3 Ingredient Homemade Fermented Ginger Beer
Joshua Weissman•
Dec 8, 2018
Ingredients (10)
Ingredients (10)
‘Ginger Bug’ Ingredients, First Day
Ginger bug feeding, every 24 hours
Ginger Beer
Directions
To cultivate your own wild yeast, combine water with sugar, ginger and place in a 1-quart glass/plastic container.
Mix together until the sugar is dissolved, and cover with a cheesecloth. Let it sit for 24 hours.
Moving forward, add the same amount of ginger and sugar every 24 hours until it becomes fizzy. This should take about 2-3 days.
Once the ginger bug is fizzy, pour 2 quarts of water into a large pot. To that, add sugar and ginger. Bring up to a boil and then reduce the heat to a simmer and let it sit for 5-8 minutes. Let it cool down naturally until it reaches room temperature, leaving all of the ingredients in there to steep.
Strain your liquid through a fine mesh colander. Make sure to press out the juices.
Next, add in ½ cup of your strained ginger bug and the juice of 3 lemons. Mix together until thoroughly combined and transfer that mixture to some flip-top bottles. Make sure to leave 2 inches of head room.
Let them sit out at room temperature with the flip bottle tops locked, for 3-6 days or until they’re fizzy.
Once they’ve reached that point, you can refrigerate them; but make sure you’re opening the top and burping them once a day.
