Fermented Ginger Bug ‘Soda’

Name: Fermented Ginger Bug ‘Soda’
Ingredients: ginger root; unrefined sugar; unchlorinated water (chlorine in water will kill off or inhibit some of the beneficial bacteria); 1/4 cup ginger bug liquid (from above); 1 quart fruit juice and/or tea

4.6

(5)

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Author : Linda Schneider

Ingredients

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ginger rootunrefined sugarunchlorinated water (chlorine in water will kill off or inhibit some of the beneficial bacteria)1/4 cup ginger bug liquid (from above)1 quart fruit juice and/or tea

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Instructions

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Step 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.

Step 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.

Step 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.

Step 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.