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Ginger Ale: A Healthy Probiotic Drink

January 12, 2019 9:18 AM | Anonymous member

Ginger has long been praised for its medicinal values, known to be a natural antibiotic, antifungal, anti-inflammatory, immune boosting, and GI soothing. This homemade, fermented, enzyme rich soda is far removed from the fake "ginger ale" you can find at the local grocer. It's easier to make than you may think and packs a healthy punch.  

Start by making a ginger bug. Ginger naturally ferments and quickly becomes a bubbly culture of beneficial bacteria. 

Ginger Bug:

  • 3" piece of fresh ginger root, grated 
  • 3 tbs of organic cane sugar
  • 2 cups of filtered or spring water, must be non-chlorinated

Combine all ingredients in a quart size glass jar and stir well with a wooden spoon. Cover with a coffee filter and rubber band. Each day add 1 tbs of grated ginger root and 1 tbs of sugar and stir to combine. It is very important that no metals come in contact with the culture, as this has an adverse effect on the bacterial colonies. The mixture should begin to bubble, fizz when stirred, and have a sweet, mildly yeasty smell. You know your culture is ready when it takes on these characterizations. Typically it takes five to eight days, less days in warmer weather and more days in colder weather. One ginger bug starter will make 2 gallons of ginger ale.  

Ginger Ale:

  • 3" piece of fresh ginger root, grated
  • 1/2 cup organic cane sugar
  • 1 tsp unsulphured molasses
  • 1/2 tsp Himalayan salt
  • 1/2 cup lemon or lime juice
  • 1/2 cup ginger bug
  • 6 1/2 cups filtered or spring water, must be non-chlorinated

Add 3 cups of water, grated ginger root, sugar, molasses, and salt to a saucepan and bring to a boil. Remove from heat and add remaining water. Allow to cool to room temperature and transfer to a 1/2 gallon glass jar. Add lemon or lime juice and ginger bug, stir well with wooden spoon. Cover with an air tight lid and allow to rest at room temperature for three to five days. It may be necessary to burp the jar during this process as building pressure from the fermentation/carbonation process can cause the jar to explode. After three to five days strain the ginger ale and transfer to the refrigerator where it can remain indefinitely!


Michelle Cotterman, RN APP is a co-founder of Health Freedom Ohio. She is the mother of two naturally raised children. Her continuing education focuses on Holistic Health and includes Polarity Therapy, Homeopathy, and Herbalism. 

The views and opinions expressed here are those of the authors and do not necessarily reflect the official policy or position of Health Freedom Ohio. Any content provided by our bloggers or authors are of their opinion, and are not intended to malign any religion, ethic, group, club, organization, company, individual or anyone or anything.

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