Scrape the skin off off ginger and turmeric either with a spoon or peel with a knife.

Slice thin ginger, turmeric, and lemongrass. I know many would grate if not process the ginger and turmeric in an electric blender, or even juice them. I prefer slicing them thinly. I explained this in the vlog 😊

Place sliced roots into a pot, fill up with water, bring to fully boil. Once boiling, lower heat to low, and let mixture simmer for 20-30 mins, covered.

Take off lid, let cool to room temperature and then bottle them up. You can definitely serve your jamu warm, lukewarm, room temperature, or chilled, it’s up to you. Noe for serving, you can drink up as is, OR you can sweetened it with raw honey, and stir in freshly squeezed of a lemon.