Ginger ale is an incredibly useful and natural beverage that will allow you to take advantage of incalculable mending powers of this root while utilizing its bubbly taste and elevated amounts of natural probiotics and enzymes that support the function of our digestive system.
It is simply carbonated water enhanced by the natural or counterfeit ginger flavors. It is believed to have started in Ireland during the nineteenth century, however, this pale, bubbly beverage that we generally drink nowadays previously showed up in the mid-twentieth century in Canada.
The vast majority of ginger ale formulas do not contain alcohol, however, this drink has a refreshing and distinctive taste, and in the meantime has the medical advantages of ginger, especially given its potent anti-inflammatory and anti-emetic effects.
This beverage is also a rich source of magnesium, copper, iron, calcium and other minerals.
How to prepare homemade, natural ginger ale:
- 8 cups of filtered water
- 1/2 cup homemade ginger bug or 1/4 cup whey
- 1/2 cup of organic sugar, rapadura sugar, or honey
- 1/2 cup fresh lemon or lime juice
- 1/2 tsp sea salt or Himalayan salt
- 1-2 inch piece of fresh ginger root minced
In a saucepan, mix salt, sugar, minced ginger root and 3 cups of water and bring the mixture to a boil, to make a wort. Let it simmer for five minutes or so, then remove it from the heat.
Cool the mixture by adding the rest of the water. Add fresh lime or lemon juice and the ginger whey or bug and then place the mixture in a glass mason jar. Stir well for a few minutes and you can put the lid on.
Allow the mixture to sit for 3 days, but you often need to burp or stir it. This enhances the fermentation process. And once you remove the lid, it should be bubbly, and the mixture should “hiss” just like soda does.
But follow the instructions carefully because there is a lot of pressure in that jar, which means it can burst it. So, make sure it stays in the fridge and you strain it before consuming it.