- 1-16 ounce bottle of Bragg's organic raw~unfiltered Apple Cider Vinegar with the 'mother'*
- 1 ginger root*, large, fat, (enough to almost fill canning jar), grated
- hot pepper*, to taste ( choose hot peppers that you like the flavor of), cut in large pieces with the seeds
- ½ cup honey*
- In quart size canning jar add grated ginger, cut pieces of hot pepper, honey, and Bragg's Apple Cider vinegar.
- Top with water, leaving about ½ inch of head room.
- Set lid on top, very loosely to allow any gases to escape and set on counter, away from sunlight for 2-3 weeks. The longer you let it infuse the better the flavor.
- When you have reached the desired flavor, strain off vegetables putting Ginger Beer concentrate in canning jar or other bottle with lid and place in the fridge. It will stay fresh for several months.
- To use:
- Fill large glass with ice water, If you prefer use seltzer to have a more soda like drink. Add approximately ⅛ cup of Ginger Beer concentrate and sweeten to taste. I recommend honey or stevia. Adjust the amount of concentrate and sweetener to your taste preference and enjoy!
Some notes concerning infusing Apple Cider Vinegar:
There really are no rules. As you will see, you can add anything you would like to your infusion; in any quantity you want.
Use the hot pepper varieties that you like the flavor of most. It’s all about your preference. Foppema’s Farm is picking their own hot peppers now and have many varieties to choose from. I typically choose red varieties as they are sweeter.
If you notice a cloudy like covering on top of your infusion, HURRAY, you have actually grown another “mother”. This is all good. The mother can be eaten or used to ferment something else.
Your drink is not going to taste of vinegar but rather ginger and hot pepper. If you notice a little vinegar taste just add a little more sweetener.
Save the vinegar bottle as it is perfect for putting your infusion in after it is done fermenting.
DO NOT THROW AWAY THE GINGER AND PEPPERS. Instead use them to make an awesome spicy ginger chicken or beef. Stir-fry beef or chicken and add ginger and peppers. Cook until tender. You can also make a very spicy tea with it. And as a budget saver just add another bottle of vinegar and ferment it again. There is still lots of flavor in it.
You may notice that my cap has a hole in it. I am using a fermenting cap but this is not necessary. Just set regular cap on loosely.
- 1- 16 ounce bottle of Bragg's Apple Cider Vinegar*
- 1 Ginger*, large, grated
- ½ cup honey*
- 4 teaspoons cinnamon*, heaping
- Place all ingredients into canning jar and cover with loosely set lid. Set aside and let ferment for 3-4 weeks.