fermented drink

Learn to make ginger beer (aka ginger ale) the old fashioned way, with fresh grated ginger and the power of active yeast. Includes recipe, how-to video and photo tutorial. This recipe makes roughly 2 liters of ginger beer.

Homemade Ginger Beer

sugar

water

ginger

active dry yeast or brewer's yeast

Ginger syrup ((ingredients above))

tbsp lemon juice, (freshly squeezed)

filtered water

Peel a chunk of the ginger with the tip of a teaspoon—the papery skin scrapes right off—and grate it, using the fine side of your grater. Place the ginger, sugar, and water in a saucepan over medium heat and stir until the sugar is dissolved. Turn off the heat and allow the mixture to steep for an hour.&nbsp;

Strain the mixture (discard the ginger solids) and allow to cool. &nbsp;

You’ve now made ginger syrup (or gingerette, as the Brits call it). Stop right here if you’re looking for a short-cut to ginger ale and you don’t want to mess around with the fermentation process. Pour three or four tablespoons (more or less depending upon how gingery you like it) of your syrup over ice and add 8 ounces of seltzer water or club soda. Bottle the rest of the syrup and store it in the refrigerator.&nbsp;

For the full ginger beer experience, place a funnel in the top of the bottle. Sprinkle the yeast in, followed by the syrup, lemon juice, and water.&nbsp;

Put the lid on the bottle and shake the concoction until the yeast is dissolved. Stow it on a shady shelf or in your pantry out of direct sunlight for 2-3 days, or until fizz is achieved. At this point it is ready to drink, and must be stored in the refrigerator to prevent further fermentation. Don&#039;t forget about the bottle, or the pressure will build up so much that it may explode!As with any yeast-powered beverage, the fermentation process continues unless you prevent it from happening. Refrigerating will slow the process down but not stop it completely, that&#039;s why it’s best to treat ginger beer as a perishable beverage. Consume within 1-2 weeks. 

Serve over ice and savor the spicy taste of your very own homemade ginger beer!&nbsp;

https://content.jwplatform.com/videos/s4GKoD5O.mp4

Homemade Ginger Beer Recipe Video - Learn to make ginger ale and fermented ginger beer the old fashioned way, with fresh grated ginger and yeast.

Homemade Ginger Beer Recipe Video

How to make water kefir soda, a delicious, fermented, probiotic drink!

How to Make Water Kefir Soda

brown sugar

water kefir grains

juice ((optional))

Heat 1 cup of water until warm but not boiling.

Remove from the heat and add 1/2 cup brown sugar to the warm water. Stir until completely dissolved and let cool completely.

Add 3 cups cool filtered water to the sugar water mixture and stir to combine.

Put 1/4 cup water kefir grains into a half-gallon jar.

Pour the sugar water into the jar with the water kefir grains.

Cover loosely with a cloth (secure with a rubber band or use a coffee filter secured with a rubber band).

Let sit on the counter top (or another warm place in the kitchen—between 68° —85°) to ferment for 24-48 hours. The length of time it takes to ferment depends on the temperature of your kitchen. If it&#x27;s cooler, it will take longer, and if it&#x27;s warmer it will happen faster.

After 1-2 days, strain the kefir using a fine mesh strainer or a double layer of cheesecloth. Now it's ready to drink and enjoy!

When kefir has finished culturing, make a new batch of sugar water and combine with the kefir grains left in the jar, following steps 1-8 above.

Optional Step for Fizzy Water Kefir Soda: Now you can add flavorings or do a second ferment to make it extra fizzy.

For a second ferment, add finished water kefir to flip-top brewing bottles, leaving plenty of head space at the top. Add 1/4 cup of juice to the water kefir in the bottle for added flavor (grape, apple, berry are a few examples of juice flavors you can use). Let the water kefir set out on the counter top in the flip-top bottles for a second ferment. This can take anywhere from 1-3 days. How long depends on the temperature of your kitchen. Be careful when you open the bottles after this second ferment, as the water kefir soda can get very bubbly and even explode! Try to open the bottles very slowly, away from your body. Enjoy!

Cool off with a tall glass of sweet, tangy, and refreshing tejuino. This fermented corn drink has been around for centuries, and now you can make it at home!

Tejuino

masa harina (0.25)

salt (0.01)

water for blending (0.01)

piloncillo (0.79)

water (0.01)

limes (0.24)

Limes

Sea salt

Crushed ice or lime sorbet

Make the masa by whisking the salt and masa harina together, then add in warm water and knead it into a dough. Let it rest covered with a tea towel while you prepare the syrup.

In a large, clean stockpot, bring piloncillo and 4 cups of water to simmer for 6-7 minutes, or until the sugar has dissolved. Turn the heat down to low.

Next, add &frac12; the masa to a blender with 1 cup of water. Mix until smooth. Transfer to the pot of syrup while stirring, and repeat this process with the second &frac12; of the masa.

Cook the mixture over medium for 10-12 minutes, or until thickened. Remove the pot from heat and squeeze in the juice of 2 limes. Stir to combine.

Cover the pot with a breathable tea towel or cheesecloth (or transfer to a clean glass or clay container). Keep the container in a dry, clean, and cool area for 48-72 hours to ferment.

Masa &amp; syrup

When it is done fermenting, blend the mixture in batches with ~&frac12; cup of water in each batch (or enough to move your blender). Transfer to a large pot or container &#8532; full of ice.

Per cup: Add a pinch of salt, the juice from &frac12; of a lime, and a handful of ice. Fill the rest of the cup with tejuino, then mix it back and forth a few times with another cup to combine the salt and lime.

Optional: Add a scoop of lime sorbet (nieve de lim&oacute;n) on top. Happy drinking!

Serving

Very very good. Followed the directions (maybe eyeballed the times a little and burned it slightly but it didn&rsquo;t affect the flavor)! I don&rsquo;t get to go to Mexico often so this is a nice reminder of home. 10/10 my go to recipe from now on.

https://www.youtube.com/watch?v=XgyhwcQGwCY

Cool off with a tall glass of sweet, tangy, and refreshing tejuino. This fermented corn drink has been around for centuries, and you'll be happy to know it's extremely easy to make at home!

Ingredientes en Espa&ntilde;ol:
2 tazas de masa harina
1 1/2 tazas de agua caliente
1/4 cucharadita de sal
2 tazas de agua para licuar
Jarabe
16 onzas de piloncillo
4 tazas de agua
2 limones
M&aacute;s limones
Sal de mar
Hielo o nieve de lim&oacute;n

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Tejuino (Fermented Corn Drink)

Top 3 fermented drink recipes from across the web

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Homemade Ginger Beer

How to Make Water Kefir Soda

Tejuino

Top 3 fermented drink recipes from across the web

The most viewed fermented drink recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Homemade Ginger Beer

How to Make Water Kefir Soda

Tejuino

The most viewed fermented drink recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine