Ginger beer

Ginger beer

By
From
Pickled
Makes
2 × 2 litre bottles

Homemade ginger beer is wonderfully refreshing on a warm day, or you can, of course, mix it with your favourite whiskey brand. It’s easy to make, it just takes a bit of time, two weeks to be exact. Leave it on your kitchen countertop so you can keep an eye on it and watch it fizz and bubble. On day three you should start to see some bubbles. If you ever see a layer of ginger sitting on top, stir it. You want to mix in some air as fermented foods and drinks thrive in aerobic conditions.

Ingredients

Quantity Ingredient
14 teaspoons grated fresh ginger, (2 teaspoons a day for 7 days)
14 teaspoons granulated sugar, (2 teaspoons a day for 7 days)
4 litres mineral or filtered water
2 lemons, juiced

Method

  1. Pour 375 ml of water into a clean wide-mouth jar and add 2 teaspoons of grated ginger and 2 teaspoons of sugar. Stir well.
  2. Cover the jar with muslin and secure with butcher’s string. Place the jar on your kitchen counter so you can keep an eye on it for the next week.
  3. Each day for the next 6 days, uncover the jar and add 2 teaspoons each of ginger and sugar and 2 teaspoons of water to the mix and stir well. Cover the jar again and put it back in its place.
  4. After feeding it on day 7, strain the mixture through a muslin-lined sieve into a very large bowl or bucket. You want to try and squeeze out as much liquid as possible. This is your ginger beer starter.
  5. Pour the mineral or filtered water into the bowl. Add the ginger beer starter and the lemon juice and stir.
  6. Decant the ginger beer into clean plastic bottles and cover with muslin, secure with butchers string. You don’t want to close the bottles with a lid as you need to let out the rising carbon dioxide. Taste the ginger beer after 2–3 days and once you’re happy with the flavour and fizz, screw the lids on to the bottles and refrigerate.
  7. Store in the fridge for 1 week before drinking.
Tags:
pickles
kimchi
fermenting
ferments
vinegar
sides
condiments
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