Ginger Bug Recipe

A Ginger Bug is a unique way of growing beneficial bacteria which is then used to make Ginger Beer or naturally carbonated sodas. A natural yeast culture made with organic ginger, water and sugar that can be used over and over. Much like a amish bread starter.

To make your own Ginger Bug, add to a quart jar, about 2-inches of sliced or grated organic ginger. Be sure to use the skin of the ginger as it contains most of the beneficial yeasts you will need for your starter. Fill the jar 3/4 of the way with water and to that add 3-tablespoons of sugar and stir well to aerate. Cover the jar with a coffee filter or clean cloth and secure with a rubber band. Put the jar in a warm place. Each day, for three days add 2-teaspoons of sugar and about a tablespoon of sliced ginger, stir well. Once the mixture starts to bubble it's ready to be used to make a carbonated beverage. 

My activated Ginger Bug Starter. Notice the foam on top?

Helpful hints to make a foolproof starter:

1. Cover the sides of the jar with a towel to keep out direct sunlight and insulates the jar.
2. Cleanliness is everything. You don't want to introduce bad bacteria in your starter. 
3. Aerate the starter. When you first add the water, sugar and ginger to a clean quart jar, mix well to incorporate air which will help the yeast grow. 
4. Add yeast nutrient or molasses. If you have a wine supply store nearby, purchase yeast nutrient and add it to the starter. It's not really necessary, but it can help activate the yeast. A teaspoon of un-sulfured Molasses will also help.
5. After using the Ginger bug starter to make soda, replenish the starter by straining most of the liquid into a clean quart jar. Top up with water and add about 2-tablespoons of sliced organic ginger and 2-tablespoons of sugar. Mix well.

Ginger Ale Recipe
To make you're first soda with the Ginger Bug starter, you will need the following:

• Two 1-quart glass bottles with a swing-top closure or a 2-liter plastic soda bottle.
• Water
• 2 ounces fresh ginger sliced
• 1/2 cup of sugar
• 1 lemon
• 1 cup Ginger bug

To a saucepan, add 2 1/2-cups water, sliced ginger and 1/2 cup sugar. Bring to a simmer stirring occasionally. Let simmer for about five minutes and let cool. When lukewarm, add the juice of one lemon and a teaspoon of vanilla. Pour into the glass bottles and add about a 1/2 cup of Ginger bug to each bottle. Top up with water leaving about 1-1/2 inches of airspace. Cover and shake well. Let sit at room temperature for about 12-24 hours, or until carbonated. Place in the refrigerator and enjoy.

Note: Extreme care should be taken when making soda with natural yeast. If left in a warm environment, the yeasts will continue to consume the sugars, creating carbon dioxide, thus over carbonating the beverage leading to burst bottles. By placing the bottles in the refrigerator at the proper time, the yeasts will go dormant and slow the carbonating of the beverage. I recommend burping the soda daily, if using glass bottles.