The original ginger ale was a genuinely fermented, ginger-forward medicinal drink used for nausea, motion sickness, and colds — made with a ginger bug, a wild-yeast culture similar in concept to a sourdough starter. Commercial ginger ale today contains no ginger in any therapeutic amount.
Ginger Bug (start 5 to 7 days ahead)
- 2 tablespoons freshly grated ginger, plus 1 tablespoon per day to feed
- 2 tablespoons raw cane sugar, plus 1 tablespoon per day to feed
- 2 cups filtered water
Ginger Beer (makes about 2 quarts)
- 4 cups filtered water, 1/2 cup raw cane sugar
- 3 tablespoons freshly grated ginger root
- Juice of 2 lemons
- 1/4 cup strained ginger bug liquid
Method
- For the bug: combine ginger, sugar, and water in a quart jar, cover with cloth, and feed 1 tablespoon each of ginger and sugar daily. Ready when it bubbles vigorously within hours of feeding, usually day 5 to 7.
- For the beer: bring water to a boil, add ginger and sugar, stir to dissolve, remove from heat.
- Add lemon juice and cool completely below 75°F before adding the ginger bug liquid — don’t add it warm.
- Pour into swing-top bottles, filling within 1 inch of the top, and seal.
- Leave at room temperature 2 to 3 days until carbonated, checking pressure daily, then refrigerate.
Fresh ginger’s gingerols and shogaols are studied extensively for anti-nausea and digestive-support effects. Open carefully — natural carbonation builds real pressure. Drink within 2 weeks refrigerated.
This recipe is one of twenty in The Forgotten Apothecary — our full digital cookbook of pharmacy-counter tonics, switchels, oxymels, and healing syrups.