ginger bug

This 1950's inspired recipe can be made with vegan-friendly pectin or gelatin. It can also be made with all sorts of fun different flavours. See the section above for some flavour suggestions and options for making probiotic jello.

Fun Fruit Juice Jello

Pectin or gelatin (see notes)

juice

cream whipping cream or coconut cream)

fresh fruit

Stir in enough pectin or gelatin to set 4 cups of liquid. Follow the proportions on the package because it changes depending on exactly what brand your are using. Stir until the crystals are dissolved.

Remove the boiling juice from the heat. Pour 1 cup of jellied juice into a 6 cup jello mold. Mix in 1 cup of cold juice. 

Add in the prepared fruit. It will float on top of the liquid creating a single layer.

Place the jello mold in the fridge and leave it to cool until it is starting to set (about 30 to 60 minutes).

Leave the second cup of jellied juice out on the counter so that it will only cool slightly. 

After 30 minutes, whip the cream until it thickens and forms nice peaks.

Gently mix whipping cream into the second cup of jello, then spread it over the set jello layer in the fridge.

Refridgerate for at least 4 hours before serving so that everything can set up nicely.

Learn how to make a homemade ginger bug using a wild ferment. It&#39;s a very easy beginner fermentation recipe, can be a base for all kinds of naturally fermented soda drinks, including traditional ginger beer. Here is everything you need to know about this traditionally fermented ginger starter for homemade natural sodas!

Ginger Bug

Tablespoon organic fresh ginger (unpeeled, grated)

sugar

Tablespoons filtered water (unchlorinated)

Put the unpeeled grated ginger and the sugar into a jar. 

Add the water and stir it all around well until the sugar completely dissolves.

Cover the jar with a cheesecloth or other breathable cloth and a rubber band and let it sit on your counter for 24 hours. Stir it up a little every few hours or anytime you think of it.

Feed the ginger bug daily by adding 1 tablespoon grated ginger, 1 teaspoon sugar, and a little bit of water.

Keep feeding it and stirring it every day, and after a few days you should start to see some bubble action. When the jar is full and bubbly, it&#39;s ready to use. 

https://content.jwplatform.com/videos/qHg5xA6Q.mp4

Learn how to make a ginger bug for making natural ginger beer and sodas!

How to Make a Ginger Bug

Use my ginger bug soda master recipe to brew any flavor natural soda at home! This recipe controls sugar content to achieve the lowest possible ABV (below 1%), while still maintaining good carbonation.

Ginger Bug Soda Master Recipe (Make Any Flavor Soda)

ginger bug*

fruit*

250 mL citrus juice*

water

organic cane sugar

You need an active bubbly ginger bug for this recipe. Click here for my ginger bug recipe. 

Primary fermentation: Wash your fermentation equipment well. Gather all your ingredients.

Using your scale, measure out the called-for amounts of sugar and fruit.

Add the sugar, fruit, citrus juice, and water to the large pot.

Bring to a boil, then reduce to a low simmer and cook for about 15 minutes. Remove the mixture from heat. Using a colander, strain off all of the fruit pieces.

Carefully pour the mixture into the two clean glass jars, cover with a cloth and a rubber band, and allow it to cool.

Once cool, add 50 grams of the ginger bug to each jar, and replace the cloth lid. (When measuring the ginger bug, I mix up the ginger bug, then measure. So it&#8217;s a mix of liquid and ginger pieces from the bug)

Primary ferment for about 2-3 days. I advise stirring it once or twice a day during primary fermentation. Visible changes you&#8217;re looking for during the first ferment include a cloudy liquid, a slight lightening of color, and sediment at the bottom of the jar. 

Secondary fermentation

Wash your fermentation equipment with hot soapy water (bottle, strainer, and funnel). 

Strain off all of the ginger pieces from the primary fermentation mixture.

Place the funnel in the bottle&#8217;s opening and pour the primary fermentation mixture into the bottle, leaving only about 1/2 to 1 inch of headspace.

Close and secure the lid, making sure to snap the metal closure closed.

Allow secondary fermenting and carbonation to proceed for about 48 hours.

If your house is warm, please check the carbonation level every 24 hours. If your home is cool, you may need to let secondary fermentation run longer.

Once carbonated, store in the refrigerator.

I can’t figure out what I’m doing wrong. I started my ginger bug following your recipe. And about 24 hours into my primary ferment using this recipe (strawberries &amp; oranges for fruit and citrus) both jars have white mold spots and smell horrible. My home temp is steady at around 73-75 although it did get super cold last night. It’s not humid. I’m not sure what could’ve gone wrong. I’d like to try again, any suggestions? Raging 5 because I know if I do it right it’ll be amazing as all your other recipes we’ve followed have been.

I am enjoying trying this! But how do I know when to do the second ferment? Is there something that should be happening in the first ferment that I should watch for before straining and bottling it? I did 3 days and then 2 in the bottle and it isn’t fizzy yet. Did I mess it up somehow? My ginger bug was bubbling well before I added the juice step. I was also not sure if I was supposed to be adding just ginger pieces from the bug or both ginger and liquid so I did both. Was that maybe where I went wrong? 
I love your recipes!! Would love help knowing if I did it wrong

Hello! This is the very first thing I’ve ever attempted deferment in my life and I’m excited to try it. I’m on the 2nd day of my ginger bug and things are bubbly and happy. I was wondering if there would be any benefit to me juicing the fruits that I want to use and then boiling it for the 15 minutes? With sugar added it or whatever the instructions said or should I just toss everything in and strain it after?
Thanks for sharing all your knowledge!

Hi! I've been making ginger bug sodas for awhile now and this post was very informative. However, I always make it with 100% citrus juice and some ginger bug. I've never had anything explode, but the soda is always finished in 24 hours. 

I would like to try your ratios to feel more confident about the alcohol content being under 1%. My question is, how is this a 1st and 2nd ferment when it doesn't appear to have any changes? Is removing the ginger pieces and changing vessels the only difference?  Thanks for your help.

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