• Place room temperature water, sugar and diced ginger in a clean jar. (I use a 16 ounce weck tulip jar or mason jar.)
• Firmly attach a lid to the jar, give it a good shake, and set it in a warm spot (72-80°F) for 24 hours.
• The next day, feed the ginger bug by adding 2 tsp chopped ginger, 2 tsp sugar, and shaking it again. Repeat this step for 3-5 more days. The ginger bug is ready to use when you see little bubbles forming.

Using Your Ginger Bug

• When your ginger bug is ready, strain out the liquid you need to use as a starter for your ginger ale, root beer, etc.

Resting or Reusing Your Ginger Bug

• Now that you've harvested your first batch of starter from your ginger bug, you have two options:
• Keep feeding it daily so that you can start a new batch soon - OR - let your ginger bug "sleep" by placing it in the fridge. It will only need to be fed once a week and can be reactivated whenever you'd like.
• To keep feeding it so that you can reuse it as soon as possible: If you removed ½ cup starter (or whatever amount), replace it the same amount of non-chlorinated water. Continue feeding the ginger bug 2 tsp of chopped ginger and 2 tsp of sugar. It's ready to use when it starts bubbling again.
• To let your ginger bug "sleep":  Place your ginger bug in the fridge. Once a week set it on the counter and add 1 tablespoon chopped ginger and 1 tablespoon sugar. Allow it to reach room temperature for a few hours (or longer) and then tuck it back in the fridge. When you're ready to use it, replace the volume that you last removed (for example, ½ cup) with water and start feeding it 2 tsp ginger root and 2 tsp sugar daily.