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.
