Making lemon ginger bug soda is a fun and rewarding DIY fermentation project that gives you a naturally fizzy, probiotic-rich soda. It starts with a ginger bug, a wild-fermented culture made from ginger, sugar, and water that acts as a natural soda starter. It has lots of health benefits. It's naturally probiotic (good for gut health). It contains no artificial preservatives or additives. It can lower sugar content than commercial sodas (fermentation eats some sugar).
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Ingredients
For the Ginger Bug (starter culture)
non-chlorinated water2cups
fresh ginger root (grated or finely chopped)2tbsp
sugar2tbsp
For the Lemon Soda
- non-chlorinated water1L
fresh lemon juice1/4cup- sugar1/2cup
active ginger bug liquid1/4cup- Optional: lemon zest or sliced ginger for extra flavor
Nutrition (per serving)
Calories
96.9kcal (4.84%)
Protein
0.1g (0.1%)
Carbs
25.1g (9.11%)
Sugars
24.9g (49.9%)
Healthy Fat
0.0g
Unhealthy Fat
0.0g
% Daily Value based on a 2000 calorie diet
How to make Lemon Ginger Bug Soda
Make the Ginger Bug (Starter Culture)
- Step 1
In a clean jar, combine 2 tbsp grated fresh ginger, 2 tbsp sugar, and 2 cups water. Stir well and cover the jar with a breathable cloth secured with a rubber band.
- Step 2
Each day for 5 days, add 1 tbsp grated ginger and 1 tbsp sugar. Stir well and keep at room temperature (around 70–75°F / 21–24°C) out of direct sunlight. After 5 days, the bug will begin bubbling and have a yeasty, sweet aroma, indicating it’s ready.
Make the Lemon Soda Base
- Step 1
In a clean pot or container, combine 1 liter water, 1/4 cup fresh lemon juice, and to 1/2 cup sugar (depending on desired sweetness). Add lemon zest or a few slices of fresh ginger for a stronger flavor, if desired. Stir well until the sugar is fully dissolved.
Ferment the Soda
- Step 1
Strain the ginger bug liquid to avoid solids. Add 1/4 cup of strained ginger bug liquid to the lemon soda base. Pour into a clean bottle, leaving some headspace at the top.
- Step 2
Seal the bottle and leave at room temperature for 2–3 days to carbonate. Check daily by gently opening (burping) the bottle to release excess pressure. In warm conditions, carbonation may occur faster.
Chill & Enjoy
- Step 1
Once fizzy, refrigerate the soda to slow fermentation. Serve chilled with ice and a slice of lemon or ginger.
Nutrition (per serving)
Nutrition (per serving)
Calories
96.9kcal (4.84%)
Protein
0.1g (0.1%)
Carbs
25.1g (9.11%)
Sugars
24.9g (49.9%)
Healthy Fat
0.0g
Unhealthy Fat
0.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Fermentation is active, so never shake your bottles as pressure can build quickly.
If the soda isn’t fizzy yet, wait another day, especially in cooler environments.
If the soda is too sweet, reduce sugar slightly next time or let it ferment a bit longer before chilling.
FAQS
How long does it take to make the ginger bug?
It takes about 5–7 days to make the ginger bug, depending on the environment and temperature.
Can I use tap water for this recipe?
It’s best to use non-chlorinated water, as chlorine can inhibit fermentation.
How do I know the ginger bug is ready?
The ginger bug is ready when it starts bubbling and has a yeasty, sweet aroma.
How long can I store the soda?
The soda can be stored in the fridge and consumed within 1–2 weeks.
What should I do if the soda is not fizzy?
If the soda isn’t fizzy, leave it at room temperature for another day or two to allow more carbonation.
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Gayatri
(@rene121)
Cooking is my passion. Flavours unite us 🤝..I love to create new recipes... and also love to learn about different cuisine. Cooking is my passion. Flavours unite us 🤝..I love to create new recipes... and also love to learn about different cuisine. ...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia