Ginger Bug Starter Recipe
This is a foolproof recipe on how to make a simple ginger bug starter at home. Ginger Bugs can be a little tricky at first, and patience is required to ensure that you don't give up on your bug too soon. Find a warm (between 65°F-75°F) dark cabinet to keep your Ginger Bug between feedings. If you run into any problems, check out our troubleshooting guide at the bottom of this article.
Initial Feeding Ingredients
- 8 tbsp Purified Water
- 1 tbsp Fresh Grated Ginger Root *organic
- 1 tbsp Raw Sugar
Ongoing Feeding Ingredients
- 4 tbsp Purified Water
- 1 tbsp Fresh Grated Ginger Root
- 1 tbsp Raw Sugar
Initial Feeding Instructions
Combine all "Initial Feeding Ingredients" into the glass jar and stir vigorously until all of the sugar is dissolved.
Cover jar with a breathable cloth and place in a dark, warm location for 24 hours.
Ongoing Feeding Instructions
Once per day, feed your ginger bug by combining all of the "Ongoing Feeding Ingredients" and stirring vigorously until all of the sugar has been dissolved.
Your Ginger Bug is "ready" when it is vigorously bubbly, makes a fizzing sound, and a layer of fermented ginger has risen to the surface.
Helpful Tips For Achieving An Active Ginger Bug:
- Good Food: Always use filtered water (chlorine free) and organic ginger when making your ginger bug. Pesticides on conventional ginger and chemicals in unfiltered tap water can kill the good bacteria that we need to create our starter.
- Sugar: Ginger bugs perform better when fed raw sugars (sucanat, turbinado, muscovado, etc.), but cane sugar may be used as well.
- Oxygen: Ginger bugs need oxygen in order to do their jobs. During the first few weeks of your ginger bug's life, be sure to stir your ginger bug a few times per day (or as often as you can remember). This will help to get more oxygen to your young ginger bug starter and help the fermentation process along.
- Cozy Environment: Keep your ginger bug in a dark, warm, but not too warm, location. Ginger Bugs prefer temperatures between 65°F-75°F.