Lacto Fermented Ginger Ale

by Kristin on April 25, 2013

Christina is back with another terrific recipe. Christina was featured in our  My Story series a couple of weeks ago and last week shared a recipe for Ginger Carrots.  Today she is sharing a homemade, probiotic rich soda recipe. Please welcome Christina. 

Ginger42613

Lacto Fermented Ginger Ale

Soda Starter/Culture:
Ginger root
Sucanat
Filtered water

Day 1: Cut up 2 tablespoons of fresh ginger root into small dices add the ginger and 1 tablespoon of Sucanat to a mason quart jar. Fill ¾ full with filtered water and mix well. Cover the jar with a coffee filter and rubber band and leave on your counter.

Day 2-7: Every day add 1 tablespoon of freshly cut diced ginger root and 1 tablespoon of Sucanat to the soda culture. Mix well. Stir the culture 2 or 3 times every day always replacing the coffee filter and rubber band. At the end of a week you should have a bubbly culture that is ready to make into soda. This can also be stored in the fridge and be used for up to a month.

Ginger Ale:
1 small hand of ginger finely grated
6 tablespoons lime juice
2 cups Sucanat (this sugar gets mostly consumed by the process)
3 qts plus 3 cups filtered water
1 cup of soda starter/culture
1 gallon jar

In a pot on the stove bring the water, ginger, lime juice and sugar to a boil then turn down the heat and let simmer for 30 minutes to an hour. The longer this simmers the stronger and hotter the ginger taste. You can taste this mixture so see how hot it is. Remember this will be much much sweeter than the final product so don’t be alarmed.

Turn off the heat and let the syrup cool.

After this is cooled pour it into a gallon jar and add 1 cup of your soda culture. Cover the jar with a coffee filter and rubber band and leave at room temp on your counter for 3 days stirring a couple of times each day.

After 3 days you are ready to bottle your ginger ale. I bottle it in grolsch bottles but I know people who have bottled them in pint jars with lids and rings or in left over bottles from water. Anything that is airtight will work.

Leave these on your counter for an additional day before transferring to the refrigerator. When you open them made sure to do it in the sink as they can be pretty fizzy!

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My kids enjoy these for the first 3 days and then they don’t like them as they start getting a vinegary taste. That is how I like them the best! I have used that soda culture recipe as a base for many sodas including making the juices from our apples and grapes to make soda. I don’t feel one bit of guilt giving my kids these healthful probiotic sodas!

 

Have you made probiotic soda? What is your favorite flavor?

 

Photo credits: Ginger, Grated Ginger

 

Shared at Nourishing Pin It Party

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{ 14 comments… read them below or add one }

Karie April 30, 2013 at 6:48 pm

Yum! Thanks for sharing:)

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Rachel Thoo July 25, 2013 at 5:36 pm

When do you add the lime juice?

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Christina R. July 25, 2013 at 5:54 pm

You add the lime juice right at the beginning with the ginger, water, and sugar. It should be part of that syrup.

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Amy August 22, 2013 at 10:49 pm

You stated how much lime goes in the syrup, but how much lime goes in the soda starter?

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Christina R. August 27, 2013 at 12:14 pm

No lime goes into the starter.

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Amanda August 19, 2013 at 10:40 am

Will distilled water work as well as filtered water? I know there is a difference, but I didn’t know if it would matter in this or not. Thanks!

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NHIF Admin August 19, 2013 at 11:41 am

Yes I think that would work just fine :)

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Sherry August 22, 2013 at 10:24 pm

How much lime juice do you add?

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Christina R. August 27, 2013 at 12:16 pm

You don’t add lime juice to the starter culture but you do add lime juice to the syrup. You should add 6 Tablespoons.

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Amy August 22, 2013 at 10:52 pm

You call it Lacto fermented, but there isn’t any whey in this. Is there suppose to be? Can there be? or is it better not to?

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NHIF Admin August 24, 2013 at 7:49 am

Morning :)

No there isn’t supposed to be whey in this recipe. Lacto-fermentation is actually the process where Lactobacillus organisms begin converting sugars present in the food into lactic acid. This acidic environment preserves the vegetables and gives lacto-fermented foods their tangy flavor. This has been done traditionally in foods like sauerkraut with no whey at all. Whey just speeds up the process of lacto-fermentation, but is not necessary to make it happen. When we make our garlic lemon dill sauerkraut we don’t use any whey at all; we use sea salt, an anaerobic (no air) environment, and allow it to ferment for 3 weeks. Hope that helps!

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Christina R. August 24, 2013 at 10:21 am

Lacto fermentation is any natural fermentation process that happens because of lactobacillus. Lactobacillus is naturally present on vegetables. Some have more than others, like cabbage and ginger which is why it is so easy to make a starter culture with the ginger and why it is so easy to make sauerkraut. This makes both the ginger bug and sauerkraut juice ideal starter cultures for other things that you’d like to lacto ferment. You can use whey as a starter culture as well and in some things it tastes great but in others it isn’t the best. You can experiment and see what you like best.

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Christina R. August 27, 2013 at 12:24 pm

There is a typo. The lime juice goes into the syrup… not the starter.

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Marion Sansing September 16, 2013 at 11:17 am

Can you perpetuate the soda starter without having to make a new one, like a sourdough starter?

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