Ginger Bug

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3 cups (750ml) filtered water

42g granulated sugar

33g finely chopped or grated ginger (skin on is fine)

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1. To cultivate your own wild yeast, combine water with sugar, ginger and place in a 1l glass/plastic container.

2. Mix together until the sugar is dissolved, and cover with a cheesecloth. Let it sit for 24 hours.

3. Moving forward, add the same amount of ginger and sugar every 24 hours until it becomes fizzy. This should take about 2-3 days.

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Ginger Beer

1.5l filtered water

204g granulated sugar

40.5g ginger, grated

82.5g strained ginger bug liquid

Juice of 2.25 lemons

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1. Once the ginger bug is fizzy, pour water into a large pot. To that, add sugar and ginger.

2. Bring up to a boil and then reduce the heat to a simmer and let it sit for 5-8 minutes.

3. Let it cool down naturally until it reaches room temperature, leaving all of the ingredients in there to steep.

4. Strain your liquid through a fine mesh colander. Make sure to press out the juices.

5. Next, add in ½ cup of your strained ginger bug and the juice of 3 lemons.

6. Mix together until thoroughly combined and transfer that mixture to some flip-top bottles. Make sure to leave 5cm of head room.

7. Let them sit out at room temperature with the flip bottle tops locked, for 3-6 days or until they’re fizzy.

8. Once they’ve reached that point, you can refrigerate them; but make sure you’re opening the top and burping them once a day.

For two bottles - 1.5 portions