(Yield: 2 liters)
1 cup water, plus more to fill bottles
2-inch piece fresh ginger, finely grated
9 tbsp white granulated sugar
1/8 tsp sea salt
5 tbsp freshly squeezed lemon juice
1/8 tsp champagne yeast
Bring water to a boil in small saucepan. Turn off heat. Add ginger, salt and sugar and stir until sugar is dissolved. Let cool until it reaches body temperature (less than 100°). Add the lemon juice. Pour the ginger water into a clean 2-liter bottle with a tight-fitting cap. Do not strain out the ginger. Sprinkle in the champagne yeast, screw on cap and shake to distribute yeast. Top off the bottle with water, leaving one inch of headspace. Allow to ferment for 1-2 days at room temperature. Once carbonated, transfer to the refrigerator for an additional two days to age. Pour the soda through a fine mesh strainer to catch the grated ginger when serving. Consume within 4 weeks.
Cold storage slows down fermentation activity, but does not stop it. Always open bottles carefully over a sink.
Recipe adapted from True Brews.
Image: James Qualtrough