Fermentation

I’ll admit, not much going on in terms of food these days.  I’m getting off three days of being sick and haven’t been outside in 48 hours.  What do I do while locked in the house for multiple days, you might ask?

I watch food and beverage shows on YouTube.  This time I around, I watched a few videos and pulled the trigger on something I have been wanting to experiment with for a long time:  Fermentation, or to make it really simple:  playing with bacteria in my food and drink.  To get me started, I have purchased single product.. a one gallon glass jar.

In this jar, I will start by making two things.  The first is Tepache, a Pineapple drink popular in Mexico that contains pineapple, brown sugar, water and cloves.  It then sits for three days while the bacteria eats the sugar and then you have a delicious bubbly, probiotic drink.  Apparently it also goes well with tequila or rum.  Or any kind of alcohol.

Side note, I urge you to watch the following video about the steps necessary to make Tepache.  Even if you have no interest, this series on Bon Appetit’s YouTube channel about cooking with bacteria is the best.

The second will be ginger ale which is done by creating a “ginger bug”, basically mixing ginger and sugar so the bacteria from the ginger feeds on the sugar and creates fermentation, then mixing with it with a homemade ginger tea.  This typically sits for a week before you have a delicious bacteria carbonated ginger ale.  I’ll be completely honest, I’m doing this because I’m curious how much better it will taste with Wild Turkey than my store bought ginger beer.  Notice a trend here?

If any of you have any experience in this field let me know.  I’m eventually going to want to make some Mead, AKA Honey Wine, and I’m sure I’ll fall into a rabbit hole after that.  I have created a new category to organize this exploration so if you’re interested, keep checking back.

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