Step 1

Mix all the ingredients in a 1 quart (1 L) glass jar. Stir until the sugar has dissolved.

Step 2

Cover with a piece of cloth or coffee filter held in place with a rubber band or metal ring. Ginger bug needs exposure to air for fermentation so don’t ferment in a sealed jar.

Step 3

Place the jar somewhere warm and dark to ferment for 3 to 5 days and give it a good stir each day. The speed of the ferment will depend on the temperature. It will go quickly at temperatures above 70 F (21 C).

Step 4

It’s ready to bottle when bubbles are forming at the top of the jar. Strain the mixture and bottle it in a bottle that can handle the carbonation. See notes for more details.

Step 5

Allow the ginger beer to ferment in the bottle for a further 2 to 5 days to build up the carbonation.

Step 6

Once it’s fizzy, store the ginger beer in the refrigerator and consume within four weeks.