Live with the power of nature and create your own fermented ginger bug—a fizzy, probiotic-rich starter for crafting high-vibrational, homemade herbal sodas. This brew invites wild yeasts and beneficial bacteria to transform fresh ginger into a lively, effervescent bevvy that nourishes the gut and enlivens the spirit.
Ingredients
2 tbsp organic fresh ginger, grated (leave the peel on for wild yeasts)
2 tbsp organic cane sugar or coconut sugar
1 cup filtered or spring water (avoid chlorinated water)
Instructions
Feed the Culture – In a clean glass jar, combine the ginger, sugar, and water. Stir well to dissolve the sugar. Cover the jar with a cloth or coffee filter and secure it with a rubber band to allow airflow while keeping out dust.
Daily Nourishment – Each day, for 5-7 days, stir in 1 tbsp of grated ginger and 1 tbsp of sugar. Keep your bug in a warm spot (around 70°F) and stir daily to encourage fermentation.
Activate the Bubbles – After a few days, you’ll notice tiny bubbles rising to the surface and a slightly tangy aroma. This is a sign of life! When the mixture is bubbly and slightly fizzy, your ginger bug is ready to use.
Strain & Store – Strain out the ginger solids and store your ginger bug starter in the fridge. Feed it once a week with 1 tbsp sugar and 1 tbsp ginger to keep the culture alive.
Turning Your Ginger Bug into Homemade Soda
Once your ginger bug is thriving, you can use it to ferment herbal sodas naturally.
For one 750ml bottle of soda:
3 tablespoons ginger bug starter
60 grams sugar total (adjust if using juice—subtract sugar in juice)
Top off with your base of choice (herbal tea, fruit juice, or botanical infusion)
Ginger Beer Variation
For a bold and spicy ginger beer:
Thinly slice about 3 inches of fresh ginger per bottle.
Boil in water for about 20 minutes to extract the ginger’s warming essence.
Strain and let cool to room temperature before mixing with the sugar and ginger bug starter.
After bottling your soda, seal tightly and let ferment at room temperature for 2-4 days, burping the bottle daily to release pressure. Once it reaches your desired level of fizz, chill before opening.
Comments