Ingredients
Scale
- 1 ginger bug
- 1 pound strawberries, sliced
- 3–4 rhubarb stalks, sliced
- 1 gallon water (divided)
- 1–2 cups sugar (to taste)
Instructions
- Boil strawberries and rhubarb in half a gallon of water for 15-20 minutes until softened.
- Allow the mixture to cool slightly and transfer to a wide-mouth gallon jar.
- Stir in 1-2 cups of sugar until dissolved.
- Fill the jar with cold, unchlorinated water and let it cool to room temperature before adding the ginger bug.
- Cover the jar with a cloth secured by a rubber band and place it in a warm spot away from sunlight.
- Stir at least twice daily during fermentation (2-7 days) until bubbly.
- Strain out fruit solids and bottle the liquid using a funnel.
- Let bottles sit at room temperature for one or two days before refrigerating.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: DRINKS
- Method: Fermentation
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240ml)
- Calories: 80
- Sugar: 18g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg