Add about 2 inches (5 centimeters) of gingerroot, grated, for a mild ginger flavor (up to 6 inches/15 centimeters for an intense ginger flavor) and 11/2 cups (375 milliliters) sugar. (If you wait more than a couple of days, keep feeding the bug fresh ginger and sugar every 2 days.) Boil 2 quarts (2 liters) of water. Make the ginger beer any time after the bug becomes active.Add this amount of ginger and sugar every day or two and stir, until the bug starts bubbling, in 2 days to about a week.
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Stir well and leave in a warm spot, covered with cheesecloth to allow free circulation of air while keeping flies out.
Timeframe: 2 to 3 weeks Ingredients (for 1 gallon/4 liters): This ginger beer is a soft drink, fermented just enough to create carbonation but not enough to contribute any appreciable level of alcohol. This easy starter can be used as yeast in any alcohol ferment, or to start a sourdough. The ginger bug is simply water, sugar, and grated ginger, which starts actively fermenting within a couple of days. I got this idea from Sally Fallon’s Nourishing Traditions. This Caribbean-style soft drink uses a “ginger bug” to start the fermentation. The following is an excerpt from Wild Fermentation by Sandor Katz. The natural yeasts in the root can also be used to kick start a bubbly ginger beer. This humble root can also add a gentle kick of heat to stir-fries or soups. Its fragrance can perk up everything from chai tea to apple pie. Ginger is a spice perfect for any time of year.
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