Homemade Ginger Beer
Traditional ginger beer is easy to make at home. It is made with the ginger bug, which is a naturally forming yeast culture fed on ginger and sugar. Homemade ginger beer is refreshingly probiotic, spicy and delicious! It’s also made with real ginger, so it will help alleviate nausea.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4 cups 1x
- Category: Beverages
- Method: Fermented
- Cuisine: British
- Diet: Gluten Free
Scale
Ingredients
- 3 1/2 cups water (chlorine free)
- 1 tbsp fresh lemon juice
- 4 to 6 tbsp sugar (see notes for options)
- 1/4 cup ginger bug starter
- 1 to 4 tbsp finely grated ginger (see notes)
Instructions
- Mix all the ingredients in a 1 quart glass jar. Stir until the sugar has dissolved.
- Cover with a piece of cloth or coffee filter held in place with a rubber band or metal ring. Place somewhere warm and dark to ferment for 3 days and give it a good stir each day. Ginger bug needs exposure to air for fermentation.
- After 3 days you should have bubbles forming at the top of the jar. Strain the mixture and bottle it in a bottle that can handle the carbonation. See notes for more details.
- Allow the ginger beer to ferment for a further 3 to 5 days to build up the carbonation.
- Once it’s fizzy, store the ginger beer in the refrigerator and consume within four weeks.
Notes
- It’s important to monitor the carbonation. Either use plastic pop bottles or swing-top bottles
(affiliate link) that can handle the pressure of carbonation.
- Check the carbonation by popping open the swing-top bottles every few days or squeezing a plastic bottle.
- The more ginger you use, the more flavour your will have in your ginger beer. Also, the beer will ferment quicker with more ginger. It’s really a matter of personal preference whether you want to use 1 tbsp or 4 tbsp of ginger. If you aren’t certain, then use 2 tbsp, which is still quite mild. Likewise, the amount of sugar is optional. Using 4 tbsp will result in a less sweet ginger beer. For a typical ginger beer use the full 6 tbsp.
- For a hot and spicy ginger beer, add a slice of hot pepper to the ferment, then strain it out when bottling.
(affiliate link) that can handle the pressure of carbonation.Keywords: probiotic, ginger ale, ginger beer, stomach soothing, anti-nausea, morning sickness, motion sickness, travel sickness, spring, summer, fall
Find it online: https://www.fermentingforfoodies.com/homemade-ginger-beer/
