Beware, a ginger bug is one feisty ferment. When the conditions are right, it spits and splutters. You should never have the lid on too tight just in case it pops! This ferment lives on my kitchen sink so that overflow is never a problem.

A ginger bug is generally considered to be only a starter for ginger beer. I think it is about time it has its day in the sun as a fermented tonic drink in its own right; low in sugar, spicy, warming and pungent. In our house, we enjoy it straight up.

It’s all about the bugs

Fermentation guru Sandor Katz reports ginger rhizome as being rich in wild yeasts and lactic acid bacteria. These micro-organisms drive the fermentation process, gobble up the sugar and release the fizz (carbon dioxide).

You will need fresh ginger root with the skin on to start your ferment. Certified organic ginger, or ginger not treated with agri-chemicals or irradiated; otherwise, the yeasts and bacteria might not be present or altered. Having said that, I do alternate between organic and conventional ginger when maintaining my bug, depending on the season and my budget ;-)

What you are aiming to do is capture the microbiome of the root so that you can culture the micro-organisms to ferment your drink. You can then drink it down and let it interact with your gut microbiome! Fermentation also boosts the flavour and the healthy compoounds.

When choosing ginger root look for taut skin. It should smell fresh and spicy, the inner flesh should be slightly juicy and lemony yellow. Avoid sections of the root with thick, wrinkly skin and soft, dark spots.

Ginger and your health

Fermented ginger beverages have been used for thousands of years not only for their delicious taste, but also for their tonic effect – driving out cold, boosting circulation and calming inflammation. Ginger (Zingiber officinale Roscoe) has been used for over 5000 years as a medicine, most extensively in Ayurveda (Indian) and Chinese traditional medicine. 

In India ginger is considered the “universal medicine” (vishwabhesaj). Across all herbal traditions, ginger has been used for health complaints ranging from nausea, dyspepsia, gastrointestinal spasm, chronic rheumatic complaints, improving circulation in the limbs and resiratory conditions asscoiated with cold and flu.

Science is backing up many of the traditional uses for ginger, and new effects on human health are also being explored: 

• Ginger contains chemicals that are antioxidant and inhibit inflammation. Evidence suggests it may be helpful in the prevention and treatment of chronic degenerative diseases such as cardiovascular disorders, arthritic conditions and diabetes. 
• Research has also validated its use in soothing nausea and vomiting associated with pregnancy, post-surgery and chemotherapy. 
• Current research also shows positive initial results in regard to cancer prevention, protecting the lining of the stomach and protecting the structure and function of the liver.

Researchers speculate:

“… ginger has the potential to be an ingredient for functional foods or nutriceuticals, and ginger could be available for the management and prevention of several diseases such as cancer, cardiovascular diseases, diabetes mellitus, obesity, neurodegenerative diseases, nausea, emesis, and respiratory disorders. “

Mao, Q.-Q.; Xu, X.-Y.; Cao, S.-Y.; Gan, R.-Y.; Corke, H.; Beta, T.; Li, H.-B. Bioactive Compounds and Bioactivities of Ginger (Zingiber officinale Roscoe). Foods 2019, 8, 185.

Use a ginger bug to start more fizz

Ginger bug is not just a starter for ginger beer, you can start fermentation of many other drinks too. All you need is a sugary base, like a sweetened tea or fruit juice. Add 50mL or strained ginger bug to every 1L base. Ferment it in a robust bottle or jar, remembering to burp it twice a day for several days until you have the level of fizz and flavour you like. Then pop it in the fridge to slow the ferment and enjoy.

We are surrounded by apple trees where we live. When they are in season one of our favourite treats is to juice the apples and ferment them with ginger bug. Most of the sugar is gobbled up during the fermentation process resulting in a spicy, refreshing fizzy drink that tastes of Autumn.

You can also use ginger bug to spice up other fermented drinks such as kombucha, jun and water kefir. Our favourite concoction is water kefir, with a second ferment using damson plums and ginger bug. The result is an extra fizzy delicious ferment, with a beautiful rosy blush and sublime fragrance. My daughter thinks it tastes like Turkish Delight!

Let’s hop to it and make ginger bug!

Have you tried making ginger bug yet?