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2 tsp. grated ginger and 2 tsp sugar to 1 cup water. Stir well and
cover with cheese cloth. Leave in warm place. Each day add same
amount of sugar and ginger until starts to bubble (3 days). Boil 2
qts of water and add grated ginger 5-6” plus 1 ½ cups sugar. Boil
for 15 min. then cool. Once cool, strain and add lemon juice and
ginger bag (strained). Add enough water to make 1 gallon. Bottle
up and leave to ferment in warm place for at least 2 weeks, then
refrigerate.
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