Ginger Mint Lime Lacto-Fermented Soda
Serves: 2 Quarts
  • ½ Cup ginger, peeled and finely chopped or grated
  • ¾ Cup fresh lime juice
  • ½ - ¾ Cup Rapadura sugar or Organic Cane Sugar
  • pinch sea salt
  • ¼ Cup ginger bug, whey or ¼ cup water kefir grains
  • About 2 quarts filtered water
  • Handful of mint leaves
  1. Place all ingredients in a 2-quart jug or jar.
  2. Stir well and try to dissolve sugar while stirring; cover tightly with lid.
  3. Leave at room temperature for 2-4 days before transferring to the refrigerator. You will know it is done when it is fizzy and little sour. It should not be as sweet as when you first make it as the probiotics in the ginger bug will eat up the sugar. It will make much faster if using water kefir grains. This will keep several weeks well-chilled in the fridge.
  4. To serve, strain into a glass.
Recipe by Amanda Love at