There are several ways to make ginger ale at home! This homemade ginger ale is naturally carbonated using a ginger bug—a fermented mixture rich in beneficial bacteria and yeasts that promote digestion and support immune health. Not only is it delicious and refreshing, but it’s also a healthy alternative to store-bought sodas that are often loaded with artificial sweeteners and preservatives.
I love making hoomemade ginger ale. There are many ways to make it, with or without a ginger bug. My Homemade Ginger Ale Recipe sweetened with raw honey went viral on social media! This time, I wanted to share the method using a ginger bug.
The idea of making a ginger bug might sound a little intimidating at first, but it’s actually one of the easiest and most beginner-friendly ways to get started with fermentation! With just fresh ginger, sugar, and water, you can create a naturally fizzy, yeasty starter that can be used to carbonate homemade sodas and other beverages. It’s simple, rewarding, and a fun step into the world of probiotic-rich drinks!
Ingredients You Will Need
For The Ginger Bug
- Organic Ginger + Sugar: Used in equal portions
- Water: Non-Chlorinated water (I’ll explain more on why in just a bit!)
For the Ginger Ale
- Ginger Simple Syrup: Made with fresh ginger, water, sugar, and a bit of lime
- Water + Any other spices like cinnamon, cloves, nutmeg, or star anise.
The ingredients are simple, and the process is just as easy—patience is the real secret ingredient here! One important thing to have on hand is glass bottles or jars with spring-top seals. These are key because they hold in the pressure created during fermentation, helping the ginger ale naturally carbonate and develop that perfect fizzy finish. Without a proper seal, your drink may end up flat instead of bubbly!
This ginger ale isn’t just refreshing—it’s good for your gut and your body:
- Probiotics: Natural fermentation fills this drink with beneficial bacteria that support digestion, boost immunity, and help keep your gut balanced.
- Ginger: Packed with anti-inflammatory compounds, ginger helps soothe digestion, reduce bloating, and fight nausea.
- Fermentation: This process lowers the sugar content and makes nutrients easier to absorb, while also creating gut-friendly acids that support a healthy microbiome.
It’s a fizzy, feel-good drink you can enjoy knowing it’s doing something great for your health!
What Is a Ginger Bug?
A ginger bug is a wild-fermented starter culture made from fresh ginger, sugar, and water. Over several days, natural yeasts and bacteria present on the ginger (and in the air) multiply, creating a bubbly, probiotic-rich liquid. Think of it as the ginger version of a sourdough starter!
How to Make a Ginger Bug
Ingredients:
- 1 tablespoons fresh ginger, chopped (skin-on is great) or 10 grams
- 1 tablespoons sugar or 10 grams
- 1 1/2 cup chlorine-free water
Add all ingredients to a clean glass jar and stir well. Cover loosely with a breathable cloth or paper towel and let it sit at room temperature. Each day for about 5–7 days, feed the bug with 1 tablespoon each of ginger and 1 tablespoon sugar. You’ll know it’s ready when it’s bubbly, fragrant, and lightly fizzy. Give it a good stir when you are ready to use it!
When I first started making my ginger bug, it took a bit of trial and error. But after a few batches, I picked up some helpful tips and tricks that made the process much smoother. Now, I’m sharing what I’ve learned so you can get your ginger bug just right on the very first try!
Tips for a Successful Ginger Bug
✔️ Use Non-Chlorinated Water
Chlorine can kill the natural bacteria and yeast needed for fermentation. Always use filtered or spring water for both your ginger bug and ginger ale.
✔️ Keep it Warm, but Not Hot
Fermentation loves warmth! Keep your ginger bug in a warm spot (around 70–75°F / 21–24°C), away from direct sunlight or cold drafts. Too cold and it may stall, too hot and it could spoil.
✔️ Feed It Daily
Just like a sourdough starter, your ginger bug needs regular feeding. Add 1 tablespoon each of fresh ginger and sugar daily to keep the bacteria happy and active.
✔️ Stir It Often
Give your ginger bug a good stir once or twice a day. This helps incorporate oxygen and distributes the natural yeasts throughout the mixture.
✔️ Look (and Smell) for Signs of Life
Tiny bubbles, a slightly yeasty scent, and a bit of fizz mean your ginger bug is alive and well. If it smells off (like rotten eggs) or grows mold, discard it and start fresh.
✔️ Use Organic Ginger If Possible
Organic ginger is more likely to have the natural microbes needed for fermentation, as it’s free from chemical treatments that might inhibit growth.
I noticed my ginger bug becoming active after the second day. Bubbles began to appear at the top and I could hear fizz. A few things I think are important to creating a strong ginger bug are, starting the bug with a cloth or paper towel over it and after 2-3 days transfer it to an airtight jar with a spring top seal to build up the pressure. I also found that my ginger bug did a lot better when left in the sun during the day, the warmth helped with the fermentation process. You also want to make sure to feed it daily and adequately — don’t skip a day during the first 5 days and make sure you feed it a full tablespoon of both fresh ginger and sugar.
Once your ginger bug is active and bubbly, you’re ready to start making your own naturally carbonated drinks! To make ginger ale, begin by creating a ginger simple syrup—just simmer fresh ginger, sugar, and water. After that, dilute it with more water. Once the mixture has completely cooled, stir in your ginger bug. Depending on how strong and active your bug is, you can add anywhere from 1/4 to 1/2 cup per liter of liquid. Then, let the magic of fermentation do the rest!
Seal tightly and let ferment at room temperature for 2–4 days, depending on desired fizziness.Once bubbly, refrigerate and enjoy chilled!
A Healthy Sip with a Sparkle
Homemade ginger ale is a feel-good treat—naturally bubbly, slightly spicy, and full of life. Skip the soda aisle and brew your own batch of probiotic-rich goodness. Your gut (and taste buds) will thank you!
**Check out below the recipe card for answers to frequently asked questions & troubleshooting your ginger bug 🙂
Homemade Ginger Ale Using Ginger Bug
Ingredients
FOR THE GINGER BUG
- 1 tablespooon fresh ginger, chopped (skin-on)
- 1 tablespoon sugar
- 1 1/2 cup chlorine-free water
- cover the ginger bug with a cloth, store at room temp, and feed it 1 tbsp of ginger + 1 tbsp of sugar daily for 3-5 days or until you see bubbles form and it is active.
FOR THE GINGER ALE
- 4 cups chlorine-free water
- 1/2 cup fresh ginger, chopped about 70 grams
- 1/2 cup sugar
- Rind of 1 lemon or lime (optional: juice for added zing)
- ¼–½ cup active ginger bug
Instructions
Make Ginger Syrup
- In a saucepan, combine water, ginger, and sugar. Bring to a boil, then simmer for 10–15 minutes to make your ginger syrup.
- Remove from heat, add citrus rind (and juice, if using), and let cool to room temperature.
Combine and Ferment
- Strain the liquid into a glass jar or bottle, then stir in the active ginger bug.
- Seal tightly and let ferment at room temperature for 2–4 days, depending on desired fizziness. Open the bottle daily to release some of the pressure.
- Once bubbly, refrigerate and enjoy chilled!
Notes
What to do:
- Once a day, slowly open the swing-top (or twist-cap) just enough to hear a little fizz escape, then close it again.
- If your space is very warm or your drink is fermenting quickly, you might need to burp twice a day.
Nutrition
Equipment Needed
🫙 For the Ginger Bug:
- Glass jar (16 oz or larger) – For fermenting your ginger bug. Avoid plastic or metal containers.
- Cheesecloth or breathable cloth – To cover the jar and allow airflow while keeping dust out.
- Rubber band or string – To secure the cloth on top.
- Measuring spoons – For accurately adding ginger and sugar each day.
- Wooden spoon or silicone spatula – For stirring (avoid metal, as it can react with fermentation).
🧪 For the Ginger Ale:
- Saucepan – To make your ginger syrup.
- Fine mesh strainer or cheesecloth – To strain out ginger and citrus peels.
- Measuring cups and kitchen scale (optional) – For precise ingredient measurements.
- Large mixing bowl or pitcher – To mix the cooled syrup, water, and ginger bug.
- Glass bottles with swing-top lids (aka flip-top or Grolsch bottles) – These are crucial for trapping carbonation during fermentation.
- Funnel – To help pour liquid into bottles without spilling.
Frequently Asked Questions
1. How do I know when my ginger bug is ready to use?
You’ll know your ginger bug is ready when it becomes bubbly and slightly fizzy, with a pleasant fermented aroma—similar to ginger beer. You will see the ginger bits float to the top and white sediment at the bottom. This usually takes 5 to 7 days of feeding. If there’s no activity after a week, your water may contain chlorine, or it may need more warmth or feeding.
2. How do I revive my ginger bug if there’s no activity?
If your ginger bug seems inactive, don’t worry—it may just need a little love! Make sure you’re using non-chlorinated water and feeding it daily with equal parts fresh ginger and sugar. Keep it in a warm spot (around 70–75°F / 21–24°C) and stir it once or twice a day. You can also try feeding it twice a day for a couple of days to boost activity. Bubbles should start forming again within a few days.
3. How long does homemade ginger ale last?
Once your ginger ale is fizzy and has reached your desired carbonation level, move it to the fridge. It will stay fresh for up to 2 weeks when refrigerated. Be sure to open the bottle slowly, as natural carbonation builds pressure and can cause it to fizz over!
4. Can I make this ginger ale sugar-free?
Not completely. Sugar is essential for the fermentation process—it feeds the beneficial bacteria and yeast. However, much of the sugar is consumed during fermentation, so the final drink contains significantly less sugar than store-bought sodas. You can experiment with reducing sugar slightly, but going too low may affect carbonation and taste.
5. How many servings does this recipe make, and how often can I drink it?
This recipe makes about 4–5 servings, depending on how much water you dilute the ginger syrup with. Because it’s rich in probiotics and gentle on the system, you can enjoy a small glass daily as part of your wellness routine—just like you would with kombucha or other fermented drinks.
Don’t forget to leave a comment and ⭐️⭐️⭐️⭐️⭐️ star rating down below if you try this recipe! Subscribe to my newsletter and follow along on Instagram, Facebook, and Pinterest! for more recipes and updates.
For the ginger bug; is it supposed to be “add 1 tablespoon of sugar, or water daily with the ginger?”
You have it in the notes as sugar but in the recipe it says water. Please confirm the correct addition. Thank you!
Hi Toree! Thanks for pointing that out –it was a typo. It is 1 tbsp ginger + 1 tbsp sugar daily. I’ve fixed the typo. 🙂