Combine grated ginger, sugar, and water in a saucepan. Let the ginger syrup cool to room temperature. Dissolve 1/4 teaspoon of active dry yeast in warm water.
Ferment grated ginger, sugar, and water for 24-48 hours to make a ginger bug. Now. let's go with the second steps about what to add in it.
Combine with boiled ginger, sugar, water, citrus juice, ferment 2-4 days.
Refrigerate, and watch sugar content for a healthier option.
As summer fades, balcony beer comfort is shadowed by health concerns over high sugar (up to 8 teaspoons per can); let's explore a guide on ginger beer sugar, effects, and strategies for less sugar.