u/Old_Specialist7892

I made a ginger bug recently and its very foamy on the top so want to try using it and this is what i think ill go for-

(Squeezed)lemon juice, 20g sugar(way too much?), 700ml water, ginger bug- a thought here: could i also add some yeast? what would be the diffrence if i add yeast and if i don't. Should i make 2 bottles one with yeast and one without? (i plan to use all/ most of my ginger bug and a lot of it so it ensures fermentation so i can make max 2 bottles im guessing)

Also im considering plastic bottle, i read a lot about it and while the popular choice is glass bottles, plastic is often also recommended if you don't know how to handle it properly.

Would adding yeast make it alcoholic and if so would it still have the probiotic effects from fermentation?

I want to try the complex (is it?) flavour that comes from fermentation so is this a good try?

Edit: new plan. 100ml ginger bug, 80g sugar, squeezed lemon juice, water. Ferment it for 3 days. Then add a very small amount (a rice grain) of yeast and let it sit for another 5-7 days and then refrigerate it. (With regular burping and checking).

I don't like Okra so i haven't used it much, i made Pickled onions so my friend asked for Okra and i said yes. While googling/searching in this sub i found some people having it turn slimy when they cut it, is that normal>? Should i put them whole?

Has anyone made it and liked it? do you know how to make it well?? Do lemme know the steps and how to cut them and if it's actually worth it