11/15/2024
A few months back, I came across a ginger bug homemade soda recipe for fall and decided to try it. I'll try and tag the original account if I can find it again in the comments.
Because this was an attempt at another account's recipe, I want exactly sure what to expect. I feel that too often folks post things that are exaggerated in their ease in a bid to make it more likely folks will share things. For that reason, I'm often hesitant to try things I discover online. But after making this, I'm glad I did. That said, it's like sharing my observations and experiences.
For starters, it does not take 2 weeks to make this. This is about 4-6 weeks of fermentation and cultivation. The original video and recipe call for 1T each of chopped ginger and brown sugar mixed into water. You'll want to fill a quart sized jar halfway and mix equal parts ginger:brown sugar in daily.* after about a week's worth of feeding you let it sit for several more days before straining (save the strained bits). Pour into your jars 1 part ginger bug to about 3-4 parts apple cider. Let sit a few more days on your counter and enjoy once bubbly. Please note that you'll need to burp your bug+cider mix 2x a day.
*1T brown sugar daily was way way way too much, it made a ginger syrup, not bug. 1:1 ginger and brown sugar for day 1 was fine. But after that, add 1: 1/3 parts for 3 days, then let sit for 1 week. Don't add anything!! When ready to pour off, watch to make sure that the bug is bubbling on its own. If it is not, add some small amount of chopped ginger for 3 days. And let sit. I added 1c to a sterilized flip top bottle and then about 3c plain, unsweetened apple cider. To continue the fermentation process, it needed to sit about 3 weeks on my counter. I made the right flip to bottle in my first batch and the second just this last week. The sugars in thr cider will add natural carbonation. Much like in home brewing hard cider.
**you may reuse the strained ginger for another round.
10/10 will be continuing this soda production.