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Recipe: Lacto-Fermented Ginger Ale

In years past ginger ale was the tonic of choice if you had an upset stomach or the flu. To make the authentic brew our great grandmothers knew, all you need are few basic supplies and a little patience. Bottle your ginger ale in airtight beverage bottles while it is still actively fermenting so it retains some fizz.


  • 1 gallon filtered water
  • 1½ cups organic cane sugar
  • 4 inches (approximately) of ginger root, peeled and grated
  • ½-1 cup whey or water kefir


  1. Place water in a large pot over high heat. Stir in grated ginger root and bring to a boil. Boil for 3 minutes.
  2. Remove from heat; stir in sugar until dissolved. Cool to room temperature. When sufficiently cool, around 80°F or less, stir in whey or water kefir if using.
  3. Pour into airlock jars or plain mason jars with lids. If using plain mason jars release the pressure from the jar at least once a day by loosening the lid.
  4. Keep at room temperature for 2 to 6 days, until the ginger ale is fizzy. Strain out the pieces of ginger root at this time or leave them in if you like ginger pieces. Bottle in tightly capped beverage bottles and let sit at room temperature for 1 to 2 days before refrigerating.

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