Ginger Bug
This wild fermented starter is made with just ginger, water, and white sugar. Once it is active you can use it to make ginger beer!
Equipment
- 1 1L Glass mason jar
Ingredients
- 1/4 cup White sugar
- 750 mL Filtered water
- 1 piece Fresh organic ginger, thumb-sized piece
Instructions
- Grate the fresh ginger with the skin, and set aside.
- In a clean jar, dissolve the white sugar in a bit of hot water. Mix to fully dissolve. Fill the jar 3/4 full with room temperature water.
- Put the ginger in the jar and give it a stir. Place the lid on the jar.
- Keep the ginger bug at room temperature. Stir the mixture with a spoon to aerate for the first 3 days. Close the lid back up after stirring.
- After 3 days, you may add an extra tablespoon of ginger and sugar to further encourage microbial growth.
- Check the ginger bug every day for a week. You should notice the mixture turning foamy, fizzy, and aromatic.
- The process of creating a ginger bug can be finnicky, sometimes it may seem like it hasn't worked, but it may just need a bit more time to become active.
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