Method

• 1.
  For the ginger bug, fill the 2-cup jar with 2 tbs thinly sliced unpeeled ginger, 2 tbs caster sugar and 2 tbs filtered water. Seal and shake vigorously. Remove lid and cover the mouth of the jar with cheese cloth or a clean Chux cloth, securing with an elastic band or kitchen string. Each day for the next 3-7 days, depending on room temperature (the process is faster in warmer months), add another 2 tbs each ginger, sugar and filtered water. Stir with a clean spoon, then re-cover with cloth. Once foam forms on the surface of ginger bug and it is perpetually bubbling, the ginger bug is ready. If, after 7 days, this does not occur, discard and start again.

• 2.
  To make the ginger beer, place ginger, lemon juice and water in a saucepan over medium heat and bring to a very gentle simmer. Simmer, very gently, for 18 minutes to infuse. Remove from heat, stir through honey and stand until cooled to room temperature. Strain honey mixture through a fine sieve into a bowl. Strain ginger bug, discarding solids, through sieve into the honey mixture and stir to combine. Divide between 4-cup jars or bottles, seal and stand at room temperature for 7-10 days, depending on room temperature, to ferment (fermentation is faster in warmer months).
• 3.
  Chill for 1-2 days before drinking. Open carefully over the sink and drink within 3 weeks.