A traditional recipe for homemade ginger ale that is lightly fermented with cultured starter which adds beneficial probiotics and enzymes to the brew.
Ginger ale is one of the easiest drinks to whip up at home in a matter of minutes. The bonus of making ginger ale yourself is that you can ferment it.
This means it is loaded with beneficial bacteria known as probiotics. In addition, traditionally brewed ginger ale is rich in enzymes and enhanced nutritional value.
Fermentation of grains, fruits and herbs into refreshing and delicious drinks is nearly universal in ethnic cuisines. However, the rush to convenience in our modern society means that this practice is largely forgotten with the rise of commercial sodas.
Commercial versions of ancestral beverages offer no redeeming nutritional benefit. Worse, the consumption of these sugar-laced or artificially sweetened drinks encourages obesity and other chronic ailments.
Soda really can be healthy! Learning traditional preparation techniques is all that is required.
This easy recipe below for fermented ginger ale is a popular choice of readers of this blog. Note that raw whey is the suggested starter, but if a dairy allergy is present, a ginger ale starter is necessary.
In addition, while sucanat is the recommended sweetener, jaggery is a healthy option as well that produces great results.
The recipe plus video provides convenient instructions for how to make a “ginger bug”.
Homemade Ginger Ale Recipe
A traditional recipe for homemade ginger ale that is lightly fermented with cultured starter which adds beneficial probiotics and enzymes to the brew.
Ingredients
- 2 quarts filtered water
- 1/2 cup lime juice freshly squeezed, about 3 limes (preferably organic)
- 2 tsp ground ginger preferably organic
- 1/3 cup sucanat
- 1 tsp sea salt
- 1/4 cup liquid whey do not use powdered whey
- 1-2 Tbl raw honey optional
- pinch green stevia powder optional
Instructions
-
Mix all ingredients together thoroughly in a half gallon glass jar. Be sure to leave 1 inch at the top else the soda will get moldy instead of ferment. Affix a secure lid.
-
Leave at room temperature on the counter for 2-3 days and then refrigerate. D not leave near a fruit bowl. Homemade ginger ale is mildly fizzy. You can then mix with a bit of natural mineral water to add even more fizz if desired.
-
Alternatively, you can bottle the homemade soda and leave on the counter for an additional 1-2 days before refrigerating to produce a very fizzy beverage. Be sure to let the bottled soda get very cold before opening. Opening in the sink is also a good idea.
-
If the finished homemade ginger ale is not sweet enough for your taste, add a tiny pinch of optional stevia or stir in a small amount of mild, raw honey.
Recipe Notes
2 tablespoons of freshly chopped ginger root may be substituted for ground ginger.
If you have a dairy allergy, you may substitute 1/4  cup ginger bug starter for the liquid whey.
Alternatively, you can use coconut water kefir or the liquid strained from coconut milk yogurt as the fermentation starter.
Other Fermented Beverages to Try!
can you elaborate more on freezing limes or other citrus fruits. Do you just stick it in a freezer bag & then in the freezer? does this change the fruit in any way?
Just slice them in half and store in containers or freezer bags. They thaw and juice nicely.
How to Make Ginger Ale – The Healthy Home Economist http://t.co/1ReIndo
Hi Sarah- As a new subscriber via RSS, I knew I subscribed to you for a reason 😉
This sounds great and easy. Can’t wait to try it and have another excuse to use my cool new 1/2 gallon mason jars.
Where might I find organic ginger powder? Thanks, this looks wonderful and something I had been meaning to look up.
I buy mine from Frontier. Many healthfood stores carry it or contact Frontier for a Frontier buying club near you.
Will it still taste good if I trade out the fresh lime juice for fresh lemon?? Thanks!
It will taste a bit different but still great I’m sure.
Sarah and KC,
It is delicious with lemon! My husband says I can make this all the time.
This is a great site to follow.
If I wanted to use fresh ginger instead of the powdered ginger, how much would I use in the recipe?? Looking forward to trying it! Thanks!! 🙂
3/4 cup fresh ginger finely grated if you wish to go that route.
Would this be GAPS legal if you used only 1/4 c sugar and did the double ferment?
You couldn’t use sucanat as this is not allowed on GAPS. You would have to use raw honey but the flavor would turn out a bit different. Still would be nice though, I’m sure.
You’ve convinced me. I’m going to give it a try. Do you need to use tall 1/2 gallon jars? I have several half gallon glass jars from coconut oil. But they are fat, not narrow and tall like the canning 1/2 gallon jars. (same size around as gallon jars, but shorter.)
Sure, those would work fine.