Store-bought ginger ale is usually just carbonated water, high-fructose corn syrup, and “natural flavoring.” Real, traditional ginger beer is a fermented, probiotic powerhouse that is spicy, earthy, and naturally fizzy. But there are two ways to make it: capturing wild yeast (a Ginger Bug) or using existing cultures (Water Kefir). Which method is right for you?
The Tale of Two Ferments
The Ginger Bug
The “Wild” Method. You create a starter culture from scratch using only ginger, sugar, and water. You are “catching” wild yeasts naturally present on the ginger skin.
- Starter Needed? No (You grow it).
- Prep Time: 5-7 days to establish the starter.
- Flavor Profile: Deep, earthy, spicy, complex.
- Maintenance: High. Must be fed daily.
- Difficulty: Medium (can be finicky to start).
Water Kefir Ginger Beer
The “Cultured” Method. You use existing water kefir grains to ferment sugar water first, then flavor it with ginger in a second fermentation.
- Starter Needed? Yes (Water Kefir Grains).
- Prep Time: 24-48 hours (if you have grains).
- Flavor Profile: Lighter, tangier, slightly sweeter.
- Maintenance: Medium (batch-to-batch).
- Difficulty: Easy (very reliable).
Method 1: The Ginger Bug Approach
Think of a ginger bug like a sourdough starter, but for soda. You combine chopped fresh ginger (organic is best, don’t peel it!) with sugar and water in a jar. You “feed” it more ginger and sugar every day for about a week.
Once it is bubbly and smells yeasty, you boil up a large batch of sweetened ginger tea, let it cool, add some of your “bug” liquid, and bottle it to carbonate.
Method 2: The Water Kefir Approach
This is essentially a Second Ferment (F2) technique. You first make a standard batch of plain water kefir using your grains. Once that is finished (24-48 hours), you strain out the grains.
You then take that finished plain kefir, add lots of fresh ginger juice or chopped ginger to it, bottle it in sealed swing-top bottles, and let it sit for another 24 hours to get fizzy. The kefir bacteria eat the ginger sugars and create carbonation quickly.
ā Frequently Asked Questions
Basic Differences
Which one is healthier?
Both offer the benefits of fermentation. Water kefir generally has a wider diversity of bacteria strains, while a ginger bug is richer in wild yeasts. Both are vastly superior to soda!
Do they contain alcohol?
Yes, trace amounts. Usually between 0.5% and 1.5%, depending on how much sugar you use and how long you ferment. They are generally considered non-alcoholic, but take caution if you are highly sensitive.
Which tastes more like store-bought “Canada Dry”?
Neither. Store-bought is very sweet and mild. Both of these will be drier (less sweet), tangier, and have a much stronger, spicy ginger kick.
Ingredients & Process
Can I use powdered ginger to start a bug?
No. You need the wild yeasts that live on the skin of fresh ginger root. Organic ginger works best as it hasn’t been irradiated.
Can I use honey instead of sugar?
For Water Kefir: No, raw honey has antimicrobial properties that can hurt the grains. For Ginger Bug: Yes, it can work, but white sugar is more reliable for getting it started.
Do I need special bottles?
Yes! Both methods create intense carbonation. You must use pressure-rated bottles, like swing-top (Grolsch style) glass bottles or reused plastic soda bottles. Decorative glass jars may explode.
Troubleshooting
Why did my Ginger Bug go moldy?
Mold means contaminants got in, or the ginger wasn’t submerged. Make sure to stir it vigorously every day to keep the top moist, and cover it with a breathable cloth to keep fruit flies out.
Why is my Water Kefir Ginger Beer flat?
This is usually a sealing issue or lack of sugar in the second ferment. Check our guide on troubleshooting flat water kefir.
My beverage turned into syrup (thick/slimy). Why?
This is due to a specific strain of bacteria (Pediccocus) that produces a “ropey” texture. It usually happens if there are too many minerals or it is too warm. It is safe but unpleasant. Discard and start fresh.
How long does the finished drink last?
Once refrigerated, the fermentation slows down. It will keep for 2-4 weeks in the fridge, but the flavor is best within the first 10 days.
