Home » Lacto-Fermented Ginger Ale

Lacto-Fermented Ginger Ale



  • Fresh Ginger (peel and diced)
  • Juice of 1 Fresh Lemon
  • Natural Sweeteners eg.  2-3 tablespoons Rapadura (Powder sugar cane) or 2-3 tablespoons Real Honey or 2-3 Maple Syrup
  • ¼ to 1 cup of Homemade Liquid Whey
  • 1 teaspoon Sea Salt or 1 teaspoon Himalayan Pink Salt
  • Water (Use unchlorinated water eg still bottled water, or filtered water or rainwater. Do not use tap water because it  contains chlorine)


  1. Make homemade liquid whey. Drain the whey from yoghurt overnight.
  2. Peel Ginger and dice into chunks.
  3. In a sealed container, add ginger, salt, homemade whey, and a natural sweetener. Then fill just below top with water to allow gas to escape.  Seal with lid.  Shake liquid to mix together.
  4. Leave container on side counter for 2-3 days, occasionally shaking each day.
  5. On the 3rd day, partially open lid, to release gas then close the lid.  Then store in the refrigerator.  Can keep for up to 3 months.
  6. To drink, strain the ginger ale, because of the ginger pieces.  This drink will get fizzy.