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How to feed your Ginger Bug | Fermentation Adventure
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- čas přidán 18. 03. 2023
- How to feed your Ginger Bug | Fermentation Adventure #shorts #fermentation
In this video, learn how to regularly feed your ginger bug fermented starter culture so that it's ready to make homemade fermented sodas and drinks at any time! #howto
Hi everyone! Welcome to our channel, where we all learn to make delicious and healthy ferments! 😄🥰 Are you ready to make your own ginger bug? Then check this one out --> czcams.com/video/wtb1BvRUWmI/video.html 🤩 And if you haven't already, we'd love for you to subscribe! Happy fermenting! ❤️
Tips: use a food processor to grate a large batch of organic ginger root. Put in ice cube trays. After freezing, transfer to freezer bag. Feed ginger bug as needed. One cube is about a tablespoon.
That's a great idea! Thank you for sharing! The only thing we'd add is that it's possible the fermentation process would slow down when using frozen (cold) ginger.
this is a really useful tip
@@FermentationAdventure it's gonna go back in the fridge
Hello! Your original video for ginger bug says to feed it every week, thank you for the update!💕
Hey there! We used to feed it every week while it's in the refrigerator. Then we started to go longer and longer between feedings and realized it was still plenty active. So now we feed it every month (or even longer sometimes) and it works just fine! 😄🍺👍🏻
This is great reminder for me to reactivate mine. I made a boo-boo and left it sitting out and it's flat. I'm going to strain the liquid and add new ginger and sugar. I'm going to start a new one just in case I screwed up with the original.😊
Makes sense! Thankfully, the ginger bug starter culture is fairly resilient. Truth be told, we've forgotten to feed it for a couple months before while it was hibernating in the fridge, and somehow it still thrived after we fed it. Best of luck to you!
Love your informational channel!
Thank you so much!! 😄
Great advice! Good to see your 1st short, it's perfect, can't wait to see more!
Thank you so much! It was great fun to make this short and it surely won't be our last. Any ideas for topics to cover? 😅
Anything you two will make will be awesome!
I’ve learned a lot from you guys, glad you’re back
Thanks so much! 🥰
I just hoined this channel a few days ago, and im so excited. Ive already got my jug of junger bug hibernating in the fridge! Now onto ideas on how to create a nice stash of live drinks made with my ginger back. Thank you thank you, thank you😊
That's awesome! Welcome to our Fermentation Adventure community! We're excited for your new ginger bug journey! 😄
I only found the channel last week too. One thing though, I think a brand new ginger bug needs to develop at room temperature first before it can go into the fridge to hibernate.
@bigbokdbicycle Welcome to the channel! We're glad you found us 😄 That's correct about the ginger bug fermenting at room temperature at first. Feel free to check out our full video on how to make a ginger bug 😃
God bless you!
Thank you! You as well!
I love the positivity of your channel. You guys rock! 😁 Also, my ginger bug is thriving (your recipe, btw)
That's amazing! 😍 Thank you so much for your kind words. You just made our day. We appreciate the love and so happy that your ginger bug is giving you some tasty ginger ale! 😁
Love all your videos. Thanks for all the tips ❤❤❤❤
Our pleasure! We are so happy you find our videos helpful! 💓
I remember making ginger beer when I was a kid ,never used fresh ginger only the powder and it worked fine ,I see some sights on here say its even better than fresh..I saw the video of yours on questions and you were asked about this ,to me you didn't seem sure but can definitely tell you powder works fine but may not have the benefits of fresh ginger.....much easier to work with though 😊...
Thanks for sharing! We just meant that if you want it to still have the bacteria and yeast that is present on the ginger, only the fresh will work. Powdered ginger wouldn't have the starter culture but has the ginger flavor.
Mine is still doing great in the fridge. I moved it there after about 2 weeks on the counter cause I was afraid it was too soon to transfer. But I made an apple mango soda with it, it got super bubbly. I’m trying cranberry next. Thanks for all the great advice!
That's awesome! We're so happy to hear that your ginger bug is thriving! 💗
@@FermentationAdventure That was months ago 😂 since then I’ve made grape soda, watermelon soda (way too sweet for me!) homemade blueberry soda, and I’m about to try making a blackberry mint and a blackberry basil 💜 my bug is doing great! I made those flavors in kombucha and they were delicious! Ive also been enjoying pickled watermelon rinds that i learned from your channel as well.. everything turned out great! Thanks for all the help.
Wow! That's wonderful! You're becoming quite the fermenter! ❤️
@@FermentationAdventure Thanks mostly to your channel.. 💜 you’ve really taught me a lot. 🥰 I’d really like to see your take on how you preserve your herbs. Basil, Mint, Dill, etc. I have an abundance this year and I’m afraid the frost is going to take it from me if i dont figure out something.
💓🥳 About herbs, that's a great question! We're also looking for the best way to preserve our herbs. We've tried freezing them - that works ok. We tend to just try to use them up when they're in season. 😅 We have a ton of mint in the garden, but we can only go through so much mint. 🤣
So is it every week or every month? Your original video said every week.
Great catch! You can feed it weekly and it will be super healthy. We used to do that, and so our original video instructions were to feed it weekly. Over time we started to forget to feed our sweet ginger bug, and it turns out it was just fine. So we figured we'd let you know in this short that even once a month seems to work great.
I love your videos, thank you so much for sharing. My ginger bug turned into a thick gel, almost slimy! Should I toss and start over or just put in a bigger jar and add water?
Thank you! We're so happy to hear you're loving our channel! If your ginger bug has turned thick and slimy, we'd recommend you toss it out and start over on another ginger bug. It sounds like an unexpected and unwanted bacteria was present in your ginger bug, so you'll want to make sure to sterilize the jars and equipment well before starting another batch. In case you're interested, here's a video with some tips: czcams.com/video/5SgIi2XGIvg/video.html
Mine is cloudy at the bottom. Looks like I'll have to take out some of the older ginger. Also, recently my ginger ale has been really flat, even after letting it ferment longer. I added sugar during the bottling to see if that's it. Or maybe I should forego the lemon juice.
Ours gets cloudy on the bottom also which is just the byproducts of the fermentation process. You could rack it off to make the batch more clear or we just leave it in for more flavor. We've had batches that just don't seem as active and end up starting with a new ginger bug to see if that's the issue. It sounds like you're on the right track Stephanie! 🍺
Can we use fresh fruit juice ( no added sugar) with the ginger bug?
We'd recommend using raw cane sugar to make the ginger bug itself, but then you can definitely make fermented drinks by using the fresh fruit juice. Actually we did this with fresh pineapple, and it turned out great. You may be interested in this video about different sugars: czcams.com/video/TTHom2VY2R4/video.html. Some fruit is sweeter than others though, so it could affect the fermentation time. Hope that helps!
great video. One question: does the gingerbug break down at some point? That is, at what point do we have to make a gingerbug again?
Hello! Thanks for the question! As long as you continue to take care of your ginger bug and to refill it with more non-chlorinated water, in theory, you should never have to make your ginger bug again. But if you ever notice that it gets thick, slimy, with anything growing on top, or with a funky smell, then that would be a sign to start a new ginger bug. We also wanted to make sure you knew about our full ginger bug video: czcams.com/video/wtb1BvRUWmI/video.html Happy fermenting!
That's one of the joys of fermenting. The endless use of the original culture!
Do I need to keep w breathable lid on my ginger bug while in the fridge or can I use a standard lid
We like to use a regular screw on lid, but then we have it a little loose so that any excess has can still escape. 😃
Once a month? I thought it was once a week in the fridge and daily if it’s not? Even though I do every three days for my ginger bug that’s not in the fridge and it’s doing great still. It’s a 1.5 months old and I think I’ve removed some of the ginger twice lol it’s so full of ginger 🫣🫢
Hi! Thanks for the question! Ginger bugs are actually a fairly resilient culture, and can live without as many feedings as originally thought. This short video was made after our ginger bug has been surviving for a number of years - and it's still surviving! Actually we tend to feed it just when we think of it, or when we make other fermented drinks using our ginger bug, which is about once a month or so (but truthfully has sometimes been longer between feedings!).
Wow that’s insane! Didn’t know it could go that long. Thank you for sharing 😊
the hells a ginger bug
We're glad you asked! 🤣 A ginger bug is starter culture for making fermented drinks like homemade ginger ale, orange cream soda and even root beer. We've made many different yummy healthier fermented sodas with our ginger bug. We hope you'll give it a try!
My ginger bug has been in my fridge for more than a month now, i feed my ginger bug but today I added rock sugar but I forgot to dissolve the rock sugar, can I temporarily put it outside the fridge to dissolve the rock sugar first?
Hi! Yes, you should be able to let the ginger bug sit at room temperature for a day to warm up a little before putting it back in the refrigerator. It would potentially just speed up the fermentation process a bit, but should be fine. 😄
If want to use it do I have to leave it at room temperature before making ginger ale? or I can use it cold? thank you!!!
Hi! You can use your ginger bug while it is still cold. Thanks for the question!
please help me understand what is this? i don't get the context. i have been preparing milk kefir for past couple of months and i can see great results health wise.
It's great to hear you've been fermenting kefir! Just like kefir, this video is about another starter culture that is made from fresh ginger. It's called a ginger bug and can be used to be make all kinds of fermented drinks, from ginger ale to blueberry soda. 😄
So is storing the bug on the fridge the best way? I have one and I have been feeding daily and trying to use it a lot. But it’s a pain to remember.
Yes, we'd definitely recommend storing your ginger bug in the refrigerator. It slows the fermentation process down to nearly a halt and so you won't need to feed it very often. We used to feed it more regularly even when it was being stored in the fridge, but now we tend to feed ours every month or so and it is still healthy.
I'd like to know what that red drink is and how to make it. 😊
Could it be the blueberry soda possibly?? czcams.com/video/6pTF5d0I_qg/video.html
Hi, I have a question if I don't have any more ginger can I just add a tablespoon of sugar? Thank you so much
Hi! Thanks for the question! If your ginger bug is fairly newer or you recently fed it, then you could either skip a feeding (ours does well with some longer breaks) or it would be fine to give it some sugar to help stimulate it even if there is no ginger added at that time. Perhaps a bit less sugar than the full 1 tablespoon though, since there won't be any fresh ginger along with it.
Heyyyyy!!! Omg!!!! So I came back home after 9 months away...
So eager to feed my babies (doubt anyone fed them while I was gone). Added 6 spoons of what i thought was sugar... then again this morning just to see all that fizzing reaction again today!!! Then, out of curiosity, wondering how sweet it must be, I tasted it! And omfg! This b&#%h put salt in the sugar jar and I was adding f%%@g salt!!!!! Trying so hard to save it by adding water and sugar water and sugar.... 😢 will the salt ruin my babies or can we make it through this???
Oh my goodness, that's terrible! We're so sorry to hear about the mix-up! Hmm, not sure we can say that we've tried adding salt to our ginger bug. (Maybe this will be a good future experiment 😅) However we're just not sure you'll get the taste back to what it should be if there's all that salt in there... You could always test to see if your ginger bug is still alive by trying to use it in an easy fermented juice recipe. Have you tried this recipe yet? czcams.com/video/CtpM1ouPt8k/video.html
is there anything we can use the ginger we take out of the bug?
The ginger pieces in your ginger bug are definitely edible and probably have some probiotics as well! The pieces don't taste very strong of ginger anymore after it's been sitting in the ginger bug for a while, but it's certainly still edible. Some ideas would be to add it to some tea, cook it up in a Thai dinner, add to a soup, or throw it in some pumpkin muffins. Let us know what you think if you try any of these! 🥰
Is the teaspoon measurement for after the 1st week?
Thanks for the question! In case you're interested, we also have a video on how to make and use your ginger bug: czcams.com/video/wtb1BvRUWmI/video.htmlsi=fjGAJ4p4hW377hMq&t=693 This link will take you to the exact moment when we're talking about how to feed your ginger bug. And also we've realized since making our ginger bug video that you can really just feed it once a month or so instead of once a week. Our ginger bug stays plenty healthy in the fridge with less frequent feedings. Hope that helps!
Regarding my ginger bug preparation the ginger stays at the bottom but on the 2nd day after a feed it, why the ginger not didn't settle down in the bottom but flowing on top. Thanks a lot.
Hi! Your ginger bug is alright whether your ginger pieces float or sink. 😃
@@FermentationAdventure thanks.
I have used sugar cane sugar
We usually use raw sugar, from sugar cane as well!
Mine has almost no smell but it’s not clear and super bubbly what does that mean
It sounds like it's doing very well! Maybe the source of ginger you have doesn't have too much of a smell? It's possible. Sounds like you're on the right track though with all of that bubbling activity. 😊
@@FermentationAdventure I went ahead and placed in the fridge, getting juice tomorrow can’t wait!!
What is a ginger bug
Its not a bug its a drink
Hi! A ginger bug is a starter culture that you can use to make healthy fermented drinks like ginger ale. It's made from ginger bug and sugar and left to ferment over time. Feel free to check out our full video on how to make a ginger bug!
🤣
What’s ginger bug? I’m interested.
Yay! It's a starter culture that you can use to create your own fermented drinks, like homemade ginger ale! Check out our video on how to make your own ginger bug --> czcams.com/video/wtb1BvRUWmI/video.html
What do you use this for?
Great question! With a ginger bug starter culture, you can easily make healthy fermented drinks like homemade ginger ale, and then flavored drinks like root beer and orange cream soda. It's an easy but pretty cool process.
Are these water kefir grains?
No, it’s actual ginger root chopped up. I have both water kefir and ginger bug. I like the ginger bug flavor a little better than the water kefir and put the water kefir on hold for a while.
You got it! The pieces in the ginger bug are chopped ginger. Jessica, we totally get it about switching between ferments. Right now, we're really enjoying our ginger bug ferments as well.
Are they still posting or is this a dead end channel
Hi Michael! We are still excited about fermenting and making videos to share. Our lives became quite busy recently but we have definite plans to keep the videos coming in the near future! 💕😄