Ever since learning how to make a ginger bug, I have enjoyed the natural sodas I can use the bug to create even more than water kefir! Check out this guide for easy how-to instructions for making a ginger bug, care instructions, and additional recipes for naturally fermented sodas!
First of all…
What is a ginger bug?
A ginger bug is a starter culture used to ginger bug sodas–naturally fermented beverages.
Ginger bugs create super fizzy, refreshing sodas such as this pineapple ginger soda. It is also the ultimate choice for anyone struggling with soda addiction. With clean flavors that leave you feeling better than you did before consuming instead of worse, you will be able to say no to soda cravings!
The best part is that it is very easy to make. All you need is a jar, water, ginger, sugar, and a little time (about 5-7 days). Check out the printable ginger bug recipe, then scroll on for more information about how to use a ginger bug, how to care for it, and some frequently asked questions/troubleshooting help.
Ginger Bug Recipe
- 1 cup water
- 1/2 pound fresh ginger (preferably organic, with skin)
- 1/2 cup sugar (approximately)
- Put a cup of water in your jar, and add 3 tsp grated ginger and 2 tsp
of sugar and stir, stir, stir! You want to incorporate LOTS of bubbles.
If you just slice the ginger finely, it will still be OK.
- Add 3 tsp ginger and 2 tsp sugar every day, and stir as often as you can.
- Once your bug starts to fizz, you’re almost there! I suggest closing the jar at this point.
- Keep repeating Step 2 until it’s really fizzy and hisses at you.
Now you are ready to start making delicious, naturally fermented sodas that are healthy for you and teeming with probiotics! You can start making your first probiotic soda right away, or close your jar and stick it in the fridge for storage until you’re ready to use it.
How To Make Homemade Soda With Ginger Bug
It is very easy to use your ginger bug to make healthy sodas for you, your family and your friends. Please do share the love & delicious gut bugs! All you have to do is strain out 1/4 cup for every 1-2 quarts of soda you are about to make. My house is kept very warm (78 degrees) and things ferment very quickly, so I use 1/4 cup per quart. If you keep your house 75 degrees Fahrenheit or lower, you may need to use more. Experiment and make notes so that you know what works for you!
Mix up the soda you want to make. For example, if you want to make a peppermint lemonade soda, brew the peppermint first. Add the sugar, allow to cool, and then add the lemon juice and the ginger bug. Mix well.
Once your soda concoction is ready, pour into jars. A pitcher with a spout and/or a funnel are very helpful when filling the jars, especially if you don’t have a steady hand.
Swing-top jars are the best jars for making fizzy homemade sodas, but drink jars such as the ones kombucha is sold in at stores will work too. I have used mason jars as well, but sometimes they take longer to get fizzy. The 8.5oz swing-top jars are perfect for individual serving sizes, especially for children.
Ginger Bug Care
- Always reserve at least 1/4 cup of your starter and replace as much water as you removed. Also add a tbsp of sugar and ginger. This step is crucial for keeping your ginger bug going. Some people have kept their ginger bugs alive and healthy for years!
- Leave your bug out for a day so the probiotics propagate well throughout your starter. Then you can resume storing the ginger bug in the fridge.
- Ideally you will feed it a bit more sugar and ginger every week.
- Sometimes I forget to feed mine for weeks and it gets really alcoholic but it still makes great soda. If I want the hint of alcohol gone, I’ll pour out most of the liquid (maybe leaving a tbsp) and all the ginger, add lots of fresh ginger and a couple tablespoons of sugar and let it sit out and get bubbly again. But most of the time I just use as is.
Recipes To Use Your New Starter In!
Pin this DIY ginger bug post to your fermented drinks board so you don’t lose it! More delicious ginger bug soda recipes are coming very soon!
Frequently Asked Questions
I would not recommend drinking a ginger bug straight at all. The ginger bug is very sugary and a small amount is used to make a much larger amount of actual soda. However, if you want pure ginger goodness you can use it to make ginger beer (click here for the recipe).
Assess the temperature of your home. If it is warm (greater than 75F, then you should see some form of activity within a week. If your home is on the colder side, leave your new ginger bug starter close to your stove so that it keeps warmer. Stirring/shaking more often can sometimes be helpful.
You will also want to assess the ginger that you used. It is best to use organic or local sustainably-grown ginger to make your ginger bug. Leaving the peel on can be helpful, too, as it generally contains more bacteria/yeasts to help get things going.
Is Fermented Juice Safe To Drink? - Nourishing Time
Sunday 22nd of May 2022
[…] fermenting fruit juices, I generally use a starter such as ginger bug or water kefir. These starters quickly drop the pH of the juice and crowd out any bad bacteria that […]
Wednesday 9th of February 2022
I'm new to this, I started my ginger starter, then after a few days it turned cloudy...is that ok? Then it looked like white moldly stuff started growing the top before the week was up... does this means it's bad? I never saw any bubbles?? Whats wrong? I covered it with cheese cloth and rubber band only. thanks for any pointers.
Saturday 21st of May 2022
Mold is never good! I hope you did not consume it. I would try it again and keep a closed lid. If you must keep it with cheesecloth, stir much more often. Good luck!
How To Make Ginger Ale Water Kefir (& Why!) | Nourishing Time
Wednesday 10th of February 2021
[…] Another benefit of this recipe over my other ginger beer recipe is that it uses water kefir grains. Most people find it quicker and easier to get started fermenting with water kefir grains than a ginger bug, as it requires a couple weeks to make your own ginger bug starter (you can learn how to do that by clicking here). […]
Wednesday 14th of October 2015
i want to ask the jar, do i need to tighten the jar with lid or just the same as first fermentation of kombucha？
Wednesday 21st of October 2015
I prefer to tighten it, but it is easier to get it going first before doing so to capture the wild bacteria/yeasts in the air.
Ms Michelle Grant
Monday 29th of June 2015
I would love to try, but I absolutely cannot have ANY alcohol. Is there a wy to really have it alcohol free?
Tuesday 7th of July 2015
You can test with a hydrometer (click here for more info). If I have it as soon as it's ready, I don't taste any alcohol at all. The longer something ferments, the more alcohol is produced. So you may want to make in small quantities that you'd enjoy quickly.