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Naturally Fermented Dandelion Soda
Jenna Parker

Naturally Fermented Dandelion Soda

A sparkling, floral, and probiotic‑rich soda made from fresh dandelion flowers and a ginger bug. Naturally fermented, non‑alcoholic, and bursting with springtime flavor.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 8 cups
Course: Beverage
Cuisine: American, Fermented
Calories: 45
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups fresh dandelion petals (from about 40–50 flowers)
  • 4 cups filtered water
  • 0.75 cup organic cane sugar
  • 1 lemon, thinly sliced (optional)
  • 0.5 cup active ginger bug liquid (strained)
  • 1 teaspoon sugar per bottle (optional, for priming)

Equipment

  • Saucepan For infusion
  • Fine‑mesh sieve or cheesecloth For straining
  • Half‑gallon glass jar For first fermentation
  • Flip‑top fermentation bottles For carbonation and storage

Method
 

  1. In a saucepan, combine water and sugar. Bring to a gentle simmer, stirring until sugar dissolves. Remove from heat. Add dandelion petals and lemon slices (if using). Cover and steep for 1–2 hours.
  2. Strain the infusion through a fine‑mesh sieve into a clean jar or bowl, discarding solids. Allow to cool completely to room temperature.
  3. Pour the cooled infusion into a clean half‑gallon glass jar. Stir in the active ginger bug liquid. Cover with a cloth or loose lid.
  4. Let ferment at room temperature (68–75°F) for 2–3 days. You should see bubbles and a slight yeasty aroma. Taste; it should be lightly sweet and fizzy.
  5. Transfer the soda to flip‑top fermentation bottles, adding a pinch of sugar per bottle for extra fizz if desired. Leave 1 inch of headspace. Seal tightly.
  6. Let bottles sit at room temperature for 1–2 days to build carbonation. Check by carefully opening one bottle. When fizz is achieved, refrigerate and enjoy within 2–3 weeks.

Notes

Use only dandelion petals—remove all green sepals to avoid bitterness. Ensure your ginger bug is active and bubbly before starting. Fermentation times vary with temperature; taste daily. Once bottled, refrigerate to slow fermentation and maintain carbonation.