From Sandor Ellix Katz' "Wild Fermentation"

*note to Chiron- I've paraphrased, but the info is intact...also, this book is DEFINITELY worth buying... :)

This Carribean-style soft drink uses a "ginger bug" to start the fermentation...re: Sally Fallon's "Nourishing Traditions" The ginger bug is simply water, sugar, and grated ginger.

~Timeframe: 2-3 weeks~

INGREDIENTS(for 1 gallon/4 liters):
3"/8 centimeters or more fresh gingeroot
2C/500 milliliters sugar(not sure of the abbreviation for milliliters, I will use ML)
2 lemons
water

~Process~

1. Start the "ginger bug": Add 2 tsp(10 ML) grated ginger(skin and all) and 2 tsp(10 ML) Sugar to 1 c(250 ML) of water. Stir well and leave in a warm spot, covered with cheesecloth to allow free circulation of air while keeping flies out. Add this amount of ginger and Sugar every day or two and stir, until the bug starts bubbling, in 2 days to about a week.

2. Make the ginger beer any time after the bug becomes active.(if you wait more than a couple of days, keep feeding the bug fresh ginger and Sugar every 2 days). Boil 2 quarts(2 liters) of water. Add about 2 inches(5 cm) of ginger for a mild ginger flavor(up to 6"/15 cm for an intense ginger flavor) and 1 1/2 c(375 ML) sugar. Boil this for about 15 mins. Cool.

3. Once the mixture has cooled, strain the ginger out and add the lemon juice and the strained ginger bug. (if you intend to make this process an ongoing rhythm, reserve a few tbsp of the active bug as a starter and replenish it with additional water, grated ginger, and sugar.) Add enough water to make 1 gal(4 liters).

4. Bottle in sealable bottles: rubber gasket "bail-top" bottles, sealable juice jugs, or capped beer bottles...(NOTE: he also mentions plastic, we won't go there. I have bought sealable bottles online for essiac...will see if I can remember the source & edit later. They're great and the gaskets can be replaced.) Leave bottles to ferment in a warm spot for about 2 weeks.

5. Cool before openin. When you open ginger beer, be prepared with a glass, since carbonation can be strong and force liquid rushing out of the bottle.

There ya have it! Sounds darn tasty! I LUVS ginger! And I love the idea of the "ginger bug"! hehehe :)