Have you ever wanted to make your own fermented soda? It's easier than you think! This homemade strawberry rhubarb soda is naturally fermented using a ginger bug. It's a delicious and refreshing springtime beverage!
Boil the strawberries and rhubarb in about a half gallon of water for 15-20 minutes.
Let the mixture cool slightly and pour it into a wide mouth gallon jar.
Add 1-2 cups of sugar, depending on how sweet you want your soda to be, and stir to dissolve.
Fill up the jar most of the way with cold, unchlorinated water. Once it cools down to room temperature, add the ginger bug (chunks are ok).
Cover the jar with a clean cloth or cheesecloth and a rubber band and put in an out of the way spot away from direct sunlight.
Stir it up at least twice a day.
Fermentation should take anywhere from 2-7 days depending on temperature, then it’s time to bottle.
Strain out the fruit then use a funnel to put it into bottles.
Let the bottles sit at room temperature for a day or two, then refrigerate.
Notes
If it’s really warm out, you may want to “burp” your bottles once or twice by opening then resealing them to release the pressure. This wild fermented soda can really produce a lot of bubbles, so you want to make sure that your bottles don’t explode!