Both Zoë and Kaylee get carsick driving up and down the mountain. We’ve found that ginger does tend to help the queasiness, but so many ginger products are full of high fructose corn syrup and other ingredients we try to avoid, including ginger ale.
I decided to try to brew my own ginger ale as a healthier alternative to the store bought junk. It’s actually quite simple to make your own ginger ale, and only requires a few simple ingredients.
While I wasn’t able to get a lot of fizz in this batch of ginger ale (that’s a problem we have been experiencing with many fermented beverages at our altitude), but I’m hopeful someday we’ll overcome that hurdle.
The finished product tasted nothing like store bought ginger ale, however, the girls said it actually tastes better to them. I guess that’s because their palettes are accustomed to real foods.
Lacto-Fermented Ginger Ale Recipe
- 2 quarts filtered water
- ¾ cup cane sugar
- 2 inches (approximately) of ginger root, peeled and grated
- ¼ cup prepared culture starter
- In a medium saucepan, bring water and ginger root to a boil over high heat and boil for about 3 minutes.
- Remove the pan from the heat and stir in the sugar until it’s completely dissolved.
- Allow the mixture to cool to room temperature.
- Stir the starter culture into the cooled mixture.
- Pour the ginger mixture into mason jars and secure tightly with lids.
- You’ll need to release the pressure from the mason jars daily by loosening the lid and re-tightening.
- Store the jars at room temperature for at least 2 days or up to a week, until the ginger ale is fizzy. I left ours out for over a week and they never got very fizzy, but I know this is an issue for us.
- Strain out the ginger pieces and rebottle (we just re-used the mason jars) and let sit at room temperature for another day or two, then move to the refrigerator.