Probiotic Ginger Beer (non alcoholic) 11/5/2012 – 22:30

This drink is a version of a kefir cooler, which I will call since now a Larry’s cooler as a reminder of both a great brewer and person in one. This recipe which I describe here is based on kefir whey culture mixed with either dark brown sugar or white sugar and ginger. The trick is to shred the ginger as smoothly as possible, preferably completely blending it and let it ferment with the culture from beginning! This cold infusion which takes for several days is to my knowledge the best way how to efficiently infuse ginger keeping both it’s beneficial activities and flavour. My favorite version is based on fermentation of honey (which recipe is here), but due to the very high cost of honey here in Asia (both South Korea and Japan; 1 kg = $25-30 and more) I have used a sugar as a cheaper alternative. I started two batches, one white sugar (batch I. – GB – I.) and the second one with dark rich sugar (batch II. – GB – II.) otherwise the concentrations of all other ingredients were same.

Culture volume (Vc) = 5 l

100 ml (2% (w/v)) of kefir whey
300 g (6% (w/v)) of white sugar (batch I; dark rich sugar for batch II. respectively)
150 g (3% (w/v)) of fresh ginger
+- 5 l of tap water (left open in the container for +- 10 hours)

– fill up the fermentation container with +- 2 l of tap water and leave open for several hours so the chlore which is generally in the water can evaporate (not necessary)
– prepare  approximately 1 l of hot water to dissolve the sugar
– measure 300 g of brown sugar and add the hot water, dissolve it mixing well
– transfer the syrup into the fermentation vessel with the water using a funnel
– wash the 150 g of ginger properly (as fresh as possible) and cut it on a smaller pieces if you are able to blend it (in that case add around 0.5 – 1 l of water) or alternatively cut it on a really small pieces, or even better shred it (ginger doesn’t has to be peeled)
– add the ginger mix to the fermentation container
– measure the temperature of the brew by thermometer or by finger (should be pleasant, not warm)
– transfer 100 ml of the the kefir inoculum of whey culture into the brew
– add tap water to fill it up to the Vc = 5 l, in this case leave some 200 ml space, the ginger is likely to expand and lots of bubbles will be produced
– close the container and mix the culture by turning the vessel few times
– install the airlock and leave to ferment at room temperature for 4-6 days keeping an eye on the production of the bubbles of carbon dioxide which reflects the speed of fermentation
– follow the manual here just treat the ginger as a kombucha SCOBY but do not keep it it is a waste)  for bottling and secondary fermentation

– I have tasted the brew on Tuesday 15/5/2012 around 16:30 (so after 90 hours +- 4 days) and the brew was ready to bottle. The flavour was for the batch I. was 6/10 from 1-10 of worst to best taste and the batch II. I rated 7/10 with a really nice complex flavour.
– I have harvested the batch one by straining it through strainer and bottling it and left to ferment at room temperature till next day (16/5/2012 +- 13:00 so around 20 hours of secondary fermentation)
– I strained and bottled the batch two but left part for the workshop for the next day and also added some dark rich sugar into it because I was not completely accurate with the separation of the brew to two containers at the beginning

– the approximate costing of the brews:

white sugar (1 kg = 1950 won (traditional market)) – 300 g = 585 won
dark rich brown sugar (1 kg = 1890 won (E-mart)) – 300 g = 567 won
ginger (1 kg = 13000 won (traditional market)) – 150 g = 1950 won
kefir whey (1000 ml of milk = 2400 won (market)) – 100 ml = 240 won

5 l of batch one (light ginger beer) = 2775 won
1 l = 555 won

5 l of batch two (dark ginger beer) = 2757 won
1 l = 551.4 won

– as you can see the price of this delicious probiotic drink is below 600 won per litre based on ingredients bought at the local markets supporting therefore local economy. If bought in larger quantities, the price could drop below 300 won per litre.


~ by algoldor on May 17, 2012.

2 Responses to “Probiotic Ginger Beer (non alcoholic) 11/5/2012 – 22:30”

  1. […] ginger beer was brewed based on the recipe posted here. We have used the same ingredients and technique for it’s […]

  2. […] demonstration when we did two five litre batches of the ferment as a group based on the recipe posted here with ginger concentration being around 3.5% (w/v) therefore 180 g per batch (cleaned and blended). […]

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