Grate the fresh ginger using a microplane or fine grater.

In a large mixing bowl, combine the grated ginger, sugar, and lemon juice. Stir until the sugar is dissolved.

Pour in the water and mix well, ensuring everything is combined.

In a separate small bowl, dissolve the yeast in a few tablespoons of warm water. Allow it to sit for about 5 minutes until it becomes frothy.

Add the activated yeast to the ginger mixture and stir gently.

Cover the bowl with a cheesecloth or clean towel and let it sit in a warm area for 3-5 days.

After fermentation, use a funnel to pour the mixture into glass bottles, leaving some space at the top.

Seal the bottles and refrigerate them for at least 24 hours before enjoying.