To prepare the bug:
Put 1 tablespoon finely grated ginger in a mason jar.
Add 1 teaspoon sugar and stir in 3 tablespoons of the water.
Cover jar with cheesecloth or a coffee filter secured with twine.
For the next three days, add 1 tablespoon ginger, 1 teaspoon sugar and 3 tablespoons of water to the jar each day and mix well.
The mixture should start to bubble within a couple days. Yields just over ½ cup.
For the Ginger Beer:
Bring 3 cups of the water to a rapid boil in a deep sauce pan with at least 10-cup capacity. Add sugar, salt and ginger and reduce to a simmer for 10 minutes. The liquid should have a light golden hue at this point. Remove from heat.
Add remaining 5 cups cold water and allow to cool. When completely cool, transfer to a large mason jar or crock and add lemon juice and ½ cup of ginger bug. Discard any extra bug, or refrigerate for future batches of ginger beer.
Leave in the jar or crock covered with a coffee filter or cheesecloth for 3 -7 days or until bubbles appear. Strain ginger beer into bottles by placing a strainer on top of a funnel which is inserted into a swing top bottle. Leave at room temperature for 3-5 days, until bubbles appear at the top of the bottle and then refrigerate until cool and serve. Yields ½ gallon
Store in the refrigerator for up to 3 weeks – best served over ice.
Do you love ginger and fizzy beverages? If you said YES, this is the recipe for you, a make-at-home bubbly and refreshing probiotic soda.
For the Ginger Bug
4tablespoonsunpeeled organic ginger, washed and finely grated, divided
¾cupice water, divided
For Ginger Beer
5 inchpiecefresh, unpeeled organic ginger, washed and coarsely chopped
½cupfresh lemon juice