Some simple ingredients, a few items from around the kitchen and within 2-3 weeks you can have your own DIY probiotic ginger beer.
Step 1: Starting the Ginger Bug
Add 2 teaspoons of freshly grated ginger root (skin and all)
Stir in 2 teaspoons of evaporated cane sugar, tighten lid and shake.
Cover* and Store in a warm place, add 2 teaspoons of cane sugar and ginger root each day. In 2-7 days, when it starts bubbling, it is active and ready for the next step.
Use right away for best results.
* I use a coffee filter and rubber-band to cover the pint jar.
Step 2: Making the Ginger Beer
Add about 2 inches of ginger root, grated, for a mild flavor (up to 6 inches of ginger for a more intense flavor)
Add 1-1/2 cups of sugar.
Boil the mixture for about 15 minutes.
Let mixture come to room temperature
When cool strain the ginger out.
Add the juice of two lemons
Add the strained ginger bug
And now add enough water to make a 1 gallon. - Ginger beer plant does not tolerate chlorinated water. Tap water left out overnight or mineral water should be fine.
Step 3: Bottle Your Ginger Beer
Transfer from mason jar to sealable bottle using a funnel. Leave to ferment in a warm place for about two weeks
Refrigerate before opening. Carbonation. The force is strong.