Homemade Ginger Bug

• Produce

  • 2 2/3 tbsp Ginger, organic root

• Baking & Spices

  • 2 2/3 tbsp Cane sugar, organic

• Liquids

  • 1 1/2 cups Water, filtered

• Tools & Equipment

  • 1 pint Sized mason jar with lid

• Other

  • One seedling mat (optional, can purchase at local nursery

Found on nurturemygut.com

Description

Ingredients

• 1½ cups of filtered water
• 2 Tablespoons plus 2 teaspoons of freshly chopped organic ginger root
• 2 Tablespoons plus 2 teaspoons of organic evaporated cane sugar
• One pint sized mason jar with lid
• One seedling mat (optional, can purchase at local nursery)
• ¼ cup of homemade ginger bug
• 1½ cups of Organic Cranberrry Blueberry Juice or Apple Juice
• 12 ounce glass bottle with lid (can re-use kombucha bottle or salad jar bottles)
• small funnel

Directions

• Add filtered water, 2 Tablespoons of chopped ginger root and 2 Tablespoons of cane sugar to mason jar. Stir well until sugar is dissolved.
• Seal jar with lid and place in a warm place or on a seedling mat.
• After 24 hours, you will feed your starter by adding 1 teaspoon of chopped ginger root and 1 teaspoon of cane sugar. Stir well, seal jar and place back in warm location.
• In another 24 hours, day 2, feed starter again by adding 1 teaspoon of chopped ginger root and 1 teaspoon of cane sugar. Stir well, seal jar and place back in warm location.
• In 24 hours, day 3, your starter should be very fizzy when opening jar. This means your starter is active and ready to use for making pro-biotic sodas. (Follow Recipe for Pro-biotic Sodas). If starter is not fizzy yet, repeat above step 3 for another day or two. If starter is still not active, the ginger was too old. Look for fresh ginger root, where the skin is not wrinkled, but smooth and ginger root is firm.
• Using a small funnel, add ginger bug to glass bottle
• Add Cranberry Blueberry Juice or apple juice to bottle.
• Seal bottle with lid. Move jar around a bit to mix juice and ginger bug.
• Place bottle in a warm location or on a seedling mat for 24 hours.
• After 24 hours, open lid and if it makes a strong fizz and you see bubbles rising. Pro-biotic soda is ready. If it is not, let is ferment a few more hours until you see little bubbles rising to the top.
• Refrigerate soda a few hours and serve cold.
• Repeat recipe to make more bottles of pro-biotic sodas.