DIY Fermented Ginger Soda Pop!

Last week we talked about how to make your very own Ginger Bug. If you are unsure of what a “Ginger Bug” is, or you missed this post go ahead and check out our article about How to Make a Ginger Bug – Fermenting Foundation for Soda Pop.

Our Ginger Bug is bubbling actively now! It’s been about 5-7 days and we have fed our little Bug every day fresh ginger, fresh water, and some sugar on a regular basis. Now it’s time to make our first batch of Fermented Ginger Soda Pop!

Here’s what you need:

Active Ginger Bug

2-5 Tablespoons of grated Ginger Root

1-2 Lemons

1/2-1cup Sugar

2 quarts Water

4-5 Flip Top Bottles (or jars with lids that seal tight)

Let’s Get Started!

(1) Heat Up your water (preferably non chlorinated) in a pot on the stove. You want to bring it to a hard boil.

(2) Meanwhile, shred your ginger and zest the peels of those lemons. Once that’s done, go ahead and throw them into the boiling water.

(3) Allow your water ginger and lemon zest to boil for 10-20 minutes depending on the strength of flavor you desire. Then turn heat off.

(4) Add your sugar to taste; transfer to a bowl for cooling.

** Remember, as your soda pop ferments, the sweetness of the beverage will become less as the yeasts and bacteria in your ginger bug will eat the sugar and release gasses that make our drink carbonated! **

(5) Allow your mixture to cool COMPLETELY to room temperature. While you wait, juice those skinless lemons and set their juices aside.

(6) Once cool, add the lemon juice and 1/2c of your Ginger Bug mixing well. That’s it! Now get that sweet and tangy fermented soda pop mixture into your bottles or jars with airtight lids.

** Don’t forget to feed your Ginger Bug! You can place him in the refrigerator where he will only need weekly feedings, or you can place him back up in your pantry or on the fridge to be fed tomorrow. **

(7) Place your bottles in a moderately warm area where they will sit for 2-7 days. Open the lids ever day or two and check the carbonation level. Don’t forget to taste them as they sit and ferment. Place them in the fridge once they are sweetness and bubbly ratio are both your liking. They can sit in there for months waiting patiently to be popped open and enjoyed!

** If you do not “burp” (let the gasses out) of your bottles they could explode! This has happened to me once and let me tell you, it’s quite the mess! Don’t make my mistake. **

Try different sugars, ratios of flavors, fruit juices, herbs, or even some savory mixes! Keep an eye on our website for more recipes to make with your Ginger Bug.

Happy Fermenting!!

~ Cassie Deputie

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