A ginger bug is a lactic acid culture started from shredded raw ginger root and sugar (or honey) mixed together in dechlorinated water. When the ginger bug has matured to a slightly fizzy state, the strained liquid will contain lactobacillus which is used to ferment sugar in the beverage you add it to. The ratio is, generally, 250 ml of ginger bug to 1 liter of sweet beverage for a 250 ml flip top bottle.
Lemon & ginger soda
I mixed 50 ml of ginger bug to 200 ml of lemonade ( juice of half a lemon, water and honey). I placed the bottled mixture in a dark and warm area of my kitchen and allowed it to ferment for 3 days. The result is shown in this video. Of course, like any other carbonated drinks, you don’t want to shake before opening them! I guess I just wanted to present the outcome in a more dramatic way! Haha… 😀
Inspired by Wellness Mama’s recipe, I added my own twist.
- 2 tbsp grated organic ginger (with skin)
- 1 tbsp honey
- 480 ml dechlorinated water
1. Add all the ingredients into a flip top mason jar and stir.
2. Add 1 tbsp grated ginger, 1 tbsp honey and 2 tbsp water each day for the next 5 days.
3. The culture is active when bubbles form around the top of the mixture, fizzes when stirred and smells a bit yeasty.
Feed the culture with ginger, honey and water every now and then to keep it alive.
Replace the same amount of liquid with water every time you use some of the ginger bug.
Root beer soda
I’m now in the process of making a root beer. I’m inspired by Nourished Kitchen’s recipe, and I altered it a bit. Instead of adding sugar, I added honey. I also skipped a few ingredients, thinking it might not make a significant difference to the final taste.
- 50 g sassafras root bark
- 50 g winter green leaf
- 2 tablespoons sarsaparilla root
- 1 stick licorice root
- 1 tablespoon dandelion root
- 1 tablespoon birch bark
- 1 tablespoon wild cherry tree bark
- 1 teaspoon juniper berries
- 250 ml honey
- 140 ml ginger bug
1. Boil 2 liters of water.
2. Add all ingredients except the honey and the ginger bug.
3. Turn down the heat and simmer for 20 – 30 minutes.
4. Let the mixture cool down and allow it to infuse overnight.
5. Strain through a fine mesh strainer to remove herbs and barks.
6. Add honey to the strained liquid, and stir until it is dissolved.
7. Add the ginger bug. Stir.
8. Pour the mixture into swing top glass bottles.
9. Store the bottles in a dark and warm place for 3- 4 days to allow secondary fermentation. (Mine was ready after 2 days)
10. Allow the beer to mature in the refrigerator for 2 days.
I can’t wait to taste this homemade root beer!!! I’ll post a vid when I open one of the bottles! 🙂
Update: It worked just after 1 day of second fermentation! Now I just need to figure out how to make it into a soda rather than a champagne! 😁 I want to drink it all!