Raw Ginger Beer Recipe


This recipe is a raw version of the one posted in Wild Fermentation.

Ingredients (Recipe As-Is Makes A Little Over 2 Quarts)

4 inches ginger, juiced
1-2 lemons, juiced
2 quarts water
3/4 cup sugar
1/4 cup active ginger bug

Directions

1. Juice the ginger WITH skin if organic!

2. Add everything together, and taste-test. If you think the ginger is too strong, add more water. If you’d like it stronger, juice a bit more ginger. Keep in mind it tends to taste stronger after fermentation! Maybe because of all the bubbles? :)

3. Put into bottles (swingtops and recycled jars such as those used for apple cider vinegar get the bubbliest in my experience) and let ferment 1 day – 2 weeks. Mine is usually very bubbly after a day or two then I put it into the fridge until it tastes just right to me which is within a few days. I don’t like it too sweet but don’t like it alcoholic either!

NOTE: I haven’t had the chance to try these with honey just yet, but plan to soon. If you try it before I do, let me know how it goes!

Enjoy!

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