How to make a Ginger Bug.
What's a Ginger Bug you ask?
Simply put, it's a culture of beneficial bacteria made from ginger root and sugar. It's similar to a scoby for making kombucha brew or a sourdough starter for making bread.
If you love brewing your own probiotic rich fermented beverages, or maybe you're someone who's unsure where to start and the thought of a scoby creeps you out. You should definitely try your hand at making a ginger bug starter.
So with that being said let's get into it!
Ingredients
- 2 fresh or frozen organic ginger roots
- 1/2 cup of organic white sugar (I use unrefined)
- 2 cups of filtered water
- 1 quart sized mason jar
Optional ingredient 1 tsp of organic black molasses
Special note
Do not use any other forms of sweetener, they don't won't work and will kill the ginger bug culture.
Instructions
Add your half cup of sugar and 2 to 3 tablespoons of grated ginger root into the jar.
(Optional) add 1 tsp of black molasses into the jar.
Add Water
Stir well (use a non-metallic utensil)
Cover the neck of the jar with a breathable material ( this coffee filter works great!) and store the mixture in a warm place out of direct sunlight.
For the next 5 days, stir in at least 1 tablespoon of grated ginger root and 1 tablespoon of white sugar.
Depending on the temperature of your house, it could take up to 8 days of adding in ginger and sugar before you get the desired results.
You will know if the culture is active when you see bubbles forming and the mixture fizzes when you stir in the additional ginger and sugar.
Note: If you see mold developing on top, you can scrape it off and keep going. But if it continues to get mold growth, dump it out and start over from scratch.
When the ginger bug is fully cultured you can begin using the starter to make fermented soda goodness, at a ratio of 1/4 cup of starter liquid to one quart of tea or fruit juice mixture of your choice.
More notes!
Be sure to keep your ginger bug away from your kombucha brew or sauerkraut or whatever else you got going on like that. They can end up cross contaminating.
To keep you ginger bug going and growing, feed it daily. Just a teaspoon of grated ginger root, a teaspoon of white sugar and a teaspoon of filtered water.
If you don't plan to use the starter often you can store it in the fridge and feed it a tablespoon of ginger and sugar once a week.
To reactivate your ginger bug after it's time in the fridge. Simply set it out and allow it to reach room temperature before you continue the forementioned process of care.
That's it! You're all set to make the Ginger bug!
Be sure to check out the second half of this post How to make a ginger bug part 2: Brewing Gingerbug Soda
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Ah, I didn't realize it was done this way. My family and I are fans of komucha, and sourdough. And we make a lot of ginger teas during the chilly months. So your introduction here is well-timed for me. I'll give it a try. Thanks for sharing.
Right on. Feel free to ask me any questions you may have when you give it a go.
I just found this post looking for my own old posts to use. I have a ginger bug too, almost a year old. This is how I do mine! https://steemit.com/food/@lily-da-vine/how-to-feed-your-ginger-bug
Right on, thank for sharing.
Great Post! Excellent images and directions. I look forward to reading how you use it!
Thanks Lyndsay! It was a labour of love. I can't wait to try this soda I'm making.
I love playing kitchen scientist lol
So wonderful for your children to watch, you're a great Dad!
What kind of mold are we talking about that is ok to scrape off and keep going??
Upvoted. Commented. Resteemed.
Following.
Persephone
I'm not sure what kind. It hasn't happened to me yet. But I've included that tip based off of what I've read of other's experiences.
Thanks for upvoting, commenting, resteeming and following me.
Much appreciated!
I see. Ill look into it.
So far i thought dump moldy batches bc it spreads easily in a moist setting.