Does something that reminds you of being sick belong in the category ‘Good Memories’? My mom gave us flat ginger ale whenever we were recovering from a bout of stomach flu. It was part of being cared for, and it definitely settled my stomach. So, for me, it’s a memory of comfort.
Yes, we drank soda when we were kids on special occasions, although back then I would choose orange or root beer, rather than ginger ale. I rarely drink store-bought soda these days – but, if I had to choose, it would be ginger ale. I guess my tastes have changed.
But really, there’s no need to choose store-bought when I can make my own healthy ginger ale that’s full of good enzymes, and beneficial yeasts and bacteria. And I can control the amount of sugar.
Benefits of Ginger
Most of us are aware that ginger, Zingiber officinale, really does the job when it comes to easing nausea. But did you know that it may help relieve the pain of osteoarthritis because of its ability to reduce inflammation?
Start With a Ginger Bug
The tastiest ginger ale begins with a ginger bug, but whey (the liquid strained from a good quality plain yogurt) may be used as well. Think of a ginger bug as a sourdough for homemade sodas. It has to be fed to continue reproducing. But it can be used for all kinds of sodas – not just ginger ale. Think homemade root beer or even fermented sodas made from herbal tea.
Your ginger bug will capture wild yeasts and bacteria. You’ll feed those little beasties sugar and they in turn will emit carbon dioxide, the magic that will make your soda fizz.
The fact that you are feeding your bug sugar doesn’t mean that your beverage will have a high sugar content. That’s the beauty of the beasts – they are consuming the sugar and the longer you let your soda ferment, the less sugar it will contain.
Ingredients
- fresh organic ginger
- organic cane sugar
- non-chlorinated water
Instructions
- Grate a 2" piece of fresh ginger.
- Add the ginger to a jar along with 1 tablespoon of sugar and 1/2 cup of water. Stir.
- Cover your jar loosely and place in a warm spot in your kitchen. A coffee and a rubber band work well to cover it.
- Each day, stir in another 2" piece of ginger, grated, 1 tablespoon of sugar and 2 tablespoons of water.
- Continue for 5 - 6 days, or until bubbly.
- You may then refrigerate your ginger bug and reduce the feeding to once a week, if desired. To re-activate, remove from the refrigerate and begin feeding daily.
- Use 1/2 cup of ginger bug per 1/2 gallon of sweetened liquid to make soda.
Ginger Ale
So once you get your ginger bug ready, you can start your ginger ale. Yes, this is slow food, just the way I like it!
Ingredients
- 2 inch piece of fresh organic ginger grated
- 1/2 cup organic cane sugar
- 1 teaspoon organic molasses
- 1/4 teaspoon sea salt
- 3 tablespoons fresh squeezed lemon or lime juice
- 1/2 cup ginger bug or whey
- 7 cups non-chlorinated water
Instructions
- Ad 3 cups of water, ginger, sugar, molasses and sea salt to a saucepan.
- Bring to a boil and then simmer for 5 - 10 minutes.
- Remove from the heat and add 4 cups of water. Cool to room temperature.
- Transfer to a 1/2 gallon glass container with lid.
- Add lemon or lime juice, and ginger bug or whey. Stir.
- Put lid on jar and tighten.
- Allow to ferment on counter for 2 - 6 days. (Shorter time period if room is warm and longer time period if room is cold.)
- Once bubbling begins, burp the jar by loosening the lid and then re-tighten.
- Strain and bottle in Grolsch bottles and refrigerate. Will last for several months. Check the bottles occasionally and burp the lid to prevent too much build-up of gases.
Thank you for visiting Learning And Yearning. May "the LORD bless you and keep you; the LORD make his face shine upon you and be gracious to you; the LORD turn his face toward you and give you peace." Num 6:24-26
Betty says
Can’t wait to try this!
Mallory says
Can you use acid whey (from Greek yogurt)?
Susan Vinskofski says
That should work just fine, Mallory!
Mark says
Can you use coconut sugar?
Susan Vinskofski says
Hi Mark, while I use coconut sugar in most of my baking, from all my reading it is my understanding that organic cane sugar works best. But that doesn’t mean that you can’t experiment and see what happens! Keep in mind that the ferment eats most of the sugar.
eva says
this is brilliant!!
curious what it tastes like….. only one way to find out right??
…one day….
thanks
eva
Susan Vinskofski says
Eva, it’s hard to describe and it does depend on how long you ferment it. At first it’s sweet and gingery but it becomes less sweet and on the verge of being alcohol the longer it ferments.
Forrest says
can you double the recipe to make 1 gallon?
Susan Vinskofski says
Yes, sure!
Deedee says
Any idea why my soda isn’t fizzing. I made the ginger bug over 6 days. It was bubbling very nicely. Made the ginger soda recipe to a tee. I did not substitute anything. It has been sitting 6 days and I don’t think it’s fermenting. Should I add another 1/2 cup ginger bug or whey?
Susan Vinskofski says
Yes, I’d try adding more bug or whey, but I would also add more sugar. It won’t fizz if it needs more sugar on which to feed.
Robin says
My ginger ale is growing a scoby. Is this ok? I’m not sure what to do. The ginger ale has been the jar about six days, but it is not very bubbly. Should I just let it ferment a few more days? Our house is not really warm (it snowed outside today even though it’s April).
Susan Vinskofski says
Hi Robin, while my ginger ale has never grown a scoby, I understand that that is not that uncommon. Your ale should be just fine.
Billy says
Is there such a thing as too many good things for your tummy? This sounds like a sure fire mega-dosage of help for an upset stomach! Ginger ale AND probiotics? Count me in! Thanks for sharing your recipe!
Susan Vinskofski says
Enjoy!
Danny Henson says
Where can we find the nutritional content of ginger bug? We are going Keto and would hate to give up our ginger bug because enough sugar is not eaten to be below the carb limit.
Susan Vinskofski says
I’m sorry, I really don’t know, Danny. I hope you can get the info you need.
Cindy says
Would it work if I used honey instead of sugar or molasses?? I’m getting ready to make a garlic honey tonic for cold and flu season and have a lot of honey on hand!
Susan Vinskofski says
Hi Cindy, I’ve never tried honey so I can’t speak from personal experience. I’ve read that it will not work. That surprises me a little since I make https://learningandyearning.com/pine-needle-and-raspberry-soda/ with honey. Are you up to experimenting and reporting back?
Tonneke says
Hi Susan,
Thank you for publishing these recipes! I just recently discovered fermentation and I’m loving it!
I have made the ginger bug. (the only thing that wasn’t clear to me, was that I had to leave the skin on the ginger, because that contains the good bacteria to make the ginger bug)
Now it’s bubbling a little and I can hear it fizzing, so I think it’s ok.
I’m going to try the ginger ale now, hope I get it right.
I just wanted to ask you: how you make this fermented soda with herbal teas?
Susan Vinskofski says
Hi Tonneke, just follow the recipe for the ginger ale, but use herb tea instead of water. I think that would work just fine!
Ashley says
My family has recently been introduced to ginger brew. We love it! Is there a way to make sure this doesn’t become alcoholic? I have little people in the house that would very much enjoy the soda, but not alcohol. I really look forward to making this!
Susan Vinskofski says
Just allow the soda to ferment to the point where it’s fizzy and then refrigerate it. You should have no problem. Enjoy!
Mary says
I bottled my ginger ale but it has stopped fizzing. Is this normal? I have been burping it daily to release pressure inside the bottles. Did I ruin it?
Jeannie says
My Ginger bug is not bubbling. I am growing it using a coffee filter for a lid. I am adding ginger, sugar & water daily. It has been 4 days. Do I just keep adding daily & it will bubble eventually?
Susan Vinskofski says
Hi Jeannie, yes, just keep going for several more days. Bubbling time varies – it should start in the next few days.
Lori says
You need to use organic ginger root ! Grocery stores use chemicals on the skin so that could cause it not to get bubbly 🙂
Susan Vinskofski says
Yes, of course. That’s very important! Thank you for pointing that out.
Nancy K says
Yikes! I accidentally added the lemon juice to the boiled syrup. should I still add it in after?
Susan Vinskofski says
That should be just fine. Don’t add more later unless you taste it first and think it needs more.
Sharon Whitetto says
I am wondering if there is a substitute for the molasses?
I love ginger ale but can’t use the molasses. Thank you for posting this. Gives me something to do with this down time.
Susan Vinskofski says
Hi Sharon, the molasses gives the soda some color, but it can be eliminated. Enjoy!
Ruth Ann says
I know this is sort of a weird question but curious could the ginger bug be used to flavor your kombucha?
Susan Vinskofski says
Hi Ruth Ann! I don’t know why not, and think it’s a good idea!
Nana says
Ugh… I just messed up and put my ginger bug in with water.molasses. and sugar. Will boiling it kill everything so it won’t become carbonated ?
Susan Vinskofski says
Oh, no! Yes, boiling will definitely kill the ginger bug. Do you have any whey (liquid from strained plain yogurt)? You could use that to ferment the soda.
Margarethe Nixon says
Can I use an Air- Lock instead of capping in the initial stage on my fermenting bottles to save burping daily? The weather is warming up.
Susan Vinskofski says
Yes, an airlock will work as well!