If you've never made—or heard of—a ginger bug, it might sound a little creepyl. Think of it like the sourdough starter, but instead of making bread, you are making fermented, effervescent drinks.

It all starts with ginger root, but once your "bug" is alive, you can make other fermented drinks with this culture.

INGREDIENTS

• 250 mL (1 cup) of purified/filtered water

• 1 tbsp. grated ginger X 3-7 (see NOTE *)

• 1 tbsp. raw cane sugar X 3-7 (see NOTE **)

INSTRUCTIONS

1. Mix the ginger and sugar in the water.

2. Put it in a jar with thin cloth, muslin, or wire mess over the top

3. Every day add in 1 tbsp. sugar and 1 tbsp. ginger and stir thoroughly. Stir two or three times a day if you think of it.

4. The ginger bug is ready when it gets bubbly when stirred and has a slight yeasty smell. (Keep feeding until ready to use)

NOTES

* You don't need to peel the ginger, but I would recommend doing it if you aren't using organic ginger in case there are any sprouting inhibitors on the ginger peel.

** You can use any sugar. Regular white sugar works as well. Do not use honey, maple syrup, or artificial sweeteners. This is one time where actual sugar is needed.