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Ginger Bug: Ferment Your Own Feisty Fizz

Making your own fermented ginger bug is so easy. Let me show you how!

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Hi, I’m Sarah

Naturopath, writer, grower, maker. Umami huntress. Sharing traditional wisdom, backed by science. More …

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Create this really simple spreadable, naturally fermented milk kefir cheese! Soft milk kefir cheese (also called milk kefir labneh) is a tangy soft, spreadable cheese with a fresh, clean flavour. You make it by straining fermented milk kefir to remove most of the whey. The remaining curds are then condensed to form cheese. What’s more, it’s a great source of protein, minerals, and probiotic microbes. Pop over to the blog for a super simple step-by-step recipe. Have you made it before??

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Foxglove (Digitalis spp). An old remedy with a narrow therapeutic window, meaning there is little room for error in dosing, a smidge too much and it is poison. NOT used as a home remedy anymore after numerous fatalities. A source of compounds called cardiac glycosides, isolated and used in pharmaceuticals for cardiovascular disease, such as digoxin. Such elegance as they reach for the sky, and an absolute magnet for pollinators.

Herbaceous water kefir second ferment. Heavy on camphorous rosemary, sunny sweetness of orange and subtle blueberries give it a beautiful hue. One day in and super fizzy with all the added wild microbes 🧡⁣. After training the grains from a first ferment of water kefir, flavourful, aromatic herbs, spices and fruits can amp up the taste and the fizz when added for a day or two for a second ferment. Do you second ferment??

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