Make Your Own Ginger Bug

• total time: 3 hours

Ingredients

A small glass jar with an airtight lid

A ginger grater

Ingredients

Fresh ginger (organic or untreated if possible)

Sugar (white, raw, whole cane) or honey

Directions

Wash and sterilise the jar well.

Rinse the ginger root and remove any dirt.

Grate about 4–5 cm of ginger into the jar (no need to peel, just remove damaged outer parts).

Add 1 tablespoon of sugar.

Close the jar and let it rest for 24 hours.

Every day, repeat steps 3 and 4.

Continue for 7–10 days, until you see clear signs of fermentation.

When is it ready?

The ginger bug is active when bubbles appear within a few hours, the texture becomes airy and bubbly, it smells fresh and lightly fermented

At this stage, it can be used as a starter.

How to store & feed

Feed every 2 to 3 days with 1 tsp ginger + 1 tsp sugar

If stored in the fridge, feed every 7 to 10 days

Use 1 teaspoon of ginger bug per litre of fruit juice or infusion to start fermentation

Why make fizzy drinks with a ginger bug?

Natural carbonation

Lighter, easier-to-digest sodas

Less sugar than commercial soft drinks

Once you start fermenting your own drinks, you’ll never look at soda the same way.

Green Love to you 💚