Ferments
How to make a Ginger Bug
How to Make a Ginger Bug
A ginger bug is one of those things that sounds far more complicated than it actually is.
It is simply a live culture made from ginger, sugar and water but once it becomes active and bubbly it can be used to make all sorts of naturally fermented drinks, including homemade ginger beer.
I love the fact that it starts with such ordinary ingredients and over a few days, turns into something completely different. There is always that slightly ridiculous amount of excitement when you spot the first proper bubbles and realise it is working.
Â
Once you have one going, it is also incredibly easy to keep feeding and using again and again.
What is a ginger bug?
A ginger bug is a naturally fermented culture made from just ginger, sugar and water.
Much like a sourdough starter, it is fed over a number of days until the naturally occurring yeasts and bacteria begin to multiply and the mixture becomes active and bubbly.
Once it is lively, a little of the liquid can be used to start the fermentation in homemade drinks such as ginger beer.
It is so simple. There is no special equipment and no packet of yeast to add. You are simply creating the right conditions for the natural microorganisms already present on the ginger and in the environment to get to work.
The first few days can feel a little like you are just stirring a jar of ginger water and hoping for the best but then the bubbles start appearing, the smell changes slightly and suddenly you know you have something alive and active on your kitchen counter.
And once you have a healthy ginger bug established, you can keep feeding it and use it again and again.
How to Make a Ginger Bug
Ingredients
Method
- Start the ginger bug Add the water, 25g ginger and 25g sugar to a clean glass jar. Stir well until most of the sugar has dissolved.
- Cover the jarCover loosely with a breathable cloth, coffee filter or lid that is not screwed on tightly. You want to keep dust and insects out while still allowing the ferment to breathe.
- Leave at room temperature Keep the jar somewhere out of direct sunlight at normal room temperature.
- Feed it every day Each day, add 20g fresh ginger and 20g sugar and give everything a good stir.
- Watch for activity Over the next few days you should begin to see small bubbles appearing around the ginger and on the surface. The mixture may also become slightly cloudy and develop a fresh, fermented ginger smell.
- Keep feeding until lively Continue feeding daily until the ginger bug is noticeably bubbly and active. This usually takes around 5–7 days, although a warm kitchen may get there sooner and a cooler one can take a little longer.
- Use your ginger bug Once active, strain off the amount of liquid you need for your recipe, such as your Homemade Ginger Beer, while leaving the ginger and some liquid behind in the jar.
- Feed after using Replace roughly the amount of water you removed and give the bug another feed of ginger and sugar. This keeps the culture going for your next batch.
How do I know when it is ready?
Your ginger bug is ready when you can see obvious bubbles appearing after stirring and it smells pleasantly gingery and lightly fermented.
It does not need to look like a bottle of fizzy pop. You are looking for steady signs of life rather than huge amounts of foam.
How to keep your ginger bug alive
Once your ginger bug is active, you do not need to start from scratch every time you want to make a fermented drink.
If you are using it regularly, you can keep it at room temperature and continue feeding it daily with fresh ginger and sugar.
If you are not planning to use it for a little while, you can move it to the fridge. The colder temperature slows the fermentation right down, so it will need feeding far less often.
When you are ready to use it again, take it out of the fridge, let it come back to room temperature and give it a couple of feeds. Once it is bubbly and active again, it is ready to use.
If you remove some liquid for a recipe, top the jar back up with roughly the same amount of water and give it another feed. That way you are replacing what you have taken out rather than gradually ending up with less and less.
You may also find that your ginger bug behaves slightly differently depending on the temperature of your kitchen. In warmer weather it can become very active very quickly, while in winter it may take a little longer to wake up.
As long as it smells pleasantly gingery and fermented and is showing signs of activity, that is usually a good indication that everything is ticking along nicely.
You may also like
Breakfasts
Homemade Granola
Granola is one of those things that because it is so easy to buy, it is equally as easy to forget just how simple…
Read more →
Breakfasts
Breakfast Scones
Easy Breakfast Scones There is something about a warm scone at breakfast that feels far more special than the amount of effort involved would…
Read more →
Drinks
Homemade Ginger Beer
Ginger beer has to be one of the most fun things to make at home because there is something just so magical about taking…
Read more →