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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 factory produced 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. Leaving the belly bulging and backside expanding sodas from the store far behind is really not such a difficult task after all. You can still enjoy a tart, fizzy drink on a hot afternoon without all the health risks!
Homemade Ginger Ale
This easy recipe below for fermented ginger ale is a popular choice of readers of this blog. Note that raw whey is the recommended 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.
This recipe plus video provides convenient instructions for how to make a “ginger bug”.
Homemade Ginger Ale Recipe
Easy recipe for ginger ale made at home that is fermented to enhance nutritional value and add probiotics.
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.
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 the 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 You May Enjoy
You Know Real Food is Going Mainstream When …
I just love my 1/2 gallon mason jars. I use them for everything it seems. Glad to have you as a new reader Shannon! 🙂
Do you use just one probiotic capsule or more? And could I use the probiotic capsule instead of whey in my homemade mayo?
Thanks!
One should be enough. Putting one in mayo should be fine.
How to Make Ginger Ale http://t.co/5DBEINv via @zite
Do I need to sterilise the jars before making fermented food?
@Maxine, no just wash the jars as you normally do in warm soapy water is enough.
How to Make Ginger Ale http://t.co/3PJS3Tw via @zite
WOW love it ~ must give it a try! RT @StaciJShelton How to Make Ginger Ale http://t.co/l4LmmAW
Thanks 🙂
Love all your reciepes. Kombucha everyday… Thanks again
How to Make Ginger Ale http://t.co/SX3jv0X
Do you know how much alcohol is in this? We have alcoholism in the family, and also I don’t like giving alcohol to kids.
The alcohol is extremely minimal due to the addition of whey and sea salt to the recipe. You can always make some and test it at home if you want to. I believe someone told me that you can buy an alcohol test strip or meter of some kind at the drugstore?
Thanks! We are paleo /dairy and I’ve wanted to try fermented foods but heard that the alcohol content could vary widely by recipe or time left to ferment and I’ve been scared of giving kids with possible genetic alcoholism tendency anything alcoholic. This drink sounds delicious. I love ginger.
We need more healthy beverage choices! Thanks.
Hi Sarah:
Any idea if I can do this without the citrus? My dad is on chemo and I’m looking for a recipe that uses probiotics and ginger to help with his stomach, but he cannot have citrus because of the medication he’s on.
Could I substitute another fruit juice or is the citrus necessary?
Thanks so much.
Sounds delish!
I make ginger kombucha all the time. That tastes a lot like ginger ale and is the favorite kombucha flavor in my house. Something else to try if you haven’t already.
What’s “sucanet” and where would I get it?
rapadura is another name for it, or similar type of sugar
Hi Sarah,
I LOVE your website!! I’m just making the ginger ale and realized that I wasn’t sure whether to put the top on the ginger ale while it’s sitting on the counter or do I just put a fabric cloth on top? Will one make it more fizzy? Thanks so much!
Will try this soon. On gaps so can’t have whey yet. You say one can use a probiotic capsule. Could I do this for other ferments eg vegetables instead of using whey or doubling the salt? I’ve not heard anyone do this.
I started ginger ale, but I forgot to put in the fridge before we left town for a fees days. It has been on my counter for 5 days. Is it bad? Do I need to start over?