Fermented Ginger Bug ‘Soda’

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October 17, 2013

★★★★★ 4.6 from 5 reviews

Ingredients

For the Ginger Bug:

ginger root
unrefined sugar
unchlorinated water (chlorine in water will kill off or inhibit some of the beneficial
bacteria)

For the Ginger Bug ‘Soda’:

1/4 cup ginger bug liquid (from above)

1 quart fruit juice and/or tea

Instructions
1. For the Ginger Bug: Mix 2 tablespoons grated ginger, 2 tablespoons sugar, and 2 cups
of unchlorinated water in a clean class jar. Cover with cheesecloth or coffee filter and
secure with a rubberband.
2. For the next 5 to 7 days, add 2 tablespoons grated ginger, 2 tablespoons sugar, and 2
tablespoons unchlorinated water. After 5 to 7 days, the ginger bug will begin to foam
and bubble, and is ready to use.
3. For the Ginger Bug ‘Soda’: Mix 1/4 cup of the ginger bug liquid and fruit juice/tea, and
transfer to flip top bottles and allow to ferment for 3 days at room temperature.
Transfer to the refrigerator and chill before opening.
4. Note: Once you have your ginger bug, you can store in the fridge and feed 2
tablespoons grated ginger, 2 tablespoons sugar, and 2 tablespoons unchlorinated
water once per week.

Notes
Equipment Needed For The Ginger Bug:
Clean class jar,

Cheese cloth or coffee filter,

rubberband

Equipment Needed For The Ginger Bug Soda:

Flip top bottles washed with vinegar and hot water, and rinsed (soap can kill the beneficial
bacteria, so use white vinegar)