Recipe Ginger lemonade

1. Before we start, we invite you to consult Our mode of emploI In order to learn everything about the fermentation process!
2. Cut the ginger into small cubes or thin strips to fill the equivalent with a well -rounded tablespoon. If it is organic, you can leave the skin.
3. Fill a jar with 1/2l of unclosed water
4. Add the tablespoon of cut ginger + a tablespoon of cane sugar.
5. Close the jar and place it near a heat, radiator or fireplace if you have one, placing a container under the jars in the event of an overflow.
6. After +or 24 hours, the fermentation will operate: small bubbles will begin to appear and the liquid will be disturbed little by little.
7. Repeat the operation: Add a tablespoon of cut ginger + a tablespoon of cane sugar. Wait again to the next day and renew the operation 2 or 3 times.
8. Taste the ginger lemonade directly or keep it in the fridge to stop the fermentation. In the event of storage in the fridge, add a tablespoon of sugar and a tablespoon of ginger every 15 days.

NB: If your water is chlorinated, it must be let it stand in an open carafe for 1 hour or 2 to evaporate the chlorine.