Ginger Bug

Catching the Ginger Bug

Supplies:

Knife, cutting board, ginger, sugar, water, jar with cloth cover and string

1.     Combine 2T Minced Ginger with 2T Sugar (maple or cane; not honey) and 1 C water in a jar.  Cover Jar with a cloth and secure w/ string or rubber band.
2.     Add 1T Ginger and 1T Sugar each day until bubbly.
3.     Strain out ginger.  You’ve captured the bug in the liquid.

 Brewing Fermented Soda
Primary and Secondary Fermentation

1.     Combine reserved “Ginger Bug” liquid with a combination of herbs, sweetener, fruit/juice and water in a large (1-2 qt) jar.  Use ~¼ C honey, ¼ oz dried herbs, and/or 4 oz fresh fruit per 1 Qt liquid.  Sweetened juice contains as much sweetener as ¼ cup honey: 1 Qt water.
2.     Cap the jar with a lid that has a rubber seal.  Canning jars work great!
3.     Leave on counter for 24 to 48 hours to infuse flavors and ferment.
4.     Strain out the liquid & enjoy or let strained liquid carbonate in a sealed container for another 12+ hours and then put into fridge.