Servings: 5
Ingredients
- 2 medium pieces of organic ginger root, used over multiple days
- 10 Tbsp organic cane sugar, used over multiple days*
- 2 cups filtered or dechlorinated water
Instructions
- Wash your organic ginger root thoroughly. You don't need to peel. Chop, grate, or pulse a good amount in a food processor—you'll need 2 tablespoons on day 1 and 2 tablespoons each day for the following 4 days. Store the extra prepped ginger in a sealed container in the fridge to make feeding easier.
- Day 1: Add 2 tablespoons of chopped or grated ginger and 2 tablespoons of sugar to a clean glass jar. Pour in 2 cups of filtered water. Stir well to dissolve the sugar.
- Cover the jar loosely with a cloth, coffee filter, or paper towel. (I like to tear the paper towel for better visibility.) If using a mason jar, secure with the metal ring; otherwise, use a rubber band. Your ginger bug needs airflow to encourage wild fermentation. Leave on the counter at room temperature.
- For days 2-5, feed daily with 2 Tbsp ginger and 2 Tbsp sugar. Stir well each time to aerate and reduce the risk of mold. Leave on the counter at room temperature.
- Fermentation times vary depending on the ginger, sugar, and room temperature. At around 70–75°F (21–24°C), you might notice bubbling in 3–5 days—a good sign your ginger bug is alive and thriving. Your ginger bug is ready to use when stirring reveals active bubbles.
Video
Notes
-*I use cane sugar. Other good options are regular table sugar, turbinado, demara, muscovado, sucanat, panela, rapadura, and jaggery.
-The nutrition facts are for the ginger, sugar, and water divided by 5 servings. These nutrition facts do not reflect the final ginger bug, as fermentation will greatly reduce the sugar content, etc.
Nutrition
Calories: 95kcal | Carbohydrates: 24g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.004g | Monounsaturated Fat: 0.004g | Sodium: 5mg | Potassium: 12mg | Fiber: 0.1g | Sugar: 24g | Vitamin C: 0.1mg | Calcium: 4mg | Iron: 0.03mg
Nutrition values are approximate and may vary.
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