Ginger bug starter
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Fresh ginger and sugar fed daily in water until bubbly. Use it to start natural sodas and fruit ferments.
Ingredients
- 1 large piece of fresh organic ginger enough to make 5 tablespoon grated ginger
- 5 tablespoon raw sugar or panela divided
- 3 ¼ cups of water chlorine-free
Equipment
- mason jars
Directions
- In a glass quart jar, stir the 3 ¼ cups water and 3 tablespoon of the sugar together until the sugar dissolves.
- Wash the ginger and grate 3 tablespoon of it, skin on, into the jar; the skin helps the fermenting.
- Cover with a cloth, such as cheesecloth or a coffee filter, held on with a rubber band or jar ring.
- Ferment in a warm, dark place, such as a kitchen cupboard, stirring once or twice a day.
- It should begin to bubble after 3 to 7 days. From then on, feed it 1 tablespoon sugar and 1 tablespoon grated ginger on each of the next two days.
- When it is very bubbly, it is ready for brewing ginger beer or ginger bug sodas.
Notes
Makes enough for about 12 batches of soda. Refrigerated with an airtight lid it stays vigorous at least 1 month without feeding. To maintain: when brewing, remove ¼ cup starter, feed the rest 1 tablespoon ginger, 1 tablespoon sugar and ¼ cup water, cover with cloth at room temperature 24 hours, stir, cap and refrigerate. Use only sucrose sugars (coconut sugar OK; honey and maple won’t work). Don’t feed until bubbling. A little scum on top is normal; discard if you see mold or smell something foul. Fresh turmeric can replace or join the ginger.