How to START A GINGER BUG | Fermented Soda Series: All the Knowledge to make your own Fermented Soda
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- Опубліковано 12 кві 2023
- In this first episode of the Bush Edge Homesteading Australia Fermented Soda Series, I share with you how to start your own Ginger Bug at home.
I also share what to do if your ginger bug isn't bubbling or active. And how to kick start an inactive Ginger Bug.
Ginger bugs are used as the starter for fermented sodas. They are a lacto-ferment so help produce healthy sodas with good beneficial bacteria for your gut. Of course they do still have some sugar, so watch for that if you require a low-sugar diet.
They are delicious alternative to store bought soda. And great fun to make at home.
To start:
2 tbsp grated ginger (clean but skin on)
2 cups non chlorinated water
2tbsp sugar
Feed daily:
1tbsp sugar
1tbsp grated ginger (clean but skin on)
Once bubbly it is ready to make your yummy sodas!!!
Could you use brown sugar for this?
@@Thehipichic You most definitely can.
Can I use cold boiled water? I don't have filtered water, and the tap water has lots of chlorine
@@msm0130 you sure can.
2 mistakes , don't clean the skin of the ginger, and don't use metal spoon but plastic or wood one
I’ve heard that ‘this is an aerobic process that needs oxygen. The people that use lids in other videos leave the lid very loose. Most of the people use a piece of cloth to cover it.
Lactobaccilis bacteria are the ones you are after with these types of sodas. These thrive in anerobic (no oxygen) environments. In saying that, there are other bacteria and even yeast in the bugs and there will be also some aerobic activity. There is quite a bit of info online on the subject. And I have a big video on fermented sodas end to end which will go out next Friday, where I talk on exactly this subject, as it is something people wonder about... lid or no lid. The bug I use in that vid is one I have had going forca couple of years now.
The reality is people seem to get results both ways. Even those of us that use lids take it off and stir, which introduces oxygen.
wholelifestylenutrition.com/recipes/organic-fermented-ginger-bug-soda-recipe/#:~:text=A%20ginger%20bug%20is%20a,bug%20soda%20is%20kombucha%20soda.
Wonderful, I'm so excited to try this....look forward to your next installment
Thanks Catherine 💗 The next one will feature how to use the ginger bug from this vid in a yummy ginger beer. I have this one scheduled for Mon, so if anyone has started a ginger bug straight away and its a super active one, they will have some soda instructions ready to go 😀
You video popped into my queue and I'd just been grocery shopping and purchased bulk ginger so I'm on day one!! Thanks for the video 😊
It was meant to be!!! Hopefully your bug goes a bit smoother than the one in my vid did. And you will have a ginger bug ready to go in a few days. 😀
Really interesting video, I’ve never tried doing a ginger bug before! Reminds me of the process of making sour dough starter with the feedings! Great job lovely! 💐💓
Thanks a bunch Anita 💗 Sourdough is something I have never tried before, but I really should as I love to eat it 😋
Fantastic thanks for sharing , ive never made soda before so im really looking forward to the next video
Thanks a bunch Kerry. Not too long a wait, as I will have the next one (making ginger beer) ready for release Monday morning. 😀
The ginger beer is a great starter soda with a ginger bug.
This looks like fun. We will have to give it a go.
So fun to make and the sodas they make are incredibly delicious 😋
Wonderful recipe. Thank you.❤️🙏🏻🌍🥂💕
Thanks Erica. I hope you love it as much as we do. 😀
Love this Rachel, finally getting around to watching. xx Cathi xx 😘
Thanks for following along Cathi 💗 I see you doing wonderful kumbucha (which I am yet to try). Have you made ginger bug fermented drinks before?
@@Bush_Edge_Homesteading_Aus I have done ginger bugs before, but not the flavored sodas, so will definitely be trying those! Looking forward to your series Rachel. I love how clear you explain the process… you’re a wonderful teacher🙂xx Cathi xx 😘
@Little Garden Big Dreams awww 💗💗💗 you are too sweet. Thankyou Cathi.
Love your channel...so lovely to see this type of channel based in Australia...can't wait for this series!!!
Welcome Am 👋 and thanks for your lovely comment. I also struggled to find Aussie content, it seems UA-cam isn't always the best at helping us connect with the Australian content out there.
Tq for your clear instructions. Appreciate 🥰
You are most welcome Sherina 😀
Great first video of your Soda Series!
I really like that you show what can happen if the ginger bug doesn’t activate straight away.
This is going to be a delicious homeschooling exercise with Ky.
Thanks for sharing Rach🪴🍹
I bet Ky will love this, being a similar age to our boys. It is such an interesting process and kids tend to love fermented soda. (Ok ok...us big kids too 🤣 )
I often see comments from people stressed when a bug doesn't activate or get super bubbly. The ones usually shared online tend to be peoples best examples. Which I find can confuse people who are new and make them think they are doing it wrong. Always good to share the realities 😉
@@Bush_Edge_Homesteading_Aus That’s for sure😁
G'day!
Just about to watch the next video and realised that I forgot to comment on this one after watching it on TV. Really well done and the process reminds me of making a sour dough starter. No discard in this case.
Looks like you are using PowerDirector too, looking at the graphics. Nice one!
All the best.
Daz.
Thanks for the support and comment Daz 😀 Its so funny you mentioned PowerDirector, as I was thinking from your graphics recently that you must also use it.
I've made bugs off and on for many years. I include a few sultanas and keep the jar in a warm spot as I live in a cooler climate.
The sultanas are something I have used in alcoholic ferments, as they contribute yeast from the skins.
Thanks for such a great video. I started my ginger bug today. ❤❤❤
Oh yay!!! Delicious sodas await 😁
@@Bush_Edge_Homesteading_Aus that is for sure. I have also been telling everyone to look at you page to have one also
@Rented Space There is going to be a herd of ginger bugs out there!!! Thanks a bunch for sharing. I really appreciate the support and hearing that you have enjoyed enough to share ✨️ 😊 💗
Interesting process. 🥃🙃😉😊🥃
Thanks Christa. The foundation of yummy drinks 😋
I've been making ginger beer for a few weeks now and always get carbonation after 1 day or 2. You may want to try cheese cloth or a napkin over your ginger bug instead of completely capping it off with a lid. This is the first video I've seen where a lid is used and it's the only video I've seen that took several days for the ginger bug to start to fizz. Great video though!
I find depending on what I ferment, the activity differs. My mandarin sodas for example just about hit the roof in 24hrs!!! But on average most take the 3 days to get the fermented zing.
Was waiting to see who would tell her
@jenniferd6207 It is so easy with this type of lid and very effective. There is a pic I took just tonight on our Facebook after taking it out of the fridge last night, warmed and fed. One very bubbly and happy bug that just keeps giving fabulous sodas.
So, after taking it out of the fridge, does the bug have to be at room room temp before feeding…then after feeding, does it sit out of the fridge for a few hours before putting it back in the fridge?
it's 2 tbsp of filtered water not 2 cups...that is why. x
This is so brilliant, thank you for starting the "Soda Series" I am really loving your videos 😊
P.S. where did you get the plastic lids??
Thanks a bunch Mel. We have been capturing bits of video since Xmas and have been looking forward to sharing these 😀
The lids are the Ball reusable plastics lids. I vought them many years ago and I cant seem to find the exact ones anymore. There are similar generic ones on Amazon. But Ball seems to have moved to these black leak proof ones.
www.ballmason.com.au/6-x-ball-wide-mouth-leakproof-storage-lids
I did get some from Big W once you could try there
Oh that looks great. Should you wash the ginger before you grate it into the bug? Just wondering if you might introduce stuff you don’t want into the ferment otherwise
Thanks Amanda . Yes, it's definitely worth giving the ginger a wash 1st. You do need bacteria and yeast from the skin, but not the dirt or anything else that could be stuck to the skin.
Thank you for sharing this fun starter with us! I will definetly try to use it at home, but i have never tried something like this and there was something on my mind watching this video. Do i have to feed this starter everyday so it stays active or it dies ? Or i just have to keep releasing the air until i feed it again when i need it stronger for next fermentations, you know, like bread starters... ?
Whilst you are keeping it active for use, it is fed every day. But when you want to take a break, you pop it in the fridge to slow the bacteria and yeast. There will be a full vid coming in the series on how to put your ginger bug to sleep. And then how to wake it up again.
@@Bush_Edge_Homesteading_Aus thank you so much for the info. I will definitely use it well and can't wait for your upcoming videos, they are very easy to understand ! 👍(edit: greetings from Croatia 🙃❤)
@@RickieJei oh wow! Croatia 😁 Perfect timing for you for sodas, with Summer on its way.
Love your videos can you use powdered ginger in place of fresh ginger? If so, what quantity? TIA
Hi Dawn, this has come up in some comments throughout my shares where people have said they successfully use dried. I haven't personally though myself.
Hiya,
Just thought you should know it is 2 tbsps of filtered water. The Ginger bug won't cope with all that water. See Mary's Nest for the complete run down, she is phenominal and knows the science of it. Every day for 5 days you add the same 2 tbsp grated ginger, 1 tbsp sugar, 2 tbsp filtered water. I'm not trying to be clever I promise but I've just started my ginger bud today but made sure everything was correct and did the research. Good luck. xx
Hi Sue, the recipe I use and have started a couple of bugs with (one of which I use now being a couple of years old) is the recipe through 'Fermenting for Beginners'. This is an incredible group with one of the mods being an absolute guru of fermented sodas and ginger bugs. I highly recommend checking out that group if this is something you are getting into, as they have incredible real advice and shares.
@@Bush_Edge_Homesteading_Aus Hi Sweetheart, how kind of you. I will join them, because it always helps to see both channels and pick off what you like and know what works for you. I wasn't denigrating you, just thought Mary's Nest was super in what she teaches. Hello Oz from UK xxxx
@@sueluckham471 no probs Sue. The great thing about ginger bug sodas is that there can be some flexibility in them. In fact our video share for this Friday is about just that topic 😀
I prob should have noted that group is a Facebook one, if that helps
Awesome I’ve just harvested some of my ginger , I have done this once many years ago but forgot about it…looking forward to trying it.
Maybe try and mix it with a wooden spoon instead of metal as it can affect the fermentation process😉 worth a try to see if it makes a difference ❣️
Ooohhhh...if you have fresh ginger from the garden that is the absolute best 👌
Does it have to be warm when left outside, I'm from NZ, and it's getting cold now, so yeah, curious if temp will affect it?
Temp definitely makes a difference. We are in the Dandenong Ranges in Victoria Australia here.... so getting cold too. I had a batch sitting on my dehydrator over the weekend for a bit to warm it enough so it would ferment. I also have a spot not too far from the fire I pop them over Winter months.
Can you keep the ginger bug in the dark while making it or does it need some light?
Dark is fine. In fact some people insist on them being in a dark spot. But I always ferment them (most things actually for short ferments) in the kitchen and have never had a prob.
Can you make a ginger bug with honey?
And for how long would you have to feed it
A very good question, but not something we personally have experience with. I definitely know the sodas work with honey, but I'm not sure on the bug itself.
I tried making it but it got too cloudy and has a white build up on it.
Is it mold??
Oh no Aitya 😞 There are a couple of things it could be. If fuzzy looking, likely mould and should definitely be tossed. The other is kham yeast (suggest Google search so you can see what that looks like). Kham yeast normally doesn't need tossing, but if too much won't be great for flavour.
Was it stirred each day so things floating on the surface were pushed down? Stirring during feeding helps prevent this, as bits of ginger if sitting on the surface exposed to air can grow mould.
Cloudy is something people experience at times, even mine. It isn't an issue.
Did you feed it between days 7 and 9 or just leave it?
Yes, feeding every day.
Hi Rachael
Was wondering if it would work with frozen ginger, as I brought a whole heap from the shops and froze it with the skin on. Would this still work
Thanks
Hi Jenny, I haven't personally started one with frozen. But I blend and freeze in pucks and do use that for feeding with success. I have had people mention they have even used dried ginger successfully. So it just might work.
Will let you know how it goes
@jennyhosemans213 thanks Jenny. Im really interested in your result 😀
Do you use regular white sugar or organic sugar
I do switch a bit between raw sugar and white sugar.
Its probably because you didnt allow air (cheesecloth with rubber band over top instead of a sealed lid)
I do see some people do this, but many use the lid where going for a lactose ferment, which is an anerobic ferment (although yes, when opening to feed oxygen is introduced into the mix). This method does work exceptionally well, but I thought it good to share this one even though it didn't go perfectly. As often they aren't the picture perfect 3-day start that is often portrayed. And that Can be so disheartening to new starters, where theirs doesn't go that way. Sometimes a bit of time, and in this case also the different ginger, can make all the difference 😀
Hey Rachael, does it make a difference if the sugar is brown or raw rather than white?
Hi Anastasiya, you can use raw, brown or white. I personally have used raw and white and dont really notice a difference between them.
I haven't used brown myself but I have heard it is really good in ginger beer as it adds a caramel type flavour.
@@Bush_Edge_Homesteading_Aus Thanks Rachael, have started a bug with white but will use brown on each recharge now. Do like caramel.
@Anastasiya Worthington I haven't used brown myself but have seen reputable sources that use it and say it is really good and the flavourit imparts in a fermented drink. It would actually be great to do a side by side comparison with the different types of sugars.
I used to use white sugar before starting to use the raw sugar. The main reason for using raw sugar these days is because I buy it in bulk. Its has been mainly about what I have readily on hand.
I would love to hear what you think of it if you do give it a go.
And the sugar comparison could be a great idea for a future video 😀
Thank you for sharing your ginger bug recipe. One question can you use powdered ginger in place of fresh ginger?
@@dawntoy5859 I have had this come up and people have said they do. But I personally have only used fresh.
My ginger bug is on two weeks now. No action still. Should I start a new one? Liquid looking syrupy.
By 2 weeks there really should be activity. Sometimes the bubbles can be very fine, so aren't always there as visable activity.
You would have seen me go through a bit of trouble shooting with this one as it started slow.
Some issues can be the ginger. If irradiated or residual chemicals, it may not have the bacteria and yeasts on the skin to start. Chlorine in the water will also inhibit bacteria and yeast. If it is cold, it can be super slow to start fermenting and fermentation will be slow.
These are a few ideas on what the trouble could be.
@@Bush_Edge_Homesteading_Aus no bubbles at all. I use river water. Ginger is chemical free with skin on. Maybe it's the temp then.
I'm restarting a new one today. See how it goes.
@kartyaninair4852 fingers crossed for success this time 🤞
Could you use honey instead of white sugar?
Yes, honey works in lactofermentation projects like fermented soda. Most natural sweeters work. But not artificial sweeteners.
Thank you
What is ginger bug is it ginger ale. Tq
There is a bit of varying info around (especially with different products) , but for the most part ginger beer is brewed/fermented with ginger (Bundaberg ginger beer is a good example) and of course the ginger bug ginger beers. There are also alcoholic ginger beers where the ferment is with yeast.
Ginger ale is often made with a ginger syrup/extract, which is added to carbonated water.
Quando o líquido acabar, como proceder?
This video is the first in the series on making ginger bug ferments. Check out - ua-cam.com/video/X87jvwcGGdo/v-deo.html
@@Bush_Edge_Homesteading_Aus
Muito obrigado, por sua atenção
I am trying for ginger bug more than a week not a single bubble, what should I do
Hopefully this video is helping you, as you saw it wasn't the perfect start that others often show and took about 10 days.
There are a few things that can be the trouble. If the water was chlorinated or the ginger itself was sprayed. Sometimes it can be too cold.
I take care of everything but still not fermented but I am waiting
@IRPC2013 I hope it turns around and you get good sucess.
@@Bush_Edge_Homesteading_Aus I am making Apple viniger can I add garlic in it
@IRPC2013 It isn't something we have personally added. But if I were to, I wouldn't add garlic at the start when fermenting the vinegar. But would add once the vinegar is made, to infuse rather than ferment.
My ginger bug day 2 too much pupples mybe its cold in your room
In the winter when it does get too cold in there, we have the fire in the kitchen to warm things up.
In the winter when it gets too cold in there, we have the fire to warm things up.
Does it become alcoholic?
A good question. One of the by-products of fermentation is alcohol. After a few days and with it more of a lactobacillis ferment rather than yeast, it is low. Like a kumbucha you would buy from the shops. I have read around 0.5% but can go higher if left to fully ferment all the sugar.
Was that Tommy Emmanuel playing your guitar music ?
I don't think so. I use an editing software called PowerDirector, which has some lovely tunes in it. But not really known artists.
@@Bush_Edge_Homesteading_Aus thought that being you're an Aussie Emmanuel is an Aussie..who better than.
@veeeforvendetta that would have been good! But can't take the credit 😁
Hello
I love your video
Vb
jxyyuu
Thank you VB
At day two just agitate the stirring
A good tip
The problem is not the ginger. Any ginger will do, but the idea of organic ginger is a myth.
The fact is that bacteria and yeast are introduced not only from ginger, but also from your hands,
air, from all surfaces. The problem is that you are adding too much sugar.
Sugar is essentially a preservative. Why doesn't honey or jam spoil? Because there's a lot of sugar in there.
At a certain concentration, it suppresses microorganisms. If you feed as you do, adding and adding
sugar every day, if there are no processes in it, it will be more and more difficult for bacteria and yeast to work. It is necessary to feed not according to a schedule, but based on the ginger bug condition. If there is no fermentation, then you can skip it
adding sugar. Try it - if it is too sweet and the sugar has not yet had time to be eaten by bacteria and
yeast - you need to give it time to process it, and not add new one.
Otherwise, concentration will increase and either things will go slowly or stop altogether.
This one didn't start as well as others done. But thought it good to show, as not all have the perfect bubbly start in a few days that is often depicted on instructionals. This one is though the bubbly bug I am still using today. Prob a good year old now. I pop updates on our Facebook at times. This vid is just the start and then after there is seperate info on using and refreshing (which takes out liquid and refreshes with fresh water, ginger and sugar). Plus resting in the fridge and not feeding regularly when not in use.
I think you fed it to much sugar …. To much sugar makes the bug sluggish . Also leave your lid on loose and stir more because it needs more oxygen … feed every two or three days might work better .
I use this recipe, as it is the one from Fermenting for Beginners where I have seen a lot of people have good success. I have personally started a few this method too. This one is still bubbling away and making great sodas. But it definitely wasn't an ideal start.
i though you were supposed to use a breathable top the first 5 days
Ginger bug fermented sodas are a lacto ferment, which is an anerobic style ferment. I do see some people use a breathable top, but I have had great success with this method, which is also the one you see promoted in groups like fermenting for beginners.
I hope this helps 😀
@@Bush_Edge_Homesteading_Aus thanks, so how do you use it as soda base after its been in fridge?
@cutflower36 there is quite a lot to answer that question, so this is just the first of a whole series of videos on this topic. All under the fermenting playlist on our channel. It covers resting the bug, refreshing it after use , using it to make raspberry soda, ginger beer and creaming soda. I hope these help getting you going with successful sodas 😀
@@Bush_Edge_Homesteading_Aus ok thanks, this was my first time seeing you channel, I will look for more of your content. Thanks for responding
@cutflower36 you are very welcome. Hopefully they help you one your way to successful ginger bug sodas 😀