Gingerbug Fermented Soda Starter

Ingredients

• 2 tablespoons Organic Ginger (finely grated or chopped; no need to peel)
• 2 tablespoons Organic Cane Sugar (provides fermentable sucrose and trace minerals)
• 2 cups Filtered Water (non‑chlorinated; let tap water sit 24 h to dechlorinate if filtered not available)
• 4 cups Fruit Juice (e.g., orange, apple, grape) (room temperature, 100 % pure juice with no preservatives)
• 4 tablespoons Gingerbug Liquid (the active starter; strain before use)

Instructions

1. Prepare the Ginger

   Wash the organic ginger under running water. Grate or finely chop it using a food processor or micro‑plane.

   Time: PT5M

2. Combine Water, Sugar, and Ginger

   In a clean quart‑size glass jar, add 2 cups filtered water, 2 tbsp organic cane sugar, and the 2 tbsp grated ginger. Stir vigorously until the sugar dissolves.

   Time: PT3M

3. Cover Loosely

   Place a cloth or paper towel over the jar opening, secure it with a rubber band, then loosely screw the lid on so air can flow.

   Time: PT1M

4. Ferment – Day 1

   Leave the jar at room temperature (70‑75 °F) for 24 hours. No stirring needed today.

   Time: PT24H

   Temperature: 70-75°F

5. Daily Feeding (Days 2‑5)

   Each day, stir the mixture to aerate, then add 1 tbsp sugar and 1 tbsp grated ginger. Do NOT add extra water.

   Time: PT5M

6. Watch for Activity

   After 3‑5 days you should see bubbles and a pleasant yeasty aroma. This indicates a healthy gingerbug.

   Time: PT0M

7. Strain the Starter

   Place a fine mesh strainer over a clean bowl, pour the gingerbug through, and collect the liquid (the starter). Discard or refrigerate the solid ginger pulp.

   Time: PT3M

8. Bottle the Soda

   Using a funnel, add 1 tbsp gingerbug liquid to a 16‑oz swing‑top bottle. Then pour in 1 cup (8 oz) room‑temperature fruit juice. Fill the bottle leaving 1‑2 inches of headspace.

   Time: PT5M

9. Second Fermentation

   Seal the bottle tightly and let it sit at room temperature for 12 hours to 3 days, depending on temperature and desired fizz. Burp the bottle at least once every 24 hours by loosening the cap to release excess CO₂.

   Time: PT72H

   Temperature: 70-75°F

10. Refrigerate and Enjoy

    Once the soda is carbonated to your liking, refrigerate the bottle. Serve chilled, opening slowly to release remaining pressure.

    Time: PT0M

11. Maintain the Gingerbug

    Keep the remaining gingerbug in a clean jar in the refrigerator. Feed it once a week with 1 tbsp sugar and 1 tbsp ginger to keep it alive.

    Time: PT5M

Nutrition Facts

Calories

120

Protein

0 g

Carbohydrates

30 g

Fat

0 g

Fiber

0 g