Ginger Bug Recipe
Wild fermentation is an organic process that can vary greatly with the region you’re in, the season, and the ambient temperature in your home. The times given here are general guidelines, but the most important thing is to observe your bug. Don’t be afraid to follow your instincts. Similarly, don’t be afraid to fail and try again!
Ingredients
- 2 cups filtered water
- 1/2 ounce organic cane sugar
- 1 ounce fresh ginger
Instructions
Start Your Ginger Bug
- Combine the ingredients in a quart-sized glass jar.
- Cap with a lid or a piece of cheesecloth, and let sit overnight in a warm location
Nurture Your Ginger Bug
- Each day for the next 4-6 days, add: 1 tbsp. grated ginger + 1 tsp sugar + a splash of filtered water
- Seal the jar.
- Within this timeframe, you should start to see bubbles forming. This means your ginger bug is ready!
Notes
Tip: Your ginger bug will be ready earlier if you store it in a warm location, like near a radiator or woodstove (but not too close that it starts to cook!). If it’s summer and your house’s temperature is cool from the air conditioning, try storing your ginger bug on a heat blanket set to the lowest settings.