GINGER BEER PLANT

The pure, original way to make ginger beer at home! Ginger beer plant grains contain Saccharomyces florentinus yeast) and Lactobacillus hilgardii (bacteria), similar to water kefir.
     
MAKES 2 LITRES
    
Ingredients:
1 lemon, juiced
2 cups non-chlorinated water
200g castor (superfine) sugar
1 tablespoon ginger beer plant (GBP)
1/2 teaspoon tartaric acid (cream of tartar)
3 inches fresh ginger, washed and grated (or 1-2 teaspoons ground ginger)

Method:

1. Combine lemon juice and water together in a 3-4 litre (1 gallon) jar. 
2. Add sugar into the jar and stir until dissolved.
3. Squeeze juice from ginger and discard any solids.
4. Add ginger beer plant, tartaric acid and squeezed ginger juice into the jar. Mix.
5. Cover jar with cloth and an elastic band.
6. Brew for 3-5 days or to your liking.
7. Strain liquid into bottles, reserving GBP for another batch.
8. Ferment bottled ginger beer at room temperature until bottles are firm – around 4-5 days.
9. Refrigerate ginger beer bottles.
     
Serve ginger beer with ice and lemon slices.

NOTES: 
Can't find GBP? Try our recipe for Ginger Bug (using fresh ginger) or Ginger Water Kefir
      
Dehydrated ginger beer plant grains - available online (we don't sell them).


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Acknowledgement 
Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
Hello and Welcome. Food Preserving acknowledges the Traditional Custodians of the land on which we live, work and play, the Nyoongar people. We recognise their connection to the land and local waterways, their resilience and commitment to community and pay our respect to Elders past and present.