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Homemade Herbal Soda: Ginger Bug Method
The ginger bug method involves the making of a ginger starter as the base for your fizzy soda. With a few steps and a little bit of patience, this recipe will be good for 12 batches of soda or about 1 month. If you’re looking to keep this ginger bug going for longer, you can feed it as indicated in step nine. After you have your ginger bug bubbling away, you can use it in the recipe above with any herbal combination you want.
Ingredients
  • 1 gal. water
  • Large handful fresh herbs and/or edible flowers
  • 1 ½-2 cups all-natural sweetener
  • 4 Tbsp. lemon juice
  • 5 Tbsp. grated ginger root skin on (2 Tbsp. reserved)
  • 5 Tbsp. unrefined sugar 2 Tbsp. reserved
  • 3 ¼ cups chlorine-free water
  • Cheesecloth or coffee filters
  • Sturdy resealable glass bottles
Instructions
  1. In medium jar, combine water and 3 tablespoons sugar. Shake lightly until sugar is dissolved.
  2. Add 3 tablespoons grated ginger and mix.
  3. Cover jar with coffee filter or cheesecloth. Secure with rubber band and place in a warm, dark area.
  4. Stir once or twice daily.
  5. After 3 to 7 days you should notice some bubbling. Once you see bubbling, mix in another 1 tablespoon sugar and 1 tablespoon grated ginger. Repeat the following day.
  6. Your ginger bug should now be really bubbly and ready to use.
  7. A slight yeasty smell and bubbles are normal signs of fermentation. Note: Mold buildup is not normal and the batch should be thrown out if this happens!
  8. Use ½ cup of the ginger bug in place of the yeast in step 4 of the above recipe and then follow the rest of the steps as indicated.
  9. Cover ginger bug with airtight lid and refrigerate until your next batch of soda.
  10. If you’re looking to feed your ginger bug after using it, replenish it with 1 tablespoon sugar, 1 tablespoon grated ginger and ¼ cup water. Cover it with a cloth and leave out for 24 hours. Give it a good stir, replace the airtight lid and refrigerate until next time.