DIY Probiotic Soda with Ginger Bug

Crowded Kitchen
29 Aug 202300:44

Summary

TLDRDiscover the DIY process of making probiotic sodas at home without specialized equipment. Start by creating a ginger bug, a mixture of organic ginger, sugar, and water that ferments with natural yeast and bacteria. After a week, use this to inoculate sanitized bottles with juice containing sugar, allowing it to ferment for 2-3 days at room temperature. Watch for bubbles indicating activity, then refrigerate until ready to enjoy your homemade, healthy soda.

Takeaways

  • 🍯 To make homemade probiotic sodas, you start by creating a ginger bug, which is similar to a sourdough starter.
  • 🌿 The ginger bug is made with organic ginger, sugar, and water, allowing natural yeast and bacteria to ferment the sugar.
  • 📅 After several days at room temperature, the ginger bug should be fed with more sugar and ginger daily.
  • 🕒 By day two and five, the ginger bug will show signs of fermentation, and after a week, it can be refrigerated or used to make soda.
  • 🧼 Before making soda, sanitize your swing top bottles to ensure cleanliness.
  • 🌀 Strain the ginger from the ginger bug to use it for the soda-making process.
  • 🥤 Pour an ounce or two of the ginger bug into a sanitized bottle and top it off with juice that contains some sugar for fermentation.
  • ⏳ Allow the bottles to sit at room temperature for two to three days to ferment, watching for bubble formation as an indicator of activity.
  • 🧊 Once fermentation is complete, refrigerate the bottles until you're ready to enjoy your homemade probiotic soda.
  • 🍹 Open the bottles and enjoy your homemade, fermented, probiotic soda.

Q & A

  • What is a ginger bug used for in making probiotic sodas?

    -A ginger bug is used as a starter culture for fermenting probiotic sodas, similar to a sourdough starter, containing organic ginger, sugar, and water to ferment the sugar with natural yeast and bacteria.

  • How long does it take for a ginger bug to be ready for making soda?

    -A ginger bug needs to ferment at room temperature for about a week before it can be used to make soda.

  • What should you do to maintain the ginger bug during the fermentation process?

    -During fermentation, you should feed the ginger bug mixture with more sugar and ginger every day.

  • Why is it important to use juice with some sugar in it when making soda with a ginger bug?

    -Using juice with sugar is important because the sugar is necessary for the fermentation process to occur and create the fizz in the soda.

  • How can you tell if the soda is fermenting properly?

    -You can tell if the soda is fermenting properly by observing the presence of bubbles after letting the bottles sit at room temperature for two to three days.

  • What type of bottles are recommended for making probiotic sodas at home?

    -Sanitized swing top bottles are recommended for making probiotic sodas at home as they allow for the release of built-up carbonation pressure.

  • How long should you let the soda sit at room temperature before refrigerating?

    -You should let the soda sit at room temperature for two to three days to allow for proper fermentation before refrigerating.

  • What is the purpose of refrigerating the soda after fermentation?

    -Refrigerating the soda after fermentation slows down the fermentation process, halting it and preserving the soda's carbonation and flavor until it's ready to be consumed.

  • Why is it necessary to strain the ginger from the ginger bug before making soda?

    -Straining the ginger from the ginger bug is necessary to separate the solid ginger pieces and ensure a clear soda without any large particles.

  • How much ginger bug should you add to each bottle when making soda?

    -You should add an ounce or two of the ginger bug to each sanitized swing top bottle when making soda.

  • What is the final step before enjoying the homemade probiotic soda?

    -The final step before enjoying the homemade probiotic soda is to pop open the refrigerated bottles and pour the soda into a glass.

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