The Basics / Ginger Bug - Probiotic Soda at Home
A ginger bug is a culture of beneficial bacteria that can be used as a basic carbonated beverage starter.
It is made out of three simple ingredients: sugar, purified water, and ginger root. Sodas made with a ginger bug are a good alternative to coffee or soft drinks that you might seek for your afternoon pick me up. These lacto-fermented beverages contain numerous valuable minerals ionized from a small amount of sugar, along with lactic acid & beneficial lactobacilli, which promotes all around good health, aids with digestion, and reduces thirst, allowing you to power through a labor intensive day. Not to mention, these probiotic drinks are tasty and refreshing, & you only need a few basic tools.
What will I need?
- ONE QUART MASON JAR WITH LID + BAND
- MEASURING SPOONS
- PURIFIED WATER
- ORGANIC GINGER ROOT, UNPEELED
- CANE SUGAR (YES, CANE. DON'T TRY TO SUBSTITUTE WITH RAPADURA OR ANY OTHER SWEETENER. IT WON'T WORK, TRUST ME. I USE THIS ONE)
Step One - Creating a Ginger Bug
Fill the mason jar up with water- about 3/4 of the way or 2 1/2 cups. Roughly chop 2 teaspoons of ginger root (with skin) into small 1/2 inch squares (paysanne).
Add the ginger to mason jar. Add 2 teaspoons of cane sugar to the jar.
Snuggly secure the lid and give it a shake to dissolve the sugar. Place in a cabinet or an area that stays out of direct sunlight and is relatively warm (preferably about 65-80 degrees).
Step Two
Add a teaspoon of ginger + a teaspoon of sugar each day, for a few days until the mixture is vigorously bubbly. This should take anywhere from 4 - 8 days depending on your environment. The first sign of carbonation will be a distended lid.
Once your bug is vigorously bubbly you can start making sodas!
Follow the steps below to learn how to feed & maintain your ginger bug.
Using & Replenishing your Ginger Bug
I always try to reserve about 1/4 cup of my bug at all times, so the bacteria can repopulate the new water quickly. When replenishing your ginger bug fill with water up to the shoulder of your jar. Make sure to always leave space at the top for it to "breathe". Add 2 teaspoons of sugar + ginger root and feed everyday until vigorously fizzy again.
Side Note
If ginger root starts to accumulate after a few weeks, remove a couple spoon fulls before the next feeding. Keep the ginger bug culture away from other cultures & ferments like kombucha, sourdough starter, sauerkraut or it can cross culture.
