Ginger Bug Soda

Prep Notes

One issue that many people have reported when making a ginger bug is producing alcohol. This usually happens when the fermentation process is too quick. When you grate your ginger, it speeds up the fermentation process and the microbes digest the sugar too quickly for you to replace it, potentially resulting in the formation of alcohol. You can slow down the process by dicing the ginger instead.

1. Don’t use chlorinated tap water since this will suppress the yeast and bacteria that are working hard to ferment your ginger.
2. Sterilize all your materials to prevent mold.
3. Organic ginger doesn’t need to be peeled, but it’s advisable to peel non-organic ginger.
4. Experiment with the types of juice or sweetened tea that you add. It all depends on your taste. I have used high fructose juices, but you can also use any juice or tea sweetened with honey or sugar.
5. You can also blend up your own juice from any bumper crops you have harvested instead of purchasing it. If your fruit is not perfectly ripe, then simply add a tablespoon of extra sugar to make sure there is enough to feed the fermentation
6. .A swing top bottle with a rubber seal will hold the gases better than a regular jar but be sure to use good quality bottles so that they can withstand the extra pressure build-up.

Directions

1. Heat up 2 tablespoons of water and dissolve 1 tablespoon of sugar in a jar. Set aside to cool to room temperature.
2. Add 2 tablespoons of ginger to the jar and cover the jar with a cloth or coffee filter and leave it at room temperature, but out of direct sunlight to ferment.
3. Every day, for the next 5 days, you will need to feed it by adding 2 tablespoons of ginger, 2 tablespoons of water and 1 tablespoon of sugar and give it a swirl. In cooler climates, this may take twice as long, but you will know that it’s ready because you will see bubbles forming and it will have a yeasty smell.
4. Strain off a quarter of a cup of your ginger bug and mix it with 3.5 cups of juice. Leave it at room temperature for about 3 days, but this time you need to seal the jar so that the gases are trapped, therefore carbonating your juice.
5. After the 3-day fermentation period, you should see dense bubbles forming which means it’s ready to place in the fridge to serve chilled and drink within 1 week. In colder climates, it may take 4 or 5 days to form enough bubbles, but you should taste it from the second day onwards, until you are satisfied with the sweetness and amount of fizz. This cheeky taste testing each day will also release some of the pressure building up in the jar.
6. The leftover ginger bug can now be properly sealed and stored in the fridge, and if you feed it once a week, then it should last for another month or so. To make a second batch of soda, be sure to feed the ginger bug and leave it out at room temperature the day before, otherwise there is a risk of mold growing instead of fermenting the juice.

Notes:

 You can also use your own homemade syrup (diluted down with 4 cups of water) or blend 2 cups of fresh fruit with 2 cups of water instead of purchasing juice.

Credit: The Lost Herbs