The name of this website is a play on the word zymurgy, so it seems appropriate for my first post to be about ginger bug, a starter for lacto-fermented foods. I’ve used ginger bug to make probiotic-rich fruit kvass and fermented vegetables since I read about it in Sandor Ellix Katz’s book, The Art of Fermentation.
Why use ginger bug instead of whey? A couple of reasons. First, ginger is non-dairy yet rich in lactic acid bacteria and yeast, so it's a good alternative starter for people looking to avoid dairy.
Second, ginger bug is more efficient for me. I’ve used whey separated from yogurt before and I end up using only a small portion of the whey before it goes bad. I don’t consume much dairy these days (doesn’t agree with me) so the yogurt cheese is wasted, too.
Salt? Yes, I use salt for some things. But ginger makes almost everything taste better, so why not?
The lid will become taut so every day relieve the pressure by loosening the lid. The gas sounds and smells like a ginger fart.
If you want to know more about how fermented foods and probiotics can improve your health, contact me to schedule a nutrition consultation at firstname.lastname@example.org.
Stay tuned for how I make apple kvass with ginger bug!