Though it took place last month (how is that possible?) I wanted to take a moment to blog about the home-brewed soda class my pal Nishanga taught at 18 Reasons. Nishanga showed class participants how to use ginger bug and whey to naturally ferment sodas. She discussed other starters and I brought along some homemade root beer I’d made using the method in DIY Delicious that calls for brewing yeast.
Nishanga telling them what’s what.
Grating ginger and turmeric for the ginger bug
Slightly fermented ginger bug
Class participants putting together their very own sodas
After the demo, participants put together their own starter batches to ferment at home. Nishanga shared tastes of her lovely home-brews featuring amazing flavors out of her garden in Berkeley. We tried Lemon-Rosemary and Hibiscus Schizandra Soda. For snacking, we used the yogurt we’d drained the whey from to make a quick dip and served it with my homemade crackers from DIY Delicious.
PS: Nishanga recently signed a contract for her own cookbook with New Harbinger Press.
It’s sure to be a great and completely unique book because nobody I know has so much gastronomic talent combined with a professional grounding in Chinese Medicine and nutrition. Congratulations Nishanga!
Straining the sarsparilla for root beer
Root beer fermenting