A very yummy GINGER BUG for Homemade Ginger Ale!
1inch root GINGER grated
Table spoon white sugar
2 cups water
-STIR WITH NON-METAL SPOON!
Cover loosely with Beeswax Wrap.
Day 2 - 10:
1 Tbsp grated ginger root & 1 Tbsp sugar. Mix with wooden spoon.
Covered jar with Beeswax Wrap again.
Continue to feed your Ginger Bug the same ratio of ginger root & sugar every day.
You will know your Ginger Bug is ready and active once you see a slight fizz & bubbles when you stir it. The mixture looks slightly cloudy. And has a zesty tang.
There should be no mould, and if your mixture is not displaying any bubbles by day 10, discard and start again.
Keep the Ginger Bug alive by continuing to feed it the same ratio daily. To press “pause” place it in the fridge & feed it weekly.
What you need:
8 cups filtered water
2” piece of Ginger Root grated
½ cup Sugar
½ tsp Himalayan Salt
½ cup fresh Lemon juice
½ cup Ginger Bug
What you do:
Place 3 cups of water in a pot, add grated ginger root, sugar & salt and bring to a boil.
Simmer for a few minutes until you can smell the ginger & the sugar is dissolved.
Remove from heat and add rest of the water. This will cool the mixture down. It needs to be room temperature, so if it’s still warm, leave it to cool for a little while.
Next add the fresh lemon juice and Ginger Bug. Mix well and pour into clean jars/bottles with tight lids.
We place our bottles on a shelf in the Pantry cupboard and keep a watchful eye on it for a few days. You should hear a fizz when you open the lids. Once it’s carbonated, place in fridge.