Traditional fermented sodas need a starter—beneficial bacteria and wild yeasts that help to convert sugars into acids and, more importantly, generate the carbon dioxide that gives these sodas their natural bubbles.
MAKES: ABOUT 1 ¾ CUPS
INGREDIENTS:
- Fresh ginger
- Unrefined cane sugar Water, preferably filtered
INSTRUCTIONS:
- Break off a knob of ginger that’s about 2 inches long and ½ inch thick. Peel away its skin and grate it until you have 2 heaping tablespoons.
- Place the grated ginger in a pint-size jar and whisk in 2 tablespoons of unrefined cane sugar and 2 tablespoons of water.
- Cover the jar with a small square of butter muslin or cheesecloth and secure it tightly to the jar’s rim with a length of kitchen twine or a large rubber band.
- Place the covered jar in a warm spot in your kitchen, a bit out of the way so it won’t disturb your normal cooking routine, to ferment.
- Every day for at least 5 days, mix an additional 2 tablespoons of grated ginger, 2 tablespoons of sugar, and 2 tablespoons of filtered water into your jar.
- To store the wild yeast and ginger starter for long-term use, tightly cover the jar and transfer it to the refrigerator. Take care to feed the starter weekly by first removing it from the refrigerator, then mixing in 2 tablespoons of grated ginger, 2 tablespoons of unrefined sugar, and 2 tablespoons of water.
- When using the wild yeast and ginger starter to prepare homemade sodas and probiotic tonics, remember to replace the amount of starter you remove with an equal amount of fresh ginger and sugar slurry.
- Your ginger bug will last indefinitely if well kept and routinely fed.
