Ginger Bug Starter

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A ginger bug starter is a fermented liquid made out of sugar, ginger and water. It is packed full of probiotics. Probiotics are good bacteria that grow and support brain, gut and immune system health. Ginger bug is a naturally carbonated drink that is added to fruit or tea drinks to create that bubbly flavor. It is easy and may only take a few days to make.

Ginger bug starter is made with fresh organic ginger, sugar or honey and filtered un-chlorinated water. It takes anywhere from 2-5 days to make depending on how fresh and organic the ginger is. Aim to find a ginger root with dirt still on it and grown without any chemicals. 2 medium size roots is usually enough to start the ginger bug.

On day 1, wash and chop 1 ginger root into small 1/4th inch pieces. About 1 cup.

Add the ginger into a clean quart size jar.

Mix in 1 tablespoon of sugar or raw honey to the jar.

Add filtered un-chlorinated water to half way up the jar or about 2 cups.

Stir or shake to dissolve the sweetener.

Loosely cover with a lid or towel.

Keep at room temperature in a cupboard or on the counter. Try to prevent any bugs from getting in.

On day 2, wash and chop 1 tablespoon of fresh ginger root. Add to the ginger bug starter. Add 1 tablespoon of sugar or honey. Stir or shake until dissolved. Loosely cover with lid or towel. Place back into cupboard or leave on the counter.

On day 3, wash and chop 1 tablespoon of fresh ginger root. Add to the ginger bug starter with 1 tablespoon of sugar or honey. Stir or shake until dissolved. Loosely cover with lid or towel. Place back into cupboard or leave on the counter. On this day, it is possible for bubbles to start to form. Bubble are a good sign the ginger bug starter is getting active.

On day 4 to 5, continue to add ginger and sugar to the ginger bug. Once the bubbles are forming and a layer of bubbles stay at the top, the ginger bug starter is ready.

To prevent mold growth, gently shake the starter 1 to 2 times per day while on counter.

Once the starter is active, store in the refrigerator with a lid.

If any mold, fuzz or colored spots form, throw out the ginger bug starter. The ginger bug will smell of ginger and yeast.

Feed the ginger bug starter once weekly with 1 tablespoon of sugar or honey to keep it active. If the starter is super active, feeding once per month is ok.

When ready to use, pull out the ginger bug the day before and feed to allow it to become active.

To use the ginger bug, use 1/8 to 1/4th cup of starter and mix with a cooled sweetened tea or juice per 16oz drink. I usually just eyeball it in the bottle, about 1-2 inches of ginger bug, then top with the flavored liquid until there is 1-2 inches of headspace.

Cap the bottle or mason jar tightly and allow the carbonation to build for 24-48 hours. While the carbonation builds, burp the bottles every day to prevent exploding. Or use a fermenting lid.

Store the carbonated drink in the refrigerator after the 48 hours to prevent them fermenting longer.

The carbonated drinks can be opened 24 hours after refrigeration for a nice bubbly drink.

Add more filtered un-chlorinated water and sugar or honey to the ginger bug when the liquid is getting low.

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