Ginger Beer
Ginger beer is a traditional fermented drink that you can brew at home with little more than fresh ginger, a lemon and sugar. This version makes 10 L, enough for 12 servings, and lets you choose your starter, from bread yeast to a ginger bug or kefir grains. Fermentation takes only a day or two, and the carbonation comes naturally in the bottle. Give it more sugar and time in a carboy for an alcoholic batch.
Instructions
Put the grated ginger, lemon zest and sugar in a pot with about 1.5 L of water. Simmer for about 10 minutes, then take it off the heat.
If you are using yeast as your starter, stir it into a glass of warm water and leave it for 5 minutes to rehydrate.
Pour the ginger mixture into your fermenter, which can be a food-grade bucket, a large stainless-steel pot or even a clean PET bottle, but never copper or aluminium. Add the lemon juice and enough water to bring the total up to 10 L, then add your starter. Water free of chlorine, such as boiled and cooled or filtered water, ferments a little better.
Leave the mixture until it is bubbling well. With yeast this takes 8 to 12 hours, and with kefir grains it takes longer.
Bottle the ginger beer in PET bottles or other food-safe bottles. The carbonation will build in the sealed bottles.
Check the bottles as they fill with gas. When they feel hard, not just firm, move them to the fridge to stop the fermentation.
Serve cold. Do not leave bottles to ferment for a week or more, since the pressure can make them burst. For a longer ferment, use a carboy or other container with an airlock.
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