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!
Hi,
I am just wondering if I use honey in the different fermented drinks (we are on GAPS diet) do I need to ferment the drinks longer? I am going to try the lemonade and ginger ale. Also, do you know if I can use honey in most fermented drinks like the 2 mentioned above and other sodas?
Thanks a ton!
Is powdered ginger necessary or can fresh ground gingerroot be used? Also what about anoher form of sweetner, like Rapadura?
during the 2-3 initial days on the counter, do you cover the brew with a lid? or just cover with a cloth? thank you!!
Ok, I made this for the first time last week, and let it ferment for 2 days, no fizz, let it set for another day, got green mildew on top. Threw it out, and made another batch. THis time I left more than an inch of space from top of jar. I let it ferment for 3 days, and absolutely no fizz whatsoever. I used whey left from making neufchatel, which I added rennet to, with raw goat’s milk, . Could the rennet I used makeing cheese effect the whey? I am new to fermenting things and am unclear as to what is happening. If it is not fizzy, does that mean it is not fermented? I would think so. I know it won’t be real fizzy, but mine is completely flat. Thanks for any advice!! I really want this to work., as my hubby loves ginger ale.
For fermenting you need to use sour whey (the byproduct of cultured dairy like yogurt or buttermilk). If you use sweet whey (the byproduct of most cheese making), I don’t think it will work because it isn’t acidic
As an edit to my earlier comment, I realized its not the acidity that matters in this case for fermentation( it’s important when soaking grains, etc.) , but the presence of probiotics in the whey (as a result of the cultured dairy)
I have made this for the first time, it is on day two of fermenting. So excited to try it! I hope it is as good as I think it will be. Should I cover it though, or will that cause fermenting problems?