Ginger Beer

| Fermented food recipes

Category: Beverage  ·  Serves 12

Ingredients

• 100–300 grams fresh ginger root, peeled and grated
• 1 whole lemon, zested and juiced OR 2 tsp cream of tartar mixed with lemon extract or zest to make a lemon juice substitute.
• 500 grams sugar
• Water
• Fermentation starter (see note)

Instructions

1. Simmer the ginger, lemon zest and sugar in about 1.5 L water for about 10 minutes.
2. If using yeast as the fermentation starter, rehydrate the yeast in a glass of warm water for 5 minutes.
3. Add the lemon juice and enough water to get 10 L to the fermenter (see note).
4. Let the mixture sit in the fermenter until it has started bubbling well, which should take 8–12 hours with yeast or longer with kefir grains.
5. Bottle into PET bottles or other food-safe bottles.
6. When the bottles are hard (not just firm) from the carbonation, put them into the fridge for storage.
7. Serve cold.

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