How to make a Ginger Bug

why we choose to use (1)

Ginger Bug

 

1 Tablespoon fresh, grated ginger

1 Tablespoon sugar

1 cup water

 

  1. 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.
  2. 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.
  3. 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.
  4. Store in the fridge when not in use. To revive it, feed it and leave to stand for a day.
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