Our copy of Sandor Katz’s book, The Art of Fermentation, is becoming well worn, underlined, and post-it littered. The conversational language is engaging. Sandor draws you into the world of fermentation. Once inside, he feeds your brain like a starter. The book is full of information, ratios, and suggestions.
To make our ginger bug, we ran with his suggestions. We combined 300 grams of water, 150 grams of light brown sugar, and 150 grams of grated organic skin-on ginger in a bowl and stirred it. We covered the bowl with cheesecloth to deter any unwanted visitors. We followed Sandor’s instructions to stir the mixture often to incorporate the ginger’s surface yeasts and lactic acid bacteria. The technique allows them to eat more often.
We ignored his suggestion to add additional grated ginger and sugar to the mix. After 2 days, our bug was bubbling and active. It is ready to make ginger beer.
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