Additional Notes

(All measurements are by weight unless otherwise indicated)

Make the Ginger Bug: In a clean glass jar (a quart-sized mason jar works great), combine the grated ginger, sugar, and filtered water. Stir well to dissolve the sugar. Cover the jar loosely with a lid or cloth (to allow airflow but prevent debris from falling in). Let the mixture sit at room temperature for 5-7 days. Stir it once a day, and you should see bubbles forming after a few days, which means your ginger bug is ready. If you notice any scum or mold, discard and start fresh. When the ginger bug has developed a strong fermentation smell, it’s ready to use.

Step 2: Make the Ginger Soda In a saucepan, combine 1/2 cup of fresh grated ginger, sugar, and 2 cups of water. Heat over medium heat until the sugar dissolves and the mixture is fragrant (about 5 minutes). Add the remaining 4 cups of water and bring the mixture to a simmer. Let it simmer for 10-15 minutes to extract more ginger flavor. If you like a spicier soda, simmer for longer. Remove the saucepan from the heat and let the ginger syrup cool to room temperature.

Once cooled, strain out the ginger solids. Add the ginger bug liquid to the cooled ginger syrup and stir well. Pour the mixture into clean glass bottles (swing-top bottles or other airtight containers work best). Leave some room at the top of the bottles for the gas to expand. Seal the bottles tightly and leave them at room temperature for 1-3 days, depending on how fizzy you like your soda.

After a day, check for carbonation by opening the bottle slightly—be careful, as it may be fizzy! Once the soda reaches your desired level of carbonation, refrigerate the bottles to stop the fermentation process.

Step 3: Enjoy. Chill the soda before serving and enjoy it cold! You can serve it over ice or just enjoy it straight from the bottle.

Honey Fennel Syrup (step 1)

Ingredients:

• 1 Candy Thermometer
• 1 Cup Organic Honey (Clover Honey works best for this recipe)
• 1 Cup Distilled Water
• 1 Tbsp Fennel Seeds

Preparation: Put Honey in 2-quart Saucepan attach candy thermometer to side of the pan. Heat Honey on low heat until it reaches 100 degrees. Add Water. Heat mixture to 110 degrees. When mixture reaches 110 degrees add Fennel seeds and reduce heat to low.

Cover and allow entire mixture to simmer for 20-30 min (to taste) intermittently remove cover and stir to evenly distribute the seeds through the syrup. Keep temperature below 110 degrees. Pull from heat and strain seeds from liquid into sterilized glass container. Cover and allow to cool to room temperature. Store in sealed glass container in refrigerator for up to 2 weeks.