Felt like something I needed, a right of passage, unsure of cost savings in beginning. This ultimate achievement, self sufficiency, knowing can achieve, - human belief, feeling of success.

"I DID IT!!" End result tastes really good!!

But first the Ginger Bug Starter

Ginger bug starter is easy to make and brew with. Unlike kombucha, all you

need to get started is sugar and ginger root!

Prep Time: 15 minutes Yield: 3 1/4 cups

Category: Beverages

Cuisine: British

Method: Fermented

Diet: Gluten Free

INGREDIENTS

• 1 large piece of fresh organic ginger (enough to make 5 Tbsp grated ginger)

• 5 Tbsp raw sugar or panela (divided)

• 3 1/4 cups of water (chlorine-free)

INSTRUCTIONS

1. Mix 3 1/4 cup of the water with 3 Tbsp of sugar in a glass quart jar. Stir until the sugar is

dissolved.

2. Wash the ginger root, then grate 3 Tbsp of ginger into the quart jar. Don't peel the ginger

because the skin helps with fermentation.

3. Cover with a cloth (cheesecloth or coffee filter) and secure in place with a rubber band or

jar ring.

4. Place the jar somewhere warm and dark to ferment (a kitchen cupboard is ideal). Give the

ginger bug a good stir once or twice a day.

5. After 3 to 7 days it should start to bubble. Once it's started to bubble, feed it 1 Tbsp of

sugar and 1 Tbsp of grated ginger each of the next two days.

6. When it is really bubbly you are ready to make ginger beer or ginger bug sodas. See the

section above for information on how to maintain your ginger bug starter.

NOTES

• Fresh turmeric root can be used instead of ginger or in combination with ginger. Perfect

for making a bright yellow turmeric soda.

• The ginger bug needs to feed on sucrose, so don't use alternative sweeteners. Coconut

sugar is fine, but honey and maple syrup are not.

• Expect a bit of scum to form on the top. These will be strands of yeast that are eating the

sugar and ginger. Watch out for mold or a bad smell, which means it's gone off.

• The amount of time it takes to catch a ginger bug depends on a lot of things: temperature,

the strains of wild yeasts in your home, and how fresh the ginger is. Don't start feeding

your starter until it's started bubbling, or you'll end up adding too much sugar, resulting in

a thick, syrupy starter.

Ginger Beer Recipe:-

Two Part process firstly a Bug those who bake bread know of a Sourdough Starter, well similar except Ginger instead of flour. Similar for Sourdough, keep at room temperature whilst activating, refrigerate for sleep and storage.

Ginger is washed gently; not scrubbed, or peeled, chop, maybe grate, or even processor; I believe that chopping retains flavour as other method pulverises that finite juice. Tight lid jar, and cloth placed to prevent leakage and a safe pressure seal, sugar is added to create fermentation and carbonation, refreshing daily.

Syrup part two 100g ginger to a Litre of water, blitzed food processor, or finely chopped; bring to boil then simmer for 10-15 minutes until comfortable with flavour. During this process Stevia a natural sweetener does remove edge if required but gently once added no removal, and or other spices cinnamon works a treat.

Once cooled strain with muslin, good teaspoon of raw sugar in bottle two inches of Bug strained, top up with liquid leaving expansion in top bottles round and tight sealed lids. Burp daily once gaseous put in fridge cool 24 hours and enjoy.