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Mix the liquid with the sugar, and ginger bug starter in a quart-sized (1 L) glass jar. Stir until all the sugar is dissolved. Add any additional fruit, spices, or other flavor additions.
Cover the jar with a piece of cloth or a coffee filter held in place with a rubber band or metal ring. Place the jar somewhere warm and allow it to ferment for 3-5 days. Give the mixture a good stir each day.
Once the ginger bug soda has begun to bubble it is ready for bottling. Strain the liquid into a bottle that can handle the buildup of carbonation. Plastic pop bottles or swing-top beer bottles are both good options.
Allow the bottled soda to ferment at room temperature for a further 3-7 days to build up the carbonation. Pop the bottles every two days to test the carbonation.
Once it’s fizzy, move it to the refrigerator to slow down the fermentation. Ginger bug soda tastes best if consumed within four weeks of bottling. It will continue to ferment until all the sugar is consumed.