Ginger Bug
Preserved cooking illustration

Ginger Bug

Ginger Bug

Ginger Bug

INGREDIENTS

Organic sugar

Large piece of organic ginger root with the skin on

Grate 2 tbsp of ginger and mix with 2 tbsp sugar in a quart jar. Add 2 cups of water. Stir very well to aerate the mixture. Cover with muslin cloth or a coffee filter and secure with a rubber band. Store in a warm place, out of direct sunlight.

Each day, at roughly the same time, feed your ginger bug with 1 tbsp of sugar and 1 tbsp of grated ginger, stirring to combine.

If the culture is active, bubbles will form around the top of the mixture, it "fizzes" when stirred and it has a sweet and mildly yeasty smell. It will also become somewhat cloudy and opaque. If the mixture hasn't taken on these characteristics by the 7th or 8th day, you will need to discard it and start again. If mold appears on the top, spoon it off. If this happens more than once, you will need to start again.

Once the ginger bug has cultured, it can be used to create fermented sodas, such as Cultured Ginger Beer.

NOTES

Continue to feed the ginger bug daily to maintain its strength. You can also "rest" the ginger bug in the fridge, feeding it 1 tbsp each of ginger and sugar once a week. To reactivate it, remove from the fridge, let it reach room temperature and begin feeding it again daily.

Please use these recipes and information as guidance for your home fermenting endeavors. This is not medical advice nor should it replace the advice of a health care professional. Fermented foods often have a sour but clean aroma and flavor. Never consume anything that smells or tastes unpleasant. Preserved does not take responsibility for your own success and/or failures in fermentation. We have made our best effort to share up-to-date and safe techniques. However, the risks of cooking and fermenting are inherent. You are responsible for the results of your efforts and the safety of your own food in your particular location and kitchen. Thank you for your interest in preserving a closer connection to your food.