Lacto-Fermented Ginger Ale

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This recipe is from the “Beverages” section of  Nourishing Traditions and can be found on page 586. It reflects the fifth of our 11 Wise Traditions Dietary Principles: enjoy lacto-fermented condiments and beverages.

Modern ginger ale has two ancestors. One is ginger beer, brewed and bottled at home like root beer. A fermented, bubbly drink, it was sometimes alcoholic, mostly not. The other is ginger water or “switchel,” as New Englanders called it, a nonalcoholic drink prepared for farmers during long, hot days of scything in the hayfields. By Laura Ingalls Wilder’s day, ginger drinks were flavored with sugar rather than with natural sweeteners, such as maple syrup or honey; and the tart taste was obtained from vinegar rather than from lacto-fermentation.

This is a most refreshing drink, taken in small amounts with meals and as a pick-me-up after outside work in the sun. You may watch a video of this recipe! Also, here is another variation of the recipe sweetened with honey and includes lemon as well as liquid whey.

The following recipe makes 2 quarts:

Ingredients

• ¾ cup organic ginger, peeled and finely chopped or grated
• ½ cup fresh lime juice
• ¼-½ cup sucanat
• 2 tsp sea salt
• ¼ cup liquid whey
• 2 quarts filtered water

Instructions

1. Place all ingredients in a 2-quart jug.
2. Stir well and cover tightly.
3. Leave at room temperature for 2-3 days before transferring to the refrigerator.
4. This will keep several months well chilled.
5. To serve, strain into a glass.
6. Ginger ale may be mixed with carbonated water and is best sipped warm rather than gulped down cold.

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