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To prepare your ginger for the bug, scrub it well under cool water to remove any dirt.
Chop the ginger root into small pieces about ⅛ - ¼ inch in width. There’s no need to peel the ginger, just be sure any dirt has been scrubbed off.
On the first day, fill your jar with 2 cups of filtered water. Add one tablespoon of sugar and secure the lid on the jar. Shake the jar very well, until the sugar has dissolved. Add 2 tablespoons of ginger (or about an inch of ginger root) to the jar and reattach the lid. Place your jar in a warm spot out of direct sunlight.
The next day, feed your bug another teaspoon of sugar and about a tablespoon of diced ginger. Secure the lid, shake well, and return it to the counter until the next day. Continue feeding the bug for the next 3-5 days.
Around day 3-5, you will start to notice bubbles forming in the liquid. This means that the fermenting is working! Once your mixture is quite bubbly and has a yeasty smell to it, the bug is ready to use.