Ginger Bug & Ginger Beer

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Here are some basic guidelines to follow for fermenting your own ginger 'bug' that you can then use to create your own carbonated ginger beer drink. If you continue to maintain your ginger culture you can create endless sodas to enjoy!

Prep Time: 10 min/day

Fermentation Time: 3-10 days

GINGER BUG

Ingredients

• 1/2 cup fresh ginger root, skin on

• 1/2 cup granulated sugar

• ~1 1/2 cups of de-chlorinated water

• NOTE: the best way to dechlorinate water is to let water sit out for 12-24hrs in an unsealed container. I like to fill up a water pitcher and leave it on the counter the night before I need it.

Directions

1. Wash your ginger root under water & dice into small pieces.

2. Place into a mason jar along with the granulated sugar.

3. Fill the mason jar with dechlorinated water.

4. Cover the top of the jar with paper towel or cheesecloth and secure on with a screw ring or elastic band.

5. Place your ginger culture in a cupboard where it won't be disturbed.

6. For the first three days, feed your ginger culture with 1tbsp of chopped ginger & 1tbsp sugar.

7. Keep an eye on it, once you see bubbles and foam forming between the ginger pieces, it should be ready to use. The water will also become cloudier over time. You want a rich culture of bacteria living in your ginger 'bug'.

8. Keep your 'bug' alive long term by feeding and watering weekly.

GINGER BEER

Ingredients

• 1/4 cup fresh ginger root

• 1/2 cup granulated sugar

• 1/2 cup water

• ~2 cups de-chlorinated water

• Glass bottle with a swing-top stopper Chick Here to See Example

Directions

1. Wash the ginger root & grate it over a box grater into a medium saucepan.

2. Add sugar and water to the saucepan.

3. Bring to a boil then reduce to simmer. The longer you let it simmer the more intense the ginger flavour will be. Begin by simmering for 10 min and see what you think of the flavour. The ginger simple syrup will be much stronger than the final ginger beer.

4. Remove the syrup from the stove and allow to cool to room temperature before using to make your ginger beer.

5. Add 1/2 cup of syrup and 1/2 cup ginger bug to your glass bottle while straining out the ginger chunks from both.

6. Add filtered water to the bottle filling it to 4-inches below the top so you have room to 'pop' it.

7. Seal it shut and leave it at room temperature overnight. In the morning carefully open to release the gas created. Pop daily and test to see if the carbonation and flavour match your likes.

Zhuzh it up!

• Keeping the skin on your ginger when you chop it up is really important since the bacteria we want to grow lives there.

This amazing recipe was written by Erin Walker