Bit by the Bug
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| Ginger |
I promise I'll keep this week's post short and sweet.
If you follow my blog, then you may recall we started a ginger bug a couple of weeks ago. We fed it a daily diet of fresh ground ginger and sugar for ten days, and moved our jar of slurry about the house to find the warmest and darkest conditions to help it grow. I'm happy to share that "Ginger" is her bubbly, effervescent self!
We are now on the path to making our own natural sodas. We began this process using a wide mouth quart Mason jar. I switched to an empty plastic orange juice container and realized after one day on our counter that the plastic had swelled due to the trapped gasses. After releasing them, I replaced the lid with a coffee filter and a rubber band.
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To make a fruit soda, I added a quarter of a cup of the bug to 3 3/4 cups of homemade raspberry lemonade. In three days, we should be sipping raspberry lemon ginger soda.
In order to keep the bug going, you must replenish the amount taken out with the same amount of water, and then feed it again with 1 tablespoon of sugar and 1 tablespoon of freshly ground ginger. If you decide not to use your bug right away, you can refrigerate and feed it once per week. I've read that the bug will keep in the refrigerator for up to one month. Our ginger bug will provide the base for endless soda and cocktail options through the end of summer.
We're still learning about our little ginger bug. A quick search, and you will find a number of recipes and methods to get you started. A few tips: start with glass jars, and switch to plastic to avoid possible shattering due to over-carbonation. Use a wooden utensil to stir your bug. Don't get discouraged if it doesn't start bubbling after a few days. You may need to relocate it for optimal conditions. Have fun and enjoy!
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