How to Make a Ginger Bug for Homemade Soda | The Fermentation Adventure

[@FermentationAdventure]

With your ginger bug starter culture, you're ready to make fermented drinks like homemade ginger ale (kzbin.info/www/bejne/gaSwhqiDorCqptU) and sodas (kzbin.info/www/bejne/eaXTfmSlqrWnbs0). And if you're wondering how to maintain your ginger bug over the long term, this short video explains it all! (kzbin.infoDjfHqZisQRs) Happy fermenting!

[@chrisvdd000]

What happens if a white sediment grows on the top after like 5 days some is at the bottom too

[@pamelaremme38]

I just found you guys. OMG, my kitchen is starting to look like a science project. Sour dough starter, applecider vinegar and kombucha and now SODA!!!!

[@FermentationAdventure]

That's fantastic! So glad you found us!

[@pamelaremme38]

@@FermentationAdventure My sour dough was an epic fail....I think??? Not sure how it is suppose to smell. But it was bubbly but not rising. I'm going to start over but am wondering if I should wait until my ACV is done as to not cross contaminate???? I think that might have been the problem. I moved my Kombucha in another room to not cross contaminate with my ACV. Thoughts???

[@pramilahc1391]

Oh no! I followed your recipe but I accidentally added 3 cups of water instead of 2! Is that going to be a big deal???

[@wildcoho]

Leaving the skin on the ginger is an important part of transforming this into a great probiotic

[@FermentationAdventure]

Definitely! And we look for organic ginger when possible so that we feel more comfortable leaving on the skins. 😄

[@viviena3367]

Should I wash the ginger? If there’s a little soil, is it fine?

[@viviena3367]

Should I wash the ginger? If there’s a little soil, is it fine?

[@NonSophisticated]

Why is the skin so important?

[@HeidiAndScots]

​@@NonSophisticatedthe skin has the yeast on it so that th fermenting can happen

[@120id9]

Pro tip: the easiest way to peel ginger without wastage is by scraping the skin off with a normal stainless steel spoon. Works perfectly as long as the ginger’s not too dried up and shriveled

[@FermentationAdventure]

Thanks so much for the tip Sian! We've done this many times especially when we grow it ourselves. We don't want to waste a scrap. Sometimes we get a little impatient and just chop off the skin. Ha! 😆 Thanks again!

[@reforest4fertility]

I like the skin where it's smooth & the piece is fresh & grown organically. However, i hear the yeast is thruout the ginger, not only on the skin.

[@lorrieshigley3625]

Yep, been doing that for years, very easy and effective! No true waste!

[@liamsmith1371]

@@FermentationAdventureit’s good to get organic cuz there is a lot of yeast on the skin so I don’t like peeling the skin but you already know all that cuz you know.

[@danielch6662]

I scrape it with a knife. My knife is about 50% bigger and 50% longer than the one he is using in the video. I use the sharp part closest to the handle. My knife is pretty old and beat up, sharp enough for veggies, but not "scary sharp".

[@jomama5212]

you guys are the cutest fermentation nerds ever! love yalls energy

[@FermentationAdventure]

Aww, you're so sweet! Thank you so much!! 🥰🍺

[@timothyxosullivan]

If only they had an only fans..😅

[@unclebadtouched]

​@@timothyxosullivanew

[@Mr.Helper.]

She beats him off camera 😂😂😂

[@PhatBoyiee]

Great video! I agree with everything you said except distilled water. I have experimented with filtered, filtered then boiled, distilled and spring water. Spring water worked the best. Also grated ginger gave me the fastest results as the ginger once grated seemed to have released more if its enzymes.

[@FermentationAdventure]

Great ideas David! I bet grated ginger would work the best since it gives you the most surface area. I wonder if your source of distilled water puts anything extra in it. That would be good to know. Thanks for the ideas!

[@divenursok]

Do you let your spring water set to off has any chlorine? Thanks

[@stormyn3249]

Agree.... never heard of distilled water for lacto fermentation....

[@CarolSchenkl]

Thxs for that tip

[@jeanninej224]

Thank you for this video! I’ve watched about a dozen others on making ginger beer/ginger bug and your video is by far the easiest to understand for someone like me whose never fermented anything!

[@FermentationAdventure]

Aww, thanks so much for your kind words! We're so excited to hear it's helpful!

[@itsok7314]

Seeing this video 3 years after its been uploaded, Thank you for the perfect explanation that even me, a teenager understood everything very well and now im starting my fermentation journey. I hope it works and thanks again!

[@FermentationAdventure]

Wow! Thank you so much for sharing! We hope you're getting a tasty ferment and that you're having fun discovering the world of fermentation! 😊

[@FermentationAdventure]

One thing we wanted to mention. After using the ginger bug, you'll have less liquid and more and more ginger over time. What we do is remove some of the ginger pieces and fill the ginger bug back up to the top with non-chlorinated water. It doesn't matter how much ginger you take out since it's already done its job and you'll be feeding it more. Happy fermenting! 😊

[@dianeb5100]

Thank you for adding this!! All the other videos and blog posts don't address this, they just show you how to start it but never talk about what happens when you start building up too much ginger over time. Wondering if at some point way down the line can you just strain off all the used ginger and start with a clean jar, the ginger water and start feeding with fresh ginger and more sugar? Also, I live in a very humid climate and things go bad quickly. I have a lot of fresh organic ginger i bought to start this process. Can I freeze the leftover ginger and then thaw and use when I need to to a later feeding?

[@FermentationAdventure]

Thank you! Yes you can strain off all the ginger pieces and continue the bug with the liquid. We've never actually tried freezing the ginger, but we think it should work the same. Let us know how it goes if you try it!

[@ASMRtists]

I'd like to add to this. I think I've killed my bug one time by putting frozen ginger in. It was too cold. You have to make sure to defrost it beforehand. Also a question. I recently added the ginger from the bug to my ginger sugar water boiling pot. I haven't tasted yet, but did you ever try that? Sport of recycling it before I discard it. I hope it's fine! Good luck everyone!

[@FermentationAdventure]

Thanks for sharing about the frozen ginger! It would at least slow it down, but definitely makes sense to thaw it out first before adding it to your ginger bug. You can definitely reuse the ginger from your ginger bug. I just tried a piece from our refrigerated ginger bug and it still has a little spice, but not nearly as much as fresh ginger.

[@michelevigliani94]

Amazing channel guys,i tried your water kefir recipes and they are amazing,now i'm going to start that to arrive to ginger Ale,thanks and hugs from Sardinia❤😉

[@patrogers2594]

I use homemade fruit water to make my wild yeast for my bread. On one of my last ones I used mashed blueberries along with raisins and dates . I tasted it and it is delicious. So I used my fruit water as my ginger bug. I used 1/4cup fruit water and apple juice. I left it out to ferment for two days I burped it twice a day the fermentation is extremely strong! Then I refrigerated my delicious fizzy drink. I take the time to make a 1/2 gallon at a time of the fruit water and it takes about 6 days and I shake it twice a day. Thank you for your videos❤️

[@CringeOMusic]

Can we just take a moment to appreciate how much time, money, and effort Paul and Sarah put into their videos? Thank you so much, Paul and Sarah, for helping me make my ginger bug for my sassafras root beer and my kvass! ❤

[@FermentationAdventure]

Oh my goodness, you're the best! ❤️❤️❤️ Thank you so much for the love! We're excited to hear about your journey into fermentation! And today is the perfect day for us to read your comment as we just started recording the next episode!! 🤩

[@johnmcglone4]

Where did you get your root for your root beer?

[@CringeOMusic]

@@johnmcglone4 it is the sassafras root from the sassafras tree. alternatively you can also use the sarsaparilla vine. but traditionally it is sassafras root.

[@clojp7842]

I've seen so many videos explaining the whole process and I was not able to fully understand untill I saw the whole process from the day to day that you did, great for those visual learners 😅

[@FermentationAdventure]

Yay! Thank you so much for the sweet comment! 😃🥰

[@briankerr4512]

I have a ginger bug for every gallon fermenter I have. I now make 2 gallons of Ginger bug ferments per week and 1/2 gallon of tepache as well. I use 1cup per 1 gallon so I feed it 1 table spoon of ginger and abut 1 table spoon of sugar and more water . I let it stand out for a couple of days to make it real active again. I then put the jars of bug back in the fridge for next week. This method has worked perfect for months now. I ordered another 1 gallon carboy so I will be making 3 gallons per week. That should keep me in fermented drinks with out running out. I drink 1 or 2 bottles of ferment per day. It has improved my gut health. Thanks.

[@FermentationAdventure]

That's amazing! 😄

[@christyvanderwall2410]

Thank you so much for these great videos! I wanted to let you know that I followed all your instructions here for making a bug, as well as your video on making ginger ale and your 'easy soda' and they all turned out great! the only change I made was substituting Raw honey for sugar - it worked beautifully!

[@FermentationAdventure]

That's so great to hear Christy! We have a lot of people ask about using honey and always say it should work out great, but might possibly take a bit longer. We're so happy you're enjoying our videos. Happy fermenting! ❤️

[@SamundraDarion]

thank you for the DAY BY DAY updates - It gives me something to compare to - Thank you

[@FermentationAdventure]

You're very welcome! We're glad to hear it's helpful. Just keep in mind that sometimes yours may ferment a little slower or more quickly than ours depending on the temperature in your home. The cooler it is, the more slowly it will ferment. Happy fermenting!

[@allygirl641]

When I’ve made my ginger bugs I’ve always grated enough organic ginger for a week on day one and kept it in the fridge. Makes it MUCH easier to feed daily. Great tip about stirring vigorously to introduce more oxygen and wild yeasts! ❤️

[@FermentationAdventure]

Thank you Allison! Great tip on keeping the grated ginger in the fridge ready to go! Much easier than chopping it every day.

[@allygirl641]

D.C. If you like that, check this out: I now have a very established bug that I only have to feed once a month so every time I cut up ginger, I keep my chopped up ginger skin in the freezer to use for feeding! It works great!

[@dulcezayas-alvarez1969]

Actually yeast don't use oxygen. Fermentation is an anaerobic process.

[@normandelfosse2416]

Thanks keep up the good work guys.

[@normandelfosse2416]

All I do is make ginger beer and the rest of the house just drink them that's got to change don't you thing

[@leahc4743]

Very informative & love both your personalities & enthusiasm! New viewer & subscriber here: I’m looking forward to following your journey & learning to ferment for myself at home! As a formal educator of 9 years: I can say your teaching skills are top notch: easily accessible: clear: concise: & fun! I’m lucky to have you two as guides in the fermenting world!

[@FermentationAdventure]

Thank you for these kind words Leah! This means so much to us and brought huge smiles to our faces! We are so happy to hear you're embarking on your fermentation adventure. Let us know if you have questions along the way!

[@0FlowerPop0]

Its 3am & i searched for a ginger bug recipe, and was sent here. You guys did a great video & were very informative. Thanks for the vid!!!

[@FermentationAdventure]

Awesome! We're glad you found us! If you're looking for more info on a ginger bug starter culture, or if you're looking for fermented drink recipes that use a ginger bug, feel free to check out playlist! kzbin.info/aero/PLKmVI5tdVVaeTIdj_eed61n2L47Mz8now Happy fermenting!

[@aprilteesdale3146]

You can peel the ginger with a spoon. It’s faster and easier. I’m glad I found your channel I’ve started fermenting more veggies thank you!

[@FermentationAdventure]

Awesome, thanks for joining the culture! Yes, we've been using the spoon method recently too. 😊

[@davinad8290]

my mom just told me to do that after she saw me struggling with a knife 😭😭

[@emilyannnelson379]

Almost 2 years after posting this video… I am just finding this! A HUGE THANK YOU! I just started this for my family! Teens love sugar drinks from the store… A new adventure to to curb the addiction to refined sugar….! Thank you for the “Answer” to the sugar cravings in carbonation form! From our small family garden to yours! Thx..😃

[@FermentationAdventure]

Wow! You just brought a smile to our faces EmilyAnn! This is one of our most favorite drinks since we love ginger ale so much. There's so many amazing flavors and fun ferments to explore! Another favorite of ours is Mexican Pineapple Tepache if you have any fresh pineapples in your area. Thank you so much for the comment and happy fermenting! 💕

[@AJazzyLadyPlays]

You guys are wonderful! You take the time to answer every question! It happened again! This time I tried to make a ginger bug and it got slimy! I made a video of it, but I don't know how to get it in here to show you.

[@FermentationAdventure]

Hi! It may be a sanitization issue. Did you send you this video link yet? kzbin.info/www/bejne/a4TKepxojax8rMk You're welcome to send us a picture or video through our Facebook page (facebook.com/fermentationadventure/), on Instagram (instagram.com/fermentationadventure/), or our website (fermentationadventure.com/).

[@RanjeevMahindru]

Thanks!

[@FermentationAdventure]

Thank you so much!! We really appreciate your support!! 😃💗

[@ItsTheDrakes]

This video is incredibly helpful and I really appreciate the day by day updates! My bug is nearly ready to make ginger beer so I just have a few quick questions related to storing the ginger bug in the fridge after I'm done. 1) Do you just keep it covered with the same cloth and rubberband in the fridge or do you seal it up with a lid? 2) When you feed it the ginger and sugar each week do you need to leave it out at room temp for a while or is it ok to put it back in the fridge right after? 3) when you are ready to make more ginger beer do you need to leave the ginger bug out at room temp for a few days to reactivate it? Thanks the great videos and for answering our questions!

[@FermentationAdventure]

Thanks so much Jason! And these are all great questions! In fact you're not alone in wondering these details, so we are coming out with a Ginger Bug Q&A video next. Yay! 1) We loosely cover the ginger bug mason jar while in the fridge. It will continue to ferment slowly and release bubbles, so you don't want to use a tightly sealed lid. The cloth you used should be fine, but we use a lid and only lightly screw it on. 2) When we feed our ginger bug, we do not leave it on the counter before or after feeding. We just take it out of the fridge, feed it, and put it back in the fridge. 3) The ginger bug doesn't require to be left out of the fridge before using. Just take it out of the fridge when you're ready to use some, and then put the ginger bug back in the fridge.

[@ItsTheDrakes]

@@FermentationAdventure you guys are really awesome!! I really appreciate your quick response to my rookie questions! I'm definitely looking forward to the Ginger Bug Q&A video (and I'm sure that many other folks will benefit from that too!). Keep up the great work!!

[@shawnfellows5306]

I liked seeing the day to day progression. I'm in the process of making my first batch, before watching your video. One container grew mold... another container from the same batch didn't and is in the fridge right now. We'll see how it turns out. I have a feeling that practice makes perfect. Nice job!

[@FermentationAdventure]

@shawnfellows5306 We're so happy to hear our videos are helpful for you! Fermentation is so interesting because we're working with live cultures, so results can vary like you are seeing! 😅 Our guess is that there was an unwanted bacteria on the one jar that got mold, but it could be a variety of things (you may be interested in this video as well about sanitizing equipment for fermentation: kzbin.info/www/bejne/a4TKepxojax8rMk) Happy fermenting! ❤️

[@Enzo-fc5lw]

I just started my first ginger bug today! I used honey instead of sugar, so we'll see how it goes. I can't wait! Thanks for your great videos!

[@FermentationAdventure]

That's awesome! Can't wait to hear how your ginger bug starter culture goes. We're excited for you!

[@Enzo-fc5lw]

@@FermentationAdventure so far so good. It's day 5 today, and I've had bubbles from day 2. It's smelling fermented as well. I'm going to make raspberry soda and ginger beer. Yum!

[@FermentationAdventure]

Wonderful! Raspberry soda sounds amazing! 😋💗

[@CarolSchenkl]

Please share how it goes. Please because I'd like to do the sane or as well use coconut sugar

[@Enzo-fc5lw]

@@CarolSchenkl It turned out great! It fermented perfectly and my raspberry soda was excellent. The Ginger Beer is yummy as well, but takes a bit longer to get fizzy.

[@henrytorres8144]

I threw out my first attempt. It was taking too long. I assumed that it was because I left the skin on my conventional ginger; hence, the pesticides may have killed the ferment. I successfully made a ginger bug on my second attempt. It took the full week. Now I know that it's simply too cold in my house. Another thing I learned is that despite what some might say--ginger does grow moldy. This was fun to do. Thank you for teaching me to ferment.

[@FermentationAdventure]

@henrytorres8144 We're so happy to hear that you now have a ginger bug! Yay! It's true with cooler temps that it takes much longer to ferment, and can even pretty much bring it to a halt (like it does when it's in the refrigerator). You could experiment with putting your ferments in some warmer places to help it ferment more quickly. Not too hot of course, but perhaps near an appliance that's creating some heat, like on top of the refrigerator perhaps?

[@adrianal8315]

Made the ginger bug. It turned out great. Mine was not as foamy but it smelled great and went with my gut feeling and placed it in the fridge. Then made my ginger ale 🍺 and it was really good it probably felt as strong as a corona beer. Followed every step ! You guys are great! I just started my jalapeño salsa. I can’t wait 😝

[@FermentationAdventure]

Fantastic Adriana! That's exactly right about fermentation - it's part science and part art. We're glad to hear your ginger ale turned out so yummy. Let us know how your salsa goes! (Hot sauce?)

[@jenniferwalters579]

Why did you refrigerate it before you make the second ferment (soda)? Mine is not frothy either.

[@adrianal8315]

@@jenniferwalters579 I followed their instructions in their video and it worked for me. I keep mine in the fridge and only take it out to feed it or use it then goes back in the fridge. Still amazing after 2 years!

[@4175flav]

i just finished making my Ginger Bug and just made grape soda! Fingers crossed, lets hope it tastes great.

[@FermentationAdventure]

Yum! That sounds tasty! 🥤 Good luck and we hope it tastes great! 😊

[@Mrjnascar11]

I’m very intrigued. Looks pretty straightforward. I’m totally in-love with Ginger!

[@FermentationAdventure]

It's super easy and very tasty! We're always sad when we drink the last bottle of ginger ale! Happy fermenting!

[@7foods514]

Thanks

[@FermentationAdventure]

Wow! Thank you SO MUCH 7Foods! ❤️❤️❤️ We truly appreciate it and hope your ferments are doing well! 🍺😊

[@paulkish007]

Exciting! We have four fermentation? experiments, including ginger bug, strawberry scrap vinegar, water kefir and milk kefir. I am consuming water kefir as my daily water, as it actually produces quite a bit. I feel pretty healthy and in good spirits.

[@FermentationAdventure]

That's awesome Paul! It sounds like you have a lot going on. Enjoy and happy fermenting!

[@carolwright7503]

Are they near each other or farther away no cross contamination?

[@paulkish007]

@@carolwright7503 Hello Miss Carol, we may have cross contamination we do use coffee filters and rubber bands top of jars.

[@carolwright7503]

@@paulkish007 Thank You for explaining what might could happen. I was wanting my ferments in one cubbard,so will have to problem solve on my crowded counter.

[@sirrantsalott]

Just made a ginger beer batch using brewer’s yeast-based ginger bug and finally bottled 4 litres worth yesterday. I really enjoyed the process. I want to learn using a starter culture for next time. Glad I found your channel. Thanks for all the tips.

[@FermentationAdventure]

Oh nice! We had just read your other comment and didn't realize you had already made it. You'll have to try it with the live ginger bug from ginger root and compare the two to see how you like it. Thanks so much for sharing! 🍺

[@sirrantsalott]

@@FermentationAdventure Thank you so much for the reply. I will try both, that sounds like a great plan.

[@dustytrayl]

Been watching for a while now. Love the content. That being said, the best tip you gave me has kept me from throwing away a cutting board! It would spin and slide, but now it works great! Thanks!!

[@FermentationAdventure]

That's so awesome Dusty! This one really made us smile. Thanks for sharing!

[@hrislogically5014]

This "ginger bug" thing is brand new for me & I am wanting to make this for me+family. Your video was my first tutorial & I needn't swipe to any other. Thanks for the clarity & articulation! I appreciate your intro lesson & am new subscriber. 🙂 - Chris L.

[@FermentationAdventure]

Aww, thanks so much for your lovely comment! We're so happy you found us! Once you get your ginger bug going strong, we have a number of recipes/videos on how to make various fermented drinks. Happy fermenting!

[@elviscrespo1008]

My ginger bug attempt failed using Garland Food brand fresh ginger, it appears, in the US anyway, this brand is non-organic irradiated & dead, so it won't work for Ginger bug...I'm going to grow my own from a ginger plant, in the meantime I'll buy some organic ginger to try ginger bug again! Love your videos, keep up the great work!

[@FermentationAdventure]

Wow! Thank you so much for the good information. We thought some ginger might be irradiated which would mess with making a ginger ale. Good luck and happy fermenting!

[@davinad8290]

i literally just bought that from walmart and just made my ginger bug. Im sad now 😭😭😭

[@anetrobot9995]

Feel blessed to have found you. I bought the ginger &lemons & the Universe guided me to you & ive subscribed big hugs ❤

[@FermentationAdventure]

Yay! Welcome to the Fermentation Adventure!! 🥰

[@GreenfieldsHomeplace]

My fermenting journey started about two years ago and I just found your channel today. Thanks, YT suggestions!! 😁 I can’t believe as much as I love ginger ale, that I’ve never made a ginger bug, and homemade ginger ale. I started my ginger bug today. You both are fun to watch and I look forward to binge-watching your videos!

[@FermentationAdventure]

Wow that's awesome! We're so glad you found us! We absolutely love our fermented drinks made using our ginger bug starter culture. Have you tried this yet? Any favorite drinks? 😃

[@urwilson5909]

This is DA BEST VIDEO!! I have use this same bug for more than a year now. Sooooo good.

[@FermentationAdventure]

Woohoo!!! That is awesome! Thanks so much for the love! 💞

[@tnr2217]

It's been a year since I've seen your videos and started on my Fermentation Adventure! I think I've almost perfected my ginger beer recipe 😋. Currently trying to make seven gallons. You guys are the best!

[@FermentationAdventure]

Thank you Ryan! We're happy to hear you're still fermenting. We just never get tired of ginger beer. 💗

[@thebosworths]

Would you share your perfected recipe?

[@margaretelizabeth555]

You guys are adorable AND informative 😄💛

[@margaretelizabeth555]

Other videos I’ve watched also said to stir vigorously but did not say why. I appreciate the details! :)

[@FermentationAdventure]

Thank you so much for the love Margaret! You just brought a smile to our faces. We're so happy you're enjoying our channel. Thanks for watching! 💓

[@kimikikiliki2923]

Thx alot, tomorrow i'll buy alot of ginger. I love Ginger and put it in my tee and smoothie everyday. I only have a small one in the fridge. I wish i saw thos last week. This week will be very hot where i live.

[@FermentationAdventure]

That's awesome Kimi! The nice thing about ginger ale is you actually don't need a ton of fresh ginger since the flavor is so strong. Good luck with your ginger ale and happy fermenting!

[@rootcausehealer8]

I'm trying to figure out what's going on with my ginger bug! It looked great when I made it... nice and frothy. I even had it on my counter for 6 days (in Texas heat and humidity) and fed it daily. I used organic cane sugar and reverse osmosis water. I could not find organic ginger so I took the peel off. I even used a bamboo stick to stir it! When I use it to make sodas, even with your ginger ale recipe, the tester bottle gets full of gas but the liquid remains flat and barely carbonated. Even after sitting out for days on my counter (in Texas heat) there were no bubbles at all. Any suggestions on what I could I do to fix it?

[@FermentationAdventure]

Interesting! Did you ever figure out what was going on with this? Was it out of direct sunlight to make sure it doesn't get sterilized? Also maybe try using different kinds of bottles that hold pressure to make sure they're not leaking. We've had tester bottles that got rock solid but then when we opened it they didn't seem to have any carbonation, probably because they leaked a little bit. It sounds like you're doing everything right though! 🍺😊

[@artmusiccom]

Hi Paul, in the video for GInger Bug creation...after the first day, it is 1 teaspoon of ginger and 1 teaspoon of sugar. In the instruction for the recipe, it is one tablespoon of ginger and one tablespoon of sugar. Now that you've experimented with both, wihich is best for the 1 quart jar size? Love your videos and your upbeat presentation

[@FermentationAdventure]

@artmusiccom Thank you! We're happy to hear you're enjoying the videos are getting into fermentation! The ginger bug is a starter culture that can take up to a week to really get thriving and ready to use. During the initial fermentation, we recommend using the 1 tablespoon of ginger and 1 tablespoon of sugar daily. Then once you move it to the refrigerator for longer term hibernation, it will need much less feedings, so we'd recommend 1 teaspoon of ginger and 1 teaspoon of sugar every week or so. A healthy and active ginger bug is actually more resilient that one might think... We sometimes go a month without feeding our ginger bug in the fridge, and it's still alive and well. Happy fermenting!

[@LadyNME]

Hi Paul and Sarah! So i was recently under the weather for a couple of days and asked my husband to get me some real ginger ale. Ever since then, I've become OBSESSED with making my own homemade ginger ale. I have scoured KZbin trying to find a video that thoroughly explains how to grow a ginger bug, and take care of it. Your video is AMAZING!!! You both explain exactly what we need to see and look for, as well as what to do. Thank you so much!!! I know this shouldn't be so scary to do, but it's so new to me, and I'm scared of accidentally doing it wrong and then ingesting it. Again thank you so much for all your help! Also, just for clarification, when we are done cultivating the ginger bug, do we just take out the excess ginger and keep feeding it? Also, will it ever "go bad"?

[@FermentationAdventure]

Aww! Thank you so very much for your support and amazing feedback! This is what keeps us going and we appreciate it so much! Yes, you're right - just leave your bug in the refrigerator and feed it every so often with fresh ginger and sugar, and scoop out some of the old ginger every so often as well to make room for the new ginger. It really shouldn't go bad as long as you continue this process. We've had ours in the fridge a very long time. Happy you joined the culture!

[@sandrad518]

You should feed it each week or two while storing in fridge. If you forget about it for months, I'd start fresh.

[@nenitahortillosa7223]

Can’t we drink the the ginger bug?

[@FermentationAdventure]

@sandrad518 You'd be amazed how resilient a ginger bug can be. Ours is going strong in the fridge after many years, and truthfully, we have sometimes forgot to feed it for months. But after feeding it again, it perks back up. 😄 Generally though, it is a good idea to try to stick to a regular feeding schedule. 👍🏻

[@FermentationAdventure]

@nenitahortillosa7223 Yes, you could drink the ginger big. It's essentially a similar process to making ginger ale, although it's much more fermented and less sweet since it's meant to be a starter culture to help start the fermentation process in your other fermented drinks.

[@babeidanishbunan2024]

Tq. I have successfully brewed my own ginger ale. Really nice

[@FermentationAdventure]

That's great news! We're happy it worked out for you! 🍺😊

[@ShopperPlug]

I did this same process and got lazy and capped the mason jar airtight... the ginger bug produced three discs of scoby like material. The ginger bug is in the mason jar for almost 1.5 years and no mold growth.

[@FermentationAdventure]

Thanks so much for the comment Max! That's so interesting! Always great to have more people experimenting and sharing their results.

[@dougreynolds2813]

good tip on the cutting board, i'll be getting some ginger tomorrow; my wife uses water kefir, in fruit juice (primarily rhubarb) but my mind has been expanded, thanks!

[@FermentationAdventure]

We're so happy you're enjoying our videos and even learning Doug! Thanks so much for watching! 💓

[@XroorX]

So excited! I followed your recipe and used a germination heating pad and airlock. merry Christmas!

[@FermentationAdventure]

That's awesome! If you're in a cold part of the country the heating pad would definitely help. Merry Christmas and hope you have an amazing New Year! 🎉🎉🎉

[@louiseswart1315]

I want to try the ginger bug too. I usually make a water kefir with ½cup of sugar in 1,5l water and bottle the batch with the juice of one small lemon to feed and flavor it. Then I grate fresh ginger into my glass before I drink it. I use the "lemonade" to carbonate any fruit juice I feel like.

[@FermentationAdventure]

That's a great idea on using your water kefir that way. It's like a healthy pop of probiotics that you can add to any drink? Love it! 😄

[@lsieu]

Thank you for making this video! It reminded me to make ginger bug. I have family coming for a visit and I usually make ginger ale with the kids. So it's time to dig some up from my garden and get the Ginger Bug going!

[@FermentationAdventure]

That's so awesome L. Sieu! We hope your ginger ale turns out delicious!!

[@Liomy2023]

I made a Hibiscus bug for my hibiscus soda using dry hibiscus flowers and it worked amazingly!!

[@FermentationAdventure]

Interesting! Do you mean you made a fermented starter culture without the ginger, but instead using hibiscus flowers? There would be wild yeast on the hibiscus flowers, so it's possible that it would have fermented very well! Congrats! ❤️

[@Liomy2023]

@ Thank you!! . and yes I did!. I know I can used the ginger bug to make Sodas but I find that I can always taste the ginger . Is Not a bad thing 😅, I love ginger but I created this fermented hibiscus culture only for the hibiscus sodas .. I was shocked with the results . It actually fermented way faster than the ginger bug and I found it a lot stronger as well! 😍

[@FermentationAdventure]

That's so cool! 💖

[@donnab-right2751]

​@Liomy2023 I have been doing this for years now..If you increase the sugar you will end up with an alcoholic drink. In Jamaica we use the red sepals of the hibiscus (Sorrel) to make a drink...I ferment mine into Sorrel Wine!! 🇯🇲 🇺🇸

[@Liomy2023]

@ This sounds amazing!. This is my favourite drink so far , Love it ! . Now i am thinking of making one but from Rosehips. Rosehip tea is so delicious so i just cant wait to try this.

[@alextodd6828]

Hey there. Just listened to the re-play of your interview with Carl Mintern over at the Self-Sufficient Hub Homestead Pod Cast. I really got interested in what could be done with a gineger bug and I think after watching this video, and seeing first hand the simplicity, that I'll have to give it a go! Thanks for bringing us this video and I'm subscribing to see what else is in store. Best, Alex - NetZero Homestead

[@FermentationAdventure]

That's so awesome Alex! We're so happy you found us. Carl was amazing to talk to and such a wealth of information. It's a lot of fun experimenting with a ginger bug especially for making gallons of ginger ale! So happy that you're loving our videos. Happy fermenting!

[@diaspraya]

Hi, Paul & Sara, thanks for this video. My greetings from Indonesia.

[@FermentationAdventure]

Hello! Our pleasure! Hope you enjoy making and using your ginger bug!

[@timosman1408]

Great video gonna try this with my kids thanks! Subscribed

[@FermentationAdventure]

That sounds like fun! We hope you love it! 😊

[@ashmitaboopathy]

Thanks to your clear step by step approach...I finally learnt how to make ginger bug...love from 🇮🇳

[@FermentationAdventure]

Thank you for the great comment! We're excited for your ginger bug journey. There are so many different types of drinks you'll be able to make!

[@Tobiasquest]

You two are aoo pleasant to watch! Thanks. Going to start my ginger bug tonight

[@FermentationAdventure]

Thank you so much for the love William! We hope your ferments are coming along nicely and are tasty! 💓

[@katk78]

Hello thank you for the video. Just made the starter today day 1. Now how do I add extra water later on when I'm done using making soda.

[@FermentationAdventure]

You can simply add more non-chlorinated water if you like. It shouldn't hurt anything!

[@diyag6922]

Wow that’s a great and very good video with clear instructions.

[@FermentationAdventure]

Thanks so much Diya! We are so happy to hear our video was helpful!

[@diyag6922]

@@FermentationAdventure I missed the part that when you put ginger bug in the fridge do we have to cover it with a lid or cloth as you described

[@FermentationAdventure]

We just cover it with a lid so then it's covered but not too tightly so it doesn't build up pressure. Good luck!

[@leafinitup1]

I forgot about mine for a week on the counter, and it appears to be just fine still

[@FermentationAdventure]

Hi! That makes sense. While it might be hungry for more feedings of ginger and sugar, we've found the ginger bug starter culture to be surprisingly resilient. If a day or more of feedings are missed/skipped and it still smells/looks great, then you can just resume the feedings at that time until it is ready to be stored in the refrigerator.

[@fabioconsonni3232]

Most clear and simple explaination ever. Thank you! I'm going to start my ginger bug. 🍾

[@FermentationAdventure]

Thank you so much for the nice comment Fabio! We try to be as clear as possible. That's awesome that you're going to start your ginger bug. Good luck and let us know how it goes!

[@breeneitel260]

Just wanted to drop a comment thanking you for this content -- I'm deep in the ginger bug rabbit hole now

[@FermentationAdventure]

We're so happy you're enjoying our videos Breen! We need to get some more ginger ale going ourselves. It's soooo good!

[@breeneitel260]

@@FermentationAdventure best cure-all for stomach issues I've ever used!

[@FermentationAdventure]

It really does work wonders! Glad it's helped you 😊

[@Heartfeltdesigns54]

I've been making ginger ale for four years now and my husband loves it!

[@FermentationAdventure]

That's awesome! 😄

[@smokinggar714]

As for sugar can you use bakers sugar it's the same as the sugar you are using just that it is gound much finer

[@FermentationAdventure]

Hello! Absolutely, you can use the finer ground sugar and it would dissolve more easily!

[@theta799]

You guys are very thorough, I really appreciate that

[@FermentationAdventure]

Thank you so much for the comment Theta! A lot of people have questions so we try to answer as much as we can! 🙂

[@GeorgeTheIndianFarmer]

Thanks guys for sharing this video of ginger bug making I am a great fan of ginger ale, ginger root beer etc. Canada dry is my favorite soda. I also make ginger honey concotion.

[@FermentationAdventure]

Yay! And yum, fermented ginger ale made with honey is actually our favorite! Have you seen this video yet with the experiment of fermentation using different sugars? kzbin.info/www/bejne/ioWroKBoi75liJY

[@elijahsanders3547]

Great video! QUESTIONS: 1. When do you need to strain ginger and how much do you need to strain out? 2. How much ginger bug can you use at a time / how many 1/4 cp servings taken out at a time? 3. After those servings are taken out what is the procedure (water replacement, suger and ginger feeding amounts, time in or out of refridgerator?). 4. After servings are taken out and the above proceedure is done, how long until you can take more out? 5. Off topic a bit, but while obviously being healthier for you, how is it on your teeth? 6. How long will drinks you make with it last in the fridge or on tge counter? 7. Heard you can use it for bread, is that true? Sorry for so many questions :D Thank you.

[@FermentationAdventure]

Hi! Wow - many questions! Here's a short video that we think you'll find useful on how to use and maintain your ginger bug: kzbin.infoDjfHqZisQRs That should help answer most of these questions. Also, we haven't noticed any difference on our teeth, and we believe it could be possible to use a ginger bug to make bread, since it is a yeast. If left at room temperature, fermented drinks will continue to ferment and will become more sour, and possibly lead to kahm yeast or mold. It's best to store them in the fridge, where they can last for months! Here's our homemade ginger ale video: kzbin.info/www/bejne/gaSwhqiDorCqptU

[@elijahsanders3547]

​@@FermentationAdventurethank you very much :) and yes, I saw the Q & A, very nice. I have made a sourdough twice with the ginger bug, works nicely, but I think takes a bit longer (probably depends on how much ginger bug you use. Thanks again :)

[@rymorgtube]

You guys have awesome energy and great smiles 😊

[@FermentationAdventure]

Thank you so much! ❤️

[@monicangobese4612]

Thanks you the video on the ginger bug. Tonight I started to ferment the ginger ale on the big bottles. I have used a cup of my ginger bug. What do I do with the leftover ginger bug? Do I continue feeding the starter with a tablespoon of sugar and ginger? Please help 😢

[@FermentationAdventure]

Yay! Congrats on fermenting your own ginger ale! For the ginger bug, you can store it in the fridge, add more non chlorinated water to top it off, and continue to feed it regularly until you're ready to use it again. Here's a very short video on the process! kzbin.infoDjfHqZisQRs?feature=share

[@Sabrina-cs8cl]

Sarah &Paul, thank you for this great video. I will definitely try your way, will keep you posted 😊

[@FermentationAdventure]

Awesome! Hope it works out great for you. Let us know how it's going!

[@umeshshah4298]

Good job, beautiful smiley couple,thanks & good luck.

[@FermentationAdventure]

Thank you so much! 😃❤️

[@colleenchamberlain6959]

I can't tell you how you have changed my life. You both are amazing.

[@FermentationAdventure]

You have made our day! We are so glad to hear you enjoy learning to ferment!!

[@colleenchamberlain6959]

@@FermentationAdventure already have the ginger beer going and I have the indian spice cauliflower going as well. Can't wait to try the tepache!

[@FermentationAdventure]

Awesome! We hope you enjoy these recipes!

[@susancfreedom]

I’m on my second batch of ginger ale!!! It’s so good and brings so much healing to the body. When I have too much ginger in my bug, can I strain it before feeding it and continue the feed process??

[@FermentationAdventure]

Hi Susan! Yep, you can spoon out some ginger pieces if there are too many. We usually do this when we top off the water and also feed it at the same time. Here's a really quick video on ginger bug maintenance that you may like. Thank you! kzbin.infoDjfHqZisQRs

[@ellenkoolen9216]

Thank you so very much for sharing your expertise through your well made video and delightfully lighthearted commentary. I really love the taste of ginger and am now looking forward to creating a ginger bug culture in order to make real gingerale as well as real juice sodas. 🥤💖

[@FermentationAdventure]

Thank you so much! We're so happy to hear you'll be trying this ginger bug so you can make lots of yummy fermented beverages! 😄💕

[@TheNlopez91]

Thank you so much for all of your videos. I’ve always wanted to make a ginger bug and your videos gave me confidence. I have a passion for fermentation specially milk kefir and kombucha wish I have been making for over 6 years now. Your videos and explanations are the best. I never had a testing bottle before but I’m ready to try it out, that sounds like a super smart thing to do. Thanks again.

[@FermentationAdventure]

We're so happy that our videos have helped you! It's amazing how many different types of drinks you can make with a ginger bug. There's still so much to explore in the world of fermentation. We try to be thorough to make it as easy as possible. Thanks so much for commenting and we're happy you're here!

[@shabeenajahan]

Thank You so much for the lovely video.. I have started to make ginger bug at home.. it formed well on 1 dua completion I found little bit bubbles on top.. 2nd day I find cloudy with very good bubbles on top and 3rd day I found some white color on top along with bubbles.... Not 2ht is that white layer.. is this good or something gone wrong.. pls advise.. today is 5th day and I plan to make ginger ale with that.. if the big with white layer on top is good to make no.. pls advise...

[@FermentationAdventure]

Hello! The white layer on top could be one of three things. 1) It could just be the foam created by all the bubbles. 2) If it's a thin film on top that smells like bread yeast, then it could be kahm yeast which sometimes happens with sweet ferments. Kahm yeast is not dangerous so it would be fine to skim off the top and to continue fermenting, but it can affect the taste and smell of your ferments so we generally like to start over whenever we get that. Especially if you are getting kahm yeast on a starter culture like the ginger bug that's going to be used to make other ferments. 3) And then if the layer on top is fuzzy and different colors, then that would be mold, and again, you'd want to start over. Do you have an idea of what it was?

[@nurskarbz4105]

Love the video. Thanks guys

[@FermentationAdventure]

Hi! Thank so much! We're glad you liked the video! 😃

[@danwood4312]

Feeding the bug, sounds funny, of course is way more than one bug. Love both of you.

[@FermentationAdventure]

😂 I know! That does sound funny. Thank you so much for the love Dan! 😊

[@brendafretwell]

Thanks for the bug class ! I was wondering do you close the bug lid completely when you put it in the fridge?

[@FermentationAdventure]

We're so happy you liked it! 😊 We usually put the lid on loosely just to make sure it doesn't build up pressure if it's a tight fitting lid.

[@dannyboy3220]

Thank you both deeply❤

[@FermentationAdventure]

Our pleasure! Happy fermenting in the new year!

[@clairbear7919]

Can you top up the water as well?

[@FermentationAdventure]

@clairbear7919 Absolutely! And you could feed it again at the same time to help the fermentation process continue. Here's a short video that takes you through this process: kzbin.infoDjfHqZisQRs Happy fermenting!

[@masonalowe4604]

You guys the best. Thanks so much for all the great videos!

[@FermentationAdventure]

Thank you so much for being a part of our fermentation adventure! ❤️

[@vizzo7]

Hi great video. Once I used part of the bug, should I refill it with the same amount of water I took away?

[@FermentationAdventure]

Thanks so much for your question! Yup you got it right. Just fill it right back up with non-chlorinated water. 👍

[@rodengeneralao2252]

Wonderful video. Hi, I would like to ask how to store it in the fridge. Do you use the cloth still or with a normal lid?

[@FermentationAdventure]

Thank you! When it's ready to store in the fridge, we switch to a closed lid, however we leave it slightly loose so that any excess gases could escape. 😀

[@mattieyoung1644]

Love your videos, I am making my ginger bug but all my ginger is floating on the top, and it's not making any bubbles. Will it still be okay? Thank you. It is now day four.

[@FermentationAdventure]

Thank you for watching! Depending on the temperature where it's fermenting, it could take longer (in cooler climates) or go faster (in warmer climates) than what we experienced in the video. It's also alright for your ginger to be floating. Sometimes the bubbles are extremely difficult to see. Have you tried looking with a flash light? We'd love to hear how your ferment turned out. Have a great day!

[@shermettebrown7222]

Thanks y’all showed every step I can’t wait to make me some

[@FermentationAdventure]

Thanks for watching! We hope you enjoy making your ginger bug so you can make all kinds of fermented drink!

[@abdelmouladhia8560]

The way each of you awkwardly smiles and doesn't know where to look when the other speaks is just hilarious 😂 you seem like real nice people tho and I learned a lot from your videos ❤ all the best

[@FermentationAdventure]

Ha! We're glad we can provide some entertainment as well! 🤣

[@pananetta9911]

you guys have the most amazing energy!! much love and health!

[@FermentationAdventure]

Thank you so much! We're so happy you're enjoying our videos! Much love! 💓

[@Mr143naveen]

@FermentationAdventure what is yhe best temperature to frement gingerbug?

[@FermentationAdventure]

Hello! Ginger bugs like comfortable room temps, so for us, that's around 72 degrees Fahrenheit. Fermentation would be much slower, or come to a halt in the 60's, and would ferment much more quickly in the high 70's or 80's.

[@johnstow2595]

Hi I think your channel is great I use to make my own wines etc years ago.at what stage in making ginger beer do I add the ginger bug is it when it's still bubbling or when it's stopped . keep up the great work kind regards John

[@FermentationAdventure]

Thanks for the question John! Once you make a sweet ginger wort or basically a soda syrup that's cool then you would add your ginger bug. What you're doing is taking a dead syrup and add a starter culture to eat the sugar which makes the bubbles. We hope that helps! 🍺

[@WS-by5cl]

What’s your opinion on reusing glass kombucha bottles for fermenting? (Such as the ones saved from GT’s kombucha etc) I have read that some people have had success, and I assume they can handle pressure since they were created for kombucha, but also don’t want a dangerous mess on my hands. I have a bunch of them saved for this purpose, but am willing to switch. I have been fermenting alllll the veggies for years now; this is my first time making drinks. 😊

[@FermentationAdventure]

Hello! Yes, since they're originally made to withstand some pressure, you should be able to reuse kombucha bottles. We've used them and still have some bottles of fermented drinks in the fridge.

[@reynasalazar48]

Can you add this to 2nd fermentation kombucha??

[@FermentationAdventure]

I think this could probably work but it would be two cultures competing for the same sugar. I bet it would turn out good though. Only one way to find out! 😋

[@SuzesCarnivoreLifeAfterBypass]

Love love love ginger!!! I can only imagine how wonderful it smells. 💖💜💖

[@FermentationAdventure]

It really is so good! We make batches every once in a while and get on a ginger kick all over again. It's SOOO delicious and definitely warms you up!

[@aperson2020]

You are too sweet and too happy. Must be the ginger bug. ❤❤❤❤ Must try this soon.

[@FermentationAdventure]

Aww, thank you! 😄 Yes, it must be the ginger bug. So much fun. Happy fermenting!

[@carolynmoody9460]

making this today so excited to found your channel..looking forward to seeing your channel grow leap's an bounds..

[@FermentationAdventure]

Thank you so much! You rock, Carolyn! 😎 Can't wait to hear how your ginger bug is doing.

[@obarelida]

thank you so much for the video, learnt so much

[@FermentationAdventure]

Yay! We're so happy it was helpful for you! 😄

[@cherylst.pierre3148]

If you are maintaining your ginger bug on the counter, can you put a lid on it instead of a towel? BTW I love your channel.

[@FermentationAdventure]

Thanks so much! We wouldn't recommend a closed lid because the gases will need to escape when it starts bubbling and also because this is more of an aerobic ferment that thrives on the oxygen. But, you could put a very loose lid on it. Hope that helps answer your question. Thank you!

[@MadebyMe3]

I will be trying your method very soon.... I tried using another recipe from a chef but it's day 3 an still no bubbles..... I'm going to take it to 5 days just to see but I am a bit disappointed an am really looking forward to using your recipe an method. Thanks for all the tips an advice 😊

[@FermentationAdventure]

Thanks so much for the comment Tina! It can be tricky sometimes getting a ginger bug going. If you're having issues, you can try a different source for ginger to see if that helps. Definitely non-chlorinated water and sterilize everything. Good luck!

[@pareshdave9820]

Can we make Dates or Dry grapes soda? Make a video on that. Thanks.

[@prayersunprayersun3659]

Guys you are so Shiny!!! Love it!

[@FermentationAdventure]

Thank you so much! 😅

[@freddie6375]

Your enthusiasm is inspiring keep up the great work

[@FermentationAdventure]

Thanks so much Freddie! We love feedback like this. It keeps us going!!

[@sophanpoeudore3245]

thanks guys with your good content! Cheers from Cambodia!

[@FermentationAdventure]

Thank you 😊 and welcome!!