Fermented Soda: A Living Drink

Recipe by: Margot Santangelo

Fermented Soda: A Living Drink

Fermented soda is a simple, traditional way to create naturally fizzy drinks using beneficial bacteria and wild yeast. Unlike conventional sodas, which are high in refined sugar and artificial ingredients, fermented sodas are alive—supporting the body while offering refreshing, complex flavor.

At Son and Moon Farms, we love fermented soda because it’s approachable, customizable, and deeply connected to the rhythms of the kitchen and the land. With just a few ingredients, you can create something nourishing and endlessly adaptable.

Why Fermented Soda?

Fermented drinks like ginger bug sodas contain naturally occurring probiotics that can support gut health and digestion. They also tend to be lower in sugar than store-bought sodas, because the fermentation process consumes much of the sugar over time.

Benefits may include:

• Supporting a healthy gut microbiome

• Aiding digestion

• Offering a natural source of carbonation

• Reducing reliance on processed beverages

How to Start a Ginger Bug

A ginger bug is a simple starter culture made from fresh ginger, sugar, and water. It captures wild yeast and beneficial bacteria from the environment and becomes the base for naturally carbonated sodas.

You’ll need:

• 2 cups filtered water

• 2–3 tablespoons fresh grated ginger (organic is best)

• 2 tablespoons sugar

Instructions:

1. Add everything to a clean glass jar and stir well.

2. Cover loosely with a cloth or lid (not airtight).

3. Let it sit at room temperature.

4. Each day, “feed” it with 1 tablespoon grated ginger and 1 tablespoon sugar.

5. After 3–5 days, it should become bubbly and lightly fizzy—this means it’s active and ready to use.

Making Fermented Soda

Once your ginger bug is active, you can use it to ferment sweetened herbal teas, fruit juices, or plant infusions.

Basic Method:

1. Make a base (sweet tea, juice, or herbal infusion).

2. Let it cool to room temperature.

3. Add ¼ cup ginger bug starter per quart of liquid.

4. Pour into sealed bottles (swing-top works well).

5. Let ferment at room temperature for 1–3 days.

6. Refrigerate once carbonated to slow fermentation.

Always “burp” bottles daily to release pressure and avoid over-carbonation.

Flavoring Your Soda

This is where it becomes creative. You can adjust flavors by changing your base liquid or adding ingredients before bottling.

Try:

• Fresh herbs (mint, basil, rosemary)

• Fruit (berries, citrus, pineapple, mango)

• Roots and spices (turmeric, cinnamon, cloves)

• Floral infusions (lavender, hibiscus, rose)

You can also combine flavors—like ginger-lime, strawberry-basil, or lemon-honey.

Endless Possibilities

Fermented soda is less about following strict rules and more about learning a process. Once you understand the rhythm—feeding your starter, creating a base, and allowing time for fermentation—you can experiment freely.

At Son and Moon Farms, we see this as both nourishment and creativity. A way to replace packaged drinks with something homemade, living, and aligned with the seasons.

The flavors truly are endless—guided by what’s growing, what’s available, and what you’re inspired to create.