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Homemade ginger ale

The classic ginger bug recipe. Bright, lightly spicy, and naturally sparkling. It all starts here!

June 8, 2026

Brine and Bloom

Writing about fermentation for healthier living

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fermented soda

This is the classic drink everyone starts playing around with building their first ginger bug. Bright, lightly spicy, and naturally sparkling, it’s one of the simplest ways to begin working with wild fermentation at home. Over time, the ginger bug transforms sweetened ginger tea into a drink that develops acidity, carbonation, and depth.

Ginger ale

Ingredients:

1 litre filtered water
80g sugar
40g fresh ginger, sliced or grated
120ml active ginger bug liquid
60ml fresh lemon juice

Equipment: Saucepan, Fine sieve, Pressure-safe bottle

Directions:

Clean and cut the ginger in small pieces. The skin should be left on.
Simmer the cut ginger in a saucepan with water for around 10 minutes
Remove from the heat and dissolve the sugar into the liquid.
Allow the mixture to cool completely before adding the lemon juice.
Transfer to a clean bottle or jar and add the ginger bug liquid.
Cover loosely and ferment at room temperature for 24–48 hours.
Seal the bottle and allow carbonation to build for another 1–3 days.
Burp carefully if needed.
Refrigerate once carbonation and flavour reach your preference.

Notes:

The finished drink should be: – lightly sparkling – gently spicy – slightly acidic – less sweet than the starting mixture – Longer fermentation reduces residual sweetness – Warmer temperatures increase fermentation speed – Open bottles cautiously once carbonation develops