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In a 12-ounce glass jar, add 1 tablespoon of sugar, 1 tablespoon of freshly grated ginger (skin and all), and one cup of water. Stir to combine. Cover with finely knit cheese cloth or butter muslin and secure with a rubber band. Let sit at room temperature for 24 hours.
Day 2: Feed your starter: add 1 tablespoon of sugar, 1 tablespoon of freshly grated ginger (skin and all) to your jar. Stir to combine. Re-cover and let sit at room temperature for another 24 hours.
Day 3: Feed your starter: add 1 tablespoon of sugar, 1 tablespoon of freshly grated ginger (skin and all) to your jar. Stir to combine. Re-cover and let sit at room temperature for another 24 hours.
Day 4: Feed your starter: add 1 tablespoon of sugar, 1 tablespoon of freshly grated ginger (skin and all) to your jar. Stir to combine. Re-cover and let sit at room temperature for another 24 hours.
Day 5: Feed your starter: add 1 tablespoon of sugar, 1 tablespoon of freshly grated ginger (skin and all) to your jar. Stir to combine. Re-cover and let sit at room temperature for another 24 hours.
Make Ginger Beer! In between batches your ginger bug can be stored refrigerated with a solid lid on it. Re-feed with 1 tablespoon sugar and 1 tablespoon fresh ginger whenever you use a portion for ginger beer or a fermented soda recipe.