Lacto-Fermented Ginger Ale with New Chapter Ginger Wonder Syrup

[Guest guest]

Hi, I'm a newbie - just a few months incorporating Nourishing

Traditions cooking into my diet and a week lurking on this list. I

was wondering if anyone had any thoughts about using Ginger Wonder

Syrup instead of fresh ginger and sweetener to make lacto-fermented

gingerale. I know you can use the syrup to mix with sparkling water

to make a simple gingerale, but I was wondering how one might improve

it through lacto-fermentation. It would seem to me that you would

definitely need to add salt and whey and then let it sit for a few

days. Would it be important to add additional sweetener (sugar,

honey, whatever) to give the friendly bacteria more to feed on? The

syrup already contains some honey.

Anyone have any opinions or thoughts on a recipe?

Thanks.

Joan