I’m digging up some old photos to share. I’m partial to ginger beers, and experimented with other flavours available here (in Taiwan). Roselle is our favourite (with lemon, of course), and always carbonated quickly. Turmeric by itself was too much flavour-wise, but half and half with ginger was tasty.
Wait wtf it’s this easy to ferment ginger? I need to give this a try asap! Thanks for sharing.
This is the way. And if you don’t own The Art of Fermentation, it’s highly recommended.
I do indeed have the book! Forgot about the ginger part of it, gotta revisit!