It turns out that soda hasn’t always been the high fructose corn syrup and artificial flavor concoction in an aluminum can that we know today.
For hundreds of years (and probably much longer) cultures around the world have made various forms of naturally fermented “sodas” from sweetened herbal teas or fruit juice mixes. These natural fermented drinks contained beneficial enzymes and probiotics to boost health and were a far cry from the unhealthy versions we have today.
This version uses a fermented ginger culture to create a naturally fizzy soda! Ginger is a delicious herb that has been used in many cultures for its health-boosting properties. From my herb profile of ginger:
Ginger has been used in Chinese Medicine for thousands of years and is said to help:
- Soothe digestive disturbances
- Alleviate nausea (great in early pregnancy)
- Reduce fever
- Calm coughing and respiratory troubles
- Stimulate the circulatory system
- Help relieve muscle aches and pain
- Can help get rid of dandruff
- Emerging evidence shows it helps lower cholesterol
- Japanese research has found ginger is effective in lowering blood pressure and cancer risk
This natural recipe for ginger ale uses fresh ginger and a cultured ginger mixture (called a ginger bug) to create a naturally fermented and naturally fizzy ginger ale. Though this mixture can contain a small amount of alcohol if left to ferment at room temperature for weeks, we use the short brew method to create a fizzy soda without the alcohol.
Delicious Ginger Ale
Homemade ginger ale is soothing for digestive disturbances and contains probiotics and enzymes. As with any fermented product, I’d suggest starting with a small amount (4 ounce or so) and working up, as all the probiotics and enzymes can cause an upset stomach in those who aren’t used to consuming fermented products. I found small amounts of this mixture helpful in early pregnancy and any time one of us has an upset stomach, to ward off nausea. It also just tastes great!
This recipe makes 2 quarts of natural ginger ale, though the recipe can be adjusted up or down by using a ratio of ¼ cup sugar and ¼ cup ginger bug starter per 1 quart of water.
Homemade Ginger Ale Recipe
Servings
Ingredients
- 8 cups filtered water
- 1-2 inch piece of fresh ginger root minced
- ½ cup organic sugar or rapadura sugar. If using plain sugar add 1 TBSP molasses for flavor and minerals
- ½ tsp sea salt or Himalayan salt
- ½ cup fresh lemon or lime juice
- ½ cup homemade ginger bug or ¼ cup whey for a faster recipe though the flavor won't be quite as good. Here is a tutorial for how to make whey
Instructions
- Make a "wort" for your ginger ale by placing 3 cups of the water, minced ginger root, sugar, molasses if needed, and salt in a saucepan and bringing to a boil.
- Simmer the mixture for about five minutes until sugar is dissolved and mixture starts to smell like ginger.
- Remove from heat and add additional water. This should cool it but if not, allow it to cool to room temperature before moving to the next step.
- Add fresh lemon or lime juice and ginger bug or whey.
- Transfer to a 2 quart glass mason jar with an air-tight lid. Stir well and put lid on.
- Leave on the counter for 2-3 days until carbonated. Watch this step carefully. Using whey will cause it to ferment more quickly. It should be bubble and should "hiss" like a soda when the lid is removed. This is very temperature dependent and the mixture may need to be burped or stirred during this fermentation time on the counter.
- Transfer to refrigerator where it will last indefinitely.
- Strain before drinking.
- Enjoy!
Nutrition
Notes
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Have you ever made a naturally fermented drink like ginger ale, kombucha, or water kefir? What is your favorite? Share below!
I’m making for first time. There’s 8 cups in 2 quarts. There’s more than 9 cups of ingredients in recipe. Should the recipe use 7 cups of water instead of 8 cups?
My ginger bug worked out great and I was so looking forward to a wonderful batch of ginger ale. But, today I discovered I have white, powdery mold on the top of the ginger ale. My husband poked a straw through and tried a small sip – he said it was great. I tried a small sip and thought it tasted wonky (maybe the mold threw me off). In any case, what did I do wrong? Any ideas? I threw out the ginger ale (didn’t trust it and couldn’t find anything in comments about mold).
My philosophy is to always trust your senses. If it smells or tastes off, don’t consume it. That being said, your white mold may have been harmless Kahm yeast. This post explains more: https://fermentools.com/what-is-kahm-yeast-is-it-safe/
What does everyone use for the straining step? I have a fine mesh strainer but a lot of gunk gets through. I don’t mind it but I like to give bottles away as gifts:)
Wouldn’t water kefir be a better than whey for a substitute in this recipie?
Does anyone know how long it takes for the fermentation to start if you used whey
After using some of the ginger bug, do I add more water to it as I keep feeding it sugar and ginger?
Thanks so much for the great recipe. I think I made a huge mistake when giving it a try. I accidentally added my Ginger but, to the sugar and ginger before simmering it on the stove. Can I still try to ferment this into Ginger Ale without the cooking process?
Question about the time on the counter. Will it carbonate if I use one of those rubber nipple insert things for the cap of my mason jar? Kind of a burps itself thing…
Can you use some of the ginger ale as starter liquid to make the next batch of ginger ale instead of using liquid from the ginger bug again? thanks!
I AGREE WITH YOUR WARNING AGAINST USING HONEY TO FEED
Over the years I have killed both a Kombucha Culture(schovy?) and a Sweet sourdough type culture—
All because I fed them with honey (trying to avoid using sugar)
I had no problems when using sugar.
Does the lemon juice serve any purpose other then flavor?
I was wondering the same thing. I’m sensitive to lemon juice, so I was thinking of omitting it entirely. Did you try this out without it?
Well that’s what I’m doing wrong. I’ve been boiling ginger.. chilling it then putting it in a soda siphon to make the bubbles. I had no idea about the lemon juice and prefer it unsweetened.
I eat a lot of pineapple, so I’ve been making tepache and I love it. I use the rinds, plenty of ginger, cinnamon sticks, peppercorns and panela.
Excellent! This is my go to recipe for making Ginger Ale. I use a Ginger Bug to ferment the ale. I also use plain sugar with unsulphered molasses which contributes to the great flavor. I don’t strain out the ginger–it helps settle my stomach.
Hello! I have been drinking ginger ale to combat pregnancy morning sickness, but I don’t like drinking the artificial colors and the corn syrup. Is this recipe safe for expecting mamas?
I had great success with my first batch of ginger ale by following the ginger bug and ginger ale recipes. It had very little fizz but a great taste. I was pleased. I left my bug on the counter, fed it daily with ginger and sugar, but no water as the recipe does not say to add water. I made my second wort and bottled it as directed. When I was ready to put it into my smaller bottles, I tasted it. It has no fizz at all and it is very strong and vinegar (for lack of a better word). I bottled it and added a teaspoon of sugar to each 16 ounce bottle. I’m not expecting great things.
Having read lots of posts and replies, I understand that the fizz is a tricky thing and I’m not concerned about that. I am wondering what has happened to my bug. It smells faintly like go get and yeast, has no fizz and tastes bad.
Loved the ginger bug recipe! Worked perfectly and goi g string on 4 weeks now. The ginger ale worked great as well, very fuzzy within a day or so, but I simply can’t get over how salty it is. Anyone else have the same experience?
I am confused…8 cups water + 1/2 C bug + 1/2 C lemon/lime juice will not fit into a 2 qt (8 C) jar.