Tim Hall wrote:I've never used a commercial starter for lacto-fermented sodas, so I can't comment about that. But I've always had good luck using a basic ginger bug as a starter for all sorts of recipes...doesn't have to be used exclusively for ginger beer. In fact I'm often alarmed at how rapidly the carbonation builds up. I've had ferments blowing caps off bottles within 48 hours using a ginger bug. I always enjoy the flavor from this technique too.
Tim Hall wrote:Kgg, all you need on the most basic level is just enough sugar dissolved in water to ferment to a carbonated level. This is not much sugar, and the source of the sugar can come from all kinds of things: cane sugar, beet sugar, palm sugar, molasses, date sugar, honey, etc., etc.
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