• Add 1 tablespoon of grated ginger (including skin) and 1 tablespoon of sugar to 8 oz of water. Stir until the sugar is dissolved.
• Keep at room temperature and “feed” every 24 hours by adding 1 tablespoon of grated ginger and 1 tablespoon of sugar.
• Bubbles should be present within a few days. Once the bug has a lot of bubbles without being stirred up it is ready to use to make fizzy ginger beer and other drinks.

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I am restarting my ginger bug because I accidentally threw my last one (Ginger Rogers 2) away. The jar was full of pieces of ginger and the bottom had a thick layer of sediment and I thought that maybe I could strain all that out and the liquid would still have enough active culture to act as a starter. This was incorrect. I added fresh ginger and sugar to the jar for several days and it was clear that the liquid I had saved did not contain enough ginger bug to make this any different from starting a new bug altogether. Apparently, all the grimilles were a necessary part of it all.

So I started over with fresh water and a clean jar.

The ginger bug on the second night:

The ginger bug, the morning of the third day. Check out those bubbles!