- 220 g (1 cup) caster sugar
- 2 lemons, juiced, strained
- 140 g caster sugar (divided)
- 7 tbsp finely grated ginger (divided)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time 11 days
You will need a jug, muslin, kitchen string, sterilised glass bottles and 1½ cups boiled, cooled water in a sterilised jug.
To make starter, combine 1½ cups boiled, cooled water in a jug with 1 tbsp caster sugar and 1 tbsp finely grated ginger. Stir to dissolve the sugar. Cover with a piece of muslin and set aside at room temperature. The next day, add another 1 tbsp sugar and 1 tbsp ginger to the starter and repeat for the following 5 days. After about 3 days, small bubbles will begin to appear on the surface.
After the 7th day, line a sieve with muslin, and strain starter. Combine strained starter with 1.5 L water, 220 g sugar and the lemon juice. Pour into sterilised glass bottles, cover the tops with a small piece of muslin and secure with kitchen string. Leave at room temperature for 4 days to continue to ferment. Cover with lids and refrigerate until needed.
Photography Chris Chen
As seen in Feast magazine, October 2013, Issue 25. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.