Servings: 1
Ingredients
- 1 Tbsp strained ginger bug liquid
- 1 cup juice, no preservatives*
Instructions
- Scoop out the ginger bug liquid—leave the ginger solids behind.
- In a glass bottle or jar, mix the ginger bug liquid and juice. Leave 1–2 inches (2.5–5 cm) at the top to allow for gas buildup.
- Close your bottle tightly. Be sure to burp it (open to release pressure) every 12–24 hours.
- Leave your bottle at room temperature to ferment, ideally 70–75°F (21–24°C), for 12 to 48 hours, depending on how much fizz you want. Burp daily to avoid explosions!
- Once your drink is fizzy to your liking, refrigerate to slow fermentation and preserve bubbles.
- Open carefully—it may fizz over.
Video
Notes
-*You can make this with fresh fruit, water, and sugar instead of juice. For best results, use filtered or dechlorinated water.
-I prefer organic juice to minimize the use/fermentation of pesticides. Avoid juice with preservatives like potassium sorbate or sodium benzoate—they can kill good microbes.
-Ferment longer to reduce the sugar content of your beverage. If you ferment too long, however, you will begin to get alcohol.
-To increase the fizz, add more ginger bug or sugar, or let it ferment a little longer.
-Avoid plastic bottles due to chemical leaching, especially with acidic drinks.
-For larger drinks, use the same ratio. So for a quart (4 cups/1 liter), use 4 Tbsps (1/4 cup) of ginger bug liquid.
-Glass swing-top bottles are great for carbonation. You could also use Mason jars with tight lids.
Nutrition values are approximate and may vary.
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