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Ginger Bug

A fermented ginger syrup that becomes the base for naturally carbonated sodas. This easy fermentation project requires minimal equipment and creates delicious, fizzy drinks with real ginger flavor and natural carbonation.
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Prep Time 5 minutes
Cook Time 5 days
Total Time 5 days 5 minutes
Servings: 10 servings
Course: Drinks and Beverages
Cuisine: British
Calories: 60
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 ounces fresh ginger root peeled and grated (about 1/4 cup)
  • 2 tablespoons organic sugar
  • 1/2 teaspoon fresh lemon juice
  • 1 cup filtered or dechlorinated water
Daily Feedings (Days 1-5)
  • 5 tablespoons fresh grated ginger 1 tablespoon per day
  • 5 tablespoons sugar 1 tablespoon per day
  • 1 1/4 teaspoons lemon juice 1/4 teaspoon per day

Equipment

  • One clean glass jar (1-quart or larger)
  • Cheesecloth or coffee filter
  • Rubber band or string
  • Fine mesh strainer
  • Small spoon or stir stick
  • Bottle with a tight-sealing cap
  • Measuring spoons
  • Grater for fresh ginger

Method
 

  1. Wash your glass jar thoroughly with hot water and let it air dry completely. Use filtered water or tap water that you've boiled and cooled.
  2. Pour 1 cup of cooled water into your clean jar. Add 2 tablespoons of organic sugar, 1/2 teaspoon of fresh lemon juice, and 2 tablespoons of freshly grated ginger to the jar.
  3. Stir the mixture well with a clean spoon until the sugar completely dissolves, which takes about 30 seconds.
  4. Cover the jar loosely with cheesecloth or a coffee filter, securing it with a rubber band. Place the jar somewhere warm (between 65 and 85 degrees Fahrenheit) and away from direct sunlight.
  5. Each day for the next five days, add 1 tablespoon of fresh grated ginger, 1 tablespoon of sugar, and 1/4 teaspoon of lemon juice to your jar. Stir gently but thoroughly, then cover again loosely.
  6. Observe the fermentation progress. You'll start seeing small bubbles around day two or three. By day five or six, your ginger bug should smell pleasantly yeasty and spicy with visible bubbles throughout.
  7. Place a fine mesh strainer over a bowl and pour your ginger bug through it. Press the ginger solids gently to extract any remaining liquid, then discard the solids.
  8. Pour the strained liquid into a bottle with a tight-sealing cap. Store in the refrigerator for up to 2 to 4 weeks.
  9. To make a fizzy ginger drink, mix 1 ounce of your ginger bug syrup with 7 to 8 ounces of fresh sparkling water in a glass. Adjust the ratio based on how spicy and sweet you prefer your drink.

Notes

Keep 2 tablespoons of your finished ginger bug syrup in the jar with fresh water, ginger, sugar, and lemon juice to create a continuous culture that produces new batches indefinitely. Use the most pungent fresh ginger you can find. Never use chlorinated tap water directly unless boiled first. Store finished syrup in the refrigerator for 2 to 4 weeks or freeze in ice cube trays for up to 3 months.