Do the Ginger Bug!

So the boy & I have been looking into making our own root beer, surprisingly at his suggestion! He makes fun of me for all my tea...I don't think he realizes what actually goes into root beer ;) So I ordered a ton of herbs from Mountain Rose Herbs, but while I wait for my delivery (because I chose ground, thinking incorrectly that I could wait), I need to get a ginger bug going.

What is a Ginger Bug?
Ginger bug (or jitter bug, as the boy calls it), is a fermented starter for carbonated drinks. Carbonation is obtained through a small bout of lacto-fermentation, where the yeasts eat the sugar and give of carbon dioxide as a byproduct.

Even though this is a fermentation process, the alcohol quantity is negligible. The ginger bug takes about 1 week to set up, and you only let your sodas ferment for 3 days or so.

How to Make Ginger Bug
There are tons of directions floating around online, and a  lot of them overlap. I combined some different techniques that I found and am just sharing what works for me.

I've got a post-it on my jar w/ a quick reference

To Start:
2 cups filtered/unchlorinated water
2 heaping Tbsp fresh grated organic ginger
2 Tbsp organic cane sugar

To Feed:
2 Tbsp water
2 Tbsp ginger
2 Tbsp sugar

So to start your bug, combine the water, sugar, and ginger in a vessel. I use a 1-quart/1-liter sized glass mason jar. Stir well, making sure that sugar dissolves. Cover lightly with a cloth, and keep in a warm spot of your kitchen. I use a flour sack towel and rubber band or canning jar ring to secure it in place. You want to get that airflow to help feed the yeast & good bacteria.

Let your mixture sit 24 hours to start fermenting, then feed your bug daily at the same time, making sure to stir well and dissolve the sugar. I usually like to give my bug an additional stir or two throughout the day, usually just by swirling the liquid in the jar. After 5-8 days total (so 4-7 feedings), you should notice your bug to start developing a yeasty smell and bubbles. If it's warm in your kitchen the bug might ferment faster, and if it's cool it may take longer. If by day 8 you have not seen any progress, you should probably just start over.


When you are ready to use your bug, decant 1/4 cup per 1 quart of your soda base. If you want to keep your bug going at this point, replace each 1/4 c of bug used with 1/4 c water, 2 Tbsp ginger, and 2 Tbsp sugar.

You can easily maintain your bug with the same daily feedings as above, but you may need to decant liquid every week or two even if you are not making soda. Your other option is to seal your bug with an airtight lid and put it in the refrigerator. Once per week take your bug out, open it up and let it warm up, then feed it as usual. Let it sit a few hours so the yeast gets to eat the sugar, then seal it back up and put it in the refrigerator for another week or until you are ready to use it.

Tips & Tricks:
Make sure you use unchlorinated water, as the chlorine can impeded the fermentation process. I use filtered water myself, but you could also use water you have left sit out for a day or so. If your tap water doesn't have chlorine, go ahead and use that! I have also read you do not want to use distilled water, because that is basically a "dead" water without any of the minerals. If you are unsure if your water will work, just let it sit out for a day uncovered before using.

Also make sure you use organic ginger. In the United States at least, most store bought ginger has been irradiated which kills the natural yeasts. I thought this was bunk and tried with regular store bought ginger with no success. Once I picked up organic ginger, we were bubbling by day 2! It also doesn't matter how you grate it. My first attempt I used a zester/microplane and it was just annoying. Now I use a normal cheese grater and have great results. Yeah, you might get some ginger chunks when you decant your bug, but you can just strain those out (or not! it's up to you).

I've heard organic cane sugar preached, but I've also seen people who have successfully used plain white sugar. I've only used the organic cane sugar so can't comment on any other type of sugar or natural sweetener. Sweetener substitutes I am fairly confident will not work. The yeast needs something to feed off.  You might have mixed results with brown sugar, molasses, honey, or agave...I haven't come across anyone who uses this and have seen many people who caution against using theses in another fermented drink Kombucha. I would stick with the cane sugar.

You may see some white sediment collecting on the bottom on your jar, but don't worry. This is ginger sediment and spent yeast. IF you see white stuff on top, check to make sure you don't have mold. If you bug has molded, you will need to dump it and start over.


**Check back next week to read about our home made root beer!