Affiliates note: As an Amazon Associate I earn from qualifying purchases. My content may contain affiliate links to products and services. If you click through and make a purchase, I'll receive a small commission. It does not affect the price you pay.
Fermented Ginger Ale Recipe – A Probiotic Rich Homemade Soda for Good Gut Health
Hi Sweet Friends,
Today, I’m sharing a recipe for Fermented Ginger Ale. This is a Probiotic-Rich Homemade Soda that is wonderful for Good Gut Health.
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.
Also, Do you know about our Facebook group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.
Related Videos
 |
Stay in Touch with Mary’s Nest
- Subscribe to My YouTube Channel for Traditional Foods Videos (Free) - When you subscribe, be sure to click on the notification bell that will let you know each time I upload a new video.
- Subscribe to Mary’s Traditional Foods Newsletter (Free) - Get a free 36-page eBook for signing up: How to Stock Your Essential Traditional Foods Four-Corners Pantry.
- Join the Traditional Foods Kitchen Academy (Optional Paid) - For more detailed videos and exclusive members-only perks, join my YouTube membership community.
- Order The Modern Pioneer Cookbook (Optional Paid) - Get a printed book of Mary's nourishing recipes from a Traditional Foods Kitchen. This bestselling cookbook is published by Penguin Random House with their DK imprint.
I look forward to having you join me in my Texas Hill Country Kitchen!
You can print the recipe below.
I'd like to receive more tips and recipes from Mary's Nest.
Homemade Fermented Ginger Ale (Video)
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.
Notes
Shop for items used in this blog post or video
- Visit Mary's Nest Amazon Shop
-
Visit my Shopping Guide page
Get up to 15% off for Stocking your Traditional Foods Pantry and Equipping your Modern Pioneer Kitchen, including discounts from US Wellness Meats, Mockmill Grain Mill, Masontops, Cultures for Health, Survival Garden Seeds, Redmond Real Salt, Plan to Eat, and more!
Favorite Homemade Soda Making Supplies:
- Swing-Top Bottles
- Glass Bottles with Screw Tops
- Quart Size Wide Mouth Glass Jars
- Quart Size Wide Mouth Storage Lids
Affiliates note: As an Amazon Associate I earn from qualifying purchases. My content may contain affiliate links to products and services. If you click through and make a purchase, I’ll receive a small commission. It does not affect the price you pay.
Disclaimer:I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com website, including text, images, videos, eBooks or eGuides, social media, or other formats, were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched in a video or read on this website. Use caution when following the recipe in this video. The creator and publisher of this video and website will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this website or corresponding video channel.
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