Today, I’m sharing a recipe for Fermented Ginger Ale. This is a Probiotic-Rich Homemade Soda that is wonderful for Good Gut Health.
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Table of Contents
- How to Make Fermented Ginger Ale
- Fermented Beverages
- Masontops Mason Jar Fermentation Kit Discount Coupon
- The Modern Pioneer Pantry
- Download Your Free 36-Page Pantry List
- The Modern Pioneer Cookbook
- Join the Traditional Foods Kitchen Academy
- Kitchen Academy Videos
- Homemade Fermented Ginger Ale Recipe
- Shop for My Favorite Items
How to Make Fermented Ginger Ale
Homemade fermented sodas, such as Fermented Ginger Ale, are easy to make and offer a probiotic-rich alternative to the sodas sold at the grocery store. Plus, since they are rich in probiotics, homemade sodas support good gut health, which scientists tell us is part of supporting overall good health.
To start, you’ll need a “Ginger Bug,” so if you don’t already have one made, be sure to watch the How to Make a Ginger Bug for Making Probiotic Rich Fermented Drinks video.
Fermented Beverages
Homemade Strawberry Soda—A Sweet and Bubbly Probiotic Treat
Made with fresh fruit and a ginger bug—simple, healthy, and so refreshing!
How to Make Tepache – An Anti-Inflammatory Fermented Pineapple Drink
This sparkling fermented pineapple beverage is rich in probiotics to support a healthy digestive system.
Beginner’s Guide to Kombucha Making
Now you can make Kombucha at home!
Masontops Mason Jar Fermentation Kit Discount Coupon
Although you don’t need any special equipment to start making ferments, the Masontops kit can help you simplify the process and enable you to create your ferment successfully. In my Masontops unboxing video, I show you my Masontops Complete Mason Jar Fermentation Kit and go over everything the kit includes.
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Simple ingredients, timeless techniques, and a well-stocked pantry. Discover over 100 nourishing recipes to preserve food and turn pantry staples into delicious, homemade meals. Build a wholesome, traditional pantry—just like a modern pioneer!
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Homemade Fermented Ginger Ale
Ingredients
- 4 inch piece Fresh ginger, chopped
- 4 cups Water
- 1/3 cup Dried cane juice (sugar) White cane sugar can be substituted but add 1 teaspoon of molasses
- Juice of one lemon
- 1/4 cup Ginger bug See related video at https://youtu.be/-5On9AsrWVw
Instructions
- Add chopped ginger to a saucepan and add water. Bring to a boil then turn down to a high simmer. Simmer for 10 minutes.
- Remove saucepan from the heat and stir in sugar until it dissolves.
- Strain liquid in saucepan into a 4-cup measuring cup or bowl using a mesh strainer to catch the ginger.
- Allow mixture to cool to room temperature and then add ginger bug and stir well.
- Decant mixture into a jar and put on a lid and allow to ferment for 2 – 6 days. Loosen lid each day to release fermentation gas that will build up in jar. Once the desired level of carbonation and flavor have been achieved, refrigerate.
Video
Notes
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Favorite Fermentation Equipment
- Food Processor
- Measuring Cups and Spoons
- Stackable Glass Bowl Set
- Colander
- Flour Sack Towels
- 4-cup Measuring Cup
- Magic Whisk
- Funnel
- Bottles with Screw Top
- Swing Top Bottles
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Recommended Reading
- The Modern Pioneer Cookbook
- The Modern Pioneer Pantry
- Nourishing Traditions
- Fermentation Books
- Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods (2nd edition)
- The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World
- Fermented Vegetables, 10th Anniversary Edition: Creative Recipes for Fermenting 72 Vegetables, Fruits, & Herbs in Brined Pickles, Chutneys, Kimchis, Krauts, Pastes & Relishes
- The Farmhouse Culture Guide to Fermenting: Crafting Live-Cultured Foods and Drinks with 100 Recipes from Kimchi to Kombucha
- Traditionally Fermented Foods: Innovative Recipes and Old-Fashioned Techniques for Sustainable Eating
I just made a successful ginger bug and am moving on to ginger ale this week! I’m so excited. You channel has changed my life. I now make sauerkraut, bone broth, beet kvass, etc. thank you!
Hi Ginger, WOW!! I am so happy to hear this!! You are amazing and I am glad that we are on this traditional foods journey together! Love, Mary
I just made some ginger beer yesterday. Its happily doing its thing in the quart jar. But my bug is still very active. I want to put it in the fridge but scared it will blow up with a tight lid on the jar. What should i do. Thanks Mary
Hi Lyn,
You are very smart to be cautious. You can store your “bug” in the fridge in a jar with a LOOSE lid. It will become dormant once refrigerated. When you are ready to reactive it, just bring it up to room temperature and start feeding it. It should become active in a day or two. Thanks so much for being here!!
Love and God bless,
Mary
thanks so much. I drank most of my 1st quart. It didnt get very fizzy after a few days it went flat. But i didnt mind, it was still good. Just brought my bug out of the fridge tonight. I think this time i will add a little less lemon. But overall i loved the spiciness of it. So wont adjust the ginger. Thanks again Mary
I know what the sugar does for the ginger ale but is it possible to use something like stevia instead. I am pre-diabetic and have to watch my intake of sugar and carbs.
Hi Jim, I understand completely. I’m not sure what to suggest since the good bacteria needs some “food” – in this case, the sugar – to eat. However, that said, I am wondering if you put some grated apple in along with the ginger if that would be enough food to kick start the process. I would try it. Start with half a grated apple and then save the rest of the apple to add a little bit each day the way you would be adding the sugar. Hope this helps. Keep me posted. Love, Mary