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@anjlikarn467: #viralvideos #foryoupage❤️❤️ #infrezmynewaccount🤔🤔💔💔💔

@anjlikarn467
@anjlikarn467
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Thursday 04 June 2026 16:06:11 GMT
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user6832123756816
user6832123756816 :
2026-06-05 14:31:27
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ahsan.ul.mustafs
ahsan ul mustafs :
2026-06-04 19:45:54
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2026-06-04 21:39:35
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2026-06-04 16:09:11
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Fermented Ginger Bug! 🫚 A ginger bug is a fantastic starter ferment as it’s so easy to make, it’s just ginger, unrefined sugar and filtered water and I’ll be using this as a probiotic starter to inoculate ginger beer and other wild sodas to guarantee they ferment well. The skin of the ginger is important as it has beneficial bacteria and wild yeasts. Mixing the root with water and sugar as a food source for the yeast and bacteria will create a bubbly, probiotic rich starter culture that will carry out the fermentation process. They eat the food source, then emit carbon dioxide, which creates the bubbles for those wild sodas, which I’ll be making and sharing soon. I only use organic or home grown ginger if possible, as conventional types are often irradiated and treated, and filtered water as chlorine kills the good bacteria. My Ingredients 2 cup of filtered water 6 tsp of shredded or chopped ginger (with skin on) 4 tsp of organic unrefined sugar I Add water (room temp ideally), sugar and diced ginger in a clean jar. Firmly attach a lid to the jar, I give it a good shake, and place it in a warm spot around 70-80°F ideally for 24 hours. The next day, I feed the ginger bug by adding 2 tsp chopped ginger, 2 tsp sugar, and shaking it again. I then repeat this step for 3-5 days and the ginger bug is ready to use when I see little bubbles forming. Looking forward to making some wild sodas with this one which I’ll be sharing soon. Are there any flavour combos you think I should try? #gingerbug #fermentation #guthealth #wildfermentation #probiotics #organicgardening #vegetablegarden #gardeningtips #gingerbeer #fermenteddrinks
Fermented Ginger Bug! 🫚 A ginger bug is a fantastic starter ferment as it’s so easy to make, it’s just ginger, unrefined sugar and filtered water and I’ll be using this as a probiotic starter to inoculate ginger beer and other wild sodas to guarantee they ferment well. The skin of the ginger is important as it has beneficial bacteria and wild yeasts. Mixing the root with water and sugar as a food source for the yeast and bacteria will create a bubbly, probiotic rich starter culture that will carry out the fermentation process. They eat the food source, then emit carbon dioxide, which creates the bubbles for those wild sodas, which I’ll be making and sharing soon. I only use organic or home grown ginger if possible, as conventional types are often irradiated and treated, and filtered water as chlorine kills the good bacteria. My Ingredients 2 cup of filtered water 6 tsp of shredded or chopped ginger (with skin on) 4 tsp of organic unrefined sugar I Add water (room temp ideally), sugar and diced ginger in a clean jar. Firmly attach a lid to the jar, I give it a good shake, and place it in a warm spot around 70-80°F ideally for 24 hours. The next day, I feed the ginger bug by adding 2 tsp chopped ginger, 2 tsp sugar, and shaking it again. I then repeat this step for 3-5 days and the ginger bug is ready to use when I see little bubbles forming. Looking forward to making some wild sodas with this one which I’ll be sharing soon. Are there any flavour combos you think I should try? #gingerbug #fermentation #guthealth #wildfermentation #probiotics #organicgardening #vegetablegarden #gardeningtips #gingerbeer #fermenteddrinks

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