Before Prohibition kicked in, the most popular beverage in the entire United States was Ginger Beer. The slave trade ensured plenty of ginger and molasses flowed to the US and these raw ingredients were transformed into a tasty quaff with plenty of bite. The traditional recipe for Ginger Beer required a “Ginger Beer Plant” which looks amazingly similar to water kefir grains except a bit larger in size. Sourcing an authentic Ginger Beer Plant can be difficult, so the ginger bug is a good stand in.
This version is non-alcoholic and can be made more or less spicy depending on your flavor preference. The more root added to the pan, the more intense the flavor. If you are trying it for the first time, stick with 1 inch of ginger root as you can always add more next time.
Like all fermented drinks, the shelf life on this is indefinite provided you enjoy the flavor. It will continue to ferment in the fridge more slowly than at room temperature. If you notice the carbonation is dissipating too quickly, then move to a bottle with a tight-fitting cap or swing top.
If you run out of ginger bug, ¼ cup of whey may be substituted but the flavor won’t be as intense and the fermentation time will be shorter, so adjust accordingly.
Yield ½ gallon
Supplies
- 1-2 inches of ginger root, minced
- ½ cup organic sugar
- ½ cup lemon or lime juice
- ½ teaspoon Himalayan or Celtic sea salt
- 8 cups of filtered or spring water
- ½ cup ginger bug (see recipe p. 27)
- saucepan
- 1-gallon glass jar w/lid
- Bottles, if desired
Recipe
- Add 3 cups of water, minced ginger root, sugar and salt to a saucepan and bring to a boil.
- Once boiling, reduce heat and simmer for 5 minutes or until you can smell the ginger and the sugar is dissolved. Stir to dissolve completely.
- Remove from heat and pour liquid into jar.
- Add remaining filtered water and test with hand to confirm it is body temperature (~100ºF). If it feels too hot to the touch, then let it cool.
- Add lemon or lime juice and cover with a tight-fitting lid.
- Allow it to ferment at room temperature for 2-3 days until small bubbles start to form in the liquid (carbonates).
- Move to the fridge and enjoy!
