tag:blogger.com,1999:blog-7695059225009588737.post2226649981864616961..comments2023-04-30T05:07:48.170-07:00Comments on The Good Food Muse: Fermented Ginger AleMeganhttp://www.blogger.com/profile/11614297586468407210noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-7695059225009588737.post-19233882979322901612011-10-28T12:52:14.264-07:002011-10-28T12:52:14.264-07:00I've made the exact Fallon recipe before with ...I've made the exact Fallon recipe before with whey and only 1 tsp. salt -- loved it -- but this time decided to wing it without the whey kickstarter, so I used both tsps. of salt. My reasoning is that both ginger and lime have a natural preservative effect, so the salt and the whey are somewhat redundant in this particular recipe. I just tried my whey-less (therefore vegan) batch and when I unsealed it, it had a bit of fizz, I think it will just need extra days at room temp to allow the natural lactic acid process to get underway without the dairy. When I tested today (at three days) it tasted okay, but I did not like the extra salt and I do kinda miss the whey, so I look forward to seeing if the lactic acid catches up with some additional flavor. I actually found this post looking for a whey and yeast starter free ginger ale recipe. I'm also making my first batch of Fallon's Orangina (with the whey!) so we'll see how that turns out.Julie's Collected Consciousness...https://www.blogger.com/profile/02670600704270751064noreply@blogger.comtag:blogger.com,1999:blog-7695059225009588737.post-58594314717203931242011-07-22T07:22:23.665-07:002011-07-22T07:22:23.665-07:00Why peel the ginger? Is there a reason the peel c...Why peel the ginger? Is there a reason the peel can't be in the mix? You're going to strain it anyway. I ignore the peeling part of most ginger recipes and I haven't regretted it yet.Odddlycrunchyhttp://odddlycrunchy.blogspot.com/noreply@blogger.comtag:blogger.com,1999:blog-7695059225009588737.post-84116320671271381652011-06-22T10:22:54.258-07:002011-06-22T10:22:54.258-07:00Doesn't it taste salty to you? I made this re...Doesn't it taste salty to you? I made this recipe from NT a while ago, and it bubbled and fizzed up nice, and had a nice flavor... except for the powerful salty taste, which RUINED it! How do you get past that salt taste?<br /><br />~CharityCharity Sauvenoreply@blogger.comtag:blogger.com,1999:blog-7695059225009588737.post-15598743109566049482011-04-17T13:31:09.545-07:002011-04-17T13:31:09.545-07:00@Vicki - you can definitely make ginger flavored K...@Vicki - you can definitely make ginger flavored Kombucha!<br />1. Brew your KT as normal<br />2. Remove the Kombucha culture<br />3. Add fresh ginger slices - they don't have to be peeled and the smaller the piece, the more surface area, the more ginger flavor.<br /><br />For more Kombucha flavoring tips, check out this video (scroll down to video #4) - http://www.kombuchakamp.com/how-to-make-kombucha-complete-video-seriesHannah Crumhttps://www.blogger.com/profile/17802211069239728053noreply@blogger.comtag:blogger.com,1999:blog-7695059225009588737.post-15030777031250323612011-04-17T10:19:37.438-07:002011-04-17T10:19:37.438-07:00Is there any chance to produce such a fermented gi...Is there any chance to produce such a fermented ginger-drink in a vegan way?<br />I am glad that kombucha is vegan. Does it work with kombucha? Or wouldnt the kombucha grow because of the oil in the ginger?<br /><br />By and thanks!<br />VikiAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7695059225009588737.post-46082482000612775342010-08-15T13:33:28.784-07:002010-08-15T13:33:28.784-07:00That looks delicious!That looks delicious!V.A. Jeffreyhttps://www.blogger.com/profile/16313347342389218714noreply@blogger.comtag:blogger.com,1999:blog-7695059225009588737.post-53872491779171277502010-01-26T17:17:48.497-08:002010-01-26T17:17:48.497-08:00Has anyone tried any other sweetener? I'm on ...Has anyone tried any other sweetener? I'm on the SCD diet and can only do honey or stevia right now.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7695059225009588737.post-59633726014490581292009-02-14T08:44:00.000-08:002009-02-14T08:44:00.000-08:00Thanks for the spell check, Rain. I fixed the mist...Thanks for the spell check, Rain. I fixed the mistake! Let me know how it is with cayenne or pepper - I bet it'll be really good. Just remember to add the lime juice. I forgot it in my last batch and it completely ruined it!Meganhttps://www.blogger.com/profile/11614297586468407210noreply@blogger.comtag:blogger.com,1999:blog-7695059225009588737.post-51307766973175428712009-02-13T18:11:00.000-08:002009-02-13T18:11:00.000-08:00Looks really interesting! I will have to try this...Looks really interesting! <BR/>I will have to try this, thanks; I use ginger for my arthritis (though, Goddess knows, I need no reason to eat ginger. :) ) wonder how it'd be with some cayenne and/or a little black pepper in it?<BR/> <BR/>BTW, just a suggestion from an old English major: I think you meant "tenet" above. not "tenant"Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7695059225009588737.post-87464566855006466432009-02-13T11:49:00.000-08:002009-02-13T11:49:00.000-08:00To peel ginger really easily just scrape it with a...To peel ginger really easily just scrape it with a spoon. Saw this tip on a Yan can cook video.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7695059225009588737.post-61006252432007557842009-01-19T08:24:00.000-08:002009-01-19T08:24:00.000-08:00The original recipe calls for the following:3/4 Cu...The original recipe calls for the following:<BR/>3/4 Cup Finely Chopped Ginger (I use more)<BR/>1/2 Cup Fresh Lime Juice<BR/>1/4 - 1/2 Cup Sucanat<BR/>2 teaspoons Sea Salt<BR/>1/4 Cup Whey<BR/>2 quarts Water<BR/>You can strain your yogurt through cheese cloth to get the whey. - Enjoy!Meganhttps://www.blogger.com/profile/11614297586468407210noreply@blogger.comtag:blogger.com,1999:blog-7695059225009588737.post-51320744325473201902009-01-18T13:46:00.000-08:002009-01-18T13:46:00.000-08:00This sounds great, Megan. Question, though -- how...This sounds great, Megan. <BR/>Question, though -- how much whey does the original recipe call for? I don't have kefir starter, but I do have yogurt!Anonymousnoreply@blogger.com