It is time for “ginger bug” to have its day in the sun. A fermented tonic drink in its own right. Long considered just a starter for ginger beer, this quick to ferment beverage is low in sugar, spicy, warming and pungent. In our house, we enjoy it straight up.

Beware! Ginger bug is one feisty ferment. It has a life of its own. When the conditions are right, it spits and splutters. The lid should never be too tight, just in case it pops. This is a ferment that lives on my kitchen sink so that overflow is never a problem.

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. Ginger should be certified organic, not treated with agri-chemicals or irradiated – otherwise, the yeasts and bacteria could be altered, or not even present. Once my bug is established I alternate between organic and conventional ginger to maintain, depending on the season and my budget.

With ginger bug you are aiming to capture the microbiome of the root so you can culture the micro-organisms to ferment your drink. You can then drink it down and let the bugs interact with your gut microbiome! Fermentation also has the added benefits of boosting flavour and nutrition.

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 revered as the “universal medicine” (vishwabhesaj). Across all herbal traditions, ginger is used for health complaints ranging from nausea, dyspepsia, gastrointestinal spasm, chronic rheumatic complaints, improving circulation in the limbs and respiratory conditions associated 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 that 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 regarding 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 nutraceuticals, 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 use it to kickstart the fermentation of many other drinks too. All you need is a sugary base, like a sweetened tea or fruit juice.

Add 50mL of strained ginger bug to every 1L base. Ferment your brew in a robust bottle or jar. You will need to remember to burp it twice a day for several days When you have the level of fizz and flavour you love, pop it in the fridge to slow the ferment. It will be ready to drink.

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 the 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 a sublime fragrance. My daughter thinks it tastes like Turkish Delight!

Let’s hop to it and make ginger bug!

Ginger Bug

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Ingredients

• 100g grated organic/chemical free ginger root, skin on
• 200g organic raw sugar
• 1L filtered, rain or spring water

Instructions

1. Fill a clean jar tag can hold just over 1L of fluid with water.
2. Grate the ginger root finely, including the skin.
3. Add the grated ginger root and sugar.
4. Place a lid on the jar and shake vigorously to dissolve the sugar.
5. Loosen the lid on the jar, just enough to let any excess gases escape. Even though you will burp your bug twice a day we don't want any explosions!
6. Sit the jar out of direct sunlight in a position where you will remember to burp and feed your bug. I keep mine on the kitchen sink, if the jars leak a little it doesn't matter.
7. Depending on how warm your environment is, your ginger bug will take anywhere from a couple of days to a week to get nice and bubbly.
8. Once you have an active ferment you will have to maintain your bug. Shake and burp your bug twice a day. Around every 4 days you will need to add 25g of grated ginger root, 25g of sugar and 25mL of water.
9. You can strain some of your bug fo a strong tonic drink or you can use it as a starter for other drinks.
10. To use your bug as a starter for other drinks add 50mL of strained ginger bug to every 1L of fruit juice or sweetened tea. Ferment is a screw top jar, burping once a day. When you have reached the taste and fizziness you love, pop it in the fridge and enjoy!

Notes

• Your bug will become your friend. You will get to know it's moods and what conditions it likes best. Sometimes you will need to feed it more and at other times it will get by on less feeds.
• You will need to start your ginger bug with an organic/chemical free ginger however I have maintained my bug with both organic and conventional ginger, depending on supply and my budget!
• If you go away and want to preserve your bug, pop it in the fridge. When you return take it out, let it come to room temperature and then give it a double feed. After this you can maintain it as per normal.
• My bug has been going for nearly a year. If it starts to taste funny, not as fresh, I strain about 3/4 of the grated ginger root off. I then give it a double feed and after that go back to normal maintenance. If all else fails and there is an off tone to your bug, don't take any chances and start afresh.
• When you strain excess ginger pulp from your ferment you can use it up in smoothies and stir fries.

Are you ready to ginger bug a go?