I drank a lot of ginger beer (a non-alcoholic fermented beverage, like kombucha) in my early days on the AIP. It was a fun little treat when I discovered I could no longer tolerate kombucha (I have a yeast sensitivity). And while I can’t do a whole lot of ginger beer, either, it doesn’t seem to bother me quite as much. And like kombucha, it’s actually pretty easy to make at home. Actually, it’s even easier than kombucha. It only takes a few days if your environment is warm enough, and you don’t have to worry about taking care of a SCOBY in between batches!
Keep Your Health on Track
Whether you’re starting the autoimmune protocol, a new medication, an exercise routine or trying to get to the bottom of your headaches or indigestion, cataloging your activities and symptoms is a great way to gauge your progress. The Ultimate Health Journal can help you stay on track with diet, fitness, and other lifestyle changes you have begun or been prescribed, notice patterns in your health and lifestyle so you can enact positive changes, and provide a valuable tool for you, your family, and your healthcare team. I would never have noticed that cinnamon makes me sneeze or dairy gives me hiccups without keeping a written record during my elimination diet, which helped me see the patterns that solved my problems! The ebook is available as a digital download with printable template for $6.99.
- Combine the sugar, water, and ginger in a small saucepan over medium and bring to a simmer, stirring frequently for 10 minutes.
- Remove from heat and allow to cool completely.
- Strain out the ginger, then use a funnel to pour the syrup into 1 2-liter bottle or in equal portions into 2 1-liter bottles with flip tops.
- Divide the lemon juice and yeast equally between your bottles. then fill the bottles to the shoulder with filtered water.
- Close the bottles and shake them to mix well, then let them sit in a dark, warm place for about 2 days.
- Transfer to the refrigerator and serve cold.