Felt like something I needed, a right of passage, unsure of cost savings in beginning. This ultimate achievement, self sufficiency, knowing can achieve, - human belief, feeling of success.

"I DID IT!!" End result tastes really good!!

Ginger bug starter is easy to make and brew with, get started is sugar and ginger root!

Prep Time: 15 minutes

INGREDIENTS

• 1 large piece of fresh organic ginger (enough to make 5 Tbsp grated ginger)

• 5 Tbsp raw sugar or panela (divided)

• 3 1/4 cups of water (chlorine-free)

Ginger Beer Recipe:-

Two Part process firstly a Bug those who bake bread know of a Sourdough Starter, well similar except Ginger instead of flour. Similar for Sourdough, keep at room temperature whilst activating, refrigerate for sleep and storage.

Ginger is washed gently; not scrubbed, or peeled, chop, maybe grate, or even processor; I believe that chopping retains flavour as other method pulverises that finite juice. Tight lid jar, and cloth placed to prevent leakage and a safe pressure seal, sugar is added to create fermentation and carbonation, refreshing daily.

Syrup part two 100g ginger to a Litre of water, blitzed food processor, or finely chopped; bring to boil then simmer for 10-15 minutes until comfortable with flavour. During this process Stevia a natural sweetener does remove edge if required but gently once added no removal, and or other spices cinnamon works a treat.

Once cooled strain with muslin, good teaspoon of raw sugar in bottle two inches of Bug strained, top up with liquid leaving expansion in top bottles round and tight sealed lids. Burp daily once gaseous put in fridge cool 24 hours and enjoy.