Christie C. “The tighter you hold on to something, especially something that needs change and growth, the more greater chance you stand at loosing it.” ― As Told By Ginger
Ever since moving into a space with a larger kitchen, I’ve been super excited about expanding my fermentation shelf. In my kitchen, I’ve converted an old, rickety bookshelf (probably dangerous) into a place to keep my growing collection of ferments from sourdough starter to kombucha, and now ginger bugs.
Inspiration for Ginger Bug
The inspiration for creating a ginger bug came after lurking subreddits dedicated to fermenting roots and juices. Although fermenting is a hobby and lifestyle for me, it is also a practical skill I’ve been harnessing to extend the lifespan of our produce. In a collapsing economy, knowing how to keep food safe and extend its shelf life while also instilling flavor is an invaluable skill.
Why You’ll Love This Ginger Bug Recipe
- Easy to create and maintain
- Has a variety of uses from fruit sodas to herbal tonics
- Infuses intense ginger flavor into beverages
- Produces strong probiotic beverages
- Vegan friendly
What is a Ginger Bug, anyway?
A ginger bug is an all natural starter culture created by cultivating wild microbes. It is made by mixing grated fresh ginger, sugar, and filtered water. Much like how sourdough starters capture the wild yeasts and lactic acid bacteria from ground flour and the environment, ginger bugs capture wild yeasts and lactic acid bacteria from the surface of raw ginger.
When fed with additional sugar and ginger, the microbes will feed and produce carbon dioxide (bubbles!), lactic and acetic acid, and a small amount of alcohol. The bug can then be mixed with fruit juice, tea, or infusions to create carbonated, tangy, and delicious beverages.
Ginger Bug Care
For an effective and healthy ginger bug, use filtered or distilled water. Tap water contains chlorine, which may kill the necessary bacteria. White cane sugar is the most effective; refrain from using honey or sugar substitutes. Honey is anti-bacterial, so the necessary microbes will not grow. Sugar substitutes do not have the required carbohydrates for the microbes to feed off of to be healthy.
Use fresh, ideally organic, ginger, or frozen ginger that has been thawed. You do not have to peel the ginger. Finally, store it in a glass jar. Glass jars are not porous (porous containers may harbor harmful bacteria), and glass’s transparency makes it easier for you to monitor the progress of your ginger bug.
How quickly the ginger bug grows will depend on several factors from the health of the ginger to the temperature of the kitchen. The microbes on organic ginger will not be as inhibited by pesticides and hormones. Warmer kitchens encourage faster microbial growth. Also, always use a cloth cover so that your ginger bug can breathe.
For fun, give your ginger bug a quirky name. I named mine after the Spice Girl: Ginger Spice/Geri Halliwell!
For ease, I used a combination of fresh ginger and thawed frozen ginger cubes. This made it easier for me to feed the ginger bug without having to grate and chop ginger daily.
You will notice bubbles within a few days. This indicates how well your feeding schedule is working. Be mindful that warmer kitchens will see faster fermentation.
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Special Tools and Equipment
- 16oz glass jar
- Jar cloth cover with rubber band or twine
Ginger Bug
Ingredients
- 2 tbsp chopped fresh ginger plus more for feeding
- 2 tbsp cane sugar plus more for feeding
- 1 cup (200ml) filtered water plus more for feeding
Instructions
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In a 16oz (750ml) jar, mix together the chopped ginger, sugar, and water. Keep the jar unrefrigerated.
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Each day for 4 to 5 days, feed the mixture 1 tbsp ginger and 1 tbsp sugar and stir it into the bug.
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the bug is ready when it is bubbly and fragrant. Continue to feed it daily if maintaining it at room temperature. Feed the bug weekly if kept in the refrigerator.
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To use the bug, add 1oz of the bug to a 16oz (475ml) glass swing top bottle, then fill the bottle with your choice of sweetened liquid, leaving 1 inch (2.5cm) of space between the liquid and the cap. Fermentation times will vary, but you will have a fermented carbonated beverage within 1-5 days. Use caution if the bug is very active so that explosions do not occur.
