Ginger Bug is a starter culture used to fermented drinks. It is made from fresh ginger root, water and sugar, and it provides enough active microorganisms for our beverage to ferment.
It is prepared by mixing water, sugar and ginger. Within a few days the culture becomes active and ready to ferment drinks such as ginger beer, root beer, herbal tea, and all kinds of other fruits juices or decoctions.
The basic principle is that the skin on ginger has a large number of bacteria and yeast that are ready to be activated! Mixing the ingredients together allows the water to be oxygenated, activates the micro-organisms and encourages their multiplication.
- Jar with lid
- Blender or food processor
- 1 piece of ginger (with its skin)
- 125 ml cane sugar (white or brown)
- 500 ml water (non-chlorinated)
- Mix for 30 to 60 seconds
- Pour into a jar and close the lid
- Shake the jar vigorously (2 times a day, or more). Open and close the jar immediately before or after each shake.
- After a few days (2 to 7), you should see bubbles appearing. It's ready to be use.
- Let the pressure escape if necessary.
Turmeric could be used instead of ginger (or you could mix).
Ginger bug is made very quickly, so you do not need to make a lot of it. However, if you do not use it all, you can keep it in the fridge to keep it dormant.
As soon as your ginger bug is sparkling, you can use it to start the fermentation of sweet drinks (juices, herbal teas, decoctions, etc.). You can filter before using it. The proportion to use is about 5% of the volume of your recipe (50 ml per liter or 1 cup per gallon).
How to create a sparkling apple juice using ginger bug
- Pour 2 tablespoons of ginger bug into 1 litre of juice
- Close the juice bottle and store it on your counter at room temperature
- After 12 to 48 hours, your juice should be fizzy
- Put in the fridge immediately. If you don't it will become more, and more fizzy.
Flavour your fermentation using ginger bug
Even if it is not the most effective thing in the world, sometimes we have too much ginger bug and we think it would be a good idea to use it to flavour our fermentation (like a kombucha, or a kefir).
Yes, it is possible!
But... by doing this, we add a good quantity of yeast to our fermentation, so we potentially increase the production of alcohol and especially CO2 (it becomes more sparkling, faster)!... If you do it, simply put your bottle into your fridge sooner.