What to know before getting started:

1. To activate a ginger bug and any other wild yeast bug you will need to add a 15-20% sugar water solution to a jar with grated or sliced ginger.

2. Stir every single day with a clean spoon and either cover with a lid or kitchen towel to stop fruit flies from getting in.

3. After about 3-5 days of daily stirring the bug will form noticeable bubbles and a type of foam on top.

4. When you get noticeable bubbles the ginger bug has been officially activated and can be used for yeasted products such as sodas, beer, wine, and breads.

5. It is normal for there to be less bubbles after activation (See carbonation bell curve below), at this point the bug has gone past its peak and can be either fed again to keep it alive, or put into the refrigerator into dormancy.

Directions:

• Decide on how much of a ginger bug you would like to make (1.5- 2 cups or 300-500 ml is good for a first time) and pick a larger jar that allows for active stirring.

• Using the table below for guidance, add sugar and chopped ginger to a clean glass jar.

• Add water until you hit the target water quantity (you’ll be adding less water since the sugar and ginger take up space).

• Start stirring at least once every day for at least 5 days. Do not skip any days. Under-oxygenation is the main problem with slow bugs.

• Between stirrings, either cover the jar with a kitchen towel sealed with a rubber band on the side or use a jar lid. This keeps fruit flies and debris out.

Matt’s note: I highly recommend doing 2 cups (500ml) for your first time and tasting it once a day at least (yes, the water level will go down, this is fine). Tasting the ginger bug is THE MOST IMPORTANT tip I can give because you will understand how the sugars are metabolized and your bug’s progress. As the sugars get metabolized, lactic acid will increase and you will notice the sweetness go down, the acidity will go up, and the bubbles will start developing. This tasting is essential for you to understand and this sweet/acidity scale will help you in the future understand where you are on the fermentation timeline as you work with your bug to use it for ferments.

See Matt’s Ginger bug activation video for more visual cues and details. Timestamps are available for all sections and stages of the recipe.

Recipe ingredient amounts required:

How your Ginger bug will progress through its carbonation phases and sugar metabolism

For more information watch: Wild Yeast Ginger Bug Nutritional Benefits & Carbonation Bell-Curve