Make your own ginger beer starter from scratch!
Ingredients for Making 4 Cups of GINGER BUG (Mother/Starter)
Water (no chlorine)
3 cups
Sugar, White
3 tablespoons
Fresh Ginger, Peeled & Grated
3 tablespoons
Extra: white sugar (3-7 tablespoons) and peeled, grated fresh ginger (3-7 tablespoons)
1. Combine water, sugar and ginger in a 4-cup-capacity jar. Mix well and then add cloth cover. Ferment at room temperature for 24 hours. 
2. Add 1 tablespoon sugar + 1 tablespoon peeled, grated ginger daily and mix well, then cover and set aside for 24 hours. 
3. Repeat step two for the next 3-7 days until mixture is very bubbly and ready to make ginger beer. 
4a. Ginger bug maintenance at room temperature: add 1 teaspoon sugar + 1 teaspoon peeled, grated ginger daily.
4b. Ginger bug maintenance in refrigerator:  add 1 tablespoon sugar + 1 tablespoon peeled, grated ginger once a week. Wake up refrigerated ginger bug by bringing it to room temperature and begin feeding it daily for 3-7 days (or until bubbly).
Ingredients for Making 4 Cups of GINGER BEER with a Ginger Bug
Water (no chlorine)
3 1/2 cups
Sugar, White
1/4 cup
Fresh Ginger, Peeled & Sliced
Ginger Bug, Active
1/4 cup
Note: Natural Fruit Juice can be used instead of syrup (i.e. blueberry, raspberry or rhubarb)
1. Measure water and sugar into a 4-cup-capacity jar (or plastic soft drink bottle).
2. Add lid and shake until sugar has dissolved into the water. 
3. Add active ginger bug (strain if desired before use) and fresh ginger slices and mix well.
4. Seal tightly and ferment at room temperature for 2-3 days or until plastic bottle is firm when pressed (should still “give” a little when pressed).
5. Refrigerate carbonated ginger beer and serve chilled.
Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
Hello and Welcome. Food Preserving acknowledges the Traditional Custodians of the land on which we live, work and play, the Nyoongar people. We recognise their connection to the land and local waterways, their resilience and commitment to community and pay our respect to Elders past and present.
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