Naturally Fermented Pineapple Ginger Soda

Naturally Fermented Pineapple Ginger Soda

So easy to make and yet, so delicious!

Naturally Fermented Pineapple Ginger Soda (Makes 50 Ounces)

48oz Pineapple Juice (canned will work, but it should just be pineapple!)
0.5-1oz Ginger Juice (freshly pressed please!)
¼ cup Active Ginger Bug

1. In a large pitcher with a spout, pour the pineapple juice.

2. Mix in the ginger juice a little at a time, and taste until you like it. If you accidentally add too much ginger, you can add more pineapple juice or dilute with some water. Work slowly and carefully!

3. Add the ¼ cup ginger bug, mix well and pour into tightly lidded jars. Leave at least an inch of space in a mason jar, 3-4 inches in a flip-top. Close and let it ferment for 1-3 days. Check daily, because mine is always super fizzy in less than one! Once fizzy, move to fridge.

Enjoy it cold but open carefully! Mine always bubbles over! Let me know if you like this flavor…I’ll be sharing some more of my personal favorites in the coming weeks.

Featured in the Paleo AIP Roundtable @ Phoenix Helix.

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  1. Jenny C. says:

    This might sound like a silly question, but how do you press the juice out of ginger? I’ve used ginger to flavor my kombucha, but I just slice it into matchsticks and throw it in. The root is so firm, I can’t fathom how you could press the juice out…

    • Jo says:

      Not silly at all! I use an actual juicer. You can slice or shred it up and then strain afterwards just like you do your kombucha if you wish :)

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  2. lauren says:

    this sounds so so good! I am obsessed with ginger in my drinks so I can’t wait to try! Could you substitute pineapple though? That’s one of the few fruits I cannot eat :(

    • Jo says:

      I’ve been meaning to share some other recipes but unfortunately personal commitments have been keeping me from doing so! :(

      I think mango or raspberry would go well with ginger. Or a mix of green apple and mint, mmm :)

      Click here for a recipe for ginger beer adapted from Wild Fermentation. Try it even if you don’t like the store-bought stuff, I didn’t and love this!

  3. Rachelle says:

    Some recipes do a 3 stage, Make bug, make wort, then bottle with juice. Yours skips the wort. Does it depend on how fresh and active the ginger is? Thanks,

    • Jo says:

      I don’t think it matters much how fresh the ginger bug is (well, apart from taste). I think if you do that it will get too alcoholic, that has been my experience anyway.

  4. chris stephens says:

    i tried a homemade ginger beer in costa rica. hers was made with ginger, agave or honey and lemons! it was incredibly refreshing and tasty. very light! have you tried those two flavors before? would love to make it but having never done so im a little shy!

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  5. Paula says:

    I make ginger beer. So this batch I juiced a fresh pineapple and added it to it. Don’t know how it will turn out.

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