How to Make Ginger Water

Please note that our ginger crystals are living cultures and for best results they should ideally be used within 48hrs of receiving them. The crystals require settling as they adjust to their new environment (they are very temperature sensitive) and this usually takes just a few days. However, as you are working with a living product, it can be hard to predict exactly how quick they will recover from the shipping process and can at times take a week or two to fully settle in to their new environment. Always ensure your grains are at 18°C or above, especially during the colder winter months.

How to activate your Ginger Water Crystals?

The Ginger Water Crystals MUST be activated, this will usually take 48hrs but it really depends if the crystals are a bit sluggish or not after the shipping process.

Add 500ml of Chlorine-free water into a jar (per 40g Ginger Water Crystals). Next, add 50g of sugar (per 40g Ginger Water Crystals) and stir the mixture until the sugar is completely dissolved. Add the Ginger Water Crystals to the jar, cover and let the mixture sit for 48hrs at room temperature (20 – 25°C). After 48hrs, strain the Ginger Water Crystals and discard the mixture. Your Ginger Water Crystals have now been activated and are ready for fermentation.

The first fermentation.

You will need the following:

  • Live Ginger Water Crystals
  • Water (Filtered, free of chlorine)
  • Two tablespoons of dried ginger
  • Sugar
  • Non metal strainer
  • Plastic/wooden spoon (preferably plastic)
  • 1L or larger glass jar
  • Rubber band
  • Muslin cloth to use as a cover for the jar

Instructions for making Ginger Water.

  • Add 60g of sugar into the 1L jar.
  • Add: 500ml Filtered, Chlorine-free warm water. We prefer to use water that has been filtered with a Brita Filter. Warm water will help dissolve the sugar.
  • Add two tablespoons of dried ginger (30g).
  • Stir the mixture until completely dissolved.
  • Add 400ml of room temperature or cooled water (again filtered) to bring the temperature down.
  • Now check the temperature of the mixture to make sure it’s room temperature (20 – 25°C).
  • Once the temperature is suitable go ahead and add the Ginger Water Crystals. Never add Ginger Water Crystals to hot water.
  • Cover the jar and place in a warm spot, 20 – 25°C, to culture for 24-48 hours.
  • Separate the Ginger Water Crystals from the finished ginger water with a plastic strainer.
  • At this point, you can now drink the ginger water as is OR bottle it for additional carbonation.

The second batch of Ginger Water

Make a new batch of sugar water (as above) for the strained Ginger Water Crystals and start the process again. The crystals can’t live long without food so you need to repeat the process for each new batch.

Tip: As your crystals grow & multiply you will need to remove some of them to keep to the correct ratio. Always use the same ratios as above: 40gms live ginger water crystals, two tablespoons of dried ginger (30g), 60gms sugar to 900mls water. The more crystals in the jar, the faster it will ferment. Longer culture times make a more sour ginger water, shorter times make a sweeter ginger water.

Note: These instructions and ratios should only serve as a guide and are a reflection of what works for us. After a while, when you have gained some experience you are likely to find your own way and methods which is the beauty (and fun!) of working with ginger water crystals.

Bottling the cultured Ginger Water.

Bottling the ginger water in airtight bottles will help to increase the carbonation.

Step 1: Remove the crystals with a plastic sieve as outlined above.

You will notice that you now have more crystals than you started with! Your original crystals have grown and multiplied. This happens with every batch of ginger waterr you make providing you have followed the steps above.

Step 2: Add your Ginger Water to clean bottles.

We highly recommend simply pouring your ginger water through a funnel and into the swing top bottles, as it’s super easy.

These are by far our favourite bottles! They’re always available, strong, and can be reused for years. Plus, they are less likely to explode because excessive pressure can push the rubber gasket to the side to vent pressure safely.

Note: During the summer months in warm temperatures, you will need to burp the bottles once per day (burping just means releasing some of the gas that has been building up within the bottle), in order to avoid excessive pressure build-up.

Always leave 1/2″ – 1″ of headspace at the top of your bottle, then close your bottle.

After your ginger water is bottled, you can either:

  • Allow it to sit at room temperature for an additional 24-72 hours to increase carbonation OR
  • Place it straight into the refrigerator and serve cold later.

How long can I store the bottled ginger water in the refrigerator?

We recommend no longer than 2-3 weeks in the refrigerator. Always open the bottles with caution as the contents are under pressure.

How to take a break from ginger water?

If you need to take a break for a few weeks for an upcoming holiday etc.. and you’re worried about what to do with your crystals, then follow the steps below:

Simply go ahead and place them in a fresh mixture of sugar and water. Now cover the jar with a tight lid and place them in the refrigerator. Cold temperatures greatly slow the culturing process, so the refrigerator is a good place to store your crystals when a break is necessary.

They will be safe and healthy for up to 3 weeks!

For longer breaks, it’s a similar process but this time we will change the water and sugar every few weeks.

Making Ginger Water Again

Once removed from the refrigerator the crystals will need to be activated again. See above for the activation method.

Troubleshooting & FAQs:

If you experience any problems with your crystals please contact us immediately as refunds/replacements will only be issued if you have contacted us within the first three days of receiving your live cultures.

It’s been a few days now and my Ginger Water Crystals have not arrived. Will they be ok?

We are the Ireland’s biggest supplier of live cultures and have spent years investing in and testing the safest and best delivery methods. Unfortunately delays within the postal service can and do happen from time to time BUT we absolutely guarantee our cultures will arrive safely and in top condition. In the rare event there is a problem, please be assured we will look after you fully with a replacement.

My crystals are not showing any signs of activity after 48hrs:

Once received all live crystals require settling as they adjust to their new environment (they are very temperature sensitive) this takes between 3-5 days.

If I am making more than one cultured food types (kefir, kombucha, sourdough, etc.), how far apart should I keep the live cultures?

We recommend a minimum distance of 5 feet between the cultures. However when your cultures are being stored in the refrigerator and secured with tight-fitting lids, there is no requirement to keep distance between them.

Are all ginger water crystals the same?

No, whilst the majority of water ginger cultures are similar they are not the same. They are not exactly alike and they vary from one to the next. It’s possible that some Ginger Water Crystals will ferment faster than others, some may be more sweet, more tangy and some even more fizzy. Our Ginger Water Crystals are grown using finest organic ingredients available and they are extremely potent. Over time, your crystals will grow and multiply. This means you can either make more ginger water at a time or enjoy stronger ginger water in the same time.

What type of water should I use to make ginger water ?

We recommend using filtered water in order to remove as much of the chemicals and contaminants as possible.

What type of sugar should I use to make ginger water ?

We use only the finest certified organic cane sugar but you do not have to use organic sugar and could use granulated sugar which also works well.

I followed your instructions and nothing is happening?

The first few batches you make may be off-balance as the live crystals are are very temperature sensitive but once settled they will make top quality ginger water daily. This can usually take 3-5 days but it really depends if the crystals are stressed or not.

The ginger water is done but there isn’t much fizz?

First of all, let the ginger water ferment for longer. We find allowing the initial fermentation to go for at least 48 hours will increase all of the activity and at the end of the first fermentation, there should be at the very least a small amount of natural carbonation that has built up.

If you prefer to only allow the first fermentation 24 hours but you still want a good level of carbonation, then bottling the ginger water after the first ferment in airtight bottles will help to increase the carbonation.

Is it necessary to rinse the ginger water crystals off between batches?

No. It’s not necessary to rinse the water ginger water crystals between batches. In fact, regular rinsing may damage them in the long-term.

Can the Ginger Water Crystals be reused?

Yes, our Ginger Water Crystals are reusable. Once you have cultured a batch of ginger water, simply strain the Ginger Water Crystals and put them in fresh water with sugar and repeat as before.

There you go!

Remember, like most live cultures, Ginger Water Crystals can be temperamental and will take a while to master. These instructions should only serve as a guide and are a reflection of what works for us. After a while you are likely to find your own way and methods which is the beauty (and fun!) of working with Ginger Water Crystals.

Important: As will all live cultures, start with a small amount each day (1 – 2 tablespoons). You can then increase consumption as your body adjusts to the beneficial bacteria.


When fermenting more than one live culture at home, we suggest a distance of at least 4 feet between the cultures at all times. This is to help stop cross contamination of the different cultures and is of particular importance when culturing dairy products. The only exception to this is when cultures are being stored in the refrigerator with tight-fitting lids.