‘Ginger Bug’ Ingredients (First Day):

In a clean jar or container, add 2 cups of filtered water and the dried apricot.

Stir in 2 tablespoons of finely chopped or grated ginger and 2 tablespoons of granulated sugar.

Cover with a breathable cloth or coffee filter and secure with a rubber band.

Keep at room temperature (around 70°F or 21°C) and away from direct sunlight.

Stir the mixture once a day for the next 5 days, adding 2 tablespoons of ginger and 2 tablespoons of sugar each day.

Ginger Bug Feeding (Every Week):

Remove about half of your ginger bug (around 110g) and use for your ginger beer recipe.

Add 2 tablespoons of chopped or grated ginger and 2 tablespoons of sugar back into the jar.

Stir well and cover again with a breathable cloth or coffee filter.

Ginger Beer:

In a large pot, bring 2 liters of filtered water to a boil.

Stir in 170g of granulated sugar and ¼ cup of grated ginger.

Remove from heat and let the mixture cool down to a maximum of 35°C (95°F).

Add ½ cup of strained ginger bug liquid and the juice of 3 lemons (optionally).

Stir well and transfer the mixture to a plastic bottle.

Seal the bottle tightly and let it ferment at room temperature for 3-5 days.

Alternative Ginger Beer Recipe:

In a large pot, bring 3 liters of filtered water to a boil.

Stir in 275g of granulated sugar and 80g of grated ginger.

Remove from heat and let the mixture cool down.

Add 170g of strained ginger bug liquid and the juice of 3 lemons (optionally).

Stir well and transfer the mixture to a plastic bottle.

Seal the bottle and let it ferment at room temperature for 3-5 days.