Ingredients :
100 g fresh ginger
100 g of sucre
500 ml of water
A clean glass jar
Instructions :
Rinse the fresh ginger well. You can peel it if you want, but you don't have to.
- Cut the ginger into thin slices or small pieces.
- Put the ginger pieces in the glass jar.
- Add 2 tablespoons of sugar.
- Pour 500 ml of water over the ginger and sugar.
- Cover the jar with a clean cloth or gauze and secure it with an elastic band to allow air to circulate while protecting against insects and dust.
- Place the jar in a warm place out of direct sunlight.
- Every day, for the next 5 to 7 days, add 1 tablespoon of sugar and a little fresh ginger, grated or cut into small pieces.
- Stir the mixture with a clean spoon each time it is added.
You will see bubbles starting to form, a sign that fermentation is underway. The mixture will become more bubbly and will have a slightly sour and pungent smell. Your ginger sourdough is ready to use when you see lots of bubbles and the smell is well developed.
Use it as a natural yeast in any 100% pure fruit juice to obtain a homemade probiotic drink or to make ginger bread.
To keep the starter alive, continue to feed it regularly with sugar and fresh ginger.
