This Ginger Bug recipe is easy to make and can be used to make a fizzy fermented beverage.
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GINGER BUG INGREDIENTS
Fresh ginger
Cane sugar
Water
HOW TO MAKE GINGER BUG
- Combine 2 tbsp (30ml) of cane sugar and ginger in a jar (1qt). Add water, stirring to dissolve sugar. Cover with a piece of waxed parchment paper and center lid on jar.
- Let stand at room temperature for 7 days, adding 1tsp (5ml) of sugar and ginger every day, stirring to dissolve sugar and replacing waxed parchment paper every day.
- On the fourth day, mixture would become bubbly.
- On the seventh day it’s ready to use. Chill throughly. Store in the refrigerator and use within 1 week. Strain before using.
HOW TO USE GINGER BUG
Ginger bug can be used on its own or mixed with mineral water, fruit tea or juices.
GINGER BUG SODA RECIPE
To make homemade ginger bug soda you will need just two ingredients: ginger but and mineral water.
- Strain ginger bug (1/4 cup per each drink cup).
- Add mineral water.
GINGER BUG TIPS
- Use organic ginger (non-organic does not carry the natural yeasts and bacteria essential for fermentation).
- You could grate or chop unpeeled ginger
- Use non-chlorine water
I hope you will love these Ginger Bug recipe because it’s:
Simple
and easy to make!
Other recipe to try:
Ginger Bug
Equipment
- 1 (qt-1L) jar
Ingredients
- 2 tbsp ginger
- 2 tbsp cane sugar
- 3 1/2 cup water
Instructions
- Combine 2 tbsp (30ml) of cane sugar and ginger in a jar (1qt). Add water, stirring to dissolve sugar.
- Cover with a piece of waxed parchment paper and center lid on jar.
- Let stand at room temperature for 7 days, adding 1tsp (5ml) of sugar and ginger every day, stirring to dissolve sugar and replacing waxed parchment paper every day.
- On the fourth day, mixture would become bubbly. On the seventh day it's ready to use.
- Chill throughly. Store in the refrigerator and use within 1 week. Strain before using.
Nutrition
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