Ginger Bug Recipe
Want to make fizzy ginger ale, root beer and other probiotic-rich drinks? Well then, this ginger bug recipe is for you.
- 1¾ cup filtered water
- 2 tsp unpeeled, organic fresh ginger
- 2 tsp sugar (Organic white sugar or unrefined sugar will both work)
- More sugar and ginger to feed the bug (2 tsp of each daily)
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.