Ginger Bug

Quick Info

Prep: 10m | Cook: 0m | Servings: 8 (1/2 cup portions)

🛒 Ingredients

Starter

• 2 cups filtered or bottled spring water (chlorine-free)
• 1 tbsp organic ginger, unpeeled and diced into 1/4-inch pieces
• 1 tbsp organic raw cane sugar

Daily Feeding (For 1 Week)

• 1/2 cup organic ginger, chopped
• 1/2 cup organic raw cane sugar

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🍳 Equipment

• 1-quart glass jar
• Breathable cotton cloth square
• Rubber band
• Fine mesh strainer

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📋 Instructions

1. Prep Ginger: Wash whole organic ginger and pat dry. Leave skin on and chop into 1/4-inch pieces.
2. Start Starter: Pour 2 cups water into a sterilized quart jar. Add 1 tbsp chopped ginger and 1 tbsp raw sugar; stir. Cover with breathable cloth and secure with a rubber band. Place at room temperature out of direct sunlight.
3. Daily Feeding: Every day, add 2 tsp chopped ginger and 2 tsp raw sugar. Stir briefly and replace cloth. Repeat daily for 4–7 days until active and bubbly.
4. Harvest & Store: Strain bug into a clean jar, discarding spent ginger solids. Use liquid to brew probiotic soda.
5. Replenish harvested liquid with equal parts filtered water, 1 tbsp chopped ginger, and 1 tbsp raw sugar. Store in the refrigerator and feed weekly with 1 tbsp ginger and 1 tbsp sugar.

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💡 Notes & Variations

• Always use unpeeled organic ginger, as wild yeasts and beneficial bacteria reside primarily on the skin.
• If the bug develops mold or an unpleasant odor, discard completely and start fresh.

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