Ginger Beer

1 c. organic ground ginger
1 c. organic white sugar
Filtered water
3 cups of rapadura (evaporated sugar cane juice; purchase at Hispanic, Indian and some natural foods groceries)
Juice of four organic lemons

1. Genuine ginger beer begins with a "bug" made by feeding two tsp. ground ginger and two tsp. white sugar to a culture for seven days. White sugar is used for the small quantity needed to make the "bug." Rapadura is used for the larger quantity that goes into the beer.

2. Place 1½ cups water, two tsp. ground ginger and two tsp. white sugar in a jar. Cover, shake well and leave at room temperature for 24 hours. Feed the culture with two tsp. each of sugar and ground ginger every day for seven days, leaving culture at room temperature. On the seventh day, it should produce bubbles. If not, throw away and start again.

3. Dissolve rapadura in 10 cups boiling water. Place in a very large bowl or stainless steel kettle. Add lemon juice and 5 quarts of water. Carefully pour off the liquid from the "bug" and add to the bowl, reserving the sediment. Mix well, cover the bowl tightly and leave for about seven days. Transfer to eight quart-sized bottles with wire-held corks or stoppers. Let stand 14 days at room temperature before drinking.

4. To make a new "bug," removed half of the ginger-sugar sediment (give to a friend as a starter—it has a shelf-life of about two weeks) and reserve the rest. Add 1½ cups water and feed with two tsp. each sugar and ginger for seven days, as before.