Homemade ginger beer is an old favourite that's easy to make and super yum for your taste buds.
While this is an alcoholic-type ferment, this particular ginger beer recipe is considered non-alcoholic (saying that - it's very hard to not have any alcohol content, so please be aware of this).
This liquid ferment uses a "sourdough" type of culture called "the mother" which you can make yourself.
A word of caution - this brew has a reputation for blowing up bottles, the reason being is to make the drink sweet you have to put un-fermented sugar in the bottle.
You might also like:
The yeasts in the brew continue fermenting to create bubbles (CO2) and will eventually create so much pressure that the bottles can blow.
The solution is to make a batch for a special event and then drink it all then, do not let it linger on your shelves.
So how do you make it? Here's our much loved recipe:
In a glass jar, mix these ingredients together and cover with a cheesecloth or a loose fitting lid.
Every day add an additional teaspoon of sugar and teaspoon of ginger, after around one week it'll be ready to use. You'll be able to tell as it'll be fizzy (you'll see little bubbles) and smell incredible.
The ginger beer
This simple ferment is just so wonderful on a range of levels.
Not only do they taste great, making your own cuts out the need for fizzy drinks from the shop - just another thing you can do to reduce hanging out in the supermarket.
For more recipes and handy tips on growing your own food, check out Hannah's new book: The Good Life: How to Grow a Better World.
Sign up for our newsletter to stay up to date.