100gginger bug**(The use of an active ginger bug guarantees the success of this fermentation.)
3lwater
Mint(optional)
Steps
Recover the zest and juice from the citrus fruits. Put the peels in the compost.
Pour all the ingredients into the blender with one or two cups of water.
Blend until a homogeneous consistency is obtained. Add water as needed. If you do not have a blender, finely chop the ingredients with a knife or food processor.
Filter with a fine sieve. Pour the liquid into a perfectly clean jar.
Add water until you reach 2-3cm below the jar mouth.
Fill the airlock to the line with water or alcohol.
Allow to ferment at room temperature until there are no more bubbles left for at least a week. This can take up to 1 to 3 months.
Bottle in pressure-resistant bottles. Leave sediments in the bottom of the jar. Keep the bottles in the dark for at least 1 month to develop the sparkling and enhance the flavours.
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