Blend the ginger in the water
Add the sugar and bring to a boil to dissolve the sugar
Add spices like cinnamon, cayenne, clove and star anise
Simmer for 10-15 minutes
Let cool to room temperature
Strain out the solids
Add the ginger bug liquid
Transfer to pressure safe bottles, leaving headroom
Ferment at room temperature for about a week
Chill the bottles before opening to prevent foaming
