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 tablespoons 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 tablespoons sassafras bark, 1 tablespoon dried wintergreen leaf, 1 vanilla bean split lengthwise and chopped, 1 tablespoon molasses, and 2 cups of water. Bring to boil and simmer for 15 minutes. Cool and strain.
- Add 2 tablespoons 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!
Eric says
Do you always have to start with a “Ginger Tea” recipe or can you just use any fruity sugar solution and just the portion of ginger bug needed for the fermentation to occur?
Poppy Hudson says
I havenʻt tested the method you describe, but I donʻt see any harm in experimenting if you use the standard safety protocols. Let me know how it turns out if you try!
Emily says
Is it normal to have sediment settle to the bottom of the bottle?
Poppy Hudson says
Yes, quite normal.Aloha
Grace Eddy says
Do I need to use swing top bottles? Could I used mason jars screwed tightly? Thanks!
Poppy Hudson says
That's a good question Grace. It would be convenient especially if you already have them at home.However, I don't recommend them. The mason lids will be hard to tighten enough to insure carbonation and even more difficult to remove. Most importantly though, I don't consider them safe from explosions as they are not designed for fermentation. You can find screw cap bottles at fermentation supply stores if you want an alternative to swing top bottles.
Rene says
Hi Poppy. Thank you for the great instructions. Can I use fresh fruit in my soda recipe instead of the juice? Would like to try this as an option.
Poppy Hudson says
Yes, feel free to experiment. I have had some off-flavors when I tried various spices and fresh fruit, but here are some tips to give you a greater chance of success: Keep in mind the fruit flavor won't be as pronounced if you don't use concentrated fruit juice. You may also need to increase the sugar to reach a sweetness that suits your taste. That being said, some fruits I have found that love to ferment are pineapple, strawberries, and mango. Have fun!
Sam says
What’s it’s ABV?
Poppy Hudson says
Good question! I haven’t tested this myself with equipment. However, an internet search gives the following agreed-upon information: Like kombucha, homemade ginger bug soda typically has a very low alcohol content (ABV). It could range from .2% to 1%. This assumes you are fermenting the soda for only 24-48 hours. The longer you ferment homemade soda, the less sweet it will be and the higher the alcohol. Even in a 6-day ferment, though, the alcohol is not likely to be more than 2-3%. Happy brewing.
Shannon Rice says
Hello from Massachusetts! I've been making ginger bug/soda for a few weeks now. I love how easy (and inexpensive) it is to make.
-- I was having trouble with the initial fermentation, though. Getting my bug going can be difficult because my house can be quite cool. I've resorted to keeping it in the oven overnight with the light on. (like I do with some bread doughs).
-- I also added some of my local flavors! I've experimented with cranberries, pure maple syrup and apple cider. The cider and cranberry ginger soda was absolutely fabulous!
--My coworkers asked me where I got the "artisanal probiotic soda brew" and how much it cost per bottle. They guessed a 16oz bottle was $5 -$10. They didn't believe it when I told them I made it at home for less than a dollar a bottle!
--Thanks for getting me started with your recipe and helpful tips.
I plan on experimenting with white grape and peach juices, herbal teas, and a super strong ginger beer to use in cocktails. wish me luck!
Poppy Hudson says
Aloha Shannon, What a wonderful report! You've inspired me to try the cranberry and cider variation you invented. Wow, it would be fabulous for the fall holidays. Thank you for taking the time to share your valuable information and the fun story regarding your friends. Yes good luck on your future concoctions- I'm sure you'll ace them.👏
G Newell says
So good! The Ginger Bug gets stronger as it ages. I found the carbonation gets better each time I do a batch! Have also added Tumeric root with the Ginger.
Poppy Hudson says
Wonderful! I like the idea of the turmeric.☺️
Carlos Gonzalez says
Excelent recipe I just love the flavor of it, I had tried with tamarind, Jamaica and a wild berry that grows in the forest
Poppy Hudson says
Carlos, that sounds wonderfully exotic! Thank you for your comment.
Sarina Barba says
Can you use organic cane sugar? Also how do you know if your ginger bug is ready?
Poppy Hudson says
Yes, organic cane sugar is ideal! The recipe post has tips on how to tell when the ginger bug is ready under the section titled "When is it ready?"
Susan Massey says
Can Stevia be used instead of sugar? I'm insulin dependent and trying to get rid of diet drinks but struggling to find something enjoyable that doesn't contain carbs. I dried and ground stevia leaves to use for my hot tea, still trying to get used to it.
Thanks,
Susan
Poppy Hudson says
Unfortunately, stevia cannot replace sugar when making ginger bug sodas. Sugar is the food that the ginger bug culture requires to create the carbonation in ginger bug sodas. We do use stevia liquid at our household to sweeten Guava Leaf Tea and Vegan Masala Chai. Does your diet allow liquid stevia? I find it MUCH sweeter and less bitter than the powder from dried leaves. The Trader Joe's brand we buy says zero carbs on the label.
Shari says
Turned 60 last month and saw this recipe. My first time trying. I did kombucha once with a half flat result. I love kombucha but it's over 4$ a bottle!!! Wish me luck! Bottled tonight after a 8 day bug.
Poppy Hudson says
Right? The cost is crazy when you consider how inexpensive homemade is! All the best of luck, cheering you on. Aloha
Carrie Davenport says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
Love the idea Greg for growing your own organic ginger, and thanks for chiming in with all the helpful tips!
Dusti says
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 says
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 says
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 says
Ooh orange zest and tamarind! That sounds yumm. So happy you are finding your favorites. Thank you for your comments Mary. Aloha
Katelyn says
Hello! I’m excited to try this! I just got my ginger bug going. I’m wondering though can we use regular unsweetened juice instead of frozen concentrate and how much? I don’t often have frozen concentrates but I’d love to try other flavors after I nail down ginger ale!
Thank you!
Poppy Hudson says
Hello Katelyn. Yes, you can experiment with regular unsweetened juice. I can't predict the outcome because the results will vary based on your chosen ingredients. However, Here are some tips to help you develop your own awesome variations: Make sure you choose a juice that has lots of flavor, or it won't have much taste in your soda. Plus, supplement with at least 1/4 cup of cane sugar if your unsweetened juice is low in natural sugars. I'd start with 2 cups of fruit juice and add it to 1/2 cup of gingerbug, 6 cups of water, two tablespoons of lemon juice, 1/4-1/2 cup cane sugar, and 1/4 tsp. salt. The salt will bring out the sweetness. Have fun and let me know what flavors you come up with!