Ginger bug & Ginger Soda
Prep time: 
Total time: 
Yield: 1 qt
 
Ingredients
  • fresh ginger
  • raw organic cane sugar
  • filtered water
Equipment
  • Kitchen scale
Instructions
Start 'er Up- Day 1
  1. Grate 20g (2 Tbsp./30 ml) of ginger and add to a pint- or quart-sized jar.
  2. Add 12g (1 Tbsp./15ml) sugar and 30g (2 Tbsp./30ml) water to jar. Stir together.
Keep 'er Goin'- Day 2
  1. Add 20g (2 Tbsp./30 ml) grated ginger to jar.
  2. Add 12g (1 Tbsp./15ml) sugar and 30g (2 Tbsp./30ml) water to jar. Stir together.
Yer Doin' Grate!- Day 3
  1. Add 20g (2 Tbsp./30 ml) grated ginger to jar.
  2. Add 12g (1 Tbsp./15ml) sugar and 30g (2 Tbsp./30ml) water to jar. Stir together.
Almost there now- Day 4
  1. Add 20g (2 Tbsp./30 ml) grated ginger to jar.
  2. Add 12g (1 Tbsp./15ml) sugar and 30g (2 Tbsp./30ml) water to jar. Stir together.
Should be nice n' bubbly- Day 5
  1. Add 30g (3 Tbsp./45 ml) grated ginger to jar.
  2. Add 18g (1½ Tbsp./25ml) sugar and 45g (3 Tbsp./45ml) water to jar. Stir together.
  3. If not bubbly and active, keep feeding it daily a few more days.
Make Soda: For 1-quart/liter:
  1. Dissolve 2 Tbsp (25g) sugar into 2 cups (16 fl. oz./450 ml) boiling water.
  2. Let cool, or add 16 oz./450 g ice or 16 oz./450 ml cold water to bring mixture temperature down to body temperature or below (98F/37C).
  3. Add cooled mixture and ¼ cup/60 ml of ginger bug to a sealable bottle/container.
  4. Seal lid tightly.
  5. Ferment 2 to 14 days (depends on season) at room temperature, checking on carbonation level daily by "burping" the jar.
  6. Move to refrigerator when it's got the right level of carbonation and sweetness for your taste.
Feed the Bug
  1. To replenish what you take for soda and to keep the culture going, you'll need to replenish the bug.
  2. Grate 20g (2 Tbsp./30 ml) of ginger and add to a pint- or quart-sized jar.
  3. Add 12g (1 Tbsp./15ml) sugar and 30g (2 Tbsp./30ml) water to jar. Stir together.
Recipe by Fermenters Club at https://fermentersclub.com/ginger-bug/