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
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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.
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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.
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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.
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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!
How to Make Ginger Ale http://t.co/GN0qM0ZJ
Sarah, I made this and blogged about it yesterday. I absolutely love the taste of homemade ginger ale … I don’t think I could EVER go back to store-bought! Btw, someone who is fasting from dairy asked if she can skip the whey entirely (I told her about the substitutions you recommended but she asked how it would turn out if one were to go without even the probiotic capsule or coconut milk yogurt??) Told her I’d ask you and get back to her 🙂 Thanks for the awesome recipes and posts btw! You’re continuously inspiring me to venture outside my comfort zone and try new things …
I’m on the full GAPS diet, is this legal or will there be too many sugars present in the drink after fermentation?
There is cloudy stuff in the ginger ale I made; is that normal?
I would like an answer to this also. I strained the “cloudy” stuff out, and it is brown in my cloth. Not sure if it is safe to drink or not. I left on the counter, covered with the canning top for 3 days.