DIY Probiotic Soda with Ginger Bug
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- Опубліковано 15 жов 2024
- DIY probiotic sodas | Did you know you can make homemade probiotic soda with a bug?
Not that kind of a bug, but a ginger bug. It's sort of like a sourdough starter but for sodas. The natural yeast and bacteria present on the surface of ginger will begin to ferment the sugar you add, allowing you to make fizzy and delicious probiotic sodas. The whole process takes about a week.
GINGER BUG:
Day 1: Combine 2 c water, 1/2 c of diced organic ginger, 1 tbsp sugar in a thoroughly cleaned container.
Be sure to use distilled or filtered water. Also be sure to use organic ginger, as non-organic ginger may be irradiated. You don't need to peel your ginger.
You can seal the jar tightly with a lid, or use cheesecloth and a rubber band.
Day 2-6: Each day, add 1 small diced piece of ginger & 1 tsp sugar
The temp of your kitchen will affect the speed at which your ginger bug ferments. If you have a colder kitchen, keep feeding the ginger bug for up to 10 days before using. Keep your bug out of direct sunlight. You'll know it's ready when it's frothy on top and produces bubbles without touching it.
SODA:
We'd recommend using 8 fl oz (236 mL) pressure safe swing top bottles.
When you're ready to bottle, sanitize your bottles in a large pot of boiling water for 5 min.
Next, strain your ginger bug with a fine mesh colander.
In the 8 fl oz bottle, combine .5 to 1.5 fl oz of ginger bug liquid, 4-5 fl oz of shelf-stable sweetened fruit juice, and fill the rest of the bottle with filtered water, leaving 1" of headroom.
Let sit at room temp for 2-3 days, then refrigerate before serving. If you see a bubbly ring forming at the top of your liquid, you know it's working.
BE VERY CAREFUL WHEN OPENING: keep a hand over the lid and point the bottle away from your face.
Use preservative-free juices that aren't sold refrigerated. Make sure your juices have sugar content, otherwise the fermentation won't work.
These sodas will have an alcohol content similar to kombucha, so they're not suitable for children, or people who can't drink.
Keep your bug in the fridge and feed once a week, or keep it at room temperature and feed daily.
If you see or smell anything strange, THROW IT OUT. #gingerbug #probiotics #soda #diy
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In the Caribbean we call it ginger beer
Thank you…… no one taught her to peel the ginger first.
Nothing beats Caribbean ginger beer
@@JM-vj7we😂😂😂😂 nope
@@JM-vj7weI think that the yeast for fermentation is in the peel
Is this the same as ginger ale (both Carribbean and this one)?
Make sure to burp your bottles so that they don’t explode once pressure starts building up! VERY IMPORTANT - you don’t want exploding bottles ! Approx. every twelve hours until your happy with the fizziness then fridge them!
Some bottles are also rated to handle that gas
How do you burp a bottle?
@@timelart5855I think you just open the lid, say hi and then close it (?)
@@timelart5855 just open it up. You’re just letting excess air. You don’t even have to open it up all the way, just make sure you hear that rush of gas as you open it then seal it back up 🤙
@@bebelwlov’say hi’ that’s so cute 😂
Thank you to all the people leaving comments about the pressure in the bottles. That is vital info. I love ginger sm (sugar not sm), but I want to make this. I would've been scared if the bottle expoded. Not to mention, an injury can occur. All though it's common sense that pressure would build, I wouldn't have thought to the point of the bottle exploding.😨So thanks for saving me the shock.🫚🫶🏽I'm going to look into it further & have videos of people "burping" their bottles all over my feed.🍾😂
what’s ginger sm?
@@LoretoEsTorres sm=so much, I love ginger so much, (sugar not so much).
You can try first with plastic bottles the one for sparkling water or sodas they are great 😊
Sugar is food for the yeasts. It’s converted into byproducts, including the CO2 required to make a drink “fizz”.
Careful : don't underestimate the pressure that can build up ! Regularly open the bottle, every 12 hours, and use good quality bottles, ideally with "flip -tops" (those are made to resist the pressure), with a sanitized rubber lid (you don't want to grow bacterias, right ?). Also, you could very much make alcohol without knowing, so, yeah: now you know...
So how do we know that it's ferment or alcoholic???
@@zodleo8817 There's a thin line between fermenting and brewing an alcoholic drink: alcohol and carbonation are byproducts of yeasts eating sugar over time at certain temperatures.
To avoid alcohol:
- Don't use too much sugar in the boiling. Add some if necessary before serving / when the drink is chilled (the yeasts are "sleeping").
- Keep it in the fridge quite "early", after 48 hours. If kept at room temperature, it will be more fizzy, but alcohol will also start to build up.
- Don't wait too much, drink it "young". If it's not "fizzy" enough, you can just add sparkling water to it.
Note that almost all "ginger soda" will contain some traces of alcohol after a few days days, usually under 0.5%, and could build up at around 2% after a week if not chilled.
If, on the other hand, you wanted to create alcohol, you'd add some yeasts (dry or natural) and sugar at certain stages, and leave it at room temperature. Cider for instance, uses the yeasts present on the skin of the fruits. For beer, you usually add dry yeast then sugar before bottling, so that the yeast "eats" the sugar and converts it into alcohol and bubbles (="second fermentation in the bottle").
So really, it all comes down on the method, the ingredients and timings.
@@Mortimix thanks for detailed reply
@Mortimix for this fermented soda, you can start with fruit instead of ginger, rt
@@motophone8794 Sure : use grapes, and you'll get something like "fizzy light wine". Fermented / brewing drinks are as old as humanity, and you can be sure that absolutely everything has been tested as ingredient. One drink that stayed is ginger beer, because it tastes good and ferments easily, without producing too much alcohol. Make "apfelschorle" with apples if you wish (remember to use the skin: it works because of the natural yeasts on the skin of the "fruit").
I used demerara sugar for my ginger bug and fresh squeezed orange juice for the soda (pulp removed) and it was successful! My home is 19 C and I left my juice out for 2 days, burped it twice a day then refrigerated for another day. When I opened the bottle it shot open like a champagne!! It caught me off guard 😅 Delicous orange soda though 😋
How do you burp it?
Open the container a little to release pressure and then tighten it back down @@banksterkid5930
Can u share ur recipe wd measurements thankyou
@@banksterkid5930i would assume it’s just opening it to let some fizz out and close
Waiting for the summer to try these recipes! Thanks for sharing
Side note: If you love ginger like me. I buy it and toss it whole in the freezer! That way it doesn’t mold or dry out. You can also grow it in a pot (beautiful plant) and grow your own ginger.
I also love hot ginger tea. It’s great for the respiratory system!
Thanks for reminding me of this natural delicacy!
So ginger beer. Got it.
Commercial ginger beer is made by adding ginger syrup to carbonated water. Otherwise, yes, naturally fermented ginger beer is in fact a probiotic soda. You get a star. ⭐️
@@vitocattivo thanks. Your star was received with much appreciation. You have made my day. Little ol me got recognized 🤩✨🌟💫. I don’t mess with “commercial” ginger beer.
Came to say the same thing. This is just ginger beer - maybe that’s not a thing in the States?
I madesoda with pine needles and it was surprisingly delicious. Ginger beer sounds good too. Might have to try it
Pine needles? I need to try that
Interesting share!!
Add a little matcha! It's so good.
Pine needle tea is also delicious.
Any kind of pine needles? This sounds so strange to me. But, I’ve heard this 2x today. Lol
0 seconds ago
This happens naturally with any acidic fruits. I've done this by accident by leaving water infused with pineapple and cantaloupe in an air-tight bottle in the fridge for a few days. I came back to drink it several days later and it tasted like a fruit soda. Fizzy and everything. It was delicious 👍
in mexico, we add pineapple skins to sugar water. it is called tepache.
My papaya n pineapple has fuzzy taste too in airtight n fridge. Buti always think that can be mold
@@endgamefond- fizzy, not fuzzy.
I feel like I’ll some how mess this up 😂 I need a thorough video on how to make this not a short
Lots of info online about it and videos from other people
You'd probably definitely gonna miss that burping and end up exploding a bunch of bottles with never ending soda to clean on every corner of your kitchen
@@KDBee-ri5hi I'm sorry it offended you, even though I didn't mention your name! Probably not finding mistakes in others' comments would be kind
@KDBee-ri5hi thanks for correcting my mistake, I really appreciate it! English is not my first language. I hope minding your own business rather than going over the Internet, telling people to be nice and quoting things would also be rude too!!
@@KDBee-ri5hi thank you
Love ginger bug pop. Add strawberry, kiwi, peach, blueberry, plum, pineapple, or combinations. Just bits but makes it so colorful. Also tumeric & cilantro cucumber.
I don't buy juices🫷
But I'll need to try pine needles next😂
the amount of sugar in it made me go nuts
Sugar is food for bacteria. They eat sugar n carbon di oxide is produced, the result is bubbles
The sugar is consumed by the yeast. By the time it’s ready to drink, you may find you need to add sugar.
Yeah, the sugar is converted into CO2 by the yeast. Unless you want to use a soda machine to carbonate the beverage, you have to use sugar.
@@vitocattivoI might as well make alcohol at that point
Just a word of caution:
Ginger bugs vary a little bit. I've had sodas carbonate in as much as five days and as little as less than 12 HRS! No joke, so be sure to keep an eye on your soda, and make sure you have glass wear rated for carbonation 😁
Is there a way for me to know if the bottle is suitable for carbonation? I live in a place where alcoholic drinks are not a big thing so homebrewing is also not a big thing. But I really want to try making ginger beer
@@firework8140 Dang, I don't know. I get the majority of my glassware from Amazon or my local brew shop.
@@bearclaw5141 well Im just gonna go for it. If it explodes on my face, it is what it is
Same happened here. I have had ones take like a week to get to the same carbonation level as sparkling water, and I’ve had one get to McDonalds sprite level over night. It was crazy.
@@firework8140pretty much any of those flip top style bottoles will be rated for it. You can also use an empty plastic soda bottle (not juice or water bottle. SODA BOTTLE) and the bonus will be you can feel the carbonation by squeezing the bottle. If you have a Trader Joe’s near you, get their ginger beer, and use those bottles. Here’s a link to my recipe. It’s tested and works pretty well for me!
docs.google.com/document/d/1sfveQyqV2iMGwPlJ2noklZ6nby1K_a1XDL98tm8HbgM/edit
oh wow this seems delicious
Thank you for this hack!
Short and to the point excellent ❤
Interesting, you can try any fruit juice with hints of ginger. New combination to me
Looks delicious 😋
YES!! we even made a ginger beer this way. Took a lot longer than a week and a half, but it was kindof like blue moon. Not bad 😊
is it alcoholic ?
@@Scp-nh9yv yes
Thank you for sharing ❤
Wow. So cool!!
nice recipe
"Ginger Bug"..🤭
SUBSCRIBED😂
Thank you!🙏🏿
Gonna give this a try!
Oohh!! Cool. Love this.
COOL! Need to try this. ❤
i’m glad i came across this, def gonna try ❤
Thanks for sharing, I will make this ginger 🫚 drink or soda.
Wonderful excellent great recipe of a wonderful God's given very special very sweet very talented very beautiful gorgeous woman. Weldone ❤❤❤🎉👍.You are the bestst among all the best May God bless you with the best Stay blessed ❤❤❤😊😊
This looks fabulous ❤
Mam... You're a genius
Thank you. The shape is really attractive and makes me want to drink it. Thank you. I hope you can answer. Can you tell me how long it will last for two months after soaking it?
Don't leave it to ferment too long or you'll raise the ABV. Ideally you want it to be below .5 abv. In the US, anything above that is considered alcohol
Great! Thank you!
Mind blown! Wow!
Wow that’s really cool
This happened to me by mistake when I mixed coconut water into my ginger tea and left it in the fridge for a few days lol 😂
I want to do this, but I also binge watch Chubby Emu, so I'm paranoid 😅
🤣 same here.scared to make saurkraut and that fermented fruit Korean drink (I forgot the name)- but I make this ginger bug for years and not dead yet. Although I stop the fermenting to early sometimes and mess it up. Don't want to end up as an episode on Chubby Emu 🤣
Thankkkkkk youuuu yummy 🤩🥰💚
This ain't soda this moonshine ✌️
I was looking for this comment. She should warn people that they are ganna get crunk on this “soda”
do the ginger bug!
do the ginger bug!
You put the boom-boom into my heart!
You send my soul sky high when your lovin' starts!
you are my person...I've had this song stuck in my head for WEEKS now haha
“You put the boom-boom in to my braaaaaaaain!” *WHAT IS THIS FROM IT’S BEEN STUCK IN MY HEAD FOR YEARS*
@@amateur-madman3047 wham! : Wake me up before you go-go
I love you
@@LilHendy1 you debil.
Loveeeeee it, lol ginger bug 🐛 😂😅
I’m on day three of my ginger bug. I already have some bubbles.
What kind of juice do u use? Can I use stuff from store? Does it have to be organic? And do u burp the vinegar bottles daily until it's ready?
Thanks
Btw, can we carbonate in plastic bottles? Where i am we ferment bamboo shoots in plastic bottles. I wonder if the same can be done here?
Yes as long as it can handle carbonation
I would try it but make sure it's BPA AND PFAS free plastic. You don't want the plastic leaching in your drink.I would stock to glass.Just make sure to let the air out twice daily so bottles don't explode.
Gonna try it
Cool. 😊
Omg I needed this!!! NEW SUBSCRIBER!!!
What did she add after the first shot of fermented ginger & sugar ?
She mentioned juice with sugar in it! That’s the red stuff.. but she also added something alse before that..
Also what are the benefits of this health wise ?!
After you strain the ginger off the bug, what do you do with it? Also, do you have make another batch of bug after?
Does it have to be granulated sugar or can it be the natural sweetness of the juice
OMG Watson she discovered ginger beer! 😂
Is there a way to create the fermentation process without sugar? Specifically for diabetics?
maybe try with some really sweet naked up fruit along with the ginger. I never tried without sugar,so don't know.
I'm on day 4. I will let y'all know the result.
Update : day 5, just filled the bottle with the ginger bug, water and organic pomegranate juice.
Final edit : I took some of the bug, added some mineral water and some organic unfiltered pomegranate juice (I grow them myself in my garden) and put it all in a sanitized bottle. What I didn't like is the kinda funky taste and the sediment from the juice that went to the top of the bottle. The drink was actually fizzy and not sweet at all. Is there a way to get rid of the funky smell, or did I go wrong somewhere?
Final edit : I have tried fermenting limes and mint along with the ginger bug. The funky smell was still there but the recipe worked as shown in the video. I have intestinal gases and right after having a little glass, I felt the gases moving down 👍. My mother has digestive issues as well, after having a little glass, she started burping and felt a great relief.
All fermented things have a funk, unfortunately. If you like the drink and stick to it you get used to it after a while. If you get diarrhea it's bc of the probiotocs cleaning out your gut junk it'll stop in a couple days just keep going!
@@The_HealingSpace thank you. I've also tried making it with limes and mint and it was still funky. Me and my mother tried it. We were scared at the beginning (we both suffer from stomach issues) but surprisingly my mother said that it made her burp and she felt such relief that she tried more (she hated the smell tho 😁)
@@morockin3554 I'm so glad it helped! I started all this for candida and IBS.
The kombucha smelled like rotten eggs and the ginger bugs smelt like that green volcano ash stuff (very close to rotten eggs 😁) but bc i suffered a lot and meds didn't help at all and EVERYone at the time was so obsessed with how great fermented stuff was i powered through. Fr the germs in our guts MAKE us hate the scent bc it kills them they don't want to die! literal science. So i powered through. Now i don't notice the rotten eggs at all and I'm so much better and have so much more energy!! I wish you and your mom good luck on your finding (more) health journey.
@@The_HealingSpace ،thank you thank you. God bless you.
@@The_HealingSpacediarrhea is never a positive thing. Its a sign of worsening gut health and damages your body. If drinking this gives someone stomach issues like that it's a negative immune response to the fruit within the drink, the sugar content or a large colony of harmful bacteria. We have very little control over gut bacteria unless you kill off all pre-existing microbiome in the stomach prior to probiotics.
Спупер напиток.
Only about a week. Cool.
Is it ok to use brown instead of white sugar? Thank you
Can you use honey instead of processed sugar?
Wondering if there is some kind of pressure locking bottle we could use that only lets out some pressure/CO2 while still allowing some to remain for those of us that do not want to have to interfere/burp the bottle as much?
Can you do this with honey instead? We don’t do refined sugar.
I was thinking the same thing.
Can i use honey instead of sugar?
can I replace the sugar with honey? will it be the same?
Yes, you can use honey, but no, it won't be the same, and one ingredient is not better than the other : with "crystal kitchen sugar" (sucrose), it works great, it's a "fool proof method" but yeah, residual / left-over sugar is not a great sugar for our body.
Honey naturally contains anti-bacterial components, so the fermentation could take some time to start. But it also adds more flavours, making the drink more "dense", or "interesting". Let's not forget that honey is the main ingredient of mead, one of the first alcohol created by Man. So yeah, it works, but the result will not be the same.
For a first try, I would suggest to test the easy way with sucrose, to "see how it works". After two batches, you should have a better idea of "how it evolves" (remember: you are growing living yeasts). Then test with honey.
Like making beer: it's easy, satisfying and everybody could do it, but experience guides to great results. You can go "deep down the rabbit hole", because it can get as complex and serious as you want.
Very important and not emphasized enough in the video: once in the bottle, open it regularly, every 12 hours: the pressure really can build up in the bottle, so much it's making it dangerous to handle. STORE IN THE FRIDGE, because at room temperature, the process continues...
And b0om.
(Dextrose ("corn sugar") is another type of sugar that could also be used, but I will stop here and let you make your own search if you really want to ;)
@@Mortimix. Thanks! That’s really helpful 😊👍🏻
I can already smell it from faaaaar away 😂
You can use pine needles for carbonation as well
What do you mean? Pine needles in addition to the ginger?
@@FullyYoked no instead of. It’s been likened to a pine fresh sprite.
Wow! That sounds amazing. Can you use rosemary needles like the pine needles? How do the pine needles work for the drink?
@@SpyralStormTeacup it’s from wild yeasts on the pine needles and I’m not sure but you could definitely use rosemary as a flavouring
Incredible, thank you! That makes me think of the possibilities making dough too? Like pineneedle sourdough? I never knew this. I have seen one survivalist foraging video that suggested pineneedle tea as a go-to, nutritious beverage in recent weeks, and separately found how gluten-intolerant folk tend to be able to still tolerate sourdough or any well-fermented wheat item like say a good, proper beer. I'd looked into nutritional yeast and elementally umami, which lead me to find that we are dietarally attracted to these things thanks to the bioavailability of a complete protein! So it might actually make sense if you have a friend who you can't fathom eats so much of certain things or drinks lots of beer, lol! Learning all this is so mind opening 🖖🌻🌞
Would that be tooo much sweet? I've never tried it before.
Can you use honey instead of sugar?
Can extract fruit juice and add after boiling ?
Where did u get you glass jars with the honeycomb design?
Can you use something other than sugar?
Can you use monk fruit? I dont do sugar,,but i luv ginger
it needs real sugar to ferment, monk fruit sugar won’t work
I think most of the sugar will be consumed by the time you drink it
The sugar isnt for you its to start the fermenting process. The ginger needs sugar to ferment.
Nice
I'm freaking trying this STAT
Does the fermentation use up the sugar I’m diabetic
does the fermented ginger made it alcoholic?
How long we can keep these soda safe to drink
Does it Really have to go in the fridge though?
What about the fruit named dates?? That's a healthy sugar option. How to prepare that??😊
Love ginger but I started getting side effects from ginger tea, just got into the world of fermentation and this is promising beverages 😅
You don't have to use ginger bug, unless you really like the ginger taste. If you mix any fruit with water and sugar, let it be for 1 to 3 days( more if it's cold where you live) than transfer to a bottle(preferable plastic ones to avoid explosion) close the bottle. Place them in a dark and warm temperature in a less than 5 days you'll have carbonated/fermented juice
I loved making this but its too much maintenance. I’ll do it so special occasions but water kefir grains are much easier to maintain.
I wonder what I could do with the pulp left over.
Are these spicy because of the ginger?
Wow, I'm DEFINITELY trying this, THANK YOU ❤
After 3 days just pop in the fridge? Ive had ones explode so idk if i should burp them or not.
Can we distill it after the fermentation
Thank you for sharing. New friend
I would really love to do this. How do I know its not rotten😢
You want to grow yeasts, not bacterias and germs: everything that will come in contact with the worth (the liquid) has to be "germs-free": wash your hands, work on a clean space, with clean material (including the spoons etc). Vinegar is an overlooked "sanitizing" product: you can rince you bottles, caps and spoons with it.
If you see molds white/ green molds, then it obviously got contaminated.
@@Mortimix thanks 😊
Is it alcoholic? Sugar fermentation produce usually alcohol
yes it is alcoholic
Nice❤
Where can I order the jar and lid!? Thanks!
Where did you get that awesome lid for the jar?
Can you reuse the ginger for another bug or do you have to start over with new?
These aren't kombucha though correct?
How many grams of sugar is in each bottle after is done 🤔just asking because im pre-diabetic
I love that jar...anyone know where I can get them
The Taurus reading 😅 so true.
can you get the same results if you substitute the sugar for something else or go without it completely?
You mean like honey or maple syrup? I bet you could. However, I don't think you can use sugar substitutes because you won't get the fermentation.
You need the sugar for the yeast to eat or it will not ferment.
Does the fermentation make the drink alcoholic?
Once you make soda with it, can the soda be left out in an air tight bottle or does the soda have to be refrigerated?
You will want to refrigerate it when it carbonates. To slow down the fermentation