Simple and Delicious Ginger Bug Starter Recipe

This Ginger Bug starter recipe can be used for any type of naturally fermented soda such as ginger ale and old fashion root beer or to help start out a vegetable ferment. Besides its wide range of uses, my favorite feature of the ginger bug is that is quick and easy to make.

The starter should be stored in a refrigerator when it is not in use. Remember to revive the ginger bug before it is used if it has been stored in the refrigerator. The starter should be revived every few weeks to keep it healthy.

Reviving a Ginger Bug starter

Remove starter from the refrigerator.

Add 1 tablespoon of sugar

Add about 1 tablespoon of ginger.

You can keep feeding your ginger bug twice daily. Don’t forget to add filtered water to replenish whenever you take some out. You can also store it in the refrigerate for later use. However, after a long time in the refrigerator, it might take a long time to build up the ginger bug again to bubbly status.

Ginger Bug Starter Recipe

November 10, 2018

by Katie

Category Fermented Drink Recipes

How to make a ginger bug to use as a beneficial culture to make healthy fermented homemade sodas like old fashioned ginger ale or root beer.

Persons

Notes

How to Tell When Your Ginger Bug is Ready
When the ginger bug is bubbly and it fizzes when stirred, it's ready to use. This can take as little as three days to a week or more, depending on the temperature of the room. However, if the bug is not ready after eight days, discard the batch and start over.
How to use a ginger bug:
When your ginger bug is bubbly and fizzy it is ready to use. Add 2 Tbsp ginger bug liquid to a quart of any fruit juice or sweetened beverage and continue to ferment the juice on the counter. Use a closed container such as a mason jar or a swing-top grolsch-style bottle.
Be sure to check on the beverage every 12 hours or so for carbonation levels by opening up the lid.
Warning: Built-up carbonation can cause a bottle to explode if it is left unchecked, so be careful while opening the lid!
The Ginger Bug is done fermenting once it is bubbly, or once it reaches the flavor you prefer.
If you see mold
If mold grows at the top of the jar, you can scrape it off, provided it's just a small amount. If you have more than one instance of mold, however, you'll have to dump out the batch and start over.
Equipment Needed Food processor (optional) 1 Quart mason jar Flour sack towel Rubber band

Ingredients

1/2 cup Granulated Sugar
2 cups Filtered Water
1-2 Fresh Ginger finely chopped or grated

Instructions

Fill a 1-quart mason jar half way with filtered water.
Add 2 tablespoons of white sugar and stir until dissolved.
Finely chop up about 1 tablespoon of ginger using the food processor or knife.
Stir the ginger into the sugar water.
Cover the jar with the towel and secure with the rubber band. Store the jar in a dark place.
Each day, add 2 more tablespoons of ginger and 2 more tablespoons of sugar, stir it well, and recover the jar. Continue this process for three or more days until the bug is ready.
When there are bubbles consistently sitting at the surface at the end of a this period you know that the starter is working.