What to know before getting started:
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.
Stir every single day with a clean spoon and either cover with a lid or kitchen towel to stop fruit flies from getting in.
After about 3-5 days of daily stirring the bug will form noticeable bubbles and a type of foam on top.
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.
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).
Using the table below, add the recommended amount of sugar to a clean glass jar that will have enough space empty space at the top to stir the ginger bug once all the liquid is in
Add in enough water to the sugar in the jar to match the total water volume you’d like.
Add in the amount of ginger recommended
Start stirring every day for at least 5 days. Do not skip any days.
Between stirrings, either cover the jar with a kitchen towel sealed with a rubber band on the side or use a jar lid.
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:
Water, Sugar, and Ginger for Ginger Bug Activation (U.S.)
Water Volume | 15-20% Sugar (rounded) | Ginger needed |
1 cup (8 oz) | 3 Tbsp.- ¼ cup of sugar or 35-45 grams of sugar | 3 tbsp. of ginger (Grated or thinly sliced) |
1 1/2 cups (12 oz) | ¼ cup- ⅓ cup of sugar or 50-70 grams of sugar | ¼ cup of ginger |
2 cups (16 oz) | ⅓ cup - ⅓ cup + 2 Tbsp. of sugar or 65-90 grams of sugar | ⅓ cup of ginger |
Note: 1-2 cups of a ginger bug is my recommended amount for beginners
Water, Sugar, and Ginger for Ginger Bug Activation (Metric)
Water Volume (mL) | 15-20 % Sugar | Ginger needed |
250 mL | 37.5 - 50 grams | 37.5 - 50 grams (grated or sliced) |
300 mL | 45 g - 60 grams | 45 g - 60 grams |
350 mL | 52.5 - 70 grams | 52.5 - 70 grams |
400 mL | 60 g - 80 grams | 60 g - 80 grams |
450 mL | 67.5 - 90 grams | 67.5 - 90 grams |
500 mL | 75 - 100 grams | 75 - 100 grams |
Ginger bug Carbonation Bell curve
Comments