1 Tablespoon fresh, grated ginger
1 Tablespoon sugar
1 cup water
- Mix all three ingredients together in a wide mouthed jar (I use an old mayonnaise bottle!) and cover with a piece of muslin and elastic band.
- Leave to ferment at room temperature for 4-6 days, ‘feeding’ it every day with a tablespoon of ginger and a tablespoon of sugar. Mix it well after each addition and cover again.
- Once it’s bubbly and yeasty-smelling, it’s ready to use. You can use your ‘bug’ as a starter for a great many ferments.
- Store in the fridge when not in use. To revive it, feed it and leave to stand for a day.