Natural Ginger Ale

A natural fermented ginger ale made using a ginger bug.

Course Drinks
Cuisine International
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 1 quart / liter
Author Laura


  • fresh ginger organic
  • 1/4 cup sugar 50g
  • 4 cups water 1L
  • 1/4 cup ginger bug 60ml


  • 1 quart / liter glas flip-top bottle
  • strainer
  • funnel optional


  1. Roughly chop as much ginger as you can handle. The more you use the stronger the ginger ale will be. I usually use 1-2 small knobs resulting in about 2-3 tbsp of chopped ginger

  2. Add the ginger, sugar and 2 cups of the water to a small pot. Heat to a boil, stirring until sugar has dissolved completely.

  3. Once boiling, reduce heat to a simmer and cover the pot with a lid and allow the ginger tea to simmer for 5-10 minutes.

  4. Take the ginger tea off the heat and allow it to cool. Add the remaining 1 1/2 cups of cold water to speed up the cooling.

  5. Wait until the ginger tea has reached room temperature (don't skip this step or you will kill the bacteria in the bug if the tea is too hot!). Then add the ginger bug to it, stirring to combine.

  6. Strain the mixture and fill it into the flip-top bottle. Seal the bottle and let it stand at room temperature until it carbonates (usually 2-3 days).

  7. After 2-3 days you can start tasting the ginger ale as well as burping it to make sure the pressure doesn't overbuild. Once you like the taste and amount of fizziness, put the bottle in the fridge to slow down the fermentation.

  8. The ginger ale is now ready to enjoy :) Keep in mind that even when in the fridge it will continue to ferment slowly so you should burp it from time to time.