The Ginger-Bug meets Rhubarb Juice

rhubarb juiceTime to put the bug to work!

(I made a ginger-bug, in case you missed it, the article is here: http://www.sewwhatyvette.com/ginger-bug)

I chopped 4 cups of fresh rhubarb and added it to 6 cups of tap water.  Boiled this for 10 minutes, removed from the heat and let it cool.  I strained it and measured the juice, almost 8 cups, then stirred in 1 cup of sugar.

To this mixture, I added 1/2 cup of liquid from the ginger-bug and stirred it through.

It tastes fantastic, but too sweet.  I need the sugar though, because the fermentation process eats sugar.  The final product will not be as sweet.  (I hope).

bubbles
more top bubbles

This is day 2 and check out those bubbles!  I can hear a slight fizz sound, and there is an effervescence in the juice.  It’s already lost some of it’s sweetness and is pleasantly tangy.

Tomorrow I’ll strain it into a clean jar, cap it, and put in the fridge overnight.

This promises to be way better than soda, all natural, full of probiotics, and budget friendly.

5 thoughts on “The Ginger-Bug meets Rhubarb Juice”

  1. Hi there,
    Did I miss something? What the heck is a “ginger bug”?
    Otherwise it sounds delicious.

    Thank you for your wonderful blog. One of the few I read from beginning to end.
    Maggie

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