How To Make Ginger Bug For Your Homemade Sodas

Posted By Amy Goodrich on Sep 21, 2014


How To Make Ginger Bug For Your Homemade Sodas

How To Make Ginger Bug For Your Homemade Sodas

 

Before I’m going to show you how to make my favorite homemade soda, ginger ale, I’m going to teach you how to make ginger bug. Ginger bug is a culture of friendly bacteria who live from ginger and sugar.

It is used as a base for ginger ale or other natural sodas or tonics. It is actually quite similar to the mother of ACV, scoby of kombucha or sourdough starter for bread. Whey can also be used and ferments faster, but ginger bug tastes so much better.

It’s super easy to make and can be kept “alive” for ages in your fridge or on your counter top.

 

Ingredients
  • 1-2 fresh ginger roots
  • ½ cup white or unrefined sugar (honey, stevia, agave, maple, molasses or other sweeteners will NOT work)
  • 2 cups filtered water (chlorine-free, chlorine can harm the culture)

 

How To…
  • Grate 3 tablespoons of ginger and place in a quart size jar.
  • Add 3 tablespoons of sugar and 2 cups of water.
  • Stir with spoon and lightly cover with a coffee filter or cheese cloth and rubber band.
  • For the next 5 days (it may take 7-8 days depending on the temperature, but no longer): stir the mixture at least once a day and feed it 1 tablespoon grated ginger and 1 tablespoon sugar.
  • An active culture will form bubbles, become cloudy, smell yeasty, and fizz when stirred. If mold appears, scrape it of. When too much mold appears or the process takes longer than 7 to 8 days, start over.
  • Keep away from other cultures like scoby or sauerkraut to avoid contamination.
  • When the culture is alive and bubbling you could keep it on the counter top and feed it daily with one teaspoon sugar and one teaspoon grated ginger or let it rest in the fridge. When resting in the fridge don’t forget to feed it every week, 1 tablespoon sugar and one tablespoon grated ginger.
  • To reactivate the culture, bring it back to room temperature and daily feed it again.

 

Gingerbug1

This one is almost ready to go, one day more!

Gingerbug

 

Use ginger bug to create fermented fizzy sodas or tonics. Use in a ¼ cup ginger bug per 1 quart sweetened herbal mixtures or fruit juices.

That’s how easy it is! Make sure to keep an eye on my next post as I will tell you how to make your own cultured fizzy ginger ale.

 

UPDATE: click here to get my fizzy ginger ale recipe or here to get my turmeric-ginger ale, both are very delicious and

 

Ohh and if you are looking for a way to live a healthy lifestyle while eating delicious, colorful meals and losing or maintaining weight the healthy way, click here

 

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6 Comments

  1. How do you replenish starter you take out?

    Post a Reply
    • Hi Anton, when you take the bug out of the fridge start feeding it sugar and ginger again and it should start bubbling again. You could use a mix of turmeric and ginger too if you want. Take care and good luck!

  2. How about the liquid you take out for ginger ale recipe? Do you just put the same amount of water back in?

    Post a Reply
    • You can indeed add the same amount of water and keep feeding it to keep the bug alive. What I now usually do is use everything for soda and just setup a new bug right away or a few days after. It so easy and quick to setup so I don’t bother keeping it alive anymore. Especially since we moved to the tropics, setting up a bug only takes 2-3 days here due to the higher temperatures. Take care and good luck.

  3. do u just add a quarter cup of the liquid to the fruit juice or do u keep the bits of ginger in it?

    Post a Reply
    • It is up to you. You can use strained liquid or non-strained liquid if you don’t mind the ginger pieces. It will work both ways.

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