20G FRESH GINGER *PREFERABLY ORGANIC (FINELY CHOPPED)
20G WHITE SUGAR
100ML WATER
1: Combine Ginger, Sugar & Water in a jar, Replace lid & shake well until sugar has dissolved.
2: Leave Ginger Bug on the bench in a warm room 20-24 Degrees C, swirl & shake gently each day.
3: Add 1 tsp Ginger & Sugar after 48hrs, then twice weekly going forward until the bug is bubbly. This should take 3-5days, but longer in cooler tempratures.
4: When the Ginger Bug is bubbly you are ready to make Fermented Soda, or pop it in the fridge.
5: Once the Ginger Bug is well established you can keep it in the fridge & feed it once a week.
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