Recipe Fermented Strawberry Rhubarb Soda with Ginger Bug (Ginger Sourdough)

Have you ever wanted to make your own fermented soda? It's easier than you think! This homemade strawberry rhubarb soda is naturally fermented with the help of a ginger bug. This is a delicious and refreshing spring drink!

Prep Time: 20 minutes
Cook Time: 20 minutes
Fermentation Time: 5 days
Total Time: 5 days + 40 minutes

Equipment:
- Medium saucepan
- Wide-mouth glass gallon jar
- Cheesecloth
- Rubber band
- Fine mesh sieve
- Small funnel
- Flip-top bottles

INGRÉDIENTS

• Ginger bug (ginger starter)
• 1 pound sliced ​​strawberries
• 3-4 sliced ​​rhubarb stalks
• 1 gallon water divided
• 1-2 cups sugar to taste

PRÉPARATION

1. Boil the strawberries and rhubarb in about half a gallon of water for 15 to 20 minutes.
2. Let the mixture cool slightly and pour it into a wide-mouth gallon jar.
3. Add 1 to 2 cups of sugar, depending on how sweet you want your soda, and stir to dissolve.
4. Fill the jar almost completely with cold, non-chlorinated water. Once it has cooled to room temperature, add the ginger snap (chunks are fine).
5. Cover the jar with a clean cloth or cheesecloth and a rubber band and place it in a location away from direct sunlight.
6. Stir it at least twice a day.
7. Fermentation should last 2 to 7 days depending on the temperature, then it's time to bottle.
8. Strain the fruit, then use a funnel to pour it into bottles.
9. Let the bottles sit at room temperature for a day or two, then refrigerate.

Note: If it's really hot, you may want to "burp" your bottles once or twice by opening and closing them to release the pressure. This wild fermented soda can really produce a lot of bubbles, so you want to make sure your bottles don't explode!