Overview
A “ginger bug” is a wild-fermented culture of bacteria and yeast grown on ginger and sugar, used as a starter for natural sodas.
Ingredients (for the Bug)
2 cups (480 ml) water
2 tablespoons grated fresh ginger (with peel)
2 tablespoons sugar (cane, white, or similar)
Ingredients (for Soda)
1 gallon (3.8 L) water
1–2 cups (200–400 g) sugar (to taste)
Juice or flavor extracts (optional)
½ cup (120 ml) ginger bug starter
Instructions
Start the Bug: Combine water, ginger, and sugar in a jar. Cover with cloth. Each day for 5–7 days, add 1 tablespoon ginger and 1 tablespoon sugar. Stir. The bug is ready when it’s bubbly and smells yeasty.
Brew Soda: Dissolve sugar in 1 gallon of water. Add juice or extracts. Cool to room temperature.
Ferment: Stir in ginger bug starter. Transfer to bottles, leaving an inch of headspace. Cap tightly.
Carbonation: Leave at room temperature for 2–4 days until fizzy. Chill before opening to avoid overflow.
Function
Ginger bug soda offers a homemade probiotic alternative to commercial sodas, potentially aiding digestion and adding a natural effervescence.