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!
Looking for AIP-Friendly Breakfast Recipes?
What to eat for breakfast is one of the most common questions I get from people starting the autoimmune protocol. I understand completely: With all my old staples off the table, breakfast was my biggest challenge, too. Well, now there’s an easy answer. 85 Amazing AIP Breakfasts is a community e-cookbook featuring dozens of breakfast-friendly autoimmune protocol recipes from some of your favorite bloggers. With coffee substitutes, comforting teas, sausage, waffles, stir-fries, soups, hash, muffins, and porridge, 85 Amazing AIP Breakfasts has just about every one of your breakfast needs covered, sweet and savory alike. Many of the recipes can even be adapted for a low-FODMAP diet! The e-cookbook is available on editor Eileen Laird’s website.
- 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.