Today we are going to try to make our very own soda starter, known as a “ginger bug”, from scratch! Join in on the fun and let’s see if we can have our own custom flavored sodas in the next week or so.
A few days ago I gave you a list of supplies to get started on the project. Remember that in order to de-chlorinate your water, you will need to leave it out for at least eight-hours (or preferably overnight) in order for all of the chlorine to evaporate.
Lets get started!
Wrestle up your one-quart or two-quart glass jar, dechlorinated water, ginger, and rapadura sugar or sucanat together. If you are unable to find sucanat or rapadura sugar in your area, you can use white sugar with a tablespoon of molasses added in a real pinch. But try your best to find a sugar or sweetener with its minerals still intact.
This is what rapadura looks like just so you know what you’re looking for if you have never used it before. We use it in all of our baking and cooking now. It makes for the best cookies, sweets, and iced tea since it has a great deep-sweet, brown sugar taste with all of the natural minerals and molasses still within it. Far better than its processed counterpart.
First, finely chop about two inches of raw ginger root with the peel/skin still on.
Now throw the chopped ginger into your quart-jar and add two tablespoons of rapadura.
Add three cups of dechlorinated water and stir.
Cover your jar with either finely woven cheesecloth or a flour sack towel and secure with a rubber band. Keep your jar in a dark spot that isn’t too warm and isn’t too cool. The goldilocks of spots.
This is –by far– the ugliest of all of the projects I have attempted so far, but who knows… maybe that’s the key. Check back tomorrow for the next step.