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Homemade Ginger Ale Using Ginger Bug

This homemade ginger ale isn’t just refreshing—it’s gut-loving and nutrient-rich, offering a powerful blend of science-backed wellness benefits in every fizzy sip
5 from 2 votes
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Course: Drinks, Healthy Remedy
Cuisine: American
Prep Time: 45 minutes
Fermenting Time: 7 days
Total Time: 7 days 45 minutes
Servings: 5
Calories: 89.8kcal
Author: Capri Lilly

Ingredients

FOR THE GINGER BUG

  • 1 tablespooon fresh ginger, chopped (skin-on)
  • 1 tablespoon sugar
  • 1 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)
  • 1/2 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

When fermenting naturally carbonated drinks like ginger ale, it's important to "burp" the bottles daily—especially during the first 2–4 days of fermentation at room temperature. As the natural yeasts in your ginger bug feed on the sugars, they release carbon dioxide, which builds up pressure inside sealed bottles. If that pressure isn't released, it can cause the bottle to overflow, leak, or even explode—especially in warm environments.

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.
Once your soda is bubbly to your liking, move it to the fridge, which slows down fermentation and reduces pressure buildup. The soda last for up to a week in the fridge

 

Nutrition

Serving: 6oz | Calories: 89.8kcal | Carbohydrates: 23g | Protein: 0.24g | Fat: 0.08g | Sodium: 1.8mg | Potassium: 55.2mg | Fiber: 1g | Sugar: 20.7g | Calcium: 7.4mg | Iron: 1mg