GINGER BUG PIÑA COLADA

Fizzy fermented and hydrating mocktail

This fermented mocktail is made with tonifying fresh pineapple which is packed with flavor and beneficial enzyme bromelain, deeply hydrating coconut water full of vitamins and electrolytes, and a spicy fizzy ginger bug bursting with beneficial probiotics. Probiotic means “for life”, signifying that fermented foods are alive, and one of the best foods we can consume to support a healthy life.

There are many different ways to craft a homemade fermented, probiotic drink. Kombucha and water kefir are such options, but you will need a kombucha scoby and water kefir grains to craft them. Creating a ginger bug starter is another option, and let me assure you, it is really easy to make. This is a very beginner-friendly fermentation recipe. All you need to create an active healthy ginger bug starter is some organic unpeeled ginger, sugar, and spring or filtered (unchlorinated!) water. And, of course, some time for the fermentation magic to happen. Similar to a sourdough starter, it will take about a week for the wild ferment - or the microbes that are naturally present in your environment and covering the ginger - to transform the basic ingredients into a fizzy yeasty probiotic goodness that you can use to ferment different-flavoured sodas bursting with natural carbonation. And once you start fermenting homemade sodas packed with probiotic goodness, you will never think of buying a commercial soda ever again. A typical commercial soda is carbonated with 3-4 volumes of CO2, packed with sugar and artificial flavoring. Homemade fermented soda is packed with probiotics that produce natural carbonation, the natural flavor of your choice while containing less sugar as the yeast is feeding on it.

For creating the bug, you can use different kinds of organic roots. Besides ginger, fresh organic curcuma or galangal root work just as well. The roots do have to be organic, as inorganic are usually treated with chemicals that prevent germination, but will also prevent fermentation. It is fairly easy to grow these plants in pots during winter and outside during warm months (or in warm climates) for continued production of organic root supply.

After a week of daily feeding, when your ginger bug starter is lively and fuzy, it is time for the second ferment to create a homemade soda. For the second ferment, you can use any herb, berry, fruit, spice, or tea. The options and flavour combinations are endless and the only limit is your imagination. Besides piña colada, some of our family’s favorite flavors include rhubarb-strawberry, blueberry-basil, tamarind-cherry, chamomile-honey, apple-cinnamon, elderberry-lemon, cranberry-cayenne pepper, green tea-tulsi, mugwort-rose-cardamom, lemongrass-aloe vera, and peach-white tea. Great refreshing sparkly drinks are ready in 24 hours, although for more fizzy and probiotic goodness (and less sugar content) you can leave them to ferment for 3-5 days.

A ginger bug is naturally rich in probiotics, such as lactobacillus bacteria found in yogurt, and wild yeasts. These kinds of fermented foods not only preserve nutrients but break them down into more digestible forms, which aid with digestion and the absorption of nutrients. These friendly organisms support our gut flora and digestive system, conversely enhancing our metabolic health and immune system. Active compounds in ginger called gingerols are anti-bacterial and anti-inflammatory, helping our body ward off harmful bacteria, viruses, and inflammation. That may be especially helpful for relieving pain, reducing swelling, and treating symptoms of rheumatoid arthritis and osteoarthritis. Ginger is also known to calm nausea, bloating, and an upset stomach. Ginger is loaded with antioxidants, helping against chronic diseases, supporting cardiovascular and heart health, and improving brain function, among many other benefits.

As, unfortunately, most of the commercially available fermented foods have been pasteurized, meaning that all the health-supporting microorganisms have been destroyed due to heat, it is best practice to ferment foods at home.

HOW TO MAKE A GINGER BUG STARTER

Ingredients:

• 3 Tablespoons spring or unchlorinated water

• 1 Tablespoon organic fresh ginger

• 1 teaspoon sugar

Wash the ginger. Put the unpeeled grated or chopped ginger and the sugar into a sterilized glass jar. Add the water and stir well until all the sugar dissolves. Cover with cheesecloth and rubber band and leave on the counter at room temperature for 24 hours. Stir it up every few hours, if you remember. Feed the ginger bug starter daily by adding water, ginger, and sugar. Repeat for 5-7 days until you see some bubble action. When the jar is bubbly, the ginger bug starter is ready to use.

Notes for success:

Use organic, untreated ginger. Non-organic is usually irradiated, which kills the naturally occurring yeast and lactic acid bacteria on the ginger. This kind of ginger will not sprout (if you would like to grow it) and will not ferment. Do not peel the ginger. The extra bacteria in the skin is helpful to jump-start the fermentation. You can either grate or dice it.

Use real sugar. Raw, cane, and coconut sugar are all great. The sugar feeds the bacteria, not you. When the drink ferments properly, the fizzier it becomes, the less sugar it will contain, so do not worry about it.

Use unchlorinated water. I use spring water, but distilled water will work too. Chlorinated water will prevent the fermentation, so do not use it.

Room temperature plays a role too. During summer ginger bug starter will ferment quicker. If you are making ginger bug starter during winter, and your room is rather cold, put the ginger bug near a heating body to jump-start the fermentation process.

Maintainance:

Just like with the sourdough starter, once you have your lively ginger bug going, it can be kept alive indefinitely. All you have to do is store it correctly and feed it regularly.

Once your ginger bug starter is ready, strain the ginger and transfer the liquid to a clean jar. Add three tablespoons of water, one tablespoon of sugar, and fresh unpeeled organic diced or grated ginger. Stir your mixture, cover with a lid, and store in the fridge. Ideally, feed your ginger bug starter once a week.

Each time you remove some liquid to brew your ferment, replenish with an equal amount of water and feed the ginger bug with sugar and ginger. If you leave it in the fridge for a few weeks and need to “revive” it, strain out the old ginger pulp and feed it with water, ginger, and sugar. Leave the ginger bug at room temperature for about 24 hours to ferment before brewing your soda. Afterward, replenish with water, ginger, and sugar, store in the fridge, and feed once a week.

Rinse and repeat indefinitely.

GINGER BUG PIÑA COLADA

Ingredients:

• 1 cup ginger bug starter

• 1 L coconut water

• 1/2 fresh ripe pineapple

Clean and cut the pineapple. Put the chunks in a stand mixer, add coconut water, and mix until super smooth. You can strain the juice, if you wish for a clearer mocktail, I usually leave the fibers in for additional digestive support. Put the juice in a large enough sterilized glass jar, add 1 cup of lively and bubbly ginger bug starter, and mix well. Cover with cheesecloth and rubber band and leave to ferment at room temperature for at least 24 hours, ideally up to 3-5 days. Try a little of the brew daily to find your personal fermented soda hot spot (leave to ferment for longer, if you wish for a more carbonated, more probiotic, and less sweet version)!

This is a delicious and nutritious mocktail, that is great to enjoy daily or on special occasions. It is a healthy fizzy non-alcohol piña colada version.

All your guests will love it. Cheers!