Carrot Bug Immunity Soda
Similar to a classic ginger bug, this naturally fermented starter uses the natural sugars and skin yeasts of raw carrots and ginger to build a fizzy culture that can transform fresh-pressed juices or herbal teas into delicious, gut-friendly sodas. This is the base for the Immunity Soda - a bright, zesty drink packed with carrot, ginger, and lemon to help support your immune system.
Takes 7 days 20 minutes
Serves 8
Ingredients
Carrot Bug Base:
- 100 g ½ cup fresh carrot or beetroot, finely chopped or grated
- 10 –15g 1 tbsp fresh ginger, finely chopped
- 2 tsp brown sugar
- 200 ml ¾ cup filtered water
Daily feeding (for 5 days):
- 10 –15g 1 tbsp finely chopped ginger
- 1 tsp brown sugar
For the Immunity Soda (makes about 1 litre):
- 50 ml 3 tbsp + 1 tsp active carrot or beetroot bug
- 300 ml 1¼ cups fresh carrot juice
- 150 ml ⅔ cup fresh ginger tea or ginger juice
- 500 ml 2 cups filtered still or sparkling water
- Juice of 1 lemon
- 1½ tbsp maple syrup or to taste
Instructions
- To start the bug, place 100g finely chopped carrot or beetroot, 10–15g chopped ginger, 2 tsp brown sugar, and 200ml filtered water into a sterilised 1-litre jar. Stir until the sugar dissolves, cover loosely with a clean cloth or lid, and label with the start date.
- Feed the bug daily for the next five days by adding 10–15g finely chopped ginger and 1 tsp brown sugar each day, stirring thoroughly after each addition. This daily feeding keeps the beneficial bacteria and wild yeasts alive and encourages fermentation. You should begin to notice gentle bubbling and a sweet, slightly yeasty aroma after a few days — a good sign that it’s becoming active.
- Open the jar once a day to release gas and prevent pressure building up. After five days, the bug should smell pleasantly yeasty and slightly sweet, with visible bubbles rising to the surface. At this stage, it’s ready to use in homemade sodas.
- Once active, store your bug in the fridge with a loose-fitting lid. Feed it once a week with 10g chopped carrot or beetroot and 1 tsp sugar to keep it healthy. To reactivate the bug before using it again, leave it at room temperature and feed daily for one to two days until bubbly.
- To make the Immunity Soda, combine 300ml fresh carrot juice, 150ml ginger tea or juice, the juice of one lemon, and 1½ tbsp maple syrup in a large jug. Stir well to mix. Add 50ml of your active carrot or beetroot bug, then top up with 500ml filtered still or sparkling water, stirring gently to combine.
- Pour the mixture into swing-top bottles or jars with tight-fitting lids, leaving about 3cm of headspace at the top. Leave the bottles at room temperature for 24–48 hours to naturally carbonate, “burping” them daily to release excess pressure.
- Once the soda is bubbly and lightly fizzy, transfer it to the fridge to slow the fermentation. Serve chilled over ice for a refreshing, probiotic-rich Immunity Soda that’s full of life and flavour.