How to Make a Ginger Bug Starter + Homemade Ginger Soda Recipe

A simple, probiotic-rich ginger bug starter made with ginger, sugar, and water to naturally carbonate homemade soda.

Prep Time 15

Fermenting Time 5

Total Time 5 15

In a pint jar mix 1 ½ cups filtered water, 2 teaspoons white sugar and 2 teaspoons dried ginger. Stir vigorously until the sugar is dissolved.
Every day for up to 7 days feed the ginger bug starter by adding 2 teaspoons sugar and 2 teaspoons dried ginger to the jar and stirring it well to incorporate lots of oxygen.
As soon as you see lots of bubbles forming on top of the liquid or the mixture fizzes when you stir it, your ginger bug is ready and you can use it to make the soda recipe below. The starter could be ready in as little as 2 days or as long as 5 days. If on day 7 there is still no bubbles, discard the mixture and start over again - don't worry, this is very unlikely to happen.
If you are not using the starter straight away, you can keep it in the fridge for up to a week. If you keep it longer than that, you will have to re-activate it by transferring it to the counter and feeding it for a day or two before using it to ferment sodas.

In a gallon glass jar or similar container, combine 1 cup starter (reserving the rest for a future batch of soda), fresh ginger, brown sugar, lemon juice, and water.
Stir together well until the sugar is fully dissolved.
Cover the container with a cheesecloth or a tea towel and leave somewhere warm, out of direct sunlight.
Twice a day for the next 5 days stir the mixture well. This is important - if you don't stir it regularly, you risk the fresh ginger on top of the mixture getting moldy. As soon as you see lots of bubbles forming on top or it fizzes when you stir it, proceed to the next step.
Once the soda is fizzy, it is time to bottle it up. Taste the mixture to make sure it is still sweet – if it is quite tart, add a little more sugar.
Sieve out the ginger, then pour the ginger soda into swing top bottles. Close tightly with the stoppers.
Leave the bottles on the counter for another 24-48 hours to make the mixture more carbonated. Test one bottle by opening the stopper for just a moment. If you hear a 'pop' and see some bubbles, your soda is ready.
Transfer the bottles to the refrigerator and let them chill well before serving.
Consume the ginger soda within the next 14 days or so. It won't spoil if you keep it longer than that, but the bacteria may use up all the sugar by then and turn the soda really tart.

The leftover starter can be kept refrigerated for up to a week without feeding.
To re-start the leftover ginger bug for a new batch of soda, transfer it to a new pint jar and add enough water to have 1 1/2 cups total. Feed it with 2 teaspoons sugar and 2 teaspoons dried ginger until it gets bubbly again (this usually takes 2-3 days). Then use it to make soda.