Homemade Ginger beer: The old-fashioned way

Serving: 2-4 people Level of difficulty: difficult" The LORD is near to the brokenhearted and saves the crushed in spirit." Psalm 34:18Winter is here.

Serving: 2-4 people
Level of difficulty: difficult
“The LORD is near to the brokenhearted and saves the crushed in spirit.” Psalm 34:18
Winter is here, and around this time last year we lost so many loved ones. Brewing this ginger beer in the dark reminded me of this verse. God is close to us even in our darkest moments when no one is watching. Make this ginger beer to warm up your spirits.
Ginger is known to be amongst the oldest spices in the world, dated as far as 600 BC. It’s been known for adding flavour to food, drinks and for medicinal purposes. Contrary to its name, ginger beer is not a beer. This old fashioned method will produce a slightly fizzy fermented drink. If you like ginger, you’ll love this.

INGREDIENTS
200g Fresh Ginger (do not peel)
Household sugar
Water (clean water)
Fresh large lemons (4-5)

METHOD
(Step one: Ginger bug)

1. In a medium sized plastic container (should have a lid), add 10g sugar to 250ml water and stir. Then 10g of chopped ginger. Close container tightly and store in an open space in the kitchen.
2. Repeat “feeding” the ginger bug 10g sugar and 10g chopped ginger every 24hrs for about 3-4 days or until bubbles form on the top. (There’s no need to stir when feeding. Simply add and close tightly)
   (Step two: Ginger Beer)
3. In a large sauce pan, add 1L water, 100g sugar and 30g chopped ginger. Bring to a boil for 5-10 min.
4. Allow to cool down completely. Once cooled, strain and add 50ml of the ginger bug (strained). Squeeze in juice from 4 lemons.
5. Pour in a plastic container and ferment in a dark room for about 3-6 days.
6. Ensure to open the container every 24hrs to release gas to avoid the container exploding.
7. Once ready, store in the fridge to stop fermentation. Enjoy!

Chef Tips:

1. The remaining ginger bug can be used. Simply store in the fridge and remove it when needed. Repeat the feeding process as done before.
2. Do not use metal containers to brew to avoid reactions with metals.
3. The longer the ginger beer brews, the more fizzy. Taste to see how fizzy you’d want it during fermentation prtocess

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