- 2 heaping tablespoons Fresh ginger
1 tablespoon Whole unrefined cane sugar
2 tablespoons filtered water
|Peel and grate ginger.|
Combine ingredients in a small jar, cover jar loosely, and leave it to ferment in a warm spot. (If you stir, use a non-metal spoon)
Every day for at least 5 days, mix an additional 2 tablespoons grated ginger, 1 tablespoon sugar and 2 tablespoons water into your jar. The ginger will begin to foam and bubble at its top, and will take on the yeasty fragrance of beer. After 5 days, it is ready to use. You can also store it in the refrigerator, and feed it 2 tablespoons grated ginger, 1 tablespoon sugar and 2 tablespoons water once a week.
To replace what you've used:
EX: 1/4 cup ginger bug used
Dissolve 2 tablespoons unrefined sugar into 1/4 cup filtered water.
1/4 cup ginger bug starter per quart of whatever is the ratio you should use.
When used, you must allow whatever you've added the ginger bug to to ferment for a few days at least. Be sure to strain the ginger bug when obtaining liquid for your recipe.