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  • DIY Fermented Ginger Soda Pop!

    Last week we talked about how to make your very own Ginger Bug. If you are unsure of what a "Ginger Bug" is, or you missed this post go ahead and check out our article about How to Make a Ginger Bug - Fermenting Foundation for Soda Pop.

    Our Ginger Bug is bubbling actively now! It's been about 5-7 days and we have fed our little Bug every day fresh ginger, fresh water, and some sugar on a regular basis. Now it's time to make our first batch of Fermented Ginger Soda Pop!

    Here's what you need:

    Active Ginger Bug

    2-5 Tablespoons of grated Ginger Root

    1-2 Lemons

    1/2-1cup Sugar

    2 quarts Water

    4-5 Flip Top Bottles (or jars with lids that seal tight)

    Let's Get Started!

    (1) Heat Up your water (preferably non chlorinated) in a pot on the stove. You want to bring it to a hard boil.

    (2) Meanwhile, shred your ginger and zest the peels of those lemons. Once that's done, go ahead and throw them into the boiling water.

    (3) Allow your water ginger and lemon zest to boil for 10-20 minutes depending on the strength of flavor you desire. Then turn heat off.

    (4) Add your sugar to taste; transfer to a bowl for cooling.

    ** Remember, as your soda pop ferments, the sweetness of the beverage will become less as the yeasts and bacteria in your ginger bug will eat the sugar and release gasses that make our drink carbonated! **

    (5) Allow your mixture to cool COMPLETELY to room temperature. While you wait, juice those skinless lemons and set their juices aside.

    (6) Once cool, add the lemon juice and 1/2c of your Ginger Bug mixing well. That's it! Now get that sweet and tangy fermented soda pop mixture into your bottles or jars with airtight lids.

    ** Don't forget to feed your Ginger Bug! You can place him in the refrigerator where he will only need weekly feedings, or you can place him back up in your pantry or on the fridge to be fed tomorrow. **

    (7) Place your bottles in a moderately warm area where they will sit for 2-7 days. Open the lids ever day or two and check the carbonation level. Don't forget to taste them as they sit and ferment. Place them in the fridge once they are sweetness and bubbly ratio are both your liking. They can sit in there for months waiting patiently to be popped open and enjoyed!

    ** If you do not "burp" (let the gasses out) of your bottles they could explode! This has happened to me once and let me tell you, it's quite the mess! Don't make my mistake. **


    Try different sugars, ratios of flavors, fruit juices, herbs, or even some savory mixes! Keep an eye on our website for more recipes to make with your Ginger Bug.

    Happy Fermenting!!

    ~ Cassie Deputie

    . . .
  • How to Make a Ginger Bug

    There is nothing as tempting as a carbonated soda! When you pop open the top of the bottle or can, the sound of fizzing, the sight of carbon dioxide escaping in vapor form, the feel of bubbles on your tongue... there is just nothing like it. Soda has a reputation of being bad for your health; but does it have to be? Fermenting beverages add a tasty energizing and probiotic treat that both kids and adults can enjoy guilt free!

    Let's talk about how to create a Ginger Bug today!

    What is a Ginger Bug?

    It's really simple and extremely easy to make!

    A Ginger Bug is a mixture of shredded ginger root, sugar, and water that has cultivated wild yeast and bacteria cultures where fermenting occurs resulting in carbon dioxide yumminess! One difference between a Ginger Bug and kombucha or kiefer is that a ginger bug does not require a special culture, scoby or grain to start!

    Starting a Ginger Bug is similar to starting a sourdough culture.

    How to Start a Ginger Bug!

    All you need is:

    ~ A Mason Jar

    ~ Ginger Root

    ~ Sugar

    ~ Water

    ~ Fermentools Airlock System

    Step by Step:

    Step One: Grate 2-3 TBSP of ginger root.

    Step Two: Place ginger root, and 2-3 TBSP of sugar into a mason jar and cover with water. Mix until sugar dissolves.

    Step Three: Place Fermentools Airlock System on top of the jar to ensure that carbon dioxide can escape and bad bacteria or house pests (or pets) don't get into your culture. Place your ferment in a warm place in your kitchen so it can commence on it's fermenting endeavors!

    Step Four: Every 24 hours, drain off a few tablespoon of liquid right off the top of your soon to be Ginger Bug. Add 2TBSP of ginger and 2TBSP of sugar. Repeat this for 3-5 days until plenty of bubbles have formed.

    * It may take more then 5 days of fermenting for a good bubbly culture to form depending on the temperature of your kitchen.

    Warmer kitchen = faster ferment, more alcohol taste.

    Cooler Kitchen = slower ferment, more acidic taste.

    YOU'RE DONE!!!!

    What do you do with your new Ginger Bug??

    Look out for next week's post on making a basic Ginger Brew Soda Pop!

    . . .
  • How to Make Milk Kefir, Simply

    If you are looking for ways to include more cultured foods in your diet, you may want to try milk kefir. Kefir is yogurt’s runnier, drinkable cousin, and is one of the simplest forms of cultured dairy to make at home.
    . . .
  • Easy, Homemade Apple Cider Vinegar

    If you live anywhere near apple country, or have access to a supply of apples, making your own apple cider vinegar is a treat. Best part of the process is that you can create ACV from the waste after making pie or apple butter or other apple goodies.
    . . .
  • How to Make Flavored Kombucha

    If there is one thing I want folks to know about fermenting food, it's that fermenting food is about more than sauerkraut. Don't get me wrong. Sauerkraut is great. But when I think of all the other possibilities, I just get goosebumps. Especially when that fermented something is kombucha. So read on for some variations of this delicious, healthy drink.
    . . .
  • How to Make Water Kefir

    Water kefir is the most popular fermented food at our house. It's the one ferment that each family member enjoys and will drink on a regular basis. I was surprised by how quickly my family fell in love with this bubbly, tangy treat. If you want to try it, too, keep reading.
    . . .
  • Fermented Lemonade

    If you want to ditch artificial coloring, sweeteners, and other food additives from your diet, here is a great all-natural thirst quencher your entire family is sure to enjoy.
    . . .
  • How to Make Small Batch Wines and Meads

    When I think of mead, I think of ancient peoples. I had no idea that it was trending right along with other home brewing. But Ashley is in the know and shows you here how to make your own small batch wines and meads.
    . . .
  • How to Make Grapefruit Water Kefir

    Most carbonated beverages have at least 10 teaspoons of sugar in them. Think about that, the next time you put your 50 cents into a machine! Want an alternative? Water kefir to the rescue! Grapefruit water kefir tastes just like Fresca and you can make it without all the junk. Read on and Mindy will tell you how.
    . . .
  • How to Make Chai Flavored Kombucha

    Personally, I think pumpkin flavoring is over-rated. But chai? Never. And to combine chai with kombucha is just pure genius. What can I say? Michelle has done it again. Try this recipe for chai flavored kombucha and let us know if you don't agree!
    . . .

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The information on this website is not intended to replace professional medical diagnosis, treatment or advice. Health claims on this website do not warranty, guarantee, or predict the outcome for others. Fermentools strongly recommends readers consult a trusted healthcare professional for any medical condition. All information and links to other resources are posted in good faith. We cannot guarantee the accuracy or validity of any information shared from other publications. Fermentools accepts no responsibility or liability whatsoever for the use or misuse of the information contained on this website.