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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Ginger Pop Recipe

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This recipe for Ginger Pop is from The Van Vooren Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
GINGER BUG
Starter:
2 cups water
6 tbsp organic ginger root
6 tbsp sugar

To feed:
1-2 tbsp water
1-2 tbsp ginger
1-2 tbsp sugar
(scale up or down as needed, just maintain ratio)

FERMENTED PINEAPPLE
1 Pineapple core + some extra pieces
1.5 tbsp honey
Directions:
Directions:
GINGER BUG
Rinse ginger but keep on skin. Chop into small pieces. Put ginger, sugar, water into half gallon mason jar. Close the jar and shake until sugar is dissolved.

Make sure you burp at least once a day so the gases can escape (be careful that it doesn't overflow towards the end of the week). Feed once a day. Once the ginger bug is nice and bubbly it is ready to use (around a week).

FERMENTED PINEAPPLE
Put the pineapple core + enough extra pieces of pineapple in a quart mason jar to loosely fill about halfway. Add 1.5 tbsp honey. Close the jar and shake until mostly dissolved. Let sit on the counter for 4 days or so, burping daily to release gases. When it's nice and bubbly, it's ready. (No need to feed this one).

GINGER POP
Mix half Pineapple juice and half ginger bug to make your homemade ginger pop! (Adjust ratio to taste).


Another way to use ginger bug, is to add it to tea, lemonade etc.

 

 

 

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