How To Make Natural Ginger Ale

You can’t really compare homemade ginger ale and the product you get at the local pub. In this article, we give you the best recipe for our favorite drink.

Ginger is a common ingredient in your cuisine, and experts in traditional medicine use it to treat numerous conditions. The aromatic plant is packed with vitamins and minerals, and it has incredible anti-inflammatory effect.

Ginger has been used as a remedy for rheumatic conditions, nausea and other health issues. Potassium and manganese are great for your heart and immune system. Ginger is an incredible painkiller and anti-inflammatory remedy. Muscle pain? Not anymore.

Ginger ale is one of the most common ginger-based products.

Healing power

Ginger enhances digestion, relieves nausea, lowers bad cholesterol levels, normalizes blood sugar, lowers body temperature, improves circulation, boosts your immunity, relieves cough and treats respiratory issues.

Make your own ginger ale!

Ginger ale is a fermented drink, and we all know that prevented products are good for your overall health.


  • 5 inches piece fresh ginger
  • ½ cup brown sugar
  • ½ cup lime juice (lemon is also a good idea)
  • ¼ tbsp sea salt
  • 8 cups water
  • ½ cup ginger culture (we have provided a recipe for this one)

How to make it?

Bring three cups of water to a boil. Add in your ginger, sugar and salt. Boil for 5 minutes. Add the rest of your water, and let the liquid cool. Add in your citrus juice and the ginger culture.

Transfer the liquid into an airtight jar. Let it rest for 2-3 days. You should notice some foam on the surface. Keep your ale in bottles, and keep them in your fridge.

If you like your ginger ale with alcohol, let it ferment more than three days.

The fermentation of your ale depends on the temperature, your sugar and the culture you are using. Your ale will taste like ginger and smell like yeast. If you let it ferment for too long, the jar will explode.

Ginger culture

It’s a fungus, and you can make your own. You will need a couple ginger roots, half a cup of sugar, and 2 cups of filtered water.

Grate your ginger, and add it to a jar. Add three tablespoons of sugar to three tablespoons of ginger. Stir with a non-metal spoon. Cover the jar with a gauze.

Combine 5 tablespoons of grated ginger and a tablespoon for sugar each day for about five days. The “ripening” will happen within 8 days.

The culture looks like a light bubbly formation that smells like a yeast. It has dull color. If you notice any mold, remove it. If your “experiment” doesn’t work, throw away everything and start all over again.

“Feed” your ginger bug with sugar and ginger. Keep it in the fridge and add sugar and ginger once a week. Activate it at room temperature by giving it enough sugar and ginger every day.

Use the culture to make fermented and carbonated drinks. You need a quarter cup of culture for every liter of liquid.



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