It is time for “ginger bug” to have its day in the sun as 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!
It’s all about the bugs
Fermentation guru Sandor Katz tells us ginger rhizome is 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).
To start your ferment, you will need fresh ginger root with the skin on. Choose ginger that is certified organic or not treated with agrichemicals or irradiated; otherwise, the yeasts and bacteria could be altered or not present.
Once I establish my bug, I alternate between organic and conventional ginger to maintain it, depending on the season and my budget.
When making ginger bug, you are capturing the microbiome of the root, culturing the micro-organisms to ferment your drink. You then drink it down where the bugs interact with your gut microbiome!
Fermentation also has the added benefits of boosting flavour and nutrition.
Ginger root: what to look for
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 root and your health
People have been using fermented ginger beverages 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) has been used for over 5000 years as a medicine, most extensively in Ayurveda (Indian) and Chinese traditional medicine.
In India, people revere ginger as the “universal medicine” (vishwabhesaj). Across all herbal traditions, ginger is used for health complaints ranging from nausea, dyspepsia, gastrointestinal spasms, chronic rheumatic complaints, improving circulation in the limbs, and respiratory conditions associated with colds and flu.
Many of the traditional uses for ginger are now backed by Science, and additional effects on human health are also being explored:
- Ginger contains chemicals that are antioxidant and inhibits 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 officinaleRoscoe).Foods2019,8, 185.See AlsoThe Lowdown on Fermented Soda
Use a ginger bug to start more fizz
Add 50mL of strained ginger bug to every 1L base and 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
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 of 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!
Ingredients
- 100g grated organic/chemical free ginger root, skin on
- 200g organic raw sugar
- 1L filtered, rain or spring water
Instructions
- Find a clean jar that can hold just over 1L of fluid with water.
- Grate the ginger root finely, including the skin.
- Add the grated ginger root and sugar.
- Place a lid on the jar and shake vigorously to dissolve the sugar.
- 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!
- Place 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.
- 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.
- Once you have an active ferment, you will have to maintain your bug. Shake and burp your bug twice a day. Around every four days, you will need to add 25g of grated ginger root, 25g of sugar, and 25 mL of water.
- You can strain some of your bug for a screw-top strong tonic drink or use it as a starter for other drinks.screw-top
- 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?
