Homemade Ginger Bug
A ginger bug is a natural fermentation starter used to make homemade carbonated sodas like ginger ale. Packed with wild yeasts and beneficial bacteria, it creates a naturally fizzy, probiotic-rich base for crafting refreshing, homemade drinks. Once bubbly, this starter can be used for ginger ale, fruit sodas, or even herbal-infused beverages!
Prep Time:
15 minutes
Serving Size:
About 2 cups
6 days
Total Time:
If you've never made a ginger bug before, you're in for a fun and rewarding fermentation project! This bubbly starter is the key to crafting naturally fizzy sodas without artificial ingredients. Think of it like a sourdough starter—but for soda! As the mixture ferments, wild yeasts from the ginger create a lively, probiotic-rich culture that gives homemade sodas their natural carbonation. Whether you're a ginger lover or looking to experiment with homemade cream sodas or berry-infused drinks, this is a must-have for any fermentation enthusiast.
What You'll Need
Equipment:
1 quart-size jar with a tight-fitting lid
Spoon for stirring
Ingredients:
¼ cup + 3 tbsp fresh ginger root, peeled and diced (if organic, peeling is optional)
1 tbsp + 3 tsp white cane sugar (or coconut sugar for a richer flavor)
2 cups filtered, chlorine-free water (room temperature)
Fermentation Time: 6 days
How to Make It
Day 1
Place ¼ cup of diced ginger in a quart-sized jar.
Sprinkle 1 tablespoon of sugar over the ginger, then pour in 2 cups of filtered water.
Secure the lid and swirl the jar gently to dissolve the sugar.
Store the jar in a warm, dark spot (68°F-72°F) away from direct sunlight.
Day 2
Check for bubbles! If bubbles are forming, briefly loosen the lid to release gas, then retighten and let it continue fermenting. If no bubbles appear, don’t worry—just let it sit undisturbed.
Day 3
Add 1 teaspoon of sugar and 1 tablespoon of diced ginger to the jar. Stir well, reseal, and return it to its resting spot.
Day 4
Repeat the feeding process: add 1 teaspoon sugar and 1 tablespoon ginger, stir, and reseal.
Day 5
Once again, add 1 teaspoon sugar and 1 tablespoon ginger, stir, and reseal.
Day 6
Your ginger bug should now be bubbly and active—ready to use in homemade sodas! If it still isn’t fizzing, let it ferment for another day and check again.