Ginger Bug

Make a naturally fermented ginger bug, which you can use as a base for any wild fermented soda, including homemade ginger ale!

Course Drinks

Keyword fermented beverage

Prep Time 10

Fermenting Time 7

Total Time 7 10

Servings 1/2 cup servings

Calories 35kcal

Author Alissa McCaw

Rinse ginger under non-chlorinated water
Chop your ginger (go ahead and do all of it - it will make it much easier to feed it daily if your ginger is pre-chopped for the week).

Add 1 Tbsp each of sugar and chopped garlic to your 1 quart mason jar
Pour in 2 cups of filtered water, stirring while you pour
Cover your jar with a coffee filter or a cloth napkin, and secure with a rubber band
Place on counter in a warm spot, out of direct sunlight

After feeding your ginger bug for 7 days, it should be fizzy. At this point, you can switch the cover for a plastic lid, and store it in the refrigerator
Once a week, take it out and feed it 1 Tbsp chopped ginger, and 1 Tbsp sugar

If your ginger bug has been refrigerated, you want to wake it up, by removing it from the refrigerator, feeding it, and letting it sit at room temperature for 12-24 hours.
Use 1/2 cup of the liquid as your starter for your soda
Replace the liquid you removed with water, and return the ginger bug to the refrigerator
Continue feeding your ginger bug weekly until the next use
Over time, the chopped ginger will accumulate in the jar. You can strain out the liquid, dispose of the old ginger, and resume feeding it as per usual

Ingredients