Kure's Ginger Beer (co) Recipe
Make Kure's Ginger Beer (co) Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base Ingredients
Flavoring Ingredients
Method
Preparation
- 1
Prepare the Ginger Base
Peel and finely grate the fresh ginger root. Measure out 1 cup of the grated ginger.
- 2
Mix Ingredients
In a large mixing bowl, combine the grated ginger, granulated sugar, lemon juice, and 4 cups of water. Stir well until the sugar is fully dissolved.
- 3
Activate the Yeast
In a small bowl, sprinkle 1 tsp of active dry yeast over a few tablespoons of warm water (not boiling). Let it sit for about 5 minutes until it becomes frothy.
- 4
Combine Yeast with Ginger Mixture
Add the frothy yeast mixture into the ginger mixture and stir until well combined.
Fermentation
- 5
Ferment the Mixture
Cover the bowl with a clean kitchen towel and let it sit at room temperature for 24-48 hours. Stir the mixture every 12 hours.
- 6
Check Fermentation
After 24 hours, check to see if the mixture has started bubbling. If it has, it’s ready to proceed.
Bottling and Flavoring
- 7
Strain the Mixture
Using a fine mesh strainer or cheesecloth, strain the ginger mixture into a clean pitcher to remove the solid ginger pieces.
- 8
Add Flavorings
Stir in 1 tablespoon of lime juice and gently crush the mint leaves before adding them to the strained mixture.
- 9
- 10
Carbonate
Let the bottled ginger beer ferment at room temperature for an additional 24-48 hours. Keep an eye on the pressure build-up to avoid explosions.
Serving
- 11
Chill and Serve
Once carbonated, refrigerate the ginger beer for at least 4 hours before serving. Serve chilled with soda water to top it off.