Add 2 cups filtered water to a jar with a Tbsp. of sugar and a Tbsp. of grated or finely minced ginger.
Mix everything together and cover the jar with a cloth to keep bugs and dust out. Leave alone for 24 hours.
After 24 hours, add in another Tbsp. of sugar and another Tbsp. of ginger. (You can also add in a little water whenever you see the mixture too overrun with ginger bits.) Once again, mix everything together and cover with a cloth. Leave it undisturbed for another 24 hours.
Repeat step 3 each day until you get an active ginger bug. You can tell that your ginger bug is active and ready when you start to see bubbles forming at the top and a white precipitate falling to the bottom. (Normally around 4-8 days)
Once your ginger bug is ready, you can try to make sodas with it by mixing it with sugar syrup mixtures and filtered water, and doing a second ferment in airtight bottles to build up carbonation.
On the other hand, you can now abandon your ginger bug for several weeks to make a ginger vinegar. After several weeks of fermentation, you will notice that it will become more and more acidic and less sweet. It should also begin to form a vinegar mother on top which looks like an opaque white kombucha SCOBY.
You can filter your vinegar at any time and keep it in the fridge or make a continuous brew of sorts by occasionally taking some vinegar out and adding in more filtered water, ginger, and sugar.
Enjoy on salads or in recipes like my sweet chicken adobo.
Recipe printed from Oh, The Things We'll Make! Blog. https://thethingswellmake.com/how-to-make-ginger-vinegar-from-a-homemade-ginger-bug/