Many years ago, a friend gave me a starter of a ginger bug. I kept it alive for a while but that was before I had the beer type bottles to allow fermenting/fizzing so I let it go. My friend who shared the bug served me some fizzy ginger tea and I loved it but mine never tasted like hers because I couldn’t get it fizz without the bottles.
Yesterday something came across Facebook or a blog I read and I remembered how much I loved that fizzy ginger tea so I thought . . I’m going to see if I can figure out how to do it.
I decided to try them both and see which works best.
It will take a week or so for the bug to ferment, then another few days for the tea or juice to ferment into “soda”. I am hopeful it will be as good as I remember!
Am I concerned about the sugar blowing my diet? No. I will not drink much of it and, from what I’ve read, it’s like kombucha in that during the fermenting process, the sugar is “consumed” by the good bacteria. I can’t find any real scientific evidence that there’s no sugar after the fermentations but the scales and my blood glucose levels will let me know.