Grate the fresh ginger root.

In a large glass jar, combine the grated ginger, sugar, yeast, lemon juice, and water. Stir until the sugar completely dissolves.

Cover the jar with cheesecloth or a breathable cover and secure it with a rubber band.

Place the jar in a warm, dark spot for 5-7 days, checking daily for bubbles.

After about 5 days, taste the mixture. If it’s fizzy and flavorful, it’s ready.

Strain the mixture through a fine mesh sieve into another container, discarding solids.

Using a funnel, pour the strained liquid into plastic bottles, leaving some space at the top.

Seal tightly and refrigerate for at least 24 hours before enjoying.