Cultured Ginger Beer
Preserved cooking illustration

Cultured Ginger Beer

Cultured Ginger Beer

Cultured Ginger Beer

(Yield : one-half gallon)

INGREDIENTS

2 quarts water

2-inch piece fresh ginger root (or more), minced

1⁄2 cup sugar 1⁄2 tsp sea salt 1⁄2 cup homemade ginger bug or 1⁄4 cup whey

1⁄2 cup fresh lemon or lime juice

Bring 2 quarts of water to a boil. Add ginger root, sugar and salt. Stir to dissolve. Lower heat and simmer for 30 minutes. Remove from heat and let cool to room temperature. Pour through a strainer lined with muslin cloth into a large crock or glass jar. Stir in the ginger bug or whey and the lemon or lime juice.

Cover container with muslin cloth and secure cloth with a rubber band. Ferment at room temperature for 24 hours. Transfer into four 16-oz bottles using a funnel and a strainer. Be sure to use bottles made to withstand pressure. Leave an inch of head space in each bottle.

Allow the ginger beer to ferment in bottles for 2-7 days at room temperature, checking for carbonation daily. Once carbonated, transfer to the refrigerator for an additional two days to age. Consume within 4 weeks.

NOTES

Cold storage slows down fermentation activity, but does not stop it. Always open bottles carefully over a sink.

Recipe adapted from Wild Fermentation.

Please use these recipes and information as guidance for your home fermenting endeavors. This is not medical advice nor should it replace the advice of a health care professional. Fermented foods often have a sour but clean aroma and flavor. Never consume anything that smells or tastes unpleasant. Preserved does not take responsibility for your own success and/or failures in fermentation. We have made our best effort to share up-to-date and safe techniques. However, the risks of cooking and fermenting are inherent. You are responsible for the results of your efforts and the safety of your own food in your particular location and kitchen. Thank you for your interest in preserving a closer connection to your food.