Making the Plant…
In a wide-mouth, sterilized jar place 10 cups rainwater, one dessertspoon of ginger and one dessertspoon of sugar. Give it a good stir to mix in a lot of air. Every day for 7 days add those same amounts of ginger and sugar and stir well.
Leave the mix sitting on the bench during the entire 7 days and cover with loose weave cloth or net to allow yeasts to enter but keep insects out. Needs a warm environment.
By day 3 you should notice small bubbles in the ginger mix.
Making the ginger beer…
On the 7th day feed the “plant” and using a wire strainer and some cheese cloth or muslin, strain the ginger mix through the cloth into a large bowl. Squeeze as much liquid as possible into the bowl.
(If it hasn’t fermented by day 7, leave for another week, feeding it daily).
To the strained ginger mix add 4 litres of water, 2-3 cups of sugar and the juice of 2 lemons. Mix well until sugar has dissolved. Bottle this using plastic bottles and let them sit on the kitchen bench for a couple of days to continue fermenting and develop fizz again. Then add tops and put bottles into fridge. When the ginger beer gets cold you should be able to see bubbles on the inside of the bottle. It is now ready to drink.
Keeping the plant …
The remains of the starter (ginger beer plant), can be used again to start the next batch. Thoroughly clean and sterilize the jar, drop in the plant and repeat the steps above. The mix should ferment more quickly.
Note: if the gas builds too much just undo the lids occasionally to release it.
This “My Ginger Beer” recipe was kindly contributed by Judith Anderson