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Wash and sterilise the jar well
Rinse the ginger root and remove any dirt
Grate about 4-5 cm of ginger into the jar (no need to peel, just remove damaged outer parts)
Add 1 tablespoon of sugar
Close the jar and let it rest for 24 hours
Every day for 7-10 days, repeat adding 1 tablespoon ginger and 1 tablespoon sugar
Continue until you see clear signs of fermentation (bubbles appear within a few hours, texture becomes airy and bubbly, smells fresh and lightly fermented)
Feed every 2-3 days with 1 teaspoon ginger and 1 teaspoon sugar
If storing in the fridge, feed every 7-10 days
Use 1 teaspoon of ginger bug per litre of fruit juice or infusion to start fermentation