Ginger Bug
A ginger bug is a natural culture of beneficial bacteria made from fresh ginger root and sugar. The wild yeast present on the ginger and in the environment feeds on the sugar, fermenting it into probiotic-rich goodness. It takes about a week to create this concentrated fermented ginger base, which can then be used to make refreshing iced teas or other naturally fermented drinks. It’s easy to make and fantastic for gut health!
Takes 5 days 10 minutes
Serves 10
Ingredients
- 50 g about ¼ cup fresh ginger, finely chopped or grated, plus more for feeding
- 50 g about ¼ cup brown sugar, plus more for feeding
- 500 ml 2 cups water
Instructions
- Add the chopped ginger, sugar, and water to a sterilized 1L jar. Stir well to dissolve the sugar.
- Cover loosely with a lid or cloth and label it with the date.
- Leave it to ferment at room temperature and make sure to burp and feed it daily for 5 days.
Daily Feeding (For 5 Days)
- 5–10g (about 1 tsp) fresh ginger, finely chopped
- 1 tsp brown sugar
- Each day, add the fresh ginger and sugar to the jar.
- Stir well and reseal.
- Burp the jar by quickly opening the lid to release built-up gas, then close it again.
After 5 Days – Ready to Use!
- Your ginger bug should now be bubbly and smell yeasty, like beer or bread. It’s ready to use!
- Use immediately to ferment homemade sodas.
- Store in the fridge for up to a week.
- To enjoy a quick probiotic drink, mix it with fizzy water, maple syrup, and lemon juice for a refreshing boost!