by Pat Crocker
The fresh or dried rhizome of ginger (Zingiber officinale) has been used “as a condiment and aromatic stimulant from ancient times”. And from as early as the 15th century, ginger was exported from Zanzibar—a possible origin of the Latin, Zingiber—for use by healers, monks, and herbalists in tisanes, syrups, tinctures, and other carminative simples.
In England, from around the middle of the 18th century, ginger was fermented with sugar, water, and a starter culture to make an alcoholic beverage that quenched thirst and quelled stomachs at the same time. That drink was called ginger beer and it has survived—with and without alcohol—right up to the present time.
Almost a century later (1890 to be precise), an enterprising Canadian chemist, John McLaughlin, began bottling his own soda water. Never one to coast, McLaughlin’s experiments with natural flavorings and recipes led him to his greatest accomplishment, Canada Dry® Pale Ginger Ale, invented in 1904. Originally made with real ginger, McLaughlin’s soda was designed as a non-alcoholic, refreshing drink, but it also became a perfect bedside anti-emetic as well as a mixer for alcoholic drinks.
Anti-emetic? Ginger root is used as a natural remedy for nausea and vomiting, which is why many people of my generation actually remember being given a serving of ‘flat’ ginger ale if we were sick with the flu. Ginger ale was decanted to a glass and set aside to rest until all of the bubbles disappeared, leaving a sweet, ginger-flavored liquid that was effective in calming upset tummies. Today, this home remedy isn’t possible because Canada Dry® Ginger Ale does not list ginger in the ingredients.
Fast-forward to 2023 and the recent “discovery” and excitement around fermented foods, which fostered a modern take on historic ginger ‘beer’ or ginger ‘ale’ drinks. It’s called Ginger Bug (recipe follows) and is made by combining grated fresh ginger with a small amount of sugar and water. Sound familiar? The now popular Ginger Bug drink is actually ginger beer. However, while it is fermented, it contains no significant amount of alcohol. We’ve been taking great gulps of ginger for medicine, as a thirst-quencher, and to mix with alcoholic spirits for a very long time. What follows is a slightly carbonated, fermented ginger drink. Enjoy its non-alcoholic buzz.
Makes about 2 cups
This drink is probiotic because it uses friendly bacteria, similar to bacteria that are already inside your body, especially your gut, to produce a slightly sour-tasting, naturally carbonated drink. Probiotics boost the immune system, prevent and help heal urinary tract infections, improve digestion, and help treat inflammatory bowel conditions.
2 large pieces (each two inches long) fresh ginger rhizome, divided
1/2 cup sugar, divided
2 cups cold, non-chlorinated water
- Wash your hands and start with clean utensils and a quart glass jar. There is no need to sterilize since the culture comes from bacteria on you, in the air, and in your kitchen.
- Peel (if the ginger is not organic) and grate 1 piece of ginger into the quart jar. Add 3 tablespoons of sugar and the water. Stir with a wooden spoon. Cover the jar with a piece of cheesecloth or a paper coffee filter secured with a rubber band. Set aside on your countertop (do not refrigerate).
- Every day for the next 5 days, stir the mixture and add 1 tablespoon grated ginger and 1 tablespoon sugar. The mixture will start to ferment—bubbles form at the top and the mixture smells slightly sweet and yeasty—usually within 5 days, but it could take as long as 7 to 8 days of adding grated ginger and sugar to start the fermentation. Mold should not appear, but if it does, scrape it off and if it reoccurs, start the process again.
- When you see signs of fermentation (described in step 3 above), refrigerate.
To use the lightly carbonated ginger drink, strain the liquid using a fine mesh strainer. Save the grated ginger in a sealed container and use in recipes calling for fresh ginger or compost it. Store the strained ginger liquid in a clean jar with a lid for up to 3 weeks, adding 1 teaspoon each of grated ginger and sugar once per week.
To Use Ginger Bug for Fizzy Drinks: In a jug, combine 1/4 cup strained Ginger Bug and 4 cups chilled mint or lemon herbal tea or fresh apple, peach, pear, or orange juice.
Join Pat Thursday, January 19 at 1pm Eastern for her webinar: Sizzle and Snap with Ginger. Our webinars are free to The Herb Society of America members and $7.50 for guests. Become a member today, and enjoy all of our webinars for free along with access to the webinar library with over fifty program titles. To register, visit https://www.herbsociety.org/hsa-learn/herb-education/hsa-webinars/
Medicinal Disclaimer: It is the policy of The Herb Society of America, Inc. not to advise or recommend herbs for medicinal or health use. This information is intended for educational purposes only and should not be considered as a recommendation or an endorsement of any particular medical or health treatment. Please consult a health care provider before pursuing any herbal treatments.
Photo Credits: 1) Stoneware bottle of ginger beer (Auckland Museum, via Wikipedia); 2) Ginger rhizome (Pat Crocker); 3) Fermenting ginger bug (EliseEtc, via Wikipedia)
Le Strange, Richard. 1977. A history of herbal plants. Arco Publishing Company: Michigan.
Pat Crocker’s mission in life is to write with insight and experience, cook with playful abandon, and eat herbs with gusto. As a professional Home Economist (BAA, Metropolitan Toronto University) and Culinary Herbalist, Pat’s passion for healthy food is fused with her knowledge and love of herbs. She has honed her wellness practice over more than four decades of growing, photographing, and writing about what she calls, the helping plants. In fact, Crocker infuses the medicinal benefits of herbs in every original recipe she develops. An award-winning author (one of which is the G.H. Foster Award for Excellence in Herbal Literature), Pat has written 23 herb/healthy cookbooks, including The Herbalist’s Kitchen (Sterling, 2018), The Healing Herbs Cookbook, and The Juicing Bible. http://www.patcrocker.com