House prep · Mixer
Ginger Bug
- Yield
- About 3 cups
- Shelf life
- Ongoing with feeding
- Storage
- Room temperature
Ingredients
- Day 1: 48 g grated organic ginger, 1.25 cups simple syrup, 1.25 cups filtered water
- Days 2 to 4: 24 g ginger and 0.5 cup simple syrup daily
- After day 5: 24 g ginger and 0.5 cup simple syrup once or twice a week
Method
- 1Stir daily and keep covered with cloth at 65 to 70°F. It should bubble and smell mildly alcoholic by the fourth day. If it stays inactive after a week, use filtered or distilled water.
Used in 1
Pouring…