Normally I despise bugs but I have made an exception. I am in love with ginger bug. Okay, love may be too strong a term and ginger bug has nothing to do with creepy crawly bugs.
This ginger bug is used for making naturally fermented ginger ale. I wish I could show you a glass of the ginger ale I made but alas, we have used it all.
The ginger bug is pretty easy to make. Buy some organic ginger root and organic turbinado sugar because if you’re going to do this, you may as well make it as natural as possible. It’s not absolutely necessary but that’s what I used.
Get a clean mason jar (or any empty jar that will hold about a pint). Pour in a cup of filtered water. Add 2 tablespoons each of grated ginger root (with the peel on, unless you didn’t go organic) and sugar. Stir it up with a wooden spoon. Cover it with something porous and put it in a warm, dark spot.
Every day add another tablespoon each of grated ginger and sugar until you see some serious bubbling. You can then use a portion of it to make ginger ale and store the remaining ginger bug in the refrigerator. Once you have it in the refrigerator, you can get away with feeding it once a week.
If you have sourdough starter that you’re also storing in the refrigerator and feeding, and you are forgetful like I am, you may want to time it so the weekly feedings are on the same day for both.
In my next blog post, I’ll give you my recipe for ginger ale.