Combine chopped pears and raw cane sugar in a large mixing bowl.
Muddle the pears and sugar until well combined
Transfer the muddled mixture to a large airtight glass container.
Add grated fresh ginger and pour in the raw unpasteurized apple cider vinegar
Seal the container and let the mixture ferment at room temperature for 2-4 days, releasing any gas as needed.
train the shrub through a cheesecloth, extracting all the syrup
Transfer the ginger pear shrub syrup to clean jars or bottles for storage.
Keep the shrub refrigerated; it should remain delicious for 2-4 months
0 servings