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Natural Soda

A homemade natural soda fermented with a ginger bug starter and flavored to taste, free from artificial additives.
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Prep Time 15 minutes
Cook Time 2 days
Total Time 2 days 15 minutes
Servings: 4 bottles
Course: Drinks and Beverages
Cuisine: American
Calories: 45
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 quarts filtered water room temperature
  • 1 cup ginger bug starter culture active and bubbly
  • 1/4 cup raw cane sugar
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons fresh ginger juice or chosen flavoring
  • 1/2 cup fresh fruit juice apple, raspberry, or peach
  • 1/2 cup herbal tea infusion brewed and cooled
  • 1/8 teaspoon sea salt optional
  • 1/2 teaspoon vanilla extract optional
  • 1/4 teaspoon citric acid optional

Equipment

  • Large glass jar (at least 2 quarts)
  • Fine mesh strainer or cheesecloth
  • Glass bottles with lids (32 ounces each)
  • Measuring cups and spoons
  • Wooden spoon or non-metal stirrer
  • Thermometer
  • Funnel
  • Rubber bands or cloth strips

Method
 

  1. Clean and dry all equipment thoroughly before use.
  2. Pour 2 quarts of room-temperature filtered water into the glass jar and stir in 1/4 cup raw cane sugar and 2 tablespoons fresh lemon juice until dissolved, about 2 minutes.
  3. Add 3 tablespoons fresh ginger juice or your chosen flavoring and stir to combine.
  4. Gently stir in 1 cup of active ginger bug starter culture.
  5. Cover the jar with a cloth secured by a rubber band and ferment at 65–75°F for 24 to 36 hours.
  6. After first fermentation, strain the mixture through a fine mesh strainer or cheesecloth into a clean container.
  7. Use a funnel to fill glass bottles, leaving 1 inch of headspace, then seal tightly.
  8. Allow bottles to ferment at 65–75°F for a second fermentation of 24 to 48 hours to build carbonation.
  9. Test one bottle after 24 hours by opening carefully and, if desired carbonation is reached, refrigerate all bottles and chill for at least 2 hours before serving.

Notes

The longer the secondary fermentation, the more carbonation and tang; refrigerate when desired fizz is reached.