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Simple Guide to Make a Ginger Bug for Fermented Sodas

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Learn how to make a ginger bug in a few easy steps. A ginger bug is a starter culture made with sugar, water, and fresh ginger root. It takes about a week of daily feedings to get established, then you can use it to make fermented homemade soda and other probiotic beverages!

Looking down on a jar of ginger bug.

What is a Ginger Bug?

A ginger bug is a wild-fermented starter culture for probiotic beverages such as homemade ginger beer. The starter is made by fermenting a slurry of fresh ginger root, water, and sugar. The wild yeasts in the air and on the ginger reproduce and feed on the sugar, producing carbon dioxide. This carbon dioxide is what gives homemade sodas delightful bubbles.

In the same way a sourdough starter makes sourdough bread and a kombucha scobi makes kombucha tea, a ginger bug makes fermented sodas and herbal teas. 

Because a ginger bug is alive and active with beneficial bacteria and wild yeast, it feeds the microbiome in the gut.

A jar of ginger bug.

Why Start a Ginger Bug?

I am a huge fan of ginger bugs. Several years ago when I first delved into the world of wild-fermented beverages, I tried them all. Of kombucha, water kefir, and ginger bug, the ginger bug is by far my favorite and the one I still use the most to this day. There are so many reasons I love ginger bugs!

  • They promote gut health. It’s hard not to love something that tastes so delicious and benefits your gut! Fermented beverages feed the beneficial bacteria in your gut and promote a diverse microbiome
  • They’re easy to make and maintain. A ginger bug requires just a minute a day of care for the first week, and then it’s a very hands-off ferment. It doesn’t require weighing ingredients, brewing tea, or any other lengthy process. 
  • They don’t require much to get started. A lot of starter cultures require you to know someone or purchase something in the beginning, such as kefir grains. A ginger bug just needs three simple ingredients and a bit of patience!
  • They produce the best-tasting beverages. This is a matter of personal preference, but I’ve enjoyed my fermented ginger bug sodas more than any other fermented beverages I’ve brewed. The ginger bug is very versatile and creates an amazing carbonation.

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What You’ll Need

A jar of water, sugar, and ginger root for making a ginger bug.
  • Unchlorinated water: I like to use filtered water from my Berkey, but you can use distilled, bottled, or any other type of filtered water.
  • Organic ginger: It’s important to get organic ginger for this recipe. Non-organic ginger is often sprayed with growth inhibitors that may also inhibit the fermentation process.
  • Organic sugar: Regular cane sugar or raw sugar will work. 
  • A clean glass jar: I use a quart mason jar. Any jar that’s roughly 24-42 ounces will work. 
  • Swing-top bottles: You won’t need these right away, but they are essential for making ginger bug soda once your bug is established.

How to Make a Ginger Bug

Making a ginger bug is quite simple, it just takes a bit of daily diligence for a week. 

To prepare your ginger for the bug, scrub it well under cool water to remove any dirt. Chop the ginger root into small pieces about ⅛ – ¼ inch in width. There’s no need to peel the ginger, just be sure any dirt has been scrubbed off. While some recipes call for grated ginger, this is not necessary and makes straining more challenging.

Chopping ginger on a wooden cutting board.
Pouring sugar into a jar of water.

On the first day, fill your jar with 2 cups of filtered water. Add one tablespoon of sugar and secure the lid on the jar. Shake the jar very well, until the sugar has dissolved. Add 2 tablespoons of ginger (or about an inch of ginger root)  to the jar and reattach the lid. Place your jar in a warm spot out of direct sunlight. 

Ginger floating in a jar of sugar water.
Stirring a jar of ginger but with a wooden spoon.

The next day, feed your bug another teaspoon of sugar and about a tablespoon of diced ginger. Secure the lid, shake well, and return it to the counter until the next day. Continue feeding the bug for the next 3-5 days.

How long it takes will depend on your environment, particularly how warm your house is. Around day 3-5, you will start to notice bubbles forming in the liquid. This means that the fermenting is working! Once your mixture is quite bubbly and has a yeasty smell to it, the bug is ready to use. 

How to Use Your Ginger Bug

A ginger bug can be added to any sweetened tea or fruit juice to make a naturally carbonated, gut-healthy soda. I like making sweetened herbal tea, such as hibiscus or citrus. 

You’ll Need:

  • 7.5 cups sweetened beverage (I sweeten with ¼ cup of sugar, but you can add more as desired)
  • ½ cup ginger bug starter, strained
  • Flip-top bottles (I have some like this)

To Make It

Stir your ginger bug into the sweet tea or juice, then pour the mixture into swing-top bottles. Leave a couple of inches of head space to avoid it bubbling over when you open them.

Set the swing-top bottles on the counter for 1-3 days. I recommend “burping” the bottles every 1-2 days by opening the tops to release built-up gas, then securing the lid again. This prevents the bottle from building up too much gas and popping open, which can be messy. 

After the ginger bug soda is finished fermenting (you can do a taste test to decide), store it in the refrigerator. This will slow the fermentation and chill your beverage for you to enjoy.

How to Store Your Ginger Bug

Ginger bugs need to be fed every day or two if kept at room temperature, which is just not necessary for most people. Unless you want to use your bug daily, I recommend storing it in the refrigerator.

A ginger bug that is kept in the refrigerator only needs to be fed once a week. Simply feed it a tablespoon of sugar and a tablespoon of ginger and give it a good shake. 

When you are ready to use your ginger bug, remove it from the fridge and allow it to warm to room temperature. Feed it with a tablespoon each of sugar and ginger plus ¼ cup of water. Let it sit at room temperature for 24 hours, then strain some of the liquid to use in a fermented soda. Feed the bug again, then return to the fridge. 

A jar of ginger bug with fresh ginger and sugar next to it.

Frequently Asked Questions

What do I do when the jar has too much ginger in it?

Whenever the ginger is taking up too much space in your jar, simply strain some of it out and discard it. The ginger pieces can be made into tea, added to dishes, or composted.

Can you drink ginger bug straight?

Yes, you can drink it straight up as sort of a ginger shot. You’ll go through it a bit faster this way, so be sure to add more dechlorinated water whenever you feed your bug.

What happens if I forget to feed my ginger bug?

While a ginger bug will thrive best when fed weekly in the refrigerator or daily at room temperature, it’s okay if you forget. I’ve gone over a month without feeding mine while it was in the fridge and it was able to be revived with multiple feedings and a bit of patience. If your bug has a foul smell or you notice mold growing in it, discard the whole thing and start a new one. 

Can I use an alternative sweetener?

I recommend using real sugar. While you can make a bug with honey or maple syrup, it can be challenging and have varied results. Sugar is the best choice for getting your bug started. 

There is white stuff on the bottom of the jar. Is this bad?

Nope, that white, cloudy sediment is a natural part of the fermentation process and you needn’t worry! 

More Ferment Recipes You’ll Love

Looking down on a jar of ginger bug.

How to Make a Ginger Bug

Learn how to make a ginger bug in a few easy steps. A ginger bug is a starter culture made with sugar, water, and fresh ginger root that can be used to make wild fermented sodas!
Cook Time 5 minutes
Daily feedings for 3-5 days 5 minutes
Course Drinks, Ferments
Servings 1 ginger bug

Equipment

  • 32-ounce mason jar
  • Swing-top bottles to make soda

Ingredients
  

  • 2 cups unchlorinated water
  • 7 tbsp organic ginger
  • 3 tbsp organic sugar

Instructions
 

  • To prepare your ginger for the bug, scrub it well under cool water to remove any dirt.
  • Chop the ginger root into small pieces about ⅛ – ¼ inch in width. There’s no need to peel the ginger, just be sure any dirt has been scrubbed off.
  • On the first day, fill your jar with 2 cups of filtered water. Add one tablespoon of sugar and secure the lid on the jar. Shake the jar very well, until the sugar has dissolved. Add 2 tablespoons of ginger (or about an inch of ginger root)  to the jar and reattach the lid. Place your jar in a warm spot out of direct sunlight.
  • The next day, feed your bug another teaspoon of sugar and about a tablespoon of diced ginger. Secure the lid, shake well, and return it to the counter until the next day. Continue feeding the bug for the next 3-5 days.
  • Around day 3-5, you will start to notice bubbles forming in the liquid. This means that the fermenting is working! Once your mixture is quite bubbly and has a yeasty smell to it, the bug is ready to use.

Notes

  • Check out the post above for instructions on how to use your ginger bug to make wild-fermented soda.
  • Store your ginger bug in the refrigerator and feed it once a week. If kept at room temperature, feed it daily.
Keyword ferments, ginger bug
How to make a ginger bug pinterest pin.

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