We’re making soda, y’all!
That’s right, we’re going a step above the usual carbonated water + flavoring combo (which I still think is an amazing way to feel fancy and hydrated) by actually fermenting soda at home. Trust me, I was scared about trying this at first. But, after venturing into kombucha-making-land, I realized soda is a simple re-creation of those steps with different ingredients.
This version of soda I’m making is flavored with immune-boosting, yummy elderberry syrup (which I show you how to make right here). But once you get the hang of it, you’ll see you can try any number of flavor combinations on your own.
The very first step in making soda to ferment the culture with water, ginger and sugar for a few days. It’s called a Ginger Bug
Ginger Bug
- 2 tbsp fresh ginger, peeled and roughly chopped
- 2 tbsp organic cane sugar
- 2 tbsp water (preferably filtered)
In a mason jar, combine 2 tablespoons of the ginger, sugar, and water. Seal tightly and swish them around to combine. Then each day, for 1 week, add the same equal parts of the the 3 ingredients (2 tbsp sugar, water, and ginger) and seal again.
This will get the fermentation process going for your soda.
Elderberry Ginger Soda
- Large pitcher or jar
- 2 cups elderberry syrup (you can make it)
- Cold water (preferably filtered)
- 1/2 c. ginger bug
Pour the 2 cups of elderberry syrup into your pitcher or jar, followed by cold water filling it almost to the top. Add in the ginger bug and stir with a wooden (not metal) spoon.
Cover your jar with cheesecloth or a paper towel and a rubber band, and let sit (at room temperature) for 5 days to allow it to fully ferment. After about 2 days, you’ll want to taste it and see how it’s doing. I find that it ferments a lot quicker in warmer climates than in cold ones. Once the taste is to your liking, you’ll want to bottle it using bottles with a screw or swing top so it’s fully sealed.
Once I bottle the soda, I let it sit a few more days at room temperature until see a good amount of bubbles towards the cap. Then I’ll refrigerate, which stops the fermentation process.
Once cool, it’s ready to serve and enjoy.
Adapted from Mountain Rose Herbs and True Brews