Lemon Ginger bug soda

      Lemon Ginger bug soda

 

Lemon Ginger bug soda

   Making lemon ginger bug soda is a fun and rewarding DIY fermentation project that gives you a naturally fizzy, probiotic-rich soda. It starts with a ginger bug, a wild-fermented culture made from ginger, sugar, and water that acts as a natural soda starter.  It has lots of health benefits. It's naturally probiotic (good for gut health).  It contains no artificial preservatives or additives. It can lower sugar content than commercial sodas (fermentation eats some sugar). 

 Ginger Bug Lemon Soda Recipe (Naturally Fermented)

 INGREDIENTS :-

 For the Ginger Bug (starter culture):

* 2 cups non-chlorinated water

* 2 tablespoons fresh ginger root (grated or finely chopped)

* 2 tablespoons sugar (white sugar works best for feeding)

* A clean glass jar

* Cloth or paper towel + rubber band

 For the Lemon Soda:-

* 1 liter (4 cups) non-chlorinated water

* 1/2 cup fresh lemon juice (about 4–5 lemons)

* 1/4 to 1/2 cup sugar (adjust to taste)

* 1/4 cup active ginger bug liquid

* Optional: lemon zest or sliced ginger for extra flavor

* A swing-top glass bottle or tightly sealing plastic bottle for bottling


 Step-by-Step Instructions:-

Step 1: Make the Ginger Bug (Starter Culture)

* This takes about 5–7 days.

Day 1:-

* In a clean jar, combine 2 tbsp grated fresh ginger, 2 tbsp sugar, 2 cups water. 

* Stir well and cover the jar with a breathable cloth secured with a rubber band.

Days 2–6:-

* Each day, add: 1 tbsp grated ginger, 1 tbsp sugar. Stir it well. 

* Do the same procedure for 5 days. After 5 days, the bug will begin bubbling and have a yeasty, sweet aroma – this means it’s ready!

 * Keep it at room temperature (around 70–75°F / 21–24°C) and out of direct sunlight.

Step 2: Make the Lemon Soda Base

* In a clean pot or container, combine: 1 liter water, 1/2 cup fresh lemon juice, 1/4 to 1/2 cup sugar (depending on how sweet you want it). Add lemon zest or a few slices of fresh ginger for a stronger flavor. (that's completely optional) 

* Stir well until the sugar is fully dissolved.

Step 3: Ferment the Soda:-

* Strain the ginger bug liquid. (avoid solids) 

* Then add 1/4 cup of strained ginger bug liquid to the lemon soda base. 

* Pour into a clean bottle (leave some headspace at the top).

 * Use a swing-top bottle for best carbonation, or a plastic bottle (you can feel it firm up as it carbonates).

* Seal the bottle and leave at room temperature for 1–3 days to carbonate.

* Check daily by gently opening (burping) the bottle to release excess pressure.

* In warm conditions, it can carbonate faster.

Step 4: Chill & Enjoy!

* Once fizzy, refrigerate the soda to slow fermentation.

* Serve chilled with ice and a slice of lemon or ginger!

 Storage:-

* Keep in the fridge and consume within 1–2 weeks.

* Always open bottles carefully to avoid overflow from pressure.

 Notes & Tips:-

* Fermentation is active: Never shake your bottles. Pressure can build quickly.

* Not fizzy yet? Wait another day, especially in cooler environments.

* Too sweet? Reduce sugar slightly next time or let it ferment a bit longer before chilling.

ENJOY!!!! 



Comments

Post a Comment

Popular posts from this blog

Mini Eagle sculpture

Image
                       EAGLE SCULPTURE        Today I will let you know something particularly amazing. That is I will show how to model an eagle. Eagle is the sign of solidarity, power and achievement. The bird with its sharp eyes represented mental fortitude, strength and eternality, but on the other hand is thought of "king of the skies" .    Eagle chiseling in home utilizing clay is exceptionally fascinating and simultaneously carefully assembled items are consistently extraordinary. So making a mini sculpture of an eagle to decorate our home is exceptionally astonishing one. That we can made   using clay and with some unused  items. Here I have utilized the neck part of 20 liter bottle. Not just this one we can utilize anything that is our decision. Utilize this kind of item to enhance your home and for giving to our loved ones.  Eagle is a majestic symbol of dignit...
Read more

Easy tomato curry

Image
    Here is a special tomato curry from Kerala Cuisine. This is a vegan tomato curry perfectly blend with spices and coconut makes the curry more tastier. This is very easy recipe. When there is no vegetables in the kitchen, go for this recipe. Can be used as a side dish for chapati, rice. We Usually  prepared this in earthen pot because it will enhance the taste.   Let's see how to make this delicious and easy tomato curry. INGREDIENTS :- * Tomato - 3 * Green chilly - 3 * Chilly powder - 1 Tsp * Turmeric powder - 1/2 Tsp * Roasted Fenugreek powder - 1/4 Tsp * Tamarind - 1 small gooseberry sized * Coconut - 5 Tbsp * Shallots - 6 * Curry leaves - 1 sprig * Oil - 1 Tbsp METHOD :- * Add grated coconut to the mixer jar and grind to a fine paste by adding enough water. * Mix tomato pieces, green chilly, chilly powder, turmeric powder, Fenugreek powder, tamarind paste, grinded coconut paste and salt. * Put a earthen pot or a khadai on the stove add the mixed ingredients ...
Read more

Homemade pineapple wine

Image
                PINEAPPLE WINE      How are the Christmas arrangements going along? I trust in any event some of you have attempted some wine this year.     Here i am posting the recipe of pineapple wine. Homemade wines are easy to make but need some patients to get the perfect result. Taste and the flavour of the pineapple wine is an heavenly treat. pineapple wine has more flavourful than compare to grape wine. It will take couple of months to get the perfect taste.  INGREDIENTS :- * Pineapple - 1 kg * Sugar - 750 gm * Wheat - 1 Tbsp * Yeast - 1/4 Tsp * Water - 2 litres * Cinnamon - 1 piece * Clove - 3 METHOD :- * Wash the pineapple and let it dry. * Boil the water and let it cool for some time. * Cut off the top and bottom of the pineapple. Chop them in to small pieces including the skin and the centre core. * Add sugar, water, wheat and spices to the pineapple pieces. * Then add yeast to this and mix well. * Tra...
Read more