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Discussion Starter · #1 ·
I want to try adding some organic lemon and lime zest to my ginger bug when making ginger beer. Before I do, I thought I would check here to see where there are any components in citrus that would prevent this from working (i.e., not allow the good bacteria to grow). I don't recall seeing any recipes with fermented citrus, and my confidence isn't so great after failing my first attempt at kraut this week.
 

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Sorry, no direct experience to offer, but I do believe there's a marmalade recipe in NT that is a fermented product. Try that to see if it helps guide you.
 

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Discussion Starter · #6 ·
Quote:

Originally Posted by provocativa View Post
please let us know how it works. . . .
Sure will! It will probably be a couple of wks because I just started a batch earlier this week using the reg WF recipe. I'll let you know how it goes though!
 
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