You use a ginger bug to make home made fermented (naturally carbonated) sodas like ginger ale. My kids go GA-GA over the sodas that you can make with this. A ginger bug is like a sour dough starter. It needs time to “sit” and “cook”.
- 1/4 cup fresh ginger roots, finely diced or grated
- 1/2 cup white sugar (do not use stevia or honey!!)
- 2 cups of water
- Quart size mason jar
Yes, you can double this recipe! We do because we make a larger batch of ginger ale each time.
- Finely dice a piece of ginger root enough to fill a 1/4 cup measuring up. I do not peel it first however do wash really well.
- Place the ginger in a quart size mason jar and add 1/2 cup sugar.
- Add 2 cups of water to the mason jar.
- Stir and cover lightly. I use a piece of white cheese cloth tied on with a ribbon… but a coffee filter and rubber band works just as well. The “bug” needs to be able to breathe and the cover makes sure that fruit flies and dust do not get into it. You will need to leave this on your counter in room temperature to create a “bug”.
- Once a day for the next 5 days, stir the “bug” and add 1 tablespoon of diced or grated ginger and 1 tablespoon of sugar.
- After the sixth day, you will be able to see if your bug culture is active and ready to use if there are bubbles on the top. It will begin fizzing like a carbonated soda when you stir as well. If it is not bubbling, continue for 2 more days adding sugar and additional ginger. After 9 days if your mixture is not bubbling, then toss and start again.
Once the “bug’ is ready, your can add it to other mixtures to create homemade sodas.
Keep the culture away from other cultures like sauerkraut and kombucha or it can cross culture.
- To keep the bug alive and continue growing it, you will need to feed it daily.
- You can also “rest” it in the refrigerator and add your 1 tablespoon of sugar and ginger weekly
- To reactivate it, remove, let it reach room temperature and begin feeding the bug again daily.