Ginger beer recipe: natural, delicious, and healing

Step-by-Step Instructions

Step 1: Prepare the Ginger Bug

1. In a clean jar, combine 2 cups of water, 2 tablespoons of grated ginger, and 2 tablespoons of sugar. Stir well.
2. Cover the jar with a clean cloth or coffee filter, securing it with a rubber band.
3. Place the jar in a warm, dark place, and stir the mixture once daily.
4. After 3–7 days, you’ll notice bubbles forming and a slightly tangy smell—this indicates the ginger bug is active and ready to use.

Tip: Feed the ginger bug daily with an additional 1 tablespoon of grated ginger and 1 tablespoon of sugar to keep it active.

Step 2: Make the Ginger Syrup

1. In a medium saucepan, combine 4 cups of water, 1/4 cup grated ginger, and 3/4 cup sugar. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
2. Remove the saucepan from heat and let the syrup cool to room temperature. Strain the syrup to remove the ginger pieces.

Step 3: Combine and Ferment

1. In a large bowl or pitcher, mix the cooled ginger syrup with 4 cups of water, 1/4 cup lemon juice, and 1/2 cup strained ginger bug.
2. Transfer the mixture to sterilized bottles, leaving about 1–2 inches of headspace in each bottle to allow for carbonation.
3. Seal the bottles tightly and store them at room temperature for 2–3 days. During this time, natural fermentation will create carbonation.

Important: Check the bottles daily to prevent excessive pressure buildup. Gently release gas if needed.

Step 4: Refrigerate and Serve

1. After 2–3 days, move the bottles to the refrigerator to slow down the fermentation process.
2. Serve the ginger beer chilled. Pour it carefully to avoid stirring up sediment from the bottom.

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