Ginger Kvass

While this can be a pleasure drink, it can also be a used as a home remedy for ailments and upset stomachs. However, it certainly is delicious enough to qualify as a palatable cool summer drink as well. Honey, ginger and water make up this simple recipe. For ginger-loving folks, this drink will probably be on hand most of the time!

Ginger Kvass

 
Ginger Kvass

Ingredients:

  • 1/4 C packed ginger
  • 1-2 Tbs honey
  • 4 C chlorine free water

Directions: using the large holed wall on your cheese grater, flake off 1/4 C of ginger. Go ahead and pack it into a measuring cup. When through, pour raw honey into the bottom of a quart (1 litre) jar. Add ginger and then fill to the top of jar’s shoulder with water. Place a sealing lid-such as a tin canning lid with a metal band-in place. Tighten down and make it airtight. Let it set in 60-70F (15-21C) for proper fermentation. When foamy-like bubble being to appear on the surface of the liquid, be sure to break the seal daily. Your ginger ale should be ready in 10-14 days. Test often until it reaches the desire strength. When ready, run liquid through a cloth to remove ginger pieces. Add more sweetener if desired and refrigerate your drink to stop fermentation process!

Ginger Kvass

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