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Glass jar of homemade fermented ginger bug on a wooden surface, covered with a cloth and twine. The mixture contains chopped ginger and sugar water, actively fermenting to create a natural probiotic starter culture for homemade sodas.

How to Make a Fermented Ginger Bug From Scratch

With just a few basic ingredients: fresh ginger, sugar, and water, you can start a living culture that captures wild yeast and beneficial bacteria right from the air, that you can use to make your tasty homemade sodas the healthy way!
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Course: Drinks
Cuisine: American
Keyword: bacteria, bug, ginger, homemade, juice, soda, starter, sugar, tea, water
Prep Time: 5 minutes
5 days
Total Time: 5 days 5 minutes
Servings: 0
Author: Stephanie

Ingredients

  • 2 tablespoons of ORGANIC ginger root grated with skin on or chopped into small cubes
  • 2 tablespoons granulated cane sugar or raw sugar
  • 1 cup filtered water no chlorine

Instructions

DAY 1:

  • Add 1 cup filtered water to a clean glass jar (pint-size works great, I use mason jars).
  • Stir in 1 tablespoon grated fresh ginger (skin on, or chopped into ⅛ inch small pieces with the skin on.)
  • Add 1 tablespoon granulated sugar.
  • Stir well with a wooden spoon until sugar dissolves.
  • Cover the jar with a breathable cloth, coffee filter, or paper towel secured with a rubber band.
  • Set it in a warm, room-temp spot out of direct sunlight.
  • After a couple of days you should notice some bubbles forming.

DAY 2-7 (or until bubbly and active)

  • Once a day feed your ginger bug with:
  • 2 tablespoon (25-30g) fresh ginger root (grated or chopped into small cubes)
  • 2 tablespoon sugar
  • Continue to add equal parts ginger and sugar daily, stirring thoroughly, re-covering, and returning to its warm spot. Don’t skip a day. By around day five or so, your ginger bug should be active and bubbly, with plenty of

Notes

How to Use Your Ginger Bug

Use ¼ cup of the active liquid per quart of sweetened herbal tea, fruit juice, or ginger water to make a fermented soda. Place a raisin at the bottom of the bottle. Use a funnel and pour it into flip-top bottles, leaving an inch of headspace. Let sit for 2–5 days at room temp to carbonate, then refrigerate. (When the raisin has floated to the top, your ferment is ready!)

Tips for a Successful Ginger Bug

    • The ginger must be organic in order for it to get bubbly! Non-organic ginger imported into the US has undergoes irradiation, which destroys it's bacteria and yeast! 
    • Use non-chlorinated water—chlorine can inhibit fermentation.
    • Don’t use metal lids or utensils—they can react with the fermentation process.
    • If your bug looks moldy or smells “off,” it’s best to start over.
    • You can keep it alive like a sourdough starter: refrigerate and feed once a week.
    • Make sure that you are feeding your ferment with granulated cane sugar, this is REAL sugar. Artificial sweeteners will not work. With that being said, don't just use "white sugar", as this is usually beet sugar.
    • After using the amount needed to make your fermented juice, replenish the liquid you removed from the ginger bug with fresh, non-chlorinated water (same amount, ¼ cup, or the amount your recipe called for), then feed it with equal ratios of sugar and ginger.