No. 02 · Ferments
Ginger Bug Soda
A “ginger bug” is a starter of ginger, sugar and water that catches wild yeast. Once it’s lively, a splash of it carbonates a whole bottle of ginger soda — no machine involved.
Starter5–7 days
Soda2–3 days
LevelMedium
Makes1 litre
Part one · the bug
- Stir the water with a teaspoon each of grated ginger and sugar in a clean jar. Cover with a cloth.
- Feed it a teaspoon of ginger and one of sugar every day for 5–7 days, stirring each time. Keep it at room temperature.
- It’s ready when it fizzes within a few hours of feeding and smells fresh and yeasty.
Part two · the soda
- Simmer the water, sugar and grated ginger for five minutes, then cool to room temperature — heat will kill the culture.
- Stir in the lemon juice and the strained ginger-bug liquid.
- Funnel into a strong swing-top bottle, leaving a few centimetres of headroom, and seal.
- Leave at room temperature for 2–3 days and burp the bottle once a day.
- When it’s fizzy enough, refrigerate to slow things down. Serve cold.
Lab note · PressureNatural fermentation builds real pressure. Use bottles rated for carbonation, keep headroom, burp daily and chill once it’s fizzy. A rock-hard bottle gets opened slowly, over the sink.