I'll be posting recipes that incorporate the use of this bug including, ginger beer, lacto-fermented sodas, honey wine, and bread.
A note on sugar: If you are using plain white sugar, you should add a dollop of blackstrap molasses once in a while to beef up the nutrients in order to help the bug grow.
Cut a one inch section off your ginger root and measure a tablespoon of sugar.
Grate or mince your ginger.
Add to your water and stir.
Cover your bug with a cloth and rubber band. Leave on your counter, or anywhere that's room temperature.
Make sure you stir your bug twice a day.
Add a teaspoon each of ginger and sugar daily and stir.
When your bug starts to bubble without stirring, it's ready. It usually takes three days but can take longer if your home runs a little cold during winter.
If you're not using it right away, cap it and put it in the refrigerator. Take it out two days before you plan to use it.
Before use if stored in the fridge, add some sugar and ginger a few days before use.
This bug will last indefinitely. I find that once it gets about 1/3 full of ginger, I don't have to use as much of it. As long as it's bubbly you know it's active. It should smell gingery not foul.