Step 1

For the Ginger Bug: Mix 2 tablespoons grated ginger, 2 tablespoons sugar, and 2 cups of unchlorinated water in a clean class jar. Cover with cheesecloth or coffee filter and secure with a rubberband.

Step 2

For the next 5 to 7 days, add 2 tablespoons grated ginger, 2 tablespoons sugar, and 2 tablespoons unchlorinated water. After 5 to 7 days, the ginger bug will begin to foam and bubble, and is ready to use.

Step 3

For the Ginger Bug ‘Soda’: Mix 1/4 cup of the ginger bug liquid and fruit juice/tea, and transfer to flip top bottles and allow to ferment for 3 days at room temperature. Transfer to the refrigerator and chill before opening.

Step 4

Note: Once you have your ginger bug, you can store in the fridge and feed 2 tablespoons grated ginger, 2 tablespoons sugar, and 2 tablespoons unchlorinated water once per week.