Homemade Ginger Bug Soda
What is a Ginger Bug?
A ginger bug is a wild-fermented probiotic starter culture that is made from water, sugar, and ginger. It is used to naturally carbonate drinks and is full of beneficial probiotics. Like a sourdough starter, the process involves native yeasts and bacteria. Also like a sourdough starter, a ginger bug needs regular feedings. In a ginger bug starter, the ginger provides the naturally occurring yeasts and bacteria while the sugar acts as the fuel source, fueling the fermentation process. Found on the ginger skin itself, these microorganisms feed on added sugar, fermenting it and producing carbon dioxide, acids, and a little bit of alcohol as byproducts.
Because the necessary microorganisms are found on the ginger skin, it is important to use organic ginger. Much of the ginger sold commercially in the U.S. gets irradiated, meaning all those wonderful yeasts and bacteria are killed off. USDA organic ginger is legally not allowed to be irradiated, so look for organic, or labels that specify “non-irradiated” and “non-ETO” (ginger that has not been treated with the fumigant Ethylene Oxide, a carcinogenic chemical). Or, best of all, visit your local farmers market for some fresh ginger while it’s in season!
How to Make a Ginger Bug and What to do With it
To start, you’ll need:
Organic, fresh ginger
Cane sugar
Filtered water (highly chlorinated water can kill your microbes)
A glass container or jar
Combine about 2tbsp of chopped ginger (skin on), 2tbsp of sugar, and 2 cups of water into your glass jar or container. Give it a good stir and cover with a breathable cloth, coffee filter, or loose lid.
Feed your bug about 1tbsp of chopped ginger and 1tbsp of sugar daily, stirring well. It may take anywhere between 3-7 days until your bug is ready, depending on factors like temperature. You’ll know it’s ready once it is fizzy, bubbly, and has a sweet, yeasty smell.
Now that your ginger bug is ready, it’s time to make some drinks! You can make all sorts of different flavored sodas, carbonated lemonades, ginger beer, or fermented sweetened tea. Just google “ginger bug drinks” and you’ll find lots of options and recipes! To make a drink, you’ll add a portion of the active ginger bug liquid to sweetened liquids (like juice or tea) and ferment the mixture in pressure-safe bottles (like flip-tops) at room temperature. This is the second fermentation, which takes 2-7 days.
My favorite drink to make is lemonade soda. To do this, I use a ratio of ¼ cup active ginger bug liquid (strain the ginger chunks) for every 1 liter (about four cups or 32 oz) of lemonade. This is the general ratio for any ginger bug soda.
I like to use glass flip-top bottles for the second fermentation. Leave about an inch of headspace when you fill the bottles up to allow for carbonation buildup. It is important to burp your bottles every 12-24 hours during the second fermentation to release built up carbon dioxide and prevent explosions. This also allows you to check for fizz and potentially do a taste check (be careful!) to assess the sweetness level. The longer it ferments, the less sweet your drink will be. Once you’re happy with the carbonation level and taste, place your bottles in the fridge to slow fermentation and store.
Maintaining Your Bug
Keeping your bug at room temperature requires daily feedings. I like to put mine in the fridge and feed it about once a week or whenever I want to make sodas. However, I have gone a month without feeding it and it was perfectly fine.
You can fill your bug with more water at any time. I like to feed it ginger and sugar when I add more water.
Happy soda making!