- 100 grams ginger bug*
- 300 grams fruit*
- 250 mL citrus juice*
- 1750 mL water
- 100 grams 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’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’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’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.
