by bluehorserefuge on Mon Sep 26, 2016 7:12 pm
Thanks Tibor, I would love to make kefir one day. I lived in Russia and drank it every day, it had a cheesy taste and was delicious.
I'm sorry, but unless I am not understanding what I am reading here, I am not seeing anything about snaplock bottles.
This is the bit from Sandor Ellis Katz's "Wild Fermentation" book:
" After boiling the ginger, strain the liquid into an open fermentation
vessel (crock, wide-mouth jar, or bucket), discarding the spent
ginger pieces (or leave the ginger in and strain later). Add sugar. I
usually use 2 cups of sugar per gallon (of target volume, still
requiring more water), but you might like it a little sweeter than I do.
Once sugar is dissolved in hot ginger water, add additional water to
reach the target volume. This will cool your sweet ginger decoction.
If it feels hot to the touch, leave it a few hours to cool before adding
ginger bug or other starter. If it feels no warmer than body
temperature, go ahead and add ginger bug or other starter. Add a
little lemon juice too, if you like. Stir well. Cover with a cloth to
protect from flies and leave to ferment in the open vessel, stirring
periodically, until the ginger beer is visibly bubbly, anywhere from a
few hours to a few days depending upon temperature and the
potency of the starter.
with respect, Joe.