Ginger bug
Kenji Morimoto is a London-based Japanese American food writer and content creator who specializes in fermentation. He draws from his cultural heritage to teach, write, and share culinary knowledge through various platforms, including his popular Instagram @kenjcooks and his upcoming book "Ferment."
Kenji Morimoto
•
December 2, 2024
A ginger bug is a natural fermentation starter made from fresh ginger, sugar, and water, capturing wild yeasts and beneficial bacteria to create a vibrant, bubbling culture. This traditional method of creating natural sodas yields a starter that can transform any juice or tea into a naturally carbonated, probiotic-rich beverage, with the active culture continuing to thrive with regular feeding.
Ingredients (5)
Ingredients (5)
For making soda (per batch)
Instructions
In a jar (500ml at the smallest - I’ve used a 700ml jar), combine grated ginger (2 Tbsp) with sugar (2 Tbsp) and water (59 mL).
Cover the jar with a lid and mix to dissolve; keep the lid slightly ajar.
Over the next 5-7 days (length depends on the ambient temperature of your kitchen), add the same amount of ginger + sugar daily - the warmer your kitchen is, the faster the fermentation.
You should notice bubbling and yeast gathering at the bottom of the jar. If nothing happens, start over!
When it’s ready, combine roughly 1/4 cup of the starter + 1 litre of juice/tea etc to ferment to make your natural soda!
Continue feeding your starter to replenish it!
Notes
Notes
Ginger prep
A top tip for ease is to grate a lot of ginger on day one and keep this in the freezer and ensure you include the ginger skin which is a source of good bacteria!
Subscribe to get my new recipes delivered to your inbox
