or you can use ¼ cup of serum for a faster recipe though the flavor will not be as good!)
• ½ cup brown sugar or sugar brown sugar. (If you are using the normal sugar, add 1 tablespoon molasses flavor and minerals.)
• ½ fresh cup lemon or citrus juice
• ½ tsp. Epsom salt or Himalayan salt
• 8 glasses of filtered water (chlorine free)

Directions:

1. Make a "must" for ginger beer by placing 3 cups water, root minced ginger, sugar (and molasses if necessary), and salt in a saucepan and bring to a boil.

1. simmer the mixture for about 5 minutes until the sugar dissolves and the mixture begins to smell of ginger.
2. Remove from heat and add additional water. This should be cool, but if not, allow cooling to room temperature before proceeding to the next step.
3. Add the fresh lemon juice and ginger 'bug' (or serum).
4. Transfer to a glass jar mason 2 rooms with a tight lid. Stir well and tighten lid.
5. Leave on the kitchen counter for 2-3 days until carbonated, and transfer to the refrigerator where they can last long.
6. Watch this step carefully: the use of whey will ferments faster so it will take less time. It should and should effervescence bubbled like a soda when the cap is removed. This is very temperature dependent and may need burping [or shaken] during this time of fermentation in the counter mix.
7. As with any traditional fermented drink, is more an art than a science, since it depends on the strength of its culture, the temperature of your house, and finally the sugar used.
8. The final mixture should have a smell of ginger and a little yeast / fermentation and should be frothy. Watch carefully to not become over-carbonated as this will cause too much pressure and may result in an explosion jar !
9. The mixture can be filtered and transferred to bottles of Grolsch style before putting it in the fridge.

Note: As with any fermented product, I would suggest starting with a small amount (4 oz or less) and work until all probiotics and enzymes can cause an upset stomach in those who are not used to consuming fermented products!

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