Natural Ginger Ale
A naturally fermented old-fashioned ginger ale (also once called Ginger Beer) that contains beneficial probiotics and enzymes.
Author: Wellness Mama
Recipe type: Cultured – Beverage
- A 1-2 inch piece of fresh ginger root, minced. Adjust this to taste. I use 2 inches as I prefer a stronger ginger taste.
- ½ cup of organic sugar or rapadura sugar. if using plain sugar, add 1 tablespoon molasses for flavor and minerals.
- ½ cup fresh lemon or lime juice
- ½ tsp sea salt or himalayan salt
- 8 cups of filtered (chlorine free) water (Here is the water filter we use)
- ½ cup homemade ginger bug (or can use ¼ cup whey for a faster recipe though the flavor won’t be quite as good.Here is a tutorial for how to make whey)
- Make a “wort” for your ginger ale by placing 3 cups of the water, minced ginger root, sugar (and molasses if needed), and salt in a saucepan and bringing to a boil.
- Simmer the mixture for about five minutes until sugar is dissolved and mixture starts to smell like ginger.
- Remove from heat and add additional water. This should cool it but if not, allow to cool to room temperature before moving to the next step.
- Add fresh lemon or lime juice and ginger bug (or whey).
- Transfer to a 2 quart glass mason jar with a tight fitting (air-tight) lid. Stir well and put lid on.
- Leave on the counter for 2-3 days until carbonated and transfer to the fridge where it will last indefinitely.
- Watch this step carefully. Using whey will cause it to ferment more quickly and it will take less time. It should be bubble and should “hiss” like a soda when the lid is removed. This is very temperature dependent and the mixture may need to be burped or stirred during this fermentation time on the counter.
- As with any traditional fermented drink, it is more of an art than a science as it depends on the strength of your culture, the temperature of your house and the sugar used. The final mixture should smell of ginger and slightly of yeast/fermentation and should be fizzy. Watch carefully that it doesn’t become too carbonated as this will cause too much pressure and may result in an exploding jar!
- The mixture can be strained and transferred to Grolsch style bottles before putting in the fridge (we like these bottles).
- Strain before drinking.