Fermented foods actually also include fermented drinks! After Sauerkraut, here is the recipe for ginger ale.

Ginger ale is very tasty and very refreshing, but the store-bought version is not always available and is often not very natural. Here is my own recipe. It calls for whey but you can also use only sea salt.

I make this ginger ale once a week and I drink a glass everyday. I love it!

And so does the rest of the family! It is our cheap and effective prevention technique against winter colds and all kinds of modern-life viruses. Why? Because it contains plenty of enzymes that fortify the gut and make it a strong barrier against many infections.

Here is the video:

Makes 3 quarts – Prep. time 10 mn.

1 cup (200g) fresh ginger, grated
1/2 cup (100ml) fresh lime or lemon juice
1/2 cup (100g) unrefined cane sugar
2 tsp sea salt
2/3 cup (60ml) whey (optional)
3 quarts (2.8l) filtered water

Place all the ingredients in a glass or a stainless steel pot.

Stir well and cover with cling film (2 layers is best to make sure the air doesn’t get in).

Leave at room temperature for about 2 to 3 days, longer in winter if your kitchen isn’t heated that much.

Then, strain and transfer to glass bottles. Store them in the refrigerator.

This would keep fermenting very slowly for several months; but of course you’ll usually drink it within a week or two!

To serve, simply pour into a glass. Enjoy!