I drank a lot of ginger beer (a non-alcoholic fermented beverage, like kombucha) in my early days on the AIP. It was a fun little treat when I discovered I could no longer tolerate kombucha (I have a yeast sensitivity). And while I can’t do a whole lot of ginger beer, either, it doesn’t seem to bother me quite as much. And like kombucha, it’s actually pretty easy to make at home. Actually, it’s even easier than kombucha. It only takes a few days if your environment is warm enough, and you don’t have to worry about taking care of a SCOBY in between batches!
Looking to do more home fermenting?
Fearless Fermentation is an awesome do-it-yourself instructional program from nutritionist Sarah Ramsden. In courses on sauerkraut, kombucha, kefir, and vegetables, you’ll learn how to ferment and brine just about anything for a happy, healthy dose of probiotics at just a fraction of the cost of store-bought goods. Each course comes with videos to walk you through the necessary equipment, preparation, and fermentation process as well as downloadable FAQs, recipes, and fermenting journals and access to Sarah’s fermenting community forum–everything you need to get started with confidence. For more, read my full review or go ahead and sign up now!