Homemade Ginger Beer From Ginger Bug Easy Recipe | Alcohol Free

fresh ginger

🥗Healthier: ginger powder

💰Cheaper: ginger syrup

Ginger powder is more accessible and easier to store.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds flavor while reducing refined sugar.

lemon juice

🥗Healthier: lime juice

💰Cheaper: citric acid

Lime juice provides a similar tartness.

yeast

🥗Healthier: kombucha starter

💰Cheaper: sourdough starter

Kombucha starter can add probiotics.

Grate or chop the ginger (do not peel it).

Combine 500 mL of filtered water and 25 g of sugar with the grated ginger in a 1 L glass or plastic container.

Stir until the sugar dissolves.

Cover the container with cheesecloth or a clean cloth and let it sit at room temperature for 24 hours.

Label the container with the starting date.

Every day for 5 days, add 25 g of sugar and 25 g of grated ginger to the mixture.

After 3 days, the mixture will become fizzy, indicating it's ready to use, but wait until day five.

Pour 2 L of filtered water into a large pot and add 300 g of sugar and 80 g of grated ginger.

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

Let the mixture cool to room temperature.

Strain the mixture through a fine mesh sieve, pressing the ginger to extract all the juice.

Add 200 g of ginger bug and juice from 2 lemons to the strained mixture and mix thoroughly.

Transfer the mixture to flip-top bottles, leaving at least 5 cm of headroom.

Let the bottles sit at room temperature for 3 to 6 days until the ginger beer is fizzy to your liking.

Open the bottles daily to release excess pressure and prevent explosions.

Once the ginger beer reaches the desired level of carbonation, transfer the bottles to the refrigerator.

Cooking Techniques

Equipment Needed

Spice Level: