Ingredients
MAKES 1.5 LITRES | PREP 4-10 DAYS
Method
- Place the pineapple in a large jar, add the sugar and 240ml water. Close the lid and shake to dissolve the sugar. Add the ginger and remaining water and stir.
- Cover the jar with a double layer of muslin and secure with a rubber band. Put in a dry place away from direct sunlight. Ferment for 3-5 days, stirring daily.
- Strain and discard the pineapple and ginger. Pour the liquid into a 2L bottle with a tight-fitting lid, leaving about 2cm head space.
- Leave at room temperature for 1-3 days to carbonate.
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This recipe is an edited extract from Probiotics: The Healthy Gut Bible by Caroline Hwang. Published by Hardie Grant. |
