Rose's pineapple ginger soda

shared 2/23/14 on https://www.facebook.com/shtfpc

Adapted from nourishingtime.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from nourishingtime.com

Ingredients

  • 48

    oz Pineapple Juice (canned will work, but it should just be pineapple!)

  • 0.5-1

    oz Ginger Juice (freshly pressed please!)

  • 1/4

    cup Active Ginger Bug

  • Ginger Bug Starter:

  • Ingredients

  • 1

    cup water

  • FRESH Ginger WITH SKIN (get at least 1/2 lb)

  • Sugar

Directions

Ginger bug starter: 1. Put a cup of water in your jar, and add 3 tsp grated ginger and 2 tsps of sugar and stir, stir, stir! You want to incorporate LOTS of bubbles. If you just slice the ginger finely, it will still be OK. 2. You are going to be adding the 3 tsp ginger and 2 tsp sugar every day, and stirring as often as you remember to incorporate more bubbles. 3. Once your bug starts to fizz, you’re almost there! Keep following Step 2 until it’s really fizzy and hisses at you. Then you can start using it to make sodas right away or close it and stick it in the fridge until you’re ready to use it. Soda directions: 1. In a large pitcher with a spout, pour the pineapple juice. 2. Mix in the ginger juice a little at a time, and taste until you like it. If you accidentally add too much ginger, you can add more pineapple juice or dilute with some water. Work slowly and carefully! 3. Add the ¼ cup ginger bug, mix well and pour into tightly lidded jars. Leave at least an inch of space in a mason jar, 3-4 inches in a flip-top. Close and let it ferment for 1-3 days. Check daily, because mine is always super fizzy in less than one! Once fizzy, move to fridge.

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