Ingredients:

  • 2 Tablespoons fresh, raw ginger, finely diced (unpeeled)
  • 2 Tablespoons granulated sugar (cane sugar)
  • 2 cups filtered, non-chlorinated water (for Bug Starter)
  • 1 teaspoon fresh, raw ginger, grated or diced (Daily Feed)
  • 1 teaspoon granulated sugar (Daily Feed)
  • 6 cups filtered water (for Base Syrup)
  • 1 cup granulated sugar (for Base Syrup)
  • 1/2 cup fresh, raw ginger, sliced (unpeeled, for Base Syrup)
  • Juice of 4 large lemons (approx. 120 ml)

Instructions:

  1. Part 1: Combine the initial ginger, sugar, and water in a 1-L glass jar. Stir well until the sugar dissolves.
  2. Cover the jar opening with a cloth or coffee filter and secure it with a rubber band. Store in a warm spot (around 20°C / 68°F).
  3. For the next 5–7 days, add the daily feed (1 tsp ginger and 1 tsp sugar). Stir vigorously once or twice a day. The bug is ready when bubbles appear rapidly after stirring.
  4. Part 2: Combine the 6 cups of water, 100g of sliced ginger, and 200g of sugar in a saucepan. Bring to a gentle boil, stirring until the sugar is dissolved.
  5. Reduce heat and simmer gently for 10 minutes to infuse the flavour. Remove from heat and strain out the ginger solids.
  6. Allow the syrup to cool completely to room temperature (below 25°C / 77°F) before combining with the Bug. Stir in the fresh lemon juice once cooled.
  7. Part 3: Strain the active Ginger Bug, reserving the liquid (about 1.5–2 cups) and discarding the solids. Mix the strained Bug liquid thoroughly with the cooled Lemon Ginger Base.
  8. Using a funnel, pour the mixture into pressure-rated swing-top bottles, leaving at least 5 cm (2 inches) of headspace. Seal tightly.
  9. Store the sealed bottles at room temperature (18°C–24°C / 65°F–75°F) for 2–4 days for primary fermentation.
  10. Crucially, once per day, briefly unlatch and release the pressure (burp the bottles). This prevents dangerous pressure buildup.
  11. After 2 days, test for fizz. Once the desired carbonation level is achieved (usually 3–4 days), move the bottles immediately to the refrigerator to halt fermentation.