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‘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.