5 SURPRISING Uses for Ginger from Around the World
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- Опубліковано 6 чер 2024
- Thank you so much to Moliehi, Minu, Maria, Siri, and Tingwei for sharing your favorite dishes with us!
Artist behind me is Jolanda Zürcher
Instagram: / jolanda_zuercher
Website: jolandazuercher.de/
My Fermented Foods episode I mentioned: • Have you Heard of Thes...
RECIPES
Ginger Beef: www.foodnetwork.ca/recipe/gin...
Ginger Milk Curd: • 姜撞奶 Ginger Milk Curd
Inji Puli: www.sharmispassions.com/inji-...
Khao Mun Gai: hot-thai-kitchen.com/easy-hai...
Khemere
Ingredients
1 cup Granulated sugar
1-1.5 tbsp grated fresh ginger
2 Liter of water
1/3 pack of yeast
Peel of 1 pineapple (optional)
Directions
Bring 1 liter of water to a rolling boil. Put sugar in boiling liter of water and stir until sugar is dissolved. Remove water from stove and add all the ginger and pineapple peel. Stir. Add liter of cold water to the pot. Let cool into mixture is lukewarm. Pour mixture into a container large enough- best if it is glass. Add yeast. Stir. Cover container but leave slightly ajar to allow for it to burp. Leave in a dark, room temp cabinet for at least 3 days to ferment. Check everyday after the first three days. You can keep “feeding” your khemere every other day with 1 tbsp of sugar. The longer you feed it the more it will ferment. I think it tastes best after 7-8 days.
To serve, sieve the khemere and serve in a tall glass with ice. You can add thin wedges of the pineapple for aesthetics.
#ginger #gingershot #aroundtheworld #cooking
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Beryl Shereshewsky
115 East 34th Street FRNT 1
PO Box 1742
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Ginger is like nuclear energy, harnessed properly it’s a powerful addition. Used poorly and it melts your face off.
😂well said friend well said!! 😂😂
Its amazinggggg
we almost saw that on camera btw 🤣
@@caricheng I averted my eyes. If everyone on the internet was jumping off a bridge… 😂
this is the best description of ginger I've ever seen! 😂
You should definitely do a show on Tamarind! Throughout Latin America, we normally eat Tamarind or make juice. So, I'm always fascinated of all the other ways people use it.
seconded!! i'm vietnamese and i grew up eating tamarind candy like my life depended on it lol
And Vietnamese sweet and sour soup 😍
Ooo agreed! I’m from the Caribbean and we too love tamarinds. We eat them as they are and make tamarind balls, juice, and stew.
This reminds me to those super cheap candied tamarind & candied ginger I had when I was in elementary school.😊
Yeah, huge fan of tamarind here !! Great idea !!
I'm a South Indian myself who's tried recipes on the blog Sharmi's Passions and found them too spicy for my liking. You can always reduce the amount of chilis you put in and then you can enjoy the delicious combo of tamarind and ginger which are the stars of Inji Puli anyway. And this is true of any Indian recipe. You don't need to follow their guidelines for chilis or even salt. Taste as you go and trust your gut (and tongue)!
agree compleatly
Yess
Yup, I'm a born and raised Indian whose chili tolerance stops at like Maggi levels😆even I replace the chillies with kashmiri red chili powder or a a tiiiiiny piece of green chili
Yessss! And with inji puli, if you really cook down the ginger and the green chillies, it would be even more tastier to have 😊
When it's made at my home, usually by my dad, it usually takes anywhere from 1 - 2 hours to make it. And it looks like a jam more than a pickle 😂😂
@@kavyas4588 Yes!! Cook down and let it rest. It gets tastier next day 😋
Oh my gosh!! I never thought I would see someone that I knew share a recipe! I used to go to high school with Maria. I’m glad she featured ginger beef and I hope she’s doing good! 😃
That's so cool!!!
Calgary represent!!
How cool is that! I bet Beryl can give you her mail-addy.
So sweet!
I am so impressed w/ Canada. They came up w/ such awesome dishes: poutine, pineapple pizza, ginger beef and California rolls. Yum! I love all of those! Oh, Canada, indeed.
Don't forget London Fog! A drink I know - but the world is better for it!
Hey Berryl! I used to work in a juice bar in Los Angeles where a lot of people wanted to try ginger shots. They are quite intense! I created a juice recipe that incorporated ginger with a few other ingredients so that they could have the benefits of ginger without upsetting their stomachs. I hope you like it. Juice a few whole carrots, half a mango, add a few dashes of orange juice, half a shot of fresh ginger, and a bit of juiced pineapple. This juice also is delicious in the summer if you blend with ice to make a smoothy. I hope you enjoy!
That sounds amazing!
You should add turmeric, black pepper and a little bit of oil
I'm sure that tastes delicious and all but if you're juicing in order to be healthy then you should stop and just eat the fruit whole. Juicing lacks nutrients, fiber and what it does have left (besides sugar) is no longer as easily absorbed by the body because you took out all the good stuff. If you're just juicing to try and replace something worse like pop, then sure.
4:58 You have to love the Chinese languages - the literal name of the dessert is "ginger juice bumping into milk." I just love that!
This whole episode had my mouth watering! And Beryl, you did a great job on that jiāng zhī zhuàng nǎi, a dish that, if you don't follow the instructions precisely, doesn't turn out right! So, well-done, you!
Can't wait to make all of these, starting with the Thai-Hainanese mashup! Thanks, Beryl!
As an ethnic Chinese I'm really glad that the ginger milk pudding got featured in this video & Beryl enjoyed it. It's a wonderful & hearty dessert that I can never get enough of! U could made it even sweeter by adding more sugar into the milk or complement it with azuki red bean paste or fruit jam of your liking.
As a chinese too ive never heard of the dish
Lesotho's 'Gemere" is from the Afrikaans word for ginger, 'Gemmer' which in turn derives from Dutch, 'Gember'.
Lovely episode! BTW, Lesotho is pronounced L E S 0 T O (the H is silent, no TH sound - you will hear it in the Lesotho lady's pronunciation). Glad that you were able to make something from this beautiful, mountainous little country.
Honestly while watching her make it I had covid lockdown vibes where pineapple prices were through the roof because everyone was brewing pineapple beer.
She is actually a Sotho lady. Pronounce Sutu. And yes she comes from Lesotho.
This my favorite of all the ginger recipes 🙏🏻❤️
@@Kiki-uu6pc lmao yes! yeast and Jamaican Ginger were very expensive and we could only buy 2 per person. Insane
Ginger milk pudding screams childhood! My aunt would make it on chilly cozy weekends and gather all the cousins to make it. Another dish with ginger is Cantonese ginger and sweet black vinegar soup with pigs trotters. It's a sweet and warming soup with a ton of ginger and is usually meant to be eaten by new mothers to help her regain her strength after birth, along with being a communal celebration with family and friends. I remember sipping on the comforting vinegar and chewing on the sweet, sour, and spicy stewed ginger pieces with my cousins while the elders fussed over the new babies. 😂
Hey Beryl. For the finger beef or any dish using that cut of beef, you’ll want to cut it across the grain rather than with the grain. You shouldn’t see stripes when you’re done but rather little dots bundled together, if that makes sense. This will make the meat way more tender and less chewy.
Sorry, ginger not finger beef lol.
Yes, you definitely need to cut across the grain of the beef. It’s a long muscle and cutting across and at a slight angle to shorten and make it more tender.
Yes exactly! Alton Brown has a great video on this
Why not you could eat it with your fingers just as delicious 😊
The Cantonese ginger milk pudding is fascinating. Gonna have to try it.
The heavily debated good/bad Hawaiian pizza was also a Canadian food invention.
🤮🤮🤮
Yummmmm.
Canada is so embarrassed by Hawaiian pizza that they don't correct people when other people think it's an American invention.😅
Stop inventing 😭
@@aluminiumknight4038 poutine is good at least
Not an italian thing but I usually boil ginger with milk and honey when my fiancee and I get a cold or don't feel very well, it's super energizing!
I really hope you do another ginger episode!!! Japan has SHOGA-Yaki and Korea has Mae-jak-Gwa.
Shoga-yaki is pork with ginger glaze. Maejakgwa is fried ginger cookies glazed with sugar. Such memories!
Or you can try my own recipe of ginger tea, where you boil a ton of ginger slices in water for an hour, served with honey. The ultimate ginger tea for a headache or a cold.
I agree Hbanana a second or even a third video about ginger would be wonderful!
Yes, I was coming here to shogayaki too, literally just made it this week and it's so good :) Highly recommend
Yep, Filipinos call the ginger tea Salabat. It’s an amazing way to feel comforted when you’re sick and it’s just boiling ginger slices.
Ginger tea like that got me through covid!
Would totaly agree on another ginger vid. Thinks I recommend are:
-Tinola from the Philippines soup with a green like water spinach, green papaya or chamoya, and chicken for example in a ginger broth
-cantonese ginger fried rice
- switchel a lemonade typ drink made with molasses, ginger and a mild vinegar(sounds weird, but is really refreshing)
Hi Beryl, for the Inji puli, Indian dish, if you are planning to make it a second time, please fry the ginger first in oil to reduce the heat and then could add more jaggery to it..
At home we have it in very small quantities, as a side mixed with rice. It is supposed to give a splash of sourness and spice to your main rice and curries.
As a simple rule of thump, for any spicy Indian dish and especially a Kerala dish, you need to dial down the heat elements like chilli, chilli powder, ginger, shallots etc, to suit the western palette.
Also, Puli Inji is used more as a pickle and go along with multiple other side dishes when paired with rice. Otherwise, it is more of an acquired taste.
You should try ginger marmalade. Especially when it has chunks of ginger in them. It reminds me of my childhood and my dad eating it on toast.
Ruby Red Grapefruit and Ginger marmalade is delicious too. On toast obviously, but also as a glaze on chicken.
I make orange and hibher marmelad ot rhubarb and ginger marmelade alot. So good. Anf the ginger is big part so its really taste alot of ginger
@@susanfraser6371, I do this as well and add soy sauce and sesame oil and sprinkle sesame seeds when cooked.
I love it! I also love to just eat crystallized ginger. Yum!
@@clairewright8153 That sounds wonderful!
We don't have many Brazilian ginger dishes but it's a staple in Quentão, which is a mulled cachaça drink where you boil cachaça with some water, ginger, cinnamon, cloves and a bit of sugar. It's really comforting, especially in winter.
Ahhhhhhh ginger beef! 😍😍 thanks for repping Canada so well for us Canadians on your channel.
LOL right?! Came to write the same thing :)
Just a glowing proud Albertan joining in 😊
You can add jaggery or sugar to cut down the spice in the ginger chutney(Indian dish). It is common in Telugu states to eat allam pachadi(ginger chutney) with our breakfasts like idly, dosa, vada etc. We add some jaggery in our ginger chutney. FYI: it tastes better for next day because the flavours blend really well and it is not that spicy.
I always enjoy when Beryl’s eyes get so large when she tries something and likes it.
Do I know about Lesotho? Yes, but only because of the way I sort recipes. Most cookbooks seem to be sorted by ingredient, breakfast/lunch/dinner/dessert, season, etc. For some reason, I obsessively collect and sort recipes by country. In fact, I was googling Lesotho to make sure it was in southern Africa, when you cut to a map confirming it. Finding your channel has been a game changer on my never ending hobby. Thank you for all these videos and my first Lesotho recipe!
Not only in southern Africa but INSIDE South Africa :-)
I subscribed to the UA-camr AntiChef because he had a series where he made dishes from every country in earth. Unfortunately he seems to have stopped at Burkina Faso. But that's still a few countries. You might like it since you mentionned world cuisine.
@@FutureCommentary1 Thanks for the information, I will definitely check out AntiChef!
Love ginger! That ginger drink looked so refreshing and tasty. Filipinos have a ginger dish called tinolang manok or chicken tinola. It's basically a chicken soup with ginger, garlic, onions, sayote (or chayote), spinach and fish sauce. I make mine with loads of ginger. It's the ultimate comfort food and got my family through Covid a couple years ago.
I was scrolling down to see if anyone had put my favorite Filipino soup Arroz Caldo. My widowed great-grandmother moved back to the Philippines in the early 1970s and when I went to stay there for the first time in 1990, it blew me away. She was the type of woman who made sure there were huge hunks of ginger masquerading as pieces of chicken. This was not a soup for the faint of heart.
@@bradhart2 That's another favorite of mine, as well. I also load it up with extra ginger. Another ultimate comfort food.
Tinola is so lovely, I like it more than the chicken soups I grew up with, haha! It makes chayote sooo flavourful! I use bok choy when I make it as I don't have easy access to the moringa leaves that I think is supposed to be in it
@@melissaloovi I use spinach as the substitute. Never tried it with bok choy but that sounds good too. The chayote is probably my favorite part of the dish!
I love Puli Inji, you can have it with some rice and curd and no other side dish is necessary.
The way your voice lowered and cracked a bit when you tasted the Ginger Milk Curd! We KNEW it was good lol. That one was SO fascinating, what an interesting recipe! I always buy fresh ginger and then have no idea what to make with it so now I have some ideas!
It was MAGIC to experience 10/10 rec
Hi Beryl. Simple recipe here. Next time you make french toast, add a tablespoon of ginger juice to the egg and milk mix. Delicious
The drink from Lesotho is called ginger beer in the Caribbean, but we don’t add pineapple. We make it straight up!!!
On the "can something ferment to become boozy" question, yeah, it can, controlled wild fermentation of pressed grapes is how wine is traditionally made, beer, cider and mead are also fermented drinks, and most hard liquor is made by distilling a fermented alcohol.
I think she was more wondering if it could have become boozy in the short time she fermented it.
In short, yeast and sugar is the single proper way to produce alcohol and Beryl made it.
Hi Berryl,
You can definitely have fermentation in 4 days, especially when it is mostly from simple sugars.
Adding more sugar won't make your fermented drink sweeter unless you prematurely end the fermentation, otherwise what it will do is make it more alcoholic.
For the ginger beef, it looked like you cut your beef along with the grain of the meet, if you cut across the grain your beef will be much more tender. I think I’ll have to try this recipe this week!
I want to add to this tip, by suggesting cutting the meat when it's slightly frozen. It's easier to cut the meat really thin if you do this. Also tossing a little bit of baking soda on the raw meat will tenderize it. It's a technique call velveting, that goes great with beef stir frys.
I noticed that too. Very important to cut against the grain.
Food Network or Travel Channel need to give you a show. Love your videos!!!!!
She is working on a show for PBS.
watching this episode has me craving the mcvities jamaica ginger cake with some custard. So sticky and lovely. For my whole childhood i thought my grandma made it, was thrilled when i asked for the recipe and she said she bought it!!
When i have extra ginger juice, i mix it equal parts with honey and store it in the freezer in 4 or 8 ounce canning jars, leaving one to sit in the fridge for use. You can make a good tea for sore throats with just a spoonfull of that, some hot water and a little lemon juice or as i often do on cold days just add a spoonfull to your favorite black or green tea
I also love the medicinal properties of ginger. Sucking on ginger candies are one of the simplest ways to settle an upset tummy.
Beryl literally have a traditional cauldron.....which even the common indian family won't have 😳😳 that's great ❤️❤️
Yessssss 🙌
Inji puli is mainly used with kerala red rice, you mix it with the rice or use it as pickle. The way you ate it with parota only is quite brave! I'll die...
My Malayalee husband loves inji puli, but I can't stand it, it's way too powerful! (I'm also European, so not used to Kerala's food since childhood like him)
Ginger shots (with a little juice to water it down a bit) get rid of my migraines in no more than 30 seconds. I have had them mixed with turmeric juice too, but I'm a wimp and it's slightly too spicy for me.
Yeah! For Ginger Beef! Yeah for California Rolls! Of course I live in Canada! 🇨🇦❤
I made the chinese ginger curd with goat milk and coconut sugar after watch this episode. it turned out delicious. Definitely perfect when you have your moon cycle. I like this hot or cold 😊
Just ferment your Lesotho ginger pineapple drink for 2 days instead of 4. Like apple cider, it will be sweeter with a shorter fermentation.
My first thought was, I wonder if it got boozy? when Beryl said she fermented for 4 days... Having made a similar lemon drink (Finnish "sima") I knew 4 days sounded long.
Thank you for bringing the whole world 🌎 together through food. And no matter who you are or where you're from, we all need food. And what a way to come together.☮️
Yes! Canada is the birthplace of the ginger beef, the California roll, Hawaiian pizza, the Caesar (a cocktail similar to a Bloody Mary), the London Fog (a tea latte), peanut butter,* and the Yukon Gold potato!
*The first person to patent a recipe for peanut butter was a Canadian. George Washington Carver did not invent peanut butter, but he did publish a landmark text on the uses of the peanut.
This is the first time I've gotten to see something from my hometown. I have such a big smile on my face. Last time I was in Calgary I had to take my husband to have ginger beef as he has never experienced it. What a treat! Thank you for sharing it here =)
Gotta respect Beryl keeping the Adventure Time love alive with her TreeTrunks earrings ❤
I think you need a world map. One you can mark off where you have received recipes from.
Oooh, you should do an episode on tamarind too, if you haven't already!
The best use of ginger is White Cut Chicken with Ginger Scallion Sauce! So delicious!
Can't do ginger in any form, It makes me so sick! But I hope everyone else is able to enjoy it.💜.
I had a friend at work who was from Ethiopia. She would bring me ginger tea in a thermos to work. Since then I have made it often at home. I dont know the original recipe but I take slices of ginger boiled in water for 10 minutes or so and then add sugar to taste. So good 😋
White bread American here, and the most ginger thing I make is spiced molasses cookies with chopped candied ginger added!
So yummy!
One ginger-using dish that I highly recommend is one from England called Sticky Toffee Pudding. It is a steamed cake, which (in the recipe that I've used) has ginger as the primary spice in it. The recipe that I went with is one from Cupcake Jemma's youtube channel, and it works really well!
As soon as I clicked on the video and saw the Canadian flag I knew you'd include ginger beef! I live in Calgary too and we're so proud of it!! Glad that you liked it. :) Usually the ginger beef has a thicker breading on it and is crispy.
I knew my great grandparents when I was a kid and my great grandma used to always have freshly baked ginger snaps when we visited. The best ones I've ever eaten! Heavy on the ginger always!
As a Canadian living in Ontario this Ginger beef recipe is one of my fav's and has spread all over Canada now. I also make this with broccoli. Yum!
The Thai woman has the most gorgeous speaking voice! She needs to be on the radio! 💕⭐️💕
My favorite ginger "dish" recently is a recipe I learned from making herbal medicine. It's for a ginger glycerite. Just peel and chop up some ginger, put it in mason jar with water and vegetable glycerin (1:5 ginger to liquid ratio) (40% water, 60% glycerin), seal and let simmer in a pot of water for 30 minutes. It's like an amped up simple syrup. I use it with soda water to make ginger soda, as a cocktail base, and just a swig out of the jar - it's like a ginger chew! And it's great for the tummy troubles and inflammation.
Beryl, you are international but the algorithm doesnt really serve justice to promote your vids! you deserve millions of views and subs!
Yay! Ginger Beef! It's very tasty. Canada also invented the Caesar cocktail.
Hi Beryl! I really appreciate this episode because ginger is such a yummy ingredient that in the US is definitely not used that often. Mostly ginger beer, mules and cookies LOL but when I want something with ginger I really have to look into other cultures for recipes! P.s ginger shots are real and you just experienced it haha.
Omg I got featured finally🤩 I love ur channel so much. So sorry it was too spicy for you, as someone mentioned u cab adjust the heat according to ur preference. All malayali fans must be proud ❤
Can*
Also all South Indians 💪
Thank you Beryl for your videos. You’re my toddler son’s favorite TV celebrity. He just pauses what he’s doing to sit and watch you. So thank you for the relaxing time and new recipes to try out.
You need to do a trip to Singapore and Malaysia. The food will blow your mind.
So happy you made Khao Man Gai and that you liked it, it's one of my favorite dishes and I feel like it doesn't get enough love outside of Thailand!
Huge ginger fan here, thank you so much for this episode !!
Every episode is so exciting to watch. Just when you think about what new topic you can come across and bam. You never seem to not surprise. Making atleast 2 of the dishes ❤
Yay New episode. I love ginger. I hope the thai ginger dish is gonna be in there as well as the japanese pickled gingers
I got so excited seeing this episode. Ginger is one of my favourite ingredients :)
Great job with the ginger milk pudding!!! It’s so satisfying when it works!
I tried the ginger curd and I absolutely love it! I just eyed the measurements and the temperature 😅 but still it turned out great. It's so simple! My whole family loved it as well. Thanks a ton
Yay the ginger milk curd! I didn't like it as a child but now it's one of my favorite desserts. I'm so glad there's something I recognize
I was so excited to see a recipe from Lesotho! Le-soo-too is the way to pronounce it :)
I always love the stories and histories from people, but your earrings and the "THIS IS OUR HOUSE!" really push things up to the next level!
I love Beryl, she’s just always so- real ❤
I'm loving that first dish 😋
The ginger milk curd looks similar to tahwa/tauhua which is soy milk curd served in ginger soup. I wonder how different they taste
Loved this episode! I love ginger. Thank You so much. Will try them all!!!
Even though I really hate ginger, you make it sound really tasty!! Thank you for the video, was looking forward to one🌸
The German marzipan company Niederegger makes a fantastic ginger marzipan coated in dark chocolate.
I knew you’d be on fire when I saw all the green chilies and the red ones after 😭😅
Love all these episodes, truly enriching 🙌🏼❤️
I love ginger. All of these looked fabulous. The drink reminded me a little of Kombucha. . I can't wait to try some or all of the recipes.
There are many and varied regions on this planet that like the bite of a chile in their food. Growing up in New Mexico, I totally get it. But even within regions, we have our own preferences and we add chile accordingly. If, every time you get one of her recipes your mouth catches fire? Cut the pepper, add HALF and then titrate the remainder for taste. A little at a time. Leftover raw chile that has been washed and diced lives wonderfully in the door of your freezer in whatever freezer safe food holder you use. And you can scoop out what you need for a quick salsa, dish that NEEDS that bite, whatever. Peppers are different and they don’t always mix and match so maybe you want to keep 5 or 30 different little things for your peppers. I have taken to using biodegradable “plastic “ bags, but they will get soggy sitting in the freezer door in liquid. Use a baby food jar or something if your chile is wet. Chile (peppers) that are ready to go don’t last long in my freezer. Full confession? I have about 5 little (2x1in) plastic containers with a snap lid that I use and they are perfect. I don’t know how long I have had them but we are talking decades. Got them at a dollar store. In New Mexico we roast our chile when it is ripe and it’s a big thing every year. When it goes red, we hang it and use it as we wish. When we eat, we will always put a bowl of roasted green chile on the table for those who want more. When you freeze it raw but the chile is actually cooked in the pan when you use it, putting the raw chile on the table might change the game. But you cooked chile with the other ingredients so that will be in play so it might still work to add a bit of heat to your plate. Or Raj’s plate. Whatever. I hope I didn’t bury the point in all of the old lady ramble. The point is to pace yourself because you didn’t grow up with heat on your spoon. But do it justice so start with half. And here comes another ramble.
The ginger milk pudding looks SO good and your description of it makes me want to try it.
That pudding looks divine - particularly as I've got a cold and it seems like it would be just the right texture
Love ginger. Also love ginger snaps!
I have been waiting for kao man gai to make an appearance. It is the ULTIMATE comfort food!
So excited to see khao man gai featured! It is my comfort food 🇹🇭
Kao man gai is one of my favorite comfort food for sure and this recipe looks amazing (Khun Pailin is Amazing!). What I also really like to do is put that sauce in the soup so the flavor is everywhere. Love that you feature this on this ep! There are other thai dishes with ginger if you want to explore as well. I'd start with Gai pad king (stir fry chicken with ginger) and that one is for sure ginger forward. Really happy to see another vid from you as always!
So stoked for this! As a stomach issue warrior ginger is an always and forever w me.
Loving your series and the “international-ness” it brings. 👏 And I just recently got in to tinned sardines. Yay! 🎉
We just had the khao mun gai recipe for dinner. What a winner, so tasty! The hunt to find the paste at my asian grocer was worth it. Thanks for another great share, this is going into rotation! Excited to try the inji puli and ginger milk curds next!
The Inji Puli looks delicious!!!!
Beryl, I appreciate you. I worked with exchange students more than a decade ago, and I cannot find the words to express to you how important world exploration videos like yours are. They go a long way. Thanks for what you're doing.
I make a Vegan Ginger “Beef” recipe from a Canadian UA-camr! Now I know why it.’s so good! Ginger is so medicinal! One of my favorite spices❤
Ginger cookies are one of my favorites, but yea I enjoy ginger mostly with seafood or chicken. Lol… I’ll be trying it with the beef recipe soon!
Wow, I've seen other youtube food channels fail on that ginger milk curd repeatedly... Congrats on nailing it the first time. I might have to try it, now that I know it's humanly possible.
Khemere sounds delicious!! You are right Beryl, it will taste boozy due to anaerobic respiration. Yeast breaks down the glucose in the absence of oxygen to produce alcohol, carbondioxide. Super cool and tasty science!
Here in South Carolina we have a local spicy ginger ale that is so good! It’s called Blenheim’s Ginger Ale because it originated in the small town of Blenheim, South Carolina. There is a regular and a hot flavor. I can’t handle a lot of spice, so the regular is fiery enough for me!
the last one looks so good!!!!
I had that milk dessert when I was in China nearly thirty years ago, it was amazing and now I know what it was.. thanks Beryl, thanks Minu.