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Kami Kenna

Ginger Bug

Ginger bug is one of the experiments I worked on during quarantine. I was looking for a low maintenance Ginger Beer recipe to make at the restaurant. This is so easy, delicious, and probiotic.

You will need:

A mason jar with lid

1 cup Ginger root grated (or minced) not peeled

1 cup Raw honey

1 cup Water


Combine ingredients in the jar and cover with cheesecloth tightening the jar ring around it - a coffee filter with rubber band works too! Leave in a warm environment - next to a heater, on a windowsill that gets a lot of sun, maybe even a heating pad if you're fancy like that so long as it can get to at or below body temperature. Yeast will need a warm space to get to work. Allow your jar to ferment for a few days before you start with the feeding regimen. Feeding your ginger bug entails giving it equal parts of ginger, honey, water - it is paramount that we dilute the honey with water because the microbial honey properties of honey will not allow fermentation to take place if we don't tone it down with water. Continue feeding until you see evidence of fermentation - i.e. bubbles. Once you see those, you can start serving your ginger bug, over ice, mixed in cocktails.


Note: If you want to slow the fermentation way down or if you can't feed it for a bit just place it in the fridge - this will probably sound eerily familiar if you have dabbled in sourdough bread making.

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