Homemade Ginger Beer

Grate ¼ lb. fresh ginger on a Microplane until you have enough to measure 3½ Tbsp. Transfer grated ginger to a fine-mesh sieve set over a bowl to collect the ginger juice, pressing on solids; discard solids.

Place funnel in neck of 2-liter plastic soda bottle and pour in 3 Tbsp. ginger juice (reserve any remaining for another use). Add 1 cup (200 g) sugar, 1½ Tbsp. fresh lemon juice, ¼ tsp. active dry yeast, and a pinch of kosher salt.

Fill bottle with about 2 quarts distilled water, leaving at least 1½" of space at top. Remove funnel and screw cap on tightly. Gently shake bottle to dissolve sugar. Let stand at room temperature 24–36 hours. Once or twice a day, gently unscrew cap to release excess gas and quickly retighten. When plastic feels hard and no longer indents when squeezed and ginger beer is carbonated to your liking, chill until very cold. Do Ahead: Ginger beer can be made 1 week ahead; keep chilled.