Along the Grapevine


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I recently posted a recipe for Dandelion Gin Fizz, a refreshingly light “superdrink” – a term I use advisedly because it is made with lacto-fermentation. Naturally fermented drinks are made with a starter, much as a sourdough bread is. The starter I used for that recipe was whey, perhaps the most common method. Another method is to use a ‘root bug’,  often made with ginger, and fittingly called a ‘ginger bug’. This involves allowing some root and sugar to ferment in non-chlorinated water for a few days in an anaerobic environment (no air) until it becomes fizzy – and delicious. This can be a base for all sorts of soda-type drinks, but so far I have only experimented with dandelion flowers.

I did not have access to a good quality, organic ginger, but read somewhere that any edible root will work. Even dandelion roots, of which I have many high quality, fresh and organic ones available – and they are free.

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I followed this recipe for ginger bug, substituting the ginger with dandelion root.

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To make the bug, I put 1 Tbsp of clean, chopped dandelion root with an equal amount of sugar in an 8oz mason not quite full of chlorine-free water. Just stir until the sugar dissolves. Every day, add a tsp. each of chopped root and sugar and give it another stir. Cover the jar with a clean cloth (to prevent any bugs of the other sort from getting in). After 3-5 days, you will see a lot of white bubbles forming on top of the liquid. I also taste it each day to see how it is doing. It is slightly sweet, and each day a little bit fizzier.

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When it is ready, you will want to add it to your dandelion flower infusion mixed with sugar syrup – all at room temperature. For this batch I had 2 cups of infusion and 1/2 cup of syrup. I added 1/2 cup of ‘bug’ and let it sit for about three days, covered with a cloth and stirring each day. Once it has fizzed up, it can be capped and refrigerated, but with the small amount I was making, we didn’t have any to store. I hope to master the storing process on my next batch.

The remaining root bug can be stored in the fridge, and used for making more by adding more of the same ingredients. I have not yet tried this repeat process either.

To serve, I added 4 oz. of gin and a little lemon to taste, but a non-alcoholic version would work just as well.

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I couldn’t detect any difference between this drink and the whey based one in terms of flavour. I intend to try it with other roots and, of course, other flavours. Any readers who have experience with this, I would love to hear what you used and how you made it.