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Recipe Detail Page
Fermented Ginger Beer
Early Summer 2022
Apartment too hot to handle? Take advantage of the heat and use it to make homemade ginger beer. You’ll need to start with a ginger bug—a small-batch, living fermentation—then you’ll add that to a strong, sweetened ginger tea, along with some lemon juice. The only special equipment required is two 4-cup (1-L) swing-top bottles and a 2-cup (500-mL) canning jar. Be sure to use organic ginger for the bug as non-organic is often irradiated and lacks the microorganisms necessary to ferment.
Makes 8 cups (2 L)
7 1/2 cups (1.875 L) spring (unchlorinated) water, divided
1/2 cup (125 mL) to 1 cup (250 mL) thinly sliced ginger (use the larger amount if you’d like more ginger heat)
1/2 cup (125 mL) sugar
2 tbsp (30 mL) dark brown sugar
2 tbsp (30 mL) lemon juice
1/2 cup (125 mL) Ginger Bug (recipe follows)
1. In a medium pot, combine 3 cups (750 mL) spring water, ginger, sugar and brown sugar. Bring to a boil, remove from heat and let steep for 30 minutes. Strain and discard ginger. Stir in remaining 4 1/2 cups (1.125 L) water and lemon juice, followed by the Ginger Bug.
2. Divide between two 4-cup (1-L) swing-top bottles, close lids and leave at room temperature in a dark spot for 3 days. Pop the tops to release pressure, test to ensure the carbonation level is to your liking (if not, leave for another day), re-secure the tops and refrigerate until chilled. Consume within 3 days of refrigerating.
Makes 8 cups (2 L)
GINGER BUG
To make Ginger Bug, combine 1 tbsp (15 mL) organic, coarsely grated ginger, 1 tbsp (15 mL) sugar and 1 1/2 cups (375 mL) spring (unchlorinated) water in a 2-cup (500-mL) canning jar. Stir with a clean spoon to dissolve sugar and top with a paper towel or cheesecloth; use an elastic band to secure. Store in a warm, dark spot for 24 hours, then add 1 tsp (5 mL) each coarsely grated organic ginger and sugar. Continue to feed the starter every day until it appears fizzy and smells yeasty, anywhere from 5 to 8 days. Once ready, strain out solids, return liquid to a clean jar, cover and refrigerate until ready to use, up to 5 days.
Makes 1 cup (250 mL), enough for four 4-cup (1-L) bottles
