To make Ginger Soda, you will need an ongoing
Ginger Soda "starter" or "bug".
You can drink the starter,
but it tends to be very strongly flavored.
1/2 Pound Fresh Ginger root
Himalayan Pink Salt
Juice and zest of 2 lemons or limes
Jar: 5 Liter
Brine: Not Applicable
Ferment: 7 Days
1. Clean the ginger root. Trim the dried ends off of the fresh root, since this is where mold starts on ginger. Wash the root, breaking pieces off where necessary to get in to trim the dried ends.
2. Slice the ginger root into thin slices, 1/4” or thinner.
3. Add 1 cup of Ginger Bug, 2/3 cup of cane sugar, and 2/3 cup of Rapadura, and 10 grams of Himalayan Pink Salt, and the lemon or lime juice and zest to the Probiotic Jar, and stir with a non-metallic utensil.
4. Fill to just below the neck with filtered water.
5. Float the Brine Bowl on the water, and close the Jar.
6. Fill the Airlock with water and twist into place.
7. Place Jar in 68º-72ºF dark spot for three or four days, and do not open the Jar.
8. After three or four days, open the jar, remove three cups of liquid into a clean container, and slowly add a quarter cup of sugar and a quarter cup of Rapadura. If the mixture bubbles while adding the sugar, then it is ready to bottle (mix the removed liquid back in and go to step 9). If it does not bubble, then add another cup of ginger bug and another half cup of sugar, and another half cup of Rapadura and wait another three or four days (Remove additional liquid if necessary). Pour the reserved liquid back into the Jar to just below the neck and replace the Brine Bowl after you're finished working with it. Discard the excess reserved liquid (or drink it).
9. After the mixture is bubbling when sugar is added, taste the mixture. It should be quite sweet, as it continues to ferment, it will become less sweet as the lactic acid bacteria consumes the sugar. Add enough sugar to make it too sweet, and stir to dissolve with a non-metallic utensil.
10. Strain through cheesecloth and pour into flip top bottles. In this step, the bottles seal completely, causing carbonation to build (creates the delightful fizz), but also creates a safety hazard: if the soda creates too much pressure, the bottles can explode. For this reason, I always place my bottles in a water bath in a tub with a lid to safely contain an explosion should it occur. I never use Fido Jars for this purpose; they are made to withstand externally applied pressure. The flip-top jars such as the Grolsch beer bottles are specifically designed to withstand internal pressure.
11. Burp the pressure each day (or every few hours if needed), and when the sweetness is just right (a day or two), move it to the refrigerator to chill and serve. Continue to burp each day while in the refrigerator to prevent breakage.
Liquid Stevia could be added to provide a non-nutritive (probiotic bacteria won't digest it) stable sweetener after it's ready to drink.
Here is a link to a description of what happened to someone who regularly seals jars without an airlock, to build carbonation: Exploding Fido Jar
Please let us know if at some point this link no longer works.
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The success of every recipe shared on this site is dependent on the proper application of anaerobic pickling techniques. These recipes are designed specifically to work in The Probiotic Jar. Please follow the instructions in the Quick Start Guide when creating these recipes.