Ginger bug sodas are full of sweet, refreshing natural carbonation. The flavors you can craft with ginger cultured homebrews are endless. Plus, beneficial probiotics are a happy bonus in these homemade ginger bug soda recipes.
You've got your trusty ginger culture on hand, right? If not, you will want to read all about Making A Ginger Bug first.
There you will learn everything you need to know about the starter that is key to making bubbly, probiotic-rich soda pop right in your own kitchen.
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🥤Why brew soda pop?
- No artificial colors, flavors, or additives
- Natural sugar in place of high fructose corn syrup
- No preservatives
- All-natural carbonation
- Fun and rewarding project
Top Tip
Chill your finished sodas well before opening. That way, your effervescent home-brewed soda will end up in your glass and not all over your counter or table!
There is something so magical to me about creating over-the-top carbonation out of everyday ingredients. This sparkling beverage is ready in as little as 24 hours plus chilling time in a tropical climate.
Colder climates give varying times, and there is a learning curve. That's a good deal of the fun though with live, fermented foods.
Whether it's sourdough bread, kimchee, yogurt, or kombucha, living foods are unique to your environment and ingredients.
📋 Ingredients
- Filtered water - pure water without chlorine is a must.
- Ginger bug - the ingredient that makes it all possible.
- Lemons - to squeeze fresh lemon juice.
- Ginger root - Organic fresh ginger with the skin on is best.
- Raw cane sugar - clean support for the healthy bacteria in ginger bug.
- Sea salt - a pinch brings out the sweetness of other flavors.
🥣 Equipment
Because we are talking about geyser-spilling, lid-popping soda, you'll want to have strong glass bottles with reliable lids to ferment and store your brews.
Swing top bottles are available online and at local homebrew supply stores.
- Grolsch bottles are ideal.
🔪 Steps
Have you started dreaming yet about what soda flavors you would like to have? I recommend starting with straight ginger ale. Trust me, there isn't anything plain about it.
You get to choose whether it's mildly sharp or tongue-burning spicy. You can also adjust the amount of sweetener to your taste. You'll be amazed by your own creation.
- Chop ginger and squeeze lemon juice.
- Measure out water, sugar, and chopped ginger. Boil together.
- Strain boiled mixture and combine with lemon juice, ginger bug, and water.
- Bottle ginger soda and ferment until bubbly.
🍇 How to flavor ginger soda
I've had the best results using fresh or frozen concentrated fruit juices and homemade syrups for flavoring and carbonation.
Whole fruits and spices can occasionally yield off-flavors. But coming up with new flavors is so much fun I won't try to stop you from experimenting with your own combinations!
🧾 Variations
Once you have the hang of the process of making homemade ginger ale, you can branch out to endless variations.
The recipe card below has all the instructions on how to make six unique, sparkling sodas. These are the tried and true tested flavors we enjoy most at our house:
- Extra Ginger
- Tamarind
- Pineapple
- Elderberry
- Sarsparilla
- Grape
- Jamaica
👩🏻🍳 Expert tips
- Use organic ingredients whenever possible and inspect for mold before including them.
- Always add your ginger bug to a cooled mixture. Heat above room temperature can kill the beneficial bacteria that make fizzy soda.
- Use a minimum of ¼ cup of sugar per recipe if reducing the sugar.
- Make sure your starter is alive and active. If in doubt, check out How To Make Ginger Bug for tips on storage and maintenance.
- Use bottles with tight swing-top lids that seal well.
- You can "burp" your sodas every 12 hours to release CO2 and gauge fermentation.
- Soda is ready to refrigerate when a noticeable stream of bubbles rush up the side of the bottle from bottom to top. You don't need to wait until it spills over to chill it.
- Chill soda for at least 12 hours before trying to open and serve it.
- Some flavors like Sarsparilla can gain carbonation if stored for several days. Be sure to open sodas slowly over a sink until you see how powerful the bottle is.
- Homebrew soda loses sweetness and becomes more tart over time. We've made some fun alternative "champagne" by letting pineapple ginger soda age for one to two months in the refrigerator.
Ready to go? If the answer is yes, I'm delighted you've signed up for another new culinary adventure.
🍹More healthy beverages
Enjoyed this post? Leave a comment, rate ⭐⭐⭐⭐⭐ it, and follow @poppyswildkitchen on Instagram. Aloha!
📖 Recipe
Ginger Bug Soda Recipes
Ingredients
Make ginger tea
- ½ cup chopped organic ginger
- ¼ tsp. sea salt
- ¾ cup raw sugar to taste
- 2 cups filtered water
Add ginger bug
- ¼ cup strained fresh lemon juice
- ½ cup strained ginger bug culture
- 6 cups filtered water
Instructions
BASIC GINGER ALE RECIPE
Make ginger tea
- Bring 2 cups filtered water to a boil. Add ½ cup chopped organic ginger, ¼ tsp. sea salt , and ¾ cup raw sugar. Stir for a few minutes to make sure dissolves completely, and cook gently for 5 minutes. Remove from heat and let steep until lukewarm.
Add Ginger Bug
- When the ginger and sugar mixture is lukewarm or cooler, strain it into a large pitcher or bowl that holds 8 ½ cups. Toss out the strained ginger.
- Add ¼ cup strained fresh lemon juice, ½ cup strained ginger bug culture, and 6 cups filtered water. Stir to mix.
Bottle Soda For Fermentation
- Use a funnel to pour soda into four 16 oz. swing-top bottles and cap tightly. Let ferment 24 hours at room temperature. You can "burp" the sodas every 12 hours to release CO2 and gauge fermentation.
- When a noticeable stream of bubbles rush from bottom of glass to top, your soda is ready to finish in the refrigerator. You don't need to wait until it actually spills over the top of the bottle.
- Place in refrigerator and chill completely before opening. Sodas last a couple weeks and then begin to lose sweetness gradually. Let your pineapple soda age for two months for a wild "champagne" alternative!
VARIATIONS
Extra Ginger
- Increase ginger to 1 cup and keep everything else the same.
Tamarind
- Make ginger tea with ¼ cup chopped ginger, ¼ tsp. salt, ½ cup coconut palm sugar, 4 TB whole fruit tamarind, and 2 cups of filtered water. Cool and strain the mixture.
- Omit lemon juice. Add ½ cup ginger bug and 6 cups of filtered water. Bottle and ferment per the basic recipe.
Pineapple
- Make ginger tea with ¼ cup chopped ginger, ¼ tsp. salt, ⅓ cup raw sugar, and 2 cups of filtered water. Allow to cool and then strain the mixture.
- Add ½ can of frozen unsweetened concentrated pineapple juice, ¼ cup of lemon juice, ½ cup ginger bug, and 5 ½ cups of filtered water. Bottle and ferment per the basic recipe.
Elderberry
- Make ginger tea with ¼ cup chopped ginger, ¼ tsp. salt, ¾ cup raw sugar, 3 tablespoons dried elderberries, and 2 cups of filtered water. Allow to cool and then strain the mixture.
- Add ¼ cup of lemon juice, ½ cup ginger bug, and 5 ½ cups of filtered water. Bottle and ferment per the basic recipe.
Sarsparilla
- Make ginger tea with ½ cup chopped ginger, ¼ tsp. salt, ¾ cup coconut palm sugar, 2 TB sassafras bark, 1 TB dried wintergreen leaf, 1 vanilla bean split lengthwise and chopped, 1 TB molasses, and 2 cups of water. Bring to boil and simmer for 15 minutes. Cool and strain.
- Add 2 TB lemon juice, ½ cup ginger bug, ¼ tsp. natural rootbeer extract and 6 cups of filtered water. Bottle and ferment per the basic recipe.
Grape
- Make ginger tea with ¼ cup chopped ginger, ¼ tsp. salt, ⅓ cup raw sugar, and 2 cups of filtered water. Allow to cool and then strain the mixture.
- Add ½ can of frozen unsweetened concentrated grape juice, ¼ cup of lemon juice, ½ cup ginger bug, and 5 ½ cups of filtered water. Bottle and ferment per the basic recipe.
Jamaica
- Make ginger tea with ¼ cup chopped ginger, ¼ tsp. salt, ¾ cup raw sugar, ¼ cup dried Jamaica hibiscus flower, and 2 cups of filtered water. Allow to cool and then strain the mixture.
- Omit the lemon juice. Add ½ cup ginger bug, and 6 cups of filtered water. Bottle and ferment per the basic recipe.
Serve
- Chill soda for at least 12 hours before trying to open and serve it. Serve over ice if desired or enjoy straight from the bottle.
Store
- Store sodas in the refrigerator for up to two weeks. After that, they will become increasingly less sweet and more tart. Some like Sarsparilla can get powerfully carbonated- be sure to open them slowly and over a sink if they have aged!
Carrie Davenport
Aloha from Maui too! Are you still here? I'm waking up my first batch of ginger bug today! I'm hoping to try some recipes with less sugar, and I'm using coconut sugar. I don't have a sweet tooth, and like my drinks not too sweet. Have you tried many recipes with less sugar? I see that you said a minimum of 1/4 cup. Any suggestions?
Poppy Hudson
Aloha island mate! First make sure you follow the instructions for brewing the Ginger Bug before making soda. Then you can try variations with the soda flavors. Coconut sugar will work fine to make ginger soda, but I still recommend a minimum of 1/4 cup coconut sugar in the full soda batch to feed the ginger bug and produce good carbonation. Aside from that, when I'm trying to reduce the sugar I lean on concentrated pure fruit juice. You might like to check out the pineapple and grape variations in the Ginger Soda post. Allow for more time to reach carbonation. Another cool way to make dry sparklers is leave your sodas in the refrigerator for weeks. The ginger bug will gradually consume and convert the sugar while preserving carbonation. I've made dry pineapple "champagne" by leaving the pineapple ginger soda in the refrigerator for 2 months. Open it carefully if you do because it can have quite a force! Hope this helps and have fun.
Michelle
I’m very excited to try this recipe and find a replacement for my kombucha and I love ginger! A question about the bottling. For kombucha I would reuse old store bought kombucha bottles with a twist top cap. Given that they worked for that, can I assume that I can repurpose them here rather than hunting down flip tops?
Poppy Hudson
You know when I first started my kombucha journey, I used the bottles you described. However, I found I had to tighten them with a wrench to keep them from leaking and not all would seal well. After too many mishaps I upgraded to the swing top bottles for kombucha. I don't recommend anything else, especially for ginger soda that ferments more quickly and can be explosive. I hope this helps you decide for yourself and happy brewing!
Ruth
I waited for 48 hours but my soda is not getting dizzy. Could it be due to a colder room temperature? Should I just let it ferment for longer?
Poppy Hudson
Hey Ruth, Yes, wait longer, and with any luck, your carbonation will form. Ginger soda does take longer in colder climates. I don't know what your temperature is there, but there's no harm in giving the soda the time it needs. As long as the ginger bug was viable and the soda recipe had enough sugar in it, it should get fizzy. Best wishes!
Greg M
If you ferment it long enough it will definitely get you dizzy! 🙂 Seriously though, the key here, as the recipe indicates, is to use ORGANIC ginger. It has the natural yeasts on it to produce the dizz (sorry, the fizz:-)) Commercially bought ginger does not have this "all important" yeast culture. If you did use organic and it still didn't fizz, then yes, it is most likely due to room temp and will be delayed. It will happen, but you will need to give it more time. Another option is to place it in the warmest room in the house versus your kitchen countertop. If you really enjoy this, you might want to consider growing your own ginger. It is easy, easy, easy, and will provide for you the yeast culture that you need for proper fermentation. Last point, I hope that you weren't offended about my take on your typo. It was perfect, (in my world I'd call it a Freudian slip). Life is short, and people are too grumpy these days, so I hope you took the jest in the friendly manner that it was intended.
Poppy Hudson
Love the idea Greg for growing your own organic ginger, and thanks for chiming in with all the helpful tips!
Dusti
OK, so this is more of a question. I made my ginger bug and made this soda on day eight. on day probably five or six of my ginger bug feeding it daily. I had pretty good bubbles on top, but I wasn’t sure so I did the full seven days of feeding the ginger bug. On day eight which is today I’m making my soda. The ginger bug seemed a little thick/syrupy and I feel like a few bubbles. Do you think this will still work? Or do I need to throw the ginger bread out and start over?
Poppy Hudson
It's hard to tell without seeing the ginger bug, but I think you should be fine as long as you don't see mold or smell a foul smell from the ginger bug. Give it a go- it may be just right! Best of Luck.
Mary K Wynn
Love these recipes! Trying the Tamarind next with a little orange zest. Thank you for sharing this. I've searched many and this!! My favorite 😍
Poppy Hudson
Ooh orange zest and tamarind! That sounds yumm. So happy you are finding your favorites. Thank you for your comments Mary. Aloha