Servings: 5
Ingredients
- organic ginger
- organic cane sugar*
- filtered or dechlorinated water
Instructions
Regular Use (Daily or Several Times a Week)
- Leave your ginger bug at room temperature (ideally 70–75°F / 21–24°C).
- Every day, feed it: 1 Tbsp sugar and 1 Tbsp of freshly grated ginger per 1 cup of water in the jar. For example, if your jar has 2 cups of liquid, feed it 2 Tbsp sugar and 2 Tbsp ginger.
- Stir once daily to aerate and discourage mold.
- Cover with a breathable cloth like a paper towel or coffee filter (not a sealed lid).
- Over time, ginger solids will build up. Scoop some out occasionally and use it in tea, smoothies, etc.
- Always leave a bit of old ginger behind—it still has helpful microbes.
- If you add fresh water, feed accordingly. (2 cups water = 2 Tbsp sugar + 2 Tbsp ginger)
Taking a Break
- Feed and cover your ginger bug as usual.
- Store in the refrigerator.
- Feed it once every 1–2 weeks, then return it directly to the refrigerator.
- To reactivate your ginger bug, bring it to room temperature and feed it daily for 1-2 days until bubbly and fizzy again when stirred.
Video
Notes
-*I use cane sugar. Other good options are regular table sugar, turbinado, demara, muscovado, sucanat, panela, rapadura, and jaggery.
-Every ginger bug is a little different depending on sugar type, temperature, and feeding routine. If fizz drops, it likely needs to be fed. Bubbles and fizz when stirred are signs your ginger bug is active and ready for use.
Nutrition values are approximate and may vary.
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