3 Ingredient Homemade Fermented Ginger Beer

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds flavor while reducing refined sugar content.

fresh ginger

🥗Healthier: ground ginger

💰Cheaper: dried ginger

Ground ginger is easier to store and use.

lemon juice

🥗Healthier: lime juice

💰Cheaper: citric acid

Citric acid provides acidity without the cost of fresh lemons.

yeast

🥗Healthier: sourdough starter

💰Cheaper: wild fermentation

Using a sourdough starter utilizes natural fermentation.

Combine 2 cups of filtered water, 2 tablespoons of granulated sugar, and 2 tablespoons of finely chopped ginger in a one quart glass or plastic container.

Mix until the sugar is dissolved and cover with cheesecloth.

Let it sit for 24 hours to cultivate the ginger bug.

Every 24 hours, add the same amount of ginger and sugar to the container until it becomes fizzy, which takes about 2 to 3 days.

Once the ginger bug is fizzy, start making the ginger beer by pouring 2 quarts of water into a large pot.

Add 1 and 1/4 cups plus 2 tablespoons of granulated sugar and 1/4 cup of grated ginger to the pot.

Bring the mixture to a boil, then reduce the heat to a simmer for 5 to 8 minutes.

Let the mixture cool down naturally until it reaches room temperature, leaving all ingredients in to steep.

Strain the mixture through a fine mesh colander to extract the juices.

Add 1/2 cup of the ginger bug and the juice of 3 lemons to the strained mixture, mixing until thoroughly combined.

Transfer the mixture to flip-top bottles, leaving at least 2 inches of headroom in each bottle.

Seal the bottles and let them sit at room temperature for 3 to 6 days or until fizzy to your liking.

Open the bottles daily to release pressure (burp them) to prevent explosions.

Once desired fizziness is achieved, refrigerate the bottles.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary