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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