Crafting a Homemade Ginger Bug for Probiotic Richness

Harnessing the power of fermentation, a ginger bug is a traditional method for creating a natural probiotic-rich beverage. This fizzy concoction serves as a base for homemade sodas, adding a tangy kick and beneficial bacteria to your drinks. With just a few simple ingredients and a bit of patience, you can cultivate your own ginger bug at home and enjoy its healthful properties.


  • 1 large ginger root (approximately 4-6 inches), unpeeled, minced
  • 2 tablespoons sugar, plus more for feeding
  • 2 1/2 cups filtered water


Growing your ginger bug: Day 1:

  1. In a clean quart-sized mason jar, add 2-2.5 cups of water.
  2. Stir in 2 tablespoons of minced ginger root and 2 tablespoons of sugar.
  3. Cover loosely with a coffee filter, nut milk bag, or any breathable material.
  4. Place the jar in a warm spot in your kitchen away from direct sunlight.

Day 2:

  1. Add 2 more tablespoons of sugar and 2 more tablespoons of minced ginger to the jar.
  2. Stir well and recover with the breathable material.

Days 3 – 7:

  1. Feed the ginger bug with 2 tablespoons of minced ginger and 2 tablespoons of sugar daily, following the same process as day 2.

Day 8:

  1. Strain the ginger bug, reserving the liquid, which is now a probiotic starter.
  2. Use the probiotic liquid to make fizzy beverages.

Making homemade soda:

  1. Mix 1/4 cup of the ginger bug starter with 4 cups of sweetened, flavored liquid.
  2. Pour the mixture into a bottle with a tight seal, leaving 1/2-1 inch of headspace.
  3. Allow the soda to ferment at room temperature for up to 3 days (do not ferment longer than 3 days between openings).
  4. Store any unused soda in the refrigerator to slow fermentation.

Resting the ginger bug:

  1. Strain off 1 cup of liquid from the ginger bug.
  2. Place the ginger bug in a closed jar and store it in the refrigerator.
  3. Feed your ginger bug weekly with 2 tablespoons of fresh minced ginger, 2 tablespoons of sugar, and 2 tablespoons of water.
  4. If the bug has been resting for some time, siphon off some liquid and remove some solids, ensuring the jar is at least half full.
  5. Before using a rested ginger bug, feed it, remove it from the fridge, and allow it to come to room temperature.


  • Use organic ingredients whenever possible to avoid unwanted chemicals or pesticides.
  • Ensure all utensils and containers are clean to prevent contamination and promote healthy fermentation.
  • If your ginger bug develops any mold or off-putting odors, discard it and start over with fresh ingredients.
  • Store your active ginger bug in the refrigerator between uses to slow down fermentation and maintain its potency.