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Does the fermentation make the drink alcoholic?

‌Thank you. The shape is really attractive and makes me want to drink it. Thank you. I hope you can answer. Can you tell me how long it will last for two months after soaking it?

Can I use honey instead of sugar?

I wanna use belvita

SUBSRIBED

Can I store in plastic containers? Or does it have to be glass?

That's not gatorade

Soda anything is slop. Period.

Thats actually a great idea, smart lady 🙂❤

Friendly reminder that its okay not to be religious, you can still live a wonderful life without it, love from new jersey ❤🥳

HERE’S HOW TO MAKE IT: Add apple cider to a large pot. It doesn’t matter how much you use, but make sure to measure the amount before pouring it in so you can keep track of how much volume it’s lost. Keep in mind that the larger the quantity of cider, the longer it will take to boil down. Optional: add a cinnamon stick. Bring to a boil. There may be a layer of foamy sediment on top - we skim it off and discard, but it’s fine to leave it as is. Boil over medium heat until the cider is 1/8 of its original volume. For example, if you’re using a half gallon (8 cups), you’ll need to boil it down to 1 cup. If using a full gallon, boil it down to 2 cups. This can take anywhere from 45 minutes to 2+ hours depending on how much cider you use and how high the heat is. Don’t worry if it doesn’t look very thick at this point. It should coat the back of a spoon, but it will still be runny until it cools. Once it’s reduced, remove the cinnamon stick and let cool slightly before refrigerating. Chill in the fridge for a few hours until the syrup fully cools and thickens, then enjoy! The consistency will be similar to a caramel sauce. For a thinner syrup (more like a simple syrup), don’t boil it down quite as far. Store in a clean jar for several months in the refrigerator.

Makes 1: 1 large honeycrisp apple 3-4 tbsp melted butter 1 tbsp dark brown sugar 1 teaspoon cinnamon Peel and core your apple, then carefully slice into 1/16” slices with a knife or mandoline (the one we used here is linked on our amazon page). Combine melted butter, sugar, and cinnamon in a medium mixing bowl. Coat each slice with melted butter mixture and stack in a ramekin until you reach the top. Be sure to press down on the layers a few times throughout stacking and pour out the excess liquid back into your bowl. Once you’ve reached the top of your ramekin, move to a 400˚F oven for 10 minutes. After 10 minutes, carefully pour out the excess liquid in your ramekin and top your stack with a piece of puff pastry brushed with egg wash. Return to the oven for 20 minutes. For best results, let it cool completely before serving. Loosen your stack from the ramekin with a butter knife, and serve upside down with ice cream.

does it produce alcohol?

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Isn’t that just ginger beer? Or at least what we call ginger beer in the uk.

Recipie?

CINNAMON SUGAR CROISSANT BRITTLE 4 croissants, sliced lengthwise into ~1/2-inch pieces (we cut ours into thirds) 1/2 cup milk of choice 3/4 cup sugar 1 cinnamon stick (or 1/4 tsp cinnamon) 1 tsp vanilla bean paste or vanilla extract Pinch of salt For coating: 1 tbsp sugar + 3/4 tsp cinnamon Preheat oven to 300˚F and line a sheet pan with parchment paper. Add milk, sugar, cinnamon stick, vanilla and salt to a small saucepan over medium-low heat and stir. Don’t bring to a boil, but heat until the sugar is dissolved. Remove from heat, pour into a shallow bowl and let cool for 10 mins. Slice croissants into 1/3 to 1/2-inch pieces (lengthwise) using a serrated knife. It’s important that the pieces have even thickness, otherwise they will cook at different rates. You’ll likely have 3-4 pieces per croissant. Dip each croissant slice in the syrup briefly, then let excess moisture drip off. You don’t want the croissant to be mushy, just moist. If you soak for too long, use your hand to gently squeeze excess moisture out of the croissant. Place on sheet pan, spaced at least 1 inch apart. Top with another sheet of parchment paper, then top with another sheet pan to compress the croissants. Place in preheated oven and bake for about 40-50 minutes. Start checking at 40 minutes - some of the smaller pieces may be done first. Remove them and continue cooking the rest. The croissants should be a deep golden brown when they’re finished. After removing from the oven, sprinkle with cinnamon sugar, then break up into smaller pieces once cooled. Enjoy!

Love ginger bug pop. Add strawberry, kiwi, peach, blueberry, plum, pineapple, or combinations. Just bits but makes it so colorful. Also tumeric & cilantro cucumber. I don't buy juices🫷 But I'll need to try pine needles next😂

do they need to be burped? Notice that step isn't in your recipe, but want to be safe

figs in a blanket is such a great name, reminds me of pigs in a blanket

RECIPE: Serves 4 (makes 12 total) 6 large figs, sliced in half 6 slices prosciutto, sliced in half lengthwise 1/4 cup goat cheese (we used herb goat cheese) For serving: honey, balsamic glaze, black pepper Preheat oven to 375˚F. Slice each fig in half. Use a small spoon (or a melon baller) to scoop out some of the inside. Don’t get rid of it - enjoy with some yogurt or in another recipe! Fill each cavity with ~1 tsp goat cheese (more or less depending on the size of your figs. Wrap each fig tightly in prosciutto. If it’s wrapped too loosely, some of the goat cheese may ooze out while baking. Place flat side down on a nonstick baking sheet. Bake for 15-18 minutes, until the prosciutto is crispy on the bottom and the figs are soft. Let cool for a few minutes, then transfer to a plate. Drizzle with honey, balsamic glaze and black pepper. Enjoy warm!

I had one bottle blow. The other 2 didn't even have a bit of fizz 😢😢

This on my to do list next year

Substitute sugar??

Love ginger but I started getting side effects from ginger tea, just got into the world of fermentation and this is promising beverages 😅

How long do these last before they go bad? Do you store in a jar in the pantry or in the fridge ?

My patience level 📉

Thank you I will try it and I love all this homemade food

Side note: If you love ginger like me. I buy it and toss it whole in the freezer! That way it doesn’t mold or dry out. You can also grow it in a pot (beautiful plant) and grow your own ginger. I also love hot ginger tea. It’s great for the respiratory system!

Could lemon juice kill it?

Why do you say GINGER “BUG” - do you mean “Ginger BUD”?

should i eat myself

omg❤

Wondering if there is some kind of pressure locking bottle we could use that only lets out some pressure/CO2 while still allowing some to remain for those of us that do not want to have to interfere/burp the bottle as much?

Great analysis sir! But according to me cut off would be more lower!😊

What's a serving size?

dang bro i think i used too much lemon juice

Cancer,pcos , IBS crohn entered the chat :

After you strain the ginger off the bug, what do you do with it? Also, do you have make another batch of bug after?

I used bananas 😊

So this is alcoholic?

Does it Really have to go in the fridge though?

Fermentation scares me, recently saw a video of people died because they didn’t do it right

So probiotic and diabetic soda

Can we use honey instead of sugar?

Chill comment people. She's just emphasizing you too can make it at home WITH NO DAIRY. She never said store bought sorbet has dairy -.-

Be careful you show many bad practices concerning the sanitary aspect.

It worker its so nice

Looking at u adding the bleached white sugar what a bot🤦‍♂️🤖

peel ginger ?